The Best Ever Gluten-Free American Flag Cake

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The Best Ever Gluten Free American Flag Cake

This gorgeous gluten-free American Flag Cake is perfect for any patriotic holiday. This festive cake boasts a moist and delicious, from-scratch, gluten-free vanilla cake base. Topped with our favorite buttercream frosting and fresh berries, this cake is total crowd pleaser!

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The flag cake has become something of a tradition in many families in celebration of the Independence Day holiday. Unfortunately, for far too many of us, it’s a 4th of July tradition we can’t partake in because we are gluten-free. If that’s the case with you, never fear! Thankfully, this recipe is so good, nobody will be able to tell it’s GF.

The Best Ever Gluten Free American Flag Cake
The Best Ever Gluten Free American Flag Cake

How to Decorate a Cake Like an American Flag

I am a huge fan of the French Star Tip, which I’ve used on the cake to create a starburst pattern. It’s really easy to use once you get the hang of it. To make a star shape with this tip, simply squeeze a bit of frosting out while holding it very close to the cake to create a small dollop of frosting, then quickly pull the tip straight up to create a frosting peak.

Here are some step-by-step instructions for decorating this flag cake:

  • First, bake the cake in a 9×13 inch pan and cool completely.
  • Next, spread the entire cake evenly with a layer of buttercream frosting. Then, fit a piping bag with the French star tip and pipe star shapes all around the edge of the cake.
  • At the top left of the cake, pipe a small rectangle of frosting stars where you will set the blueberries. My cake has 6 frosting stars across, in a total of 5 rows. Nestle the blueberries in between the frosting stars.
  • Next, to the right of the blueberry stars, lay out a row of sliced strawberries just under the top edge of the cake. Pipe a decorative row of frosting stars under the sliced strawberries then lay out a row of upside down raspberries across the cake. Repeat with a row of frosting stars and sliced strawberries. Repeat with a row of frosting stars and upside down raspberries.
  • Continue in this pattern until the cake is finished. I ended up with three rows of sliced strawberries, interspersed with two rows of raspberries.
  • Finish the cake by piping a frosting stars around the bottom edge of the cake. Chill until ready to serve.
The Best Ever Gluten Free American Flag Cake

While you could certainly use cake mix to make a 4th of July cake, it won’t taste nearly as good. This simple vanilla cake base is so moist and delicious, nobody will even know it’s gluten-free. This cake can be made ahead of time and kept frozen until you are ready to decorate. And once the fresh berries are on it, you’ll want to serve it within a day.

Hope you have a wonderful holiday weekend full of all the good things we love so much about this day – delicious food, time with friends and family, and a spectacular firework display!

Here’s what else to serve on the 4th of July.

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

The Best Ever Gluten Free American Flag Cake

Gluten-Free American Flag Cake

Alison Needham
This gorgeous gluten-free American Flag cake is perfect for all your patriotic celebrations. The moist, vanilla cake is topped with rich buttercream and fresh berries and is a total crowd pleaser!
Prep Time 15 mins
Cook Time 25 mins
Decorating Time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 16
Calories 402 kcal

Equipment

  • 9×13 inch cake pan (quarter sheet pan)
  • Stand mixer or high-powered hand mixer

Ingredients
  

For the Cake

For the Buttercream Frosting

Cake Decorations

Instructions
 

  • Preheat the oven to 350 degrees F and grease a 9×13 inch cake pan and line it with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and soda, salt, and xanthan (if using).
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until it's light and fluffy. Add the sugar and beat until fluffy. Add the eggs, one at a time, and beat until they are fully incorporated.
  • Add half the flour to the bowl, along with the milk and sour cream. Beat until mixed. Add the remaining flour and beat until fully incorporated. Scrape the batter into the prepared pan, place the cake on the middle of the center rack, and bake for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Let the cake cool in the pan for 15 minutes, then turn the cake out to a cooling rack to finish cooling completely.
  • Meanwhile make the frosting. Beat the butter until light in the bowl of a stand mixer fitted with a paddle attachment. Add the sifted powdered sugar and beat on low while slowly drizzling in the milk. The frosting should be light, fluffy and somewhat thick. If it's too stiff, add additional milk one tablespoon at at time. Add the vanilla extract and pinch of salt and beat to combine.
  • Once the cake has cooled, spread the entire cake evenly with a layer of buttercream frosting. Then, fit a piping bag with the French star tip and pipe star shapes all around the edge of the cake. At the top left of the cake, pipe a small rectangle of frosting stars where you will set the blueberries. This cake has 6 frosting stars across, in a total of 5 rows. Nestle the blueberries in between the frosting stars.
  • At the top left of the cake, pipe a small rectangle of frosting stars where you will set the blueberries. This cake has 6 frosting stars across, in a total of 5 rows. Nestle the blueberries in between the frosting stars.
  • Next, to the right of the blueberry stars, lay out a row of sliced strawberries just under the top edge of the cake. Pipe a decorative row of frosting stars under the sliced strawberries then lay out a row of upside down raspberries across the cake.
  • Repeat with a row of frosting stars and sliced strawberries. Repeat with a row of frosting stars and upside down raspberries. Continue in this pattern until the cake is finished. I ended up with three rows of sliced strawberries, interspersed with two rows of raspberries.
  • Finish the cake by piping a frosting stars around the bottom edge of the cake. Chill until ready to serve.

Notes

Though this cake is somewhat time consuming to decorate, it can be made up to a day in advance. The undecorated cake can be made a few weeks in advance, wrapped tightly and frozen. 

Nutrition

Serving: 1sliceCalories: 402kcalCarbohydrates: 88gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 267mgPotassium: 191mgFiber: 5gSugar: 70gVitamin A: 188IUVitamin C: 26mgCalcium: 131mgIron: 1mg
Keyword Gluten-Free American Flag Cake
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