Go Back
–+ servings
slice of american flag style cake on white platter with fork
Print Recipe
No ratings yet

Fourth of July Cake (aka Team USA Cake)

A whimsical 3-layer white cake that is carved to reveal a USA flag when cut. Perfect for summer holidays or for any USA-themed celebration!
Prep Time30 minutes
Cook Time32 minutes
Cooling, Assembly, Frosting1 hour
Total Time2 hours 2 minutes
Course: Dessert
Cuisine: American
Servings: 24 slices
Calories: 510kcal
Author: Marie

Equipment

  • 3 cake pans 8-inch, or 9-inch
  • hand or standing mixer
  • cake board or large plate an inch larger than cake is recommended
  • Parchment paper optional

Ingredients

For the Cake

  • 3/4 cup unsalted butter , softened
  • 3/4 cup vegetable shortening
  • 1.5 tablespoon baking powder
  • 2 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1.5 teaspoon almond extract
  • 7 large egg whites
  • 4 cups all purpose flour sifted
  • 1.5 cups milk (room temperature)
  • *gel food dyes red, blue

For the Ermine Frosting

  • 10 tablespoons all purpose flour
  • 2 cups milk
  • 2 cups unsalted butter 1/2 cup is 1 stick
  • 2 cups fine sugar
  • 1.5 teaspoons vanilla extract
  • 1/2 teaspoon salt

Alternate Frosting: Cream Cheese Frosting (shown in final cake picture)

  • 1 pound powdered sugar
  • 16 ounces cream cream (16 ounces = 2 pack cream cheese)
  • 1 cup unsalted butter (1 cup = 2 sticks)
US Customary - Metric

Instructions

To Bake The Cake

  • Preheat oven to 350 degrees F
  • Grease and flour the 3 cake pans and set aside. I like to also line with parchment paper.
  • Cream together butter and shortening until light in color and well incorporated.
  • Add the baking powder, sugar, vanilla and almond flavorings, and salt and continue to beat for another minute.
  • Add the egg whites one at a time over a 5-minute time span
  • End by adding 1/4 of the flour following by 1/3 of the milk continuing until all the flour and milk has been added. Begin and end with the flour
  • Ensure that the batter is no over beaten so the batter does not become deflated.
  • Bake until the layers spring back lightly to the touch and the layers just begin to pull away from the sides, about 27 to 32 minutes for 9-inch pans or 40 to 43 minutes for 8-inch pans.
  • After cooling on a wire rack for 10 minutes, refrigerate and follow cake assembly instructions.

To Make the Frosting

  • Add flour, sugar, and milk to a medium sized saucepan and heat while gently for about 2 minutes while stirring continuously. Be sure not to burn!
  • When the mixture has reach the thickness of brownie batter, remove from heat and cool completely. Cover with plastic wrap to prevent a skin from forming.
  • If the mixture seems lumpy, consider passing it through a heat proof colander.
  • After flour mixture has completely cooled, add softened butter to a mixer bowl and whip until lightened and airy
  • Add the flour/sugar/milk mixture after it has completely cooled to the butter, once large spoonful at a time, and beat well.
  • Add salt and vanilla and combine well.

To Assemble the Cake

  • Cake layers must be completely cool to the touch; for best results, freeze the cake layers for about 15 to 30 minutes.
  • Slice the red cake and the white (uncolored cake) horizontally into 2 layers. You should end up with 2 layers of red and 2 layers of white.
  • Using a cake board or a flat dish, stack one of the white layers on the bottom and spread a thin layer of frosting on top.
  • Add a red layer of cake on top of the white layer and spread a thin layer of frosting on top.
  • To assemble the top half of the cake, place a white layer of cake on a piece of parchment paper or aluminum foil and top it with a red layer and the blue cake. You should have a stack of white, red, and blue (bottom to top).
  • Using a 4 or 5 inch circle as a guide (I used the lid to a quart sized plastic contained), cut a circle in the center of the 3 cake layers. Use a butter knife and be sure to cut all the way through the layers.
  • Gently lift the circle out and separate it from the surrounding circle.
  • Take the outer layer of the blue cake and the inner layer of the red and white layers (you will NOT need the inner blue circle or the outer red and white layers - use for cake pops or snacking).
  • Place the blue outer circle on top of the frosted red layer and spread a thin layer of frosting on the inside of the blue circle.
  • Fit the red and white smaller circle layers inside the blue layer.
  • Using the remaining frosting, apply a thin layer of frosting to crumb coat the cake and let set in the refrigerator for an hour or so.
  • Frost the rest of the cake and decorate as desired. I have make plain or also with red and blue sprinkles.
  • For best results, let the cake set overnight after decorating

Notes

Frosting: Overly sweet frosting can be caused by using too much powered sugar. Weighing the sugar is optimal. Also consider adding the last quarter or so a little at a time, tasting as you go. If you plan to pipe the frosting, considering sifting the powdered sugar to avoid lumps. 
*Gel food dye is necessary to obtain a vibrant color. Liquid dyes will result in a more pastel colored cake. Gel food coloring is widely available at craft stores and via mail order. 
Nutrition estimate shown for cake with Ermine frosting not cream cheese frosting. 

Nutrition

Calories: 510kcal | Carbohydrates: 59g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 60mg | Sodium: 178mg | Potassium: 178mg | Fiber: 1g | Sugar: 41g | Vitamin A: 708IU | Calcium: 87mg | Iron: 1mg