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Perfect Red Velvet Flag Cake with Easy Homemade Cream Cheese Frosting

red velvet flag cake - featured image
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A moist and tender red velvet cake with subtle cocoa undertones, layered in a festive flag pattern and topped with a tangy, smooth cream cheese frosting. Perfect for celebrations and comforting moments alike.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk gently to combine and set aside.
  3. In another bowl, whisk sugar and vegetable oil until well mixed. Add eggs one at a time, beating well after each addition. Stir in buttermilk, red food coloring, vinegar, and vanilla extract until fully combined.
  4. Slowly add dry ingredients to wet ingredients, folding gently with a rubber spatula. Avoid overmixing; batter should be smooth, light, and airy.
  5. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely (at least 1 hour).
  7. For frosting, beat cream cheese and butter until smooth and fluffy (3-5 minutes). Gradually add powdered sugar one cup at a time on low speed until combined. Add vanilla extract and lemon juice, then beat on medium-high until light and creamy (about 10 minutes).
  8. Slice each cake layer horizontally into three even layers (six layers total). Arrange three layers side-by-side horizontally on serving platter, spreading a thin layer of frosting between each. Stack remaining three layers vertically on top, frosting between each layer to create the flag pattern.
  9. Spread a thin crumb coat over entire cake and chill for 20 minutes. Apply a thicker, smooth layer of frosting all around using an offset spatula.
  10. Chill cake for at least 1 hour before serving to let layers settle and flavors meld.

Notes

Use room temperature eggs and buttermilk for best batter consistency. Gel food coloring provides the most vibrant red color. Fold batter gently to keep it light and airy. Chill frosting if too soft before spreading. Use a serrated knife with a slow sawing motion to slice cake layers evenly. Crumb coat before final frosting for smooth finish. Cake layers can be frozen wrapped tightly and thawed before frosting.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, easy cake recipe, celebration cake, homemade frosting, moist cake, festive dessert

Find it online: https://avabowls.com/perfect-red-velvet-flag-cake-recipe-easy-homemade-cream-cheese-frosting-tutorial/