Serious Eats: Recipes
American Flag Cake
Surprisingly easy to assemble (I used this tutorial as a starting point), this cake can really be made with any white cake recipe you like; just make three layers, one tinted red, one blue, and one left untinted for the white sections. I found that the following cake recipe, which is fairly dense and egg-rich, yielded nice sturdy layers which, in addition to being pleasingly poundcake-y on the palate, were easy to cut and shape.
To get the desired height for each of the three layers, I suggest baking this as a 6-inch cake. But it's true that the resulting cake is fairly small. If you are using larger pans or prefer thicker layers, I suggest making two batches of the cake batter and dividing it among your three cake pans.
Also, if you are having trouble cutting the red and white cake layers into thirds, the cake works equally well with just two alternating rows of red and white (four layers total).
About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
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