Mimi's Organic Eats » Fourth of July Recipes » Chocolate Berry Flag Cake

Chocolate Berry Flag Cake

This Chocolate Berry Flag Cake was created for my friends at Organic Valley. This simple Chocolate Berry Flag Cake 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 more simple cake recipes that would be great to bring to a barbecue, check out my Strawberry Shortcake, Avocado Oil Chocolate Cake, or my Chocolate Strawberry Sheet Cake.

chocolate berry flag cake

Why You'll Love This Recipe

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 is a recipe that even I can do. So, if I can do it – then so can you! I've created a simple and moist chocolate cake recipe, with delicious whipped cream frosting – flag or no flag, red and blue berries on top just make a delicious and festive cake either way. 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 Flag Cake, I realized pretty much all of the recipes 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. Chocolate 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!

chocolate berry flag cake
chocolate berry flag cake

Ingredients for Chocolate Berry Flag Cake

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Organic Valley Grassmilk

Organic Valley Heavy Whipping Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Organic Blueberries

Organic Raspberries

chocolate berry flag cake

Tools Needed

Digital Food Scale

Stand Mixer

9 x 13-inch USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

chocolate berry flag cake

How to Make Chocolate Berry Flag Cake

Step 1

Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.

Step 2

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 the eggs, milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.

In a separate bowl, add the flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add to the butter mixture and mix on until combined into a smooth batter. Pour into the prepared baking pan.

Step 3

Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan. (If baking at high altitude, be sure to follow the high altitude instructions in the Notes at the bottom of the recipes).

Step 4

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.

Step 5

To assemble: Add the Whipped Cream 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

Tips for Chocolate Berry Flag Cake

• 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 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.

chocolate berry flag cake

FAQ's

Can I use strawberries instead of raspberries?

Yes! If you want to use 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!

Can I make this ahead of time?

Yes, if you want to make the cake ahead of time you can. I would recommend making the cake the day before and then making the whipped cream frosting the day of and decorating 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. So, I always like to make this fresh. So you can make the cake ahead and the frosting the morning of, decorate it, and then place it in the fridge until you are ready to serve.

How should I store this cake?

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 fridge until you are ready to serve it.

chocolate berry flag cake

Chocolate Berry Flag Cake

Mimi Council
This simple Flag Cake is made with a rich chocolate cake, whipped cream frosting, and blueberries and raspberries.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 610 kcal

Ingredients
 
 

Batter

Whipped Cream Frosting

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 the eggs, milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.
  • In a separate bowl, add the flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add to the butter mixture and mix on until combined into a smooth batter. Pour into the prepared baking pan.
  • Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
  • 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.
  • To assemble: Add the Whipped Cream 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.
  • Store in the fridge until ready to serve. Leftovers can be stored in the fridge for up to 3 days.

Notes

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

Calories: 610kcalCarbohydrates: 69gProtein: 8gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 154mgSodium: 430mgPotassium: 288mgFiber: 5gSugar: 45gVitamin A: 1329IUVitamin C: 9mgCalcium: 130mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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