Chocolate Berry Flag Cake with Whipped Cream Frosting
This Chocolate Berry Flag Cake With Whipped Cream Frosting is a show stopper, but incredibly easy to make! This moist and fluffy chocolate cake is topped with fresh Homemade Whipped Cream Frosting, blueberries, and raspberries.
If you're looking for even more 4th of July dessert ideas, check out some of my other favorites like American Flag Cream Pie with Graham Cracker Crust, Organic Turkey Burgers with Grilled Onions, or Organic Strawberry Shortcake With Homemade Whipped Cream.
A Quick Look At The Recipe
- Recipe Name: Chocolate Berry Flag Cake with Whipped Cream Frosting
- Ready In: 50 minutes
- Makes: 12 servings
- Main Ingredients: butter, cane sugar, Dutch cocoa powder, heavy whipping cream
- Flavor Profile: rich chocolate with fluffy whipped cream and fresh berries
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: festive 4th of July cake with organic ingredients
Summarize & Save This Content On
Why You'll Love This Recipe
- American Flag Cake: This patriotic flag cake is an easy festive cake with a flag pattern and no artificial colors or box mix is needed!
- Easy: This simple organic cake is incredibly easy to make! And even if you don't take the time to make the flag, this can still be a festive red white and blue dessert with the addition of the fresh blueberries and raspberries on top!
- Naturally Festive: I love naturally festive desserts and this recipe uses fresh berries to create an American flag for the perfect 4th of July dessert!
- Crowd Pleaser: This is a classic chocolate cake with whipped cream frosting and fresh berries, so everyone will love it!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips
- How to Make Chocolate Berry Flag Cake With Whipped Cream Frosting
- Chocolate Berry Flag Cake With Whipped Cream Frosting FAQ’s
- 4th of July BBQ Inspiration
- More Summer Dessert Recipes
- Chocolate Berry Flag Cake With Whipped Cream Frosting
- The Bake Shop
With summer approaching, my friends at Organic Valley asked me to create an easy Flag Cake recipe using their amazing heavy whipping cream (my absolute fave) and fresh in season berries. If you know me, then you know decorating is not my forte, to say the least, haha! It's not the kind of baking I usually do, and I like my desserts a little more rustic and freeform.
With that being said, this Chocolate Berry Flag Cake with Whipped Cream Frosting is a recipe that even I can do. So, if I can do it — then so can you! I've created a simple chocolate organic cake recipe, with delicious whipped cream frosting. Flag or no flag, this red white and blue dessert is easily made with blueberries and raspberries! So now that I've given you a pep talk for making this easy flag inspired cake, I will show you how to make it!
When I was thinking of the recipe for this 4th of July dessert, I realized pretty much all of the flat cakes on Pinterest include a yellow or white cake with the iconic flag design in fresh berries. So why not make it chocolate instead, I thought! This chocolate organic cake with whipped cream frosting is one of my all time favorite cake combinations. Plus it makes the red, white, and blue pop even more on top of the chocolate cake!
Ingredients
- Butter: I use Organic Valley Salted Butter, which is my absolute favorite. This butter is rich and flavorful, perfect for making this organic cake! Check out Best Salted Butter for Baking for more info on why this is a great option.
- Milk: I use Organic Valley Grassmilk. Just be sure you are using whole milk for the best flavor.
- All Purpose Flour: I use organic all purpose flour, which makes this cake incredibly simple as you don't need to have specialty flour.
- Baking Powder: Make sure to use baking powder, not soda for a tender cake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Blueberries: Fresh organic blueberries make up the blue part of the flag.
- Raspberries: I use organic raspberries for the red stripes, but if you want to cut up fresh strawberries, those would also work!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- You can make the cake ahead of time if you're prepping for a party, it can be baked the night before. But, I would recommend making the whipped cream frosting the day of, as it's always best when it's fresh! You can prepare and decorate this in the morning, and stick it in the fridge for later that day. Just make sure the cake stays refrigerated until it's ready to be served because the whipped cream frosting should not sit out as it will melt and droop.
- If you want to use cream cheese frosting, you can use my recipe for Easy Homemade Cream Cheese Frosting in place of whipped cream frosting.
- If you want the cake to be able to sit out at a party for an extended period of time, then using an American buttercream is best as the frosting doesn't need to be refrigerated. Try using my Vanilla Bean Buttercream Frosting recipe.
- If you don't have raspberries on hand, feel free to use strawberries or cherries as well, it would be delicious with any of these options.
- If you're going to use strawberries, you should cut them into slices for the flag, the raspberries or cherries can be used whole.
- It truly helps to have all your dairy ingredients at room temperature. This helps make a smoother cake batter as the cold ingredients won't cause the batter to clump. Leave them out for an hour or two before you plan to make the cake.
- Be sure to store this cake in the refrigerator because it has a whipped cream frosting.
- Gluten Free – Replace the all purpose flour with 255 grams (1 ⅔ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
How to Make Chocolate Berry Flag Cake With Whipped Cream Frosting
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Mix on low until there are no chunks of butter. Add in the eggs.
- Then add in the milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients: flour, cocoa powder, baking powder, and sea salt in that order.
- Mix on low speed until combined into a smooth batter, be sure to scrape down the sides of the bowl to ensure everything is combined.
- Pour the batter into the prepared baking pan and spread out evenly.
- Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan before removing. When you remove the cake, plate it on your serving platter.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form and the whipped cream doesn’t fall off the whisk.
- To assemble: Add the frosting on top of the cake and spread evenly. Starting at the left corner, add 7 blueberries in a row. Then add 4 more rows of 7 blueberries to create the blue square of the flag.
- Next, add a row of raspberries starting at the top row where the blueberries end. The first row of raspberries will go to the end of the frosting. Next, add a second row of raspberries at the last row of blueberries. Last, add 2 more rows of raspberries spaced evenly on the bottom portion of the cake.
Chocolate Berry Flag Cake With Whipped Cream Frosting FAQ's
Yes! If you want to use fresh strawberries instead of raspberries for the stripes you can definitely do that. Just cut them thin so they can overlap each other a bit to create the stripe and it will be just as delicious!
Yes, just replace the all purpose flour with 255 grams (1 ⅔ cups) gluten free flour blend. If you are using another kind of gluten free flour blend, be sure to use the weight measurement.
I prefer to use blueberries and raspberries, like I use here. We need the blueberries for the blue portion of the flag. For the red stripes, you can use fresh strawberries, but it's more work because you need to slice them and they can also vary in size. This is why I use raspberries as it's easier and they are more uniform in size.
Yes, if you want to make the cake ahead of time you can. I would recommend making the cake the day before (cover it with plastic wrap so it stays moist and doesn't dry out). Then make the whipped cream frosting the day of and decorate it the morning of. Whipped cream frosting made from scratch has no stabilizers in it (part of why it's so good!), but that can make it wilt the longer it sits in the fridge. Plus, berries can release juices. So I always recommend making the cake ahead and decorate it the morning of your party. Just be sure to store in the fridge until ready to serve.
I recommend decorating this the day of your party. This ensures the whipped cream frosting is fresh and the berries won't leak juices.
It's really easy! You just arrange the blueberries in the left corner in a rectangle, which is the star portion of the flag. Then, create the red stripes with raspberries.
I don't recommend frozen berries as they will begin to thaw and release moisture.
I use whipped cream frosting as I love the pairing of whipped cream frosting and fresh berries, it's so light and delicious. You can also use cream cheese frosting too if you prefer. But, you can also use classic American buttercream if you want the cake to be able to sit out of the fridge.
This cake is made with fresh fruit and a whipped cream frosting, so it needs to be stored in the fridge! Make sure to leave this in the refrigerator until you are ready to serve it.
If you have a cake carrier, that is always best as it will help keep it sealed as well. If you need to transport this cake, you can also skip the parchment paper in the pan and grease it well and then just leave the cake in the pan and decorate it in the pan. Then you can cover it and bring it.
4th of July BBQ Inspiration
Serve this cake as a show stopping dessert at your Fourth of July, Memorial Day, or Labor Day BBQ! Try it with these BBQ favorite recipes.
- Organic Turkey Burgers With Grilled Onions are a summer favorite!
- Grilled Greek Chicken Shish Kabobs With Tzatziki Sauce are a great grilled chicken dish.
- Try Real Simple Corn Salad With Avocado as a summer side.
- Strawberry Limeade and Organic Pink Lemonade are crowd pleasing drinks!
- Homemade Sourdough Hot Dog Buns go great with grilled dogs.
- Try Organic Chicago Style Hot Dogs With Sauerkraut, my favorite!
- Everyone loves Organic Dill Dip With Sour Cream as an easy dip!
More Summer Dessert Recipes
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Chocolate Berry Flag Cake With Whipped Cream Frosting
Equipment
- Digital Food Scale
- Stand Mixer
- 9×13-inch Cake Pan
- Parchment Paper Sheets
Ingredients
Batter
- 226 grams salted butter (softened)
- 340 grams cane sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 cup milk (room temperature)
- ½ cup heavy whipping cream (room temperature)
- 255 grams all purpose flour
- 85 grams Dutch cocoa powder (sifted)
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Topping
- 170 grams blueberries
- 340 grams raspberries
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.
- Mix on low until there are no chunks of butter.
- Add in the eggs, the milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients: flour, cocoa powder, baking powder, and sea salt in that order.
- Mix on low speed until combined into a smooth batter, be sure to scrape down the sides of the bowl to ensure everything is combined.
- Pour the batter into the prepared baking pan and spread out evenly.
- Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan before removing. When you remove the cake, plate it on your serving platter.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form and the whipped cream doesn’t fall off the whisk.
- To assemble: Add the frosting on top of the cake and spread evenly.
- Starting at the left corner, add 7 blueberries in a row. Then add 4 more rows of 7 blueberries to create the blue square of the flag.
- Next, add a row of raspberries starting at the top row where the blueberries end. The first row of raspberries will go to the end of the frosting. Next, add a second row of raspberries at the last row of blueberries. Last, add 2 more rows of raspberries spaced evenly on the bottom portion of the cake.
Video
Notes
- Always weigh ingredients for the best results.
- You can make the cake ahead of time if you're prepping for a party, it can be baked the night before. But, I would recommend making the whipped cream frosting the day of, as it's always best when it's fresh! You can prepare and decorate this in the morning, and stick it in the fridge for later that day. Just make sure the cake stays refrigerated until it's ready to be served because the whipped cream frosting should not sit out as it will melt and droop.
- If you want to use cream cheese frosting, you can use my recipe for Easy Homemade Cream Cheese Frosting in place of whipped cream frosting.
- If you want the cake to be able to sit out at a party for an extended period of time, then using an American buttercream is best as the frosting doesn't need to be refrigerated. Try using my Vanilla Bean Buttercream Frosting recipe.
- If you don't have raspberries on hand, feel free to use strawberries or cherries as well, it would be delicious with any of these options.
- If you're going to use strawberries, you should cut them into slices for the flag, the raspberries or cherries can be used whole.
- It truly helps to have all your dairy ingredients at room temperature. This helps make a smoother cake batter as the cold ingredients won't cause the batter to clump. Leave them out for an hour or two before you plan to make the cake.
- Be sure to store this cake in the refrigerator because it has a whipped cream frosting.
- Gluten Free – Replace the all purpose flour with 255 grams (1 ⅔ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
Nutrition
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It doesn’t get any better than moist chocolate cake with light whipped cream frosting! This cake is festive and fun to make too!