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Perfect Red Velvet Flag Sheet Cake with Easy Homemade Cream Cheese Frosting

Perfect Red Velvet Flag Sheet Cake - featured image
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A festive and delicious red velvet sheet cake decorated with a patriotic flag design using smooth cream cheese frosting. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (360ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring gel
  • 16 oz (450g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 teaspoon blue food coloring gel (for decoration)
  • White frosting or additional cream cheese frosting (for stars and stripes)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan lightly and line the bottom with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring gel until uniform.
  4. Slowly pour the wet mixture into the dry ingredients while stirring gently with a rubber spatula. Fold until just combined.
  5. Pour batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
  6. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Start checking at 33 minutes.
  7. Remove cake from oven and cool completely on a cooling rack before frosting.
  8. Beat cream cheese and butter until smooth and creamy using an electric mixer. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy and spreadable.
  9. Scoop out about ⅓ of the frosting and tint with blue food coloring gel until a rich navy color is achieved. Keep the rest white.
  10. Spread an even layer of white frosting over the cooled cake using an offset spatula.
  11. Pipe vertical red stripes alternating with white stripes using the white frosting. Spread the blue frosting in the upper left corner to form the flag’s blue square.
  12. Pipe small white stars over the blue square using a piping bag with a star tip or create tiny dots if no star tip is available.
  13. Chill the cake in the refrigerator for 20-30 minutes to set the frosting before slicing and serving.

Notes

Use gel food coloring for vibrant color without thinning batter or frosting. Keep cream cheese and butter at room temperature for smooth frosting. Chill frosting briefly if too soft for piping. Line pan with parchment paper to prevent sticking. For gluten-free, substitute flour with 1-to-1 gluten-free baking flour. For dairy-free, use coconut cream cheese and vegan butter alternatives.

Nutrition

Keywords: red velvet cake, flag cake, cream cheese frosting, patriotic dessert, sheet cake, easy red velvet, Fourth of July cake

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