This Red, White and Blue Cake Is Made in the Blender

Flag cakes are less of a recipe and more of a concept. A cake, usually rectangular in shape and white in color, is decorated with berries so it resembles the American flag; the flavor of the cake itself is less important than the presentation.

I tend to bake with a flavor-first approach, with decorating coming second, but I’ve always been perplexed by flag cake for one reason: As far as I can tell, it violates Flag Code.

Does your flag cake violate Flag Code?

Although cakes aren’t directly addressed in the code, it does state that the flag "...should not be ... printed or otherwise impressed on ... anything that is designed for temporary use and discard." Food is temporary by design, made to be cut into, chewed up and digested, to say nothing of how it is discarded.

But cake isn’t the only offender. Stars and Stripes-themed bathing suits, t-shirts, plates and napkins all violate the code, but there are no real consequences for doing so. According to UShistory.org, “The Flag Code [is] in no way enforced or reviewed by any U.S. government entity. Compliance with and interpretation of the Flag Code is up to the individual.”

If you wish to violate Flag Code on Independence Day, no one will stop you, but we have a better option.

Make this berries-and-cream confection instead

Looking for a red, white and blue treat that doesn’t violate Flag Code? Our Blender Berries-and-Cream Cake fits the theme without being disrespectful.

It starts with our Yellow Blender Cake, which is what all boxed cake mixes want to be when they grow up. It’s as light and tender as any bakery cake, with a pure, rich vanilla flavor that can be customized. We use buttermilk, melted butter and just a couple tablespoons of oil—a pure fat that stays fluid at room temperature—for a moist, tender and flavorful crumb. Cake flour, which is low in protein, also helps keep the texture fine and delicate. A ratio of two egg yolks for every white reduces the amount of added water, keeping the batter rich, smooth and emulsified.

I’ve written about this genre of cakes before, but the blender really does streamline the cake-making process. “Rather than cream softened butter with sugar and gradually add the eggs, you can melt the butter down, then introduce it (and a little vegetable oil) to the eggs and buttermilk via that handy blender vortex, creating an emulsified, homogenous mixture while adding volume. It’s so efficient, you only need to blend the wet ingredients for about 15 seconds—any longer than that will whip the egg whites. Blend until smooth, pour the wet ingredients into the dry ingredients, then whisk just until evenly moistened.”

Why not add everything, including the flour, to the blender? “One word: Gluten. The more you stir and agitate your flour, the more gluten you will develop, and the tougher your cake will be. Blending liquid ingredients before adding them to the dry means they need less stirring to incorporate, resulting in a delicate, tender crumb.”

This particular cake is also a good choice for making ahead and bringing to parties and potlucks, as the cake layers will keep for 24 hours at room temperature.

Whip up a rich and creamy frosting without dragging out the mixer

Unlike buttercream and other finicky frostings, our mascarpone filling can be made completely by hand, using only a whisk. According to our resident baking expert, Rose Hattabaugh, it tastes like a cross between “cannoli filling and pastry cream.” The Italian cheese doesn't just flavor the filling, it stabilizes it, making it a perfect make-ahead-take-ahead dessert.

To make the filling, combine 8 ounces of mascarpone cheese with a cup of powdered sugar, a cup of heavy cream and a little vanilla, then whip by hand until soft peaks form. For make-ahead ease, you can either store the filling in the fridge for up to 12 hours, or assemble the cake in advance, hold off adding the berries; refrigerate the cream-topped cake, uncovered, for up to six hours.

Berries bring the flair

Like the filling, the red-and-blue berry topping can be made up to 12 hours in advance. Raspberries, blackberries, strawberries and blueberries all can be used; no matter what you choose, you’ll need 3 cups total.

Once you’ve decided on your berries, all you have to do is combine them with seedless raspberry or blueberry jam and a pinch of salt, then let the whole mixture stand at room temperature until the berries soften and release their juices. Store in the fridge until ready to serve the cake, then spoon the jewel-toned mixture on top, being sure to let some of the fruit syrup run down the sides.

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Claire Lower

Claire Lower is the Digital Editor for Christopher Kimball’s Milk Street, with over a decade of experience as a food writer and recipe developer. Claire began writing about food (and drinks) during the blogging boom in the late 2000s, eventually leaving her job as a lab technician to pursue writing full-time. After freelancing for publications such as Serious Eats, Yahoo Food, xoJane and Cherry Bombe Magazine, she eventually landed at Lifehacker, where she served as the Senior Food Editor for nearly eight years. Claire lives in Portland, Oregon with a very friendly dog and very mean cat. When not in the kitchen (or at her laptop), you can find her deadlifting at the gym, fly fishing or trying to master figure drawing at her local art studio.