American Flag Cake
Cake
• 4 1/2 cups All-purpose flour
• 1 1/2 tbsp. Baking powder
• 3/4 tsp. Salt
• 2 1/4 cups Sugar
• 3/4 cup Land O Lakes® Butter, softened
• 9 large Eggs (whites only)
• 1 tsp. Vanilla extract
• 1 1/2 cups Milk
• 1/2 tsp. Red gel food color
• 1/4 tsp. Blue gel food color
Cream Cheese Frosting
• 2 (8 oz) packages of Cream cheese, softened
• 1/2 cup Land O Lakes® Butter, softened
• 2 lbs (8 cups) Powdered sugar
• 1 tbsp. Vanilla extract
• 1 to 2 tbsp. Milk
Directions
-
- Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
- Combine flour, baking powder, and salt in a bowl. Set aside.
- Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping the bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add 1 teaspoon vanilla; mix well. Add flour mixture alternately with 1 1/2 cups milk, beating at low speed after each addition just until mixed.
- Divide batter in half; tint one-half red. Divide the remaining batter in half; tint one-half blue and leave the other white.
- Pour each batter into individually prepared pans. Bake white and blue layers for 18-20 minutes or until a toothpick inserted in the center comes out clean. Bake the red layer for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a cooling rack. Loosen the edge of the cakes by running the knife around the inside edge. Carefully remove cakes from pans to cooling rack; cool completely.
- Combine cream cheese and 1/2 cup butter in a bowl; beat at medium speed until fluffy. Slowly add powdered sugar, beating at low speed after each addition until smooth. Add 1 tablespoon vanilla and enough milk for desired spreading consistency; beat until well mixed.
- Cut the domed top off the red cake horizontally to create a flat top. Cut the remaining red and white cake in half horizontally, making 5 layers total.
- Cut a 5-inch circle from parchment paper. Cut the domed top of the red cake and 1 white cake layer into 5-inch circles, using a parchment paper guide. Set outer rings aside. Repeat the process with the blue layer; set the inner circle aside.
- Place 1 (9-inch) red layer, cut-side up, onto a cake plate. Spread with 1/2 cup frosting. Place 1 (9-inch) white cake layer on top, cut side down. Spread with 1/2 cup frosting. Place 1 (9-inch) red layer on top, cut side up. Spread with 1/2 cup frosting.
- Place blue cake ring on top. Spread 1/4 cup frosting around the inner edge of the blue cake layer. Place a 5-inch white cake, cut side up, in the middle of the blue ring. Spread with 1/3 cup frosting. Place a 5-inch red cake, cut side down, in the middle of the blue ring.
- Trim the top red layer to create a flat cake top. Spread a thin layer of frosting over the entire cake; refrigerate until set—frost cake with remaining frosting.
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