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Perfect Red Velvet Flag Sheet Cake Recipe with Easy Cream Cheese Frosting

red velvet flag sheet cake - featured image
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A festive and easy-to-make red velvet flag sheet cake with tangy cream cheese frosting, perfect for celebrations and last-minute parties.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons (15 grams) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (gel or liquid)
  • 16 oz (450 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup (150 grams) fresh blueberries
  • Whipped cream (optional, for star shapes)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch sheet pan or line it with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
  4. Slowly add wet ingredients to dry ingredients, folding gently with a spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  8. Using a mixer, beat cream cheese and butter until creamy (2-3 minutes). Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
  9. Spread an even layer of cream cheese frosting over the cooled cake with an offset spatula.
  10. Decorate with fresh blueberries in the upper left corner to form stars and pipe or dollop whipped cream stars if desired.
  11. Create alternating stripes of white frosting and bare red velvet cake surface or thin frosting stripes across the cake to mimic the flag.
  12. Refrigerate the cake for at least 30 minutes before slicing and serving.

Notes

Bring eggs and buttermilk to room temperature before mixing. Fold batter gently to keep it light and fluffy. Avoid overbeating frosting to prevent it from becoming runny. Cool cake completely before frosting to prevent melting. Fresh blueberries are best for decoration but frozen can be used if thawed and drained. For a dairy-free option, substitute buttermilk with almond milk and lemon juice, and use vegan cream cheese and butter alternatives.

Nutrition

Keywords: red velvet cake, flag cake, cream cheese frosting, Fourth of July dessert, patriotic cake, easy sheet cake, celebration cake

Find it online: https://realityeats.com/perfect-red-velvet-flag-sheet-cake-recipe-with-easy-cream-cheese-frosting/