Planning a Flag Day party that’s both fun and festive? These 17 patriotic chocolate cakes will be the real stars of the show! Whether you’re hosting a laid back backyard BBQ or a full-on celebration with family and friends, a flag inspired cake brings the perfect sweet touch.
Growing up, my family always threw a little Flag Day get-together. It wasn’t fancy, just lawn chairs, burgers, and a ton of desserts especially chocolate ones. My aunt would always make a red, white, and blue cake, and it was gone in minutes. There’s just something extra special about a themed dessert that gets everyone smiling.
From berry topped layers to chocolate drizzled flag designs, these cake ideas are bursting with patriotic pride and flavor. You don’t have to be a professional baker either some of these are super easy to recreate. Get ready to wow your guests with sweet treats that look as good as they taste.
1. Patriotic Chocolate Sheet Cake – rich, fudgy, and perfect for Flag Day celebrations!
Ingredients:
For the cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the frosting:
¾ cup unsalted butter, softened
½ cup unsweetened cocoa powder
2 ½ cups powdered sugar
¼ cup heavy cream (add more if needed)
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth and well combined.
Gradually stir in hot water (batter will be thin).
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely in the pan before frosting.
For the frosting, beat butter until creamy. Add cocoa powder, powdered sugar, cream, vanilla, and salt. Beat until fluffy.
Spread evenly over cooled cake.
Decoration Tips:
Once frosted, immediately decorate the top with red, white, and blue sprinkles and star-shaped confetti.
Cluster more white and blue stars toward the center to create a festive burst effect.
For extra flair, add a few silver edible glitter flakes right before serving.
Happy Baking
2. Red Velvet Swirl Cake – rich layers, creamy filling, and a stunning chocolate finish!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 tbsp red food coloring
2 tsp vanilla extract
1 tsp white vinegar
For the filling:
¾ cup unsalted butter, softened
1 ¾ cups powdered sugar
4 oz cream cheese, softened
1 tsp vanilla extract
½ cup raspberry preserves
For the chocolate glaze:
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Decoration:
Red and white buttercream for piping
Chocolate chunks
Optional: extra ganache for spiral effect
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, beat sugar and oil. Add eggs, buttermilk, food coloring, vanilla, and vinegar. Mix until smooth.
Add dry ingredients and mix until combined. Divide batter evenly into pans and bake for 25–30 minutes. Cool completely.
For the filling, beat butter and cream cheese until creamy. Add powdered sugar and vanilla. Mix until fluffy.
Gently swirl in raspberry preserves.
For ganache, heat cream and pour over chocolate chips. Stir until smooth.
Decoration Tips:
Spread ganache over the top layer and pipe a spiral pattern using chocolate and raspberry sauce.
Add red and white buttercream rosettes around the top edge.
Finish with scattered chocolate chunks for texture and visual contrast.
Serve slightly chilled for cleaner slices and optimal texture.
Happy Baking
3. Chocolate Cream Cheese Berry Cake – fresh, creamy, and full of summer flavor!
Ingredients:
For the cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the cream cheese frosting:
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
Topping:
Fresh blueberries
Fresh strawberries, halved
Instructions:
Preheat oven to 350°F (175°C). Grease and line two square 9-inch pans.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot water until fully combined.
Pour batter evenly into pans and bake for 30–35 minutes. Let cool completely.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, then beat until fluffy.
Layer one cake with a generous amount of cream cheese frosting. Place the second layer on top and frost the entire top.
Decoration Tips:
Pipe a decorative border of frosting around the top edge of the cake.
Fill the top center with fresh blueberries and arrange sliced strawberries on top for a pop of color and texture.
Chill slightly before slicing to help the layers set neatly.
Happy Baking
4. Chocolate Vanilla Berry Flag Cake – rich, creamy, and full of patriotic flair!
Ingredients:
For the cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the vanilla cream cheese frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 ½ cups powdered sugar
1 ½ tsp vanilla extract
1–2 tbsp milk, as needed
For the chocolate ganache:
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Topping:
Fresh blueberries
Fresh strawberries, halved
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot water until fully combined.
Pour batter into the pan and bake for 30–35 minutes. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add milk as needed for consistency.
For ganache, heat cream until simmering and pour over chocolate chips. Let sit for 1–2 minutes, then stir until smooth.
Decoration Tips:
Frost the cooled cake with a thick layer of vanilla cream cheese frosting.
Drizzle chocolate ganache in two wide stripes across the top to mimic a flag pattern.
Arrange whole blueberries and halved strawberries around the edge of the cake for a bold, colorful border.
Chill before slicing for cleaner presentation.
Happy Baking
5. Patriotic Chocolate Ice Cream Cake – chilled layers, sweet berries, and a festive finish!
Ingredients:
For the cake layers:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 ¼ cups granulated sugar
2 tsp baking soda
1 ½ tsp baking powder
1 tsp salt
3 large eggs
1 ¼ cups buttermilk
⅔ cup vegetable oil
2 ½ tsp vanilla extract
1 cup hot water
For the ice cream filling:
2 quarts chocolate ice cream, slightly softened
For the whipped topping:
1 ¼ cups heavy whipping cream
3 tbsp powdered sugar
¾ tsp vanilla extract
Toppings:
Fresh raspberries
Fresh blueberries
Red, white, and blue sprinkles
Patriotic chocolate shards or striped chocolate triangles
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth. Stir in hot water last to thin the batter.
Divide batter evenly among the three pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
Line the same pans with plastic wrap. Fill two of the pans with softened chocolate ice cream, smoothing into even layers. Freeze until firm (about 2–3 hours).
Once everything is firm and ready, assemble the cake: alternate cake and ice cream layers, starting and ending with cake. Freeze for at least 2 hours before decorating.
To make whipped topping, beat cold cream, sugar, and vanilla until stiff peaks form.
Decoration Tips:
Pipe whipped cream in generous swirls over the top of the cake.
Arrange fresh raspberries and blueberries on top of the cream.
Sprinkle festive red, white, and blue nonpareils over the whipped topping.
Insert chocolate shards or striped chocolate triangles around the border for a striking patriotic look.
Keep frozen until ready to serve and allow 10 minutes at room temperature before slicing.
Happy Baking
6. Dark Chocolate Raspberry Cake – rich, elegant, and bursting with berry flavor!
Ingredients:
For the cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the raspberry filling:
1 ½ cups fresh raspberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch dissolved in 1 tbsp water
For the chocolate frosting:
1 cup unsalted butter, softened
¾ cup unsweetened cocoa powder
3 ½ cups powdered sugar
¼ cup heavy cream
2 tsp vanilla extract
Decoration:
Fresh raspberries
Dark chocolate curls or shavings
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Stir in hot water until combined.
Divide into pans and bake for 30–35 minutes. Cool completely.
For raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan over medium heat. Add cornstarch slurry and stir until thickened. Cool.
For frosting, beat butter and cocoa until creamy. Add powdered sugar, cream, and vanilla. Beat until fluffy.
Decoration Tips:
Spread raspberry filling between the cake layers.
Frost the top with a thick layer of chocolate frosting.
Pipe rosettes around the top and place a fresh raspberry on each swirl.
Sprinkle dark chocolate curls across the top for a finishing touch.
Chill before slicing for clean layers and bold contrast.
Happy Baking
7. Patriotic S’mores Chocolate Cake – fluffy, creamy, and full of toasty summer magic!
Ingredients:
For the cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the marshmallow filling:
1 ½ cups marshmallow fluff
½ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
For the chocolate ganache:
¾ cup heavy cream
1 cup semi-sweet chocolate chips
Toppings:
Mini marshmallows
Crushed graham crackers
Red, white, and blue star sprinkles
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot water until smooth.
Divide into pans and bake 25–30 minutes. Cool completely.
For filling, beat marshmallow fluff and butter until creamy. Add powdered sugar and vanilla; mix until fluffy.
For ganache, heat cream to simmering and pour over chocolate chips. Let sit 1–2 minutes, then stir until smooth.
Decoration Tips:
Spread ganache on top of the cake and let it set slightly.
Pipe marshmallow filling or whipped cream in a ring around the top.
Pile on mini marshmallows, sprinkle with crushed graham crackers, and add patriotic star sprinkles for a campfire-meets-Fourth-of-July vibe.
Chill before slicing to hold layers cleanly.
Happy Baking
8. Stars & Stripes Triple Chocolate Cake – rich layers, creamy filling, and a festive patriotic finish!
Ingredients:
For the cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the chocolate filling:
1 ½ cups heavy cream
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
For the whipped frosting:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toppings:
Red, white, and blue star sprinkles
Red and blue candy stars
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in hot water until combined.
Divide the batter into pans and bake for 25–30 minutes. Let cakes cool completely.
For the chocolate filling, heat heavy cream until simmering and pour over chocolate chips. Let sit 1 minute, then whisk until smooth. Stir in vanilla and chill until thickened.
For the whipped frosting, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Decoration Tips:
Layer cake with chocolate ganache between each layer.
Spread chocolate ganache thinly on the top and pipe whipped cream rosettes around the edge.
Decorate with patriotic star sprinkles and candy stars for a Fourth of July theme.
Chill the cake slightly before serving to keep layers neat and stable.
Happy Baking
9. Patriotic Chocolate Mousse Cake – silky, fruity, and perfect for celebration layers!
Ingredients:
For the base:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup granulated sugar
½ tsp baking soda
½ tsp salt
½ cup buttermilk
¼ cup vegetable oil
1 large egg
1 tsp vanilla extract
½ cup hot water
For the chocolate mousse:
2 cups heavy whipping cream
1 cup semi-sweet chocolate chips
¼ cup milk
2 tbsp powdered sugar
1 tsp vanilla extract
For the whipped topping:
¾ cup heavy cream
2 tbsp powdered sugar
Toppings:
Fresh blackberries, blueberries, raspberries, red currants
Red and blue star candy toppers
Red, white, and blue swirl candy or meringue
Instructions:
Preheat oven to 350°F (175°C). Grease and line a round 8-inch cake pan.
Whisk flour, cocoa, sugar, baking soda, and salt. Add buttermilk, oil, egg, and vanilla. Mix until smooth. Stir in hot water.
Pour into the pan and bake for 25–28 minutes. Cool completely.
For mousse, heat milk and pour over chocolate chips. Stir until melted. Cool slightly.
Whip cream with powdered sugar and vanilla to stiff peaks. Fold in cooled chocolate mixture. Chill 10 minutes.
Line a cake ring with acetate. Place cake base at the bottom. Pour mousse over it and smooth the top. Chill 4 hours or overnight.
Whip cream with sugar for topping.
Decoration Tips:
Pipe whipped cream stars around the mousse top edge.
Top with fresh mixed berries, arranging in a circular pattern.
Add red and blue candy stars and swirl candy for a festive finish.
Dust lightly with powdered sugar for a snowy sparkle.
Happy Baking
10. Chocolate-Dipped Berry Flag Cake – festive, fruity, and made to impress!
Ingredients:
For the cake:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
For the chocolate ganache:
¾ cup semi-sweet chocolate chips
½ cup heavy cream
For the whipped cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toppings:
Fresh strawberries, hulled
Fresh blueberries
Small white candy stars or fondant cutouts
Instructions:
Preheat oven to 350°F (175°C). Grease a round 9-inch cake pan.
In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat together sugars, eggs, oil, and vanilla until smooth.
Add dry ingredients in parts, alternating with buttermilk. Mix until well combined.
Pour batter into the pan and bake for 28–32 minutes. Cool completely.
For ganache, heat cream until steaming, then pour over chocolate chips. Stir until smooth. Let it cool slightly, then pour over cooled cake.
For whipped cream, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Decoration Tips:
Pipe whipped cream in thick vertical stripes across the center of the cake.
Arrange whole strawberries around the edge on top of small whipped cream stars.
Place blueberries between the strawberries and top with white candy stars to mimic a patriotic design.
Make sure the ganache is fully set before piping or placing fruit to prevent sliding.
Happy Baking
11. Chocolate Firecracker Layer Cake – tall, rich, and perfect for patriotic celebrations!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
2 ½ cups granulated sugar
2 ½ tsp baking powder
2 tsp baking soda
1 tsp salt
1 ¼ cups buttermilk
¾ cup vegetable oil
3 large eggs
2 ½ tsp vanilla extract
1 ¼ cups hot water
For the chocolate frosting:
1 ½ cups unsalted butter, softened
1 cup unsweetened cocoa powder
5 cups powdered sugar
⅓ cup heavy cream (more as needed for consistency)
2 ½ tsp vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat until smooth and well combined.
Slowly stir in hot water until batter is thin and fully mixed.
Divide evenly into four pans. Bake for 22–27 minutes, or until a toothpick inserted comes out clean.
Cool cakes completely before assembling.
To make frosting, beat softened butter until creamy. Add cocoa powder and beat again.
Gradually add powdered sugar, alternating with cream, then mix in vanilla and salt. Beat until fluffy and spreadable.
Assemble by layering cake and frosting alternately, then frost the sides and top.
Decoration Tips:
Use an offset spatula to make swooping swirls on top of the cake.
Pile red, white, and blue star-shaped sprinkles and nonpareils thickly in the center for a fireworks-style look.
To elevate presentation, insert sparkler candles just before serving for a celebratory sparkle.
Happy Baking
12. Chocolate Chip Firework Layer Cake – fun, bold, and bursting with patriotic flair!
Ingredients:
For the cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
1 cup mini chocolate chips
For the cookie dough frosting:
1 cup unsalted butter, softened
¾ cup brown sugar
2 ½ cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
¾ cup mini chocolate chips
For the colored buttercream:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
2 tbsp milk
Food coloring (red and blue)
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, whisk flour, cocoa, baking powder, baking soda, salt, and sugar.
Add buttermilk, oil, eggs, and vanilla. Mix until combined. Stir in hot water.
Fold in mini chocolate chips. Divide batter evenly into pans.
Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
For the cookie dough frosting, beat butter and brown sugar until smooth. Add powdered sugar, cream, vanilla, and salt. Beat until fluffy. Fold in chocolate chips.
For colored buttercream, beat butter and sugar until fluffy. Add milk and divide into two bowls. Tint one red and the other blue.
Decoration Tips:
Spread cookie dough frosting between layers, leaving the cake sides exposed.
Press chocolate chips and blue candy stars into the frosting between layers for texture.
Pipe red and blue buttercream swirls on top using a star tip.
Decorate the top with red and blue candy-coated chocolates, chocolate chips, and fondant stars for a firework effect.
Happy Baking
13. Chocolate Cherry Flag Cake – fresh, juicy, and perfect for summer celebrations!
Ingredients:
For the cake:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
For the frosting:
¾ cup unsalted butter, softened
½ cup unsweetened cocoa powder
2 ½ cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
Toppings:
¾ cup cherry preserves
1 cup fresh cherries (with stems)
¾ cup fresh blueberries
1 cup heavy whipping cream
2 tbsp powdered sugar
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
Add eggs, oil, vanilla, and buttermilk. Mix until smooth and combined.
Pour into pan and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting, beat butter and cocoa powder until creamy. Add powdered sugar, cream, and vanilla. Beat until smooth and spreadable.
For whipped cream, beat heavy cream with powdered sugar until stiff peaks form.
Decoration Tips:
Spread chocolate frosting over the cooled cake evenly.
Pipe thick white whipped cream stripes across the top to create a flag effect.
Spoon cherry preserves between the whipped cream lines for the red stripes.
Arrange fresh cherries and blueberries around the edge, alternating them for a patriotic border.
Chill the cake slightly before serving to keep the whipped cream stable.
Happy Baking
14. Chocolate Sprinkle Layer Cake – festive, creamy, and packed with patriotic charm!
Ingredients:
For the cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the chocolate frosting:
1 cup unsalted butter, softened
¾ cup unsweetened cocoa powder
3 ½ cups powdered sugar
¼ cup heavy cream
2 tsp vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
Gradually stir in hot water until fully incorporated.
Divide batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool layers completely.
For frosting, beat butter until creamy. Add cocoa powder, powdered sugar, cream, vanilla, and salt. Beat until light and fluffy.
Layer and fill the cake with frosting between each cooled layer.
Decoration Tips:
Pipe large frosting swirls on top using a star tip for a bakery-style finish.
Generously sprinkle red, white, and blue jimmies and round confetti sprinkles across the top to create a festive look.
Leave the sides exposed for a clean, rustic layer cake presentation.
For extra pop, press a few sprinkles into the frosting layers between the cakes before stacking.
Happy Baking
15. Blueberry-Stuffed Chocolate Layer Cake – rich, fruity, and beautifully fresh!
Ingredients:
For the cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the chocolate ganache:
1 cup semi-sweet chocolate chips
¾ cup heavy cream
For the whipped cream:
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Topping:
2 cups fresh blueberries
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
Stir in hot water until fully blended. Batter will be thin.
Divide evenly into pans and bake for 25–30 minutes. Cool completely.
For ganache, heat cream until just simmering and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
For whipped cream, beat cream with powdered sugar and vanilla until stiff peaks form.
Decoration Tips:
Spread a layer of ganache on each cake layer, followed by dollops of whipped cream and fresh blueberries.
Repeat the layers, finishing the top with smooth ganache.
Pipe whipped cream swirls around the edge and press blueberries into each swirl.
Chill before serving to keep structure and allow ganache to set.
Happy Baking
16. Red, White & Blue Chocolate Layer Cake – bold, festive, and perfect for patriotic parties!
Ingredients:
For the cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the chocolate frosting:
1 cup unsalted butter, softened
¾ cup unsweetened cocoa powder
3 ½ cups powdered sugar
¼ cup heavy cream
2 tsp vanilla extract
Pinch of salt
For the vanilla buttercream (for piping):
½ cup unsalted butter, softened
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract
Topping:
Red, white, and blue fondant or candy stars
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
Stir in hot water until fully blended. Batter will be thin.
Divide into pans and bake for 25–30 minutes. Cool completely.
For chocolate frosting, beat butter until smooth. Add cocoa powder, powdered sugar, cream, vanilla, and salt. Beat until fluffy.
For vanilla buttercream, beat butter, sugar, milk, and vanilla until smooth and pipeable.
Decoration Tips:
Spread chocolate frosting between cake layers and on top. Leave the sides exposed for a clean layered look.
Pipe vanilla buttercream rosettes or swirls on top to create a base for decorations.
Press red, white, and blue fondant or candy stars onto the buttercream swirls.
For extra flair, add striped stars or swirl colors into the vanilla buttercream before piping.
Happy Baking
17. Chocolate Patriotic Ice Cream Cake – cool, creamy, and perfect for summer parties!
Ingredients:
For the cake layers:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
For the ice cream filling:
1 ½ quarts chocolate ice cream, slightly softened
½ cup mixed berries (chopped raspberries and blueberries optional)
For the whipped topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toppings:
Fresh raspberries
Fresh blueberries
Red, white, and blue sprinkles
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until combined.
Stir in hot water (batter will be thin). Divide into pans and bake for 30–35 minutes. Cool completely.
Line the same cake pans with plastic wrap. Spread softened chocolate ice cream evenly into both pans. Freeze until firm.
Assemble: place one cake layer, then one ice cream layer. Repeat. Top with remaining cake. Freeze 1–2 hours.
For whipped topping, beat cream, sugar, and vanilla until stiff. Pipe around the top edge.
Decoration Tips:
Decorate with swirls of whipped cream topped with alternating raspberries and blueberries.
Sprinkle red, white, and blue nonpareils generously over the top for a festive touch.
Store cake in the freezer and let sit at room temperature for 10–15 minutes before slicing.
Happy Baking
