July 4Th Flag Cake Recipe

Name: July 4Th Flag Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 3/4 cup natural unsweetened cocoa powder; 1 tablespoon instant coffee granules; 1/2 cup whole milk; 1 1/2 teaspoons pure vanilla extract; 2 cups all-purpose flour, plus additional flour for dusting pan; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks (1/2 pound) unsalted butter, softened, plus additional butter for greasing pan; 1 cup packed light brown sugar; 1 cup sugar; 4 large eggs; 2 (8-ounce) packages cream cheese, at room temperature; 2 sticks (1/2 pound) unsalted butter, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups confectioners' sugar, sifted; 1 1/2 pints raspberries (about 3 cups total); 1/2 pint blueberries (about 1 cup total); 13- by 9-inch metal baking pan, stand mixer fitted with the paddle attachment, pastry bag, star-shaped pastry tip (such as Wilton #2110)

Bake this irresistible July 4Th Flag Cake at home. Made with boiling water, natural, coffee granules and milk. Easy step-by-step instructions included.

This July 4Th Flag Cake relies on simple, everyday ingredients such as boiling water, instant coffee granules, whole milk and pure vanilla extract. It comes together quickly and makes 4 servings, at about 2639 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this July 4Th Flag Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 cup boiling water
3/4 cup natural unsweetened cocoa powder
1 tablespoon instant coffee granules
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour, plus additional flour for dusting pan
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened, plus additional butter for greasing pan
1 cup packed light brown sugar
1 cup sugar
4 large eggs
2 (8-ounce) packages cream cheese, at room temperature
2 sticks (1/2 pound) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar, sifted
1 1/2 pints raspberries (about 3 cups total)
1/2 pint blueberries (about 1 cup total)
13- by 9-inch metal baking pan, stand mixer fitted with the paddle attachment, pastry bag, star-shaped pastry tip (such as Wilton #2110)

1
Position a rack in the middle of the oven and preheat to 350u00b0F.
2
Butter the bottom and sides of a 13- by 9-inch metal baking pan and line the bottom with wax or parchment paper. Butter the paper and dust the pan with flour, knocking out any excess.
3
In a medium bowl, whisk together the boiling water, cocoa powder, and instant coffee granules until smooth. Whisk in the milk and vanilla.
4
In a second medium bowl, sift together the flour, baking soda, and salt.
5
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Reduce the speed to low and add the flour and cocoa powder mixtures in batches, beginning and ending with the flour mixture. (The batter may look curdled.) Pour the batter into the prepared pan, smoothing the top, and bake the cake until a wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, 35 to 40 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the wax or parchment paper, and let it cool completely. DO AHEAD:
6
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until creamy and smooth, 3 to 5 minutes. Beat in the vanilla extract. With the mixer on low, add the sifted confectioners' sugar in three batches, mixing until fully incorporated. Increase the speed to medium-high and beat until the frosting is smooth. Chill the frosting in the refrigerator for 30 minutes before assembling the cake.
7
Frost the top and sides of the cake with 2 1/2 cups of the frosting. Transfer the remaining frosting to a pastry bag fitted with the star tip.
8
Using a toothpick or small knife, outline a 4 1/2-inch-long by 3 1/2-inch-wide rectangle in the top left corner of the cake. This area will be reserved for blueberries.
9
Starting with the longer side of the cake that is closest to you, pipe a line of frosting along the top edge of the cake then arrange two horizontal rows of raspberries directly above the line of frosting. Pipe a second line of frosting above the raspberries and arrange two more horizontal rows of raspberries directly above the frosting. Repeat this process two more times, making sure to exclude the top left corner that is reserved for the blueberries. Arrange the blueberries in horizontal rows in the top left corner of the cake.
10
Slice and serve the cake immediately or store it, covered securely in plastic wrap, in the refrigerator until ready to serve.

2639

kcal

Calories

182

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup boiling water, 3/4 cup natural unsweetened cocoa powder, 1 tablespoon instant coffee granules, 1/2 cup whole milk, and more.

Yes, July 4Th Flag Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2639 kcal
Category
Baking & Desserts

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