Chocolate Berry Flag Cake
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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 even more 4th of July dessert ideas, check out some of my other favorites like Red White and Blue Parfaits, Grilled Turkey Burgers, or Strawberry Whipped Cream Cake.
Table of Contents
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 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!
Why You'll Love This Recipe
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!
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!
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Eggs: I use Organic Valley Large Eggs, which make this cake fluffy and tender.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Milk: I use Organic Valley Grassmilk. Just be sure you are using whole milk for the best flavor.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream.
- 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.
- Salt: Use fine sea salt.
- Powdered Sugar: I use organic powdered sugar in the whipped cream frosting.
- Blueberries: Fresh organic blueberries make up the blue part of the flag.
- Raspberries: I use organic raspberries, but if you want to cut up strawberries, those would also work!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can. It will take longer to make the whipped cream frosting with a hand mixer though.
- Baking Pan: You'll need a 9×13-inch baking pan for this organic cake.
- Parchment Paper: I always line my cake pans with parchment paper to ensure it comes out easily without issues. If you're not lining it, be sure to grease the cake pan well.
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Step by Step Instructions
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.
Baker's Tips
- 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.
FAQ's
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!
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.
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.
Craving More?
Chocolate Berry Flag Cake
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 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 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
Nutrition
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