This 4th of July Flag Cake is a festive and patriotic dessert that's as beautiful as it is delicious. Topped with fresh strawberries and blueberries arranged like the American flag, it's a simple, crowd-pleasing treat perfect for your holiday celebration.
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The 4th of July is one of my favorite holidays, and I love all the tasty food that goes along with it! If you are having a party this year, also check out my Frank's Red Hot Buffalo Dip, easy spinach dip, Tri Tip Marinade, and this tasty smoked cream cheese!
Why This Recipe Works:
- Festive and Patriotic: The fruit flag design makes it the perfect centerpiece for your 4th of July table.
- Fresh and Light: Topped with whipped cream and juicy berries, it's a refreshing dessert for a hot summer day.
- Easy to Make: Whether you use a homemade or boxed cake base, this recipe is simple, fun, and kid-friendly.
What You Need for This 4th of July Cake?
- White Cake Mix: I like to doctor my cake mix with a little Sour Cream, Heavy Cream, and extra Egg Whites, but you can just follow the box instructions!
- Red Jello- Strawberry, Cherry, or Raspberry Flavored-anything red works!
- White Chocolate Instant Pudding- This helps thicken the frosting and adds an extra touch of flavor!
- Frozen Whipped Topping- Cool Whip or a similar brand, I recommend this over whipped cream because it doesn't melt!
- Strawberries and Blueberries to make the flag.
Substitutions & Variations
Fruit: Swap the strawberries for raspberries, or the blueberries for blackberries!
Jello: Use a different red flavor or try a blue flavored jello!
Instant Pudding: Try vanilla instant pudding instead of white chocolate
How to Make 4th of July Cake?
- Step 1: Mix the oil, vanilla, sour cream, heavy cream, and egg whites. Then stir in the white cake mix. Pour into a greased pan and bake until a toothpick inserted comes out clean.
- Step 2: While the cake is still warm, poke holes into it with a fork.
- Step 3: In a medium bowl, combine the gelatin and boiling water until the gelatin is completely dissolved. Once it's dissolved stir in the cold water.
- Step 4: Pour the jello mixture over the cake, then refrigerate for at least 3 hours. This gives the jello time to soak in and set up.
Frosting and Decorating
- Step 5: In a large bowl, stir together the white chocolate instant pudding and cold milk. Then fold in the thawed whipped topping.
- Step 6: Spread evenly over the cake then top with sliced strawberries and blueberries.
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Expert Tips
- Poke Cake: Make sure to clean off the fork often when poking holes if cake is sticking to the fork- otherwise the holes will start getting too big and make the jello soak in unevenly.
- Jello: Poke the cake with a fork about 60-70 times for good distribution of the jello!
- Frosting: Frost the cake an hour or so before you plan on serving it.
- Decorating: Trace out a square in the corner for the blueberries! It helps to get the proportions right!
Frequently Asked Questions
I love using a box cake mix and then doctoring it to make it taste like it's from scratch. By adding sour cream, heavy cream, and extra egg whites, you won't believe how good this cake is!
Keep the cake refrigerated until ready to eat. Refrigerate any leftovers in an airtight container.
Eat this cake within 12 hours of pouring the jello over it. Otherwise, it tends to get a little mushy- still tasty though!
Yes! I recommend baking the cake the day before. Poke holes in it while it's still warm, and up to 12 hours before you are serving it, add the jello, let it rest for 3 hours in the refrigerator, then frost and decorate.
Adding blueberries in a square in the upper left of the cake and then adding sliced strawberries in lines to form a flag is how I decorate this cake. You can also stick a little toothpick flag in each slice, or use colored buttercream and sprinkles to decorate the top!
More Related Recipes
If you like this cake, make sure to check out all my 4th of July Recipes that will make your 4th of July BBQ extra tasty! Don't miss my chocolate chip pie, smoked ribeye, smoked queso, easy tri-tip sandwiches, and this delicious hot artichoke dip!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
4th of July Cake
Ingredients
- 1 box white cake mix
- ½ cup vegetable oil
- 2 tbs vanilla
- ¾ cup sour cream
- ¾ cup heavy cream
- 4 egg whites
- 1 box Jello 3 oz, use a red flavor like strawberry, cherry, or raspberry
- 1 cup water boiling
- ½ cup water cold
Frosting
- 1 box instant white chocolate pudding 3.4 oz
- ½ cup milk cold
- 8 oz frozen whipped topping thawed (I used cool whip)
- 1 cup strawberries sliced
- ½ cup blueberries
Instructions
- Preheat oven to 350°F. Spray a 13x9 pan with non-stick spray.
- Mix together the oil, vanilla, sour cream, heavy cream, and egg whites. Then mix in the boxed cake mix.1 box white cake mix, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 egg whites
- Pour cake batter into prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Using a fork, poke holes into the cake while it's still warm. Poke holes every ½ inch and almost to the bottom of the cake.
- In a medium bowl, stir together the gelatin and boiling water until gelatin is completely dissolved. Then stir in the cold water.1 box Jello, 1 cup water, ½ cup water
- Pour the mixture evenly over the cake. Refrigerate cake between 3 and 12 hours (don't go any longer than 12 or else the cake will get mushy). Frost the cake after it has been refrigerated for at least 3 hours, allowing the gelatin to set up.
Frosting
- In a large bowl, combine instant white chocolate pudding and cold milk, whisking until fully mixed.1 box instant white chocolate pudding, ½ cup milk, 8 oz frozen whipped topping
- Fold in whipped topping. Drop frosting by the spoonful onto the cake and gently spread into an even layer.
- Top the cake with strawberries and blueberries to resemble a flag. Store in the refrigerator until ready to eat.1 cup strawberries, ½ cup blueberries
Notes
- Poke Cake: Make sure to clean off the fork often when poking holes if cake is sticking to the fork- otherwise the holes will start getting too big and make the jello soak in unevenly.
- Jello: Poke the cake with a fork about 60-70 times for good distribution of the jello.
- Frosting: Frost the cake an hour or so before you plan on serving it.
- Decorating: Trace out a square in the corner for the blueberries! It helps to get the proportions right.
Lisa says
This is such a fun cake!