Ready to wow your guests this Memorial Day? These 20+ cakes aren’t just festive they’re downright irresistible and guaranteed to steal the show at any backyard BBQ or family gathering.
I still remember my aunt showing up to our Memorial Day picnic with a flag cake that looked straight off Pinterest and tasted even better. It became the most talked-about dessert of the day, and since then, I’ve been on a mission to find cake ideas that bring both the wow and the yum.
Whether you’re hosting or just bringing dessert, these Memorial Day cake recipes are a fun, sweet way to honor the holiday. From red, white, and blue classics to fruity, crowd-pleasing favorites, there’s something here for every baking skill level even if your idea of baking is opening a box mix.
Get ready for patriotic treats that are as fun to make as they are to eat you’ll definitely want to bookmark a few of these!
1. Red, White & Blue Drip Cake – festive, creamy, and bursting with patriotic flair!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temp
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the buttercream:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
Pinch of salt
For the drip:
½ cup heavy cream
1 cup white chocolate chips
Gel food coloring (deep purple or blue)
Decoration:
Whipped frosting swirls
Red, white, and blue sprinkles
Star-shaped fondant cutouts (red, blue, white)
Instructions:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding flour mixture and milk to the batter, beginning and ending with flour. Mix just until combined.
Divide batter evenly into pans and bake for 25–28 minutes. Cool completely.
For the buttercream, beat butter until smooth. Gradually add powdered sugar, vanilla, cream, and salt. Beat until fluffy.
Stack and fill cakes with buttercream. Smooth the sides and top with a final coat. Chill for 30 minutes.
To make the drip, heat cream until just steaming. Pour over chocolate chips and stir until smooth. Tint with food coloring. Cool slightly before dripping down chilled cake edges.
Pipe whipped frosting swirls on top. Add sprinkles and fondant stars for a festive finish.
Decoration Tips:
Use a piping bag fitted with an open star tip for even frosting swirls.
For extra texture, layer various sprinkle sizes: nonpareils, pearls, and confetti.
Fondant stars can be made ahead and dusted with edible glitter for extra sparkle.
Chill the cake thoroughly before adding the drip to keep it from running too far.
Happy Baking
2. Fresh Berry Flag Cream Cake – light, fluffy, and topped with sweet summer pride!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the frosting:
2 cups heavy cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Decoration:
Fresh raspberries
Fresh blueberries
White chocolate or fondant stars
Buttercream rosettes (piped)
Instructions:
Preheat oven to 350°F (175°C). Line a 9×13-inch pan.
In a bowl, whisk flour, baking powder, and baking soda.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and milk until fully combined.
Pour batter into pan and bake for 30–35 minutes. Cool completely.
For frosting, beat cream cheese and powdered sugar until smooth. Add vanilla, then fold in whipped heavy cream.
Frost the cooled cake with an even layer of cream.
Decoration Tips:
Use a star piping tip to create clean, even rosettes across the top and sides.
Line raspberries in stripes and blueberries in the corner to create the flag pattern.
Gently press white chocolate or fondant stars over the blueberries.
Chill before serving to keep the shape and texture fresh.
Happy Baking
3. Classic American Flag Sheet Cake – rich, fluffy, and frosted with patriotic pride!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the buttercream:
1 ½ cups unsalted butter, softened
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
Red and blue gel food coloring
Decoration:
White fondant or candy stars
Star piping tip
Offset spatula
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch cake pan.
In a bowl, whisk flour, baking powder, and baking soda.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and buttermilk until fully blended.
Pour into pan and bake for 30–35 minutes. Cool completely.
For the frosting, beat butter until smooth. Add powdered sugar, cream, and vanilla. Beat until fluffy.
Divide frosting into three bowls: tint one red, one blue, and leave one white.
Decoration Tips:
Frost the top left quarter with blue frosting and spread white fondant stars across it.
Use an offset spatula to alternate red and white stripes horizontally.
Pipe swirls along the edges for texture using a star tip.
Chill the cake slightly before piping for clean lines.
Happy Baking
4. Swirled Buttercream Flag Cake – bold, fluffy, and bursting with patriotic pride!
Ingredients:
For the cake:
2 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
For the buttercream:
2 cups unsalted butter, softened
6 cups powdered sugar
2–4 tbsp heavy cream
2 tsp vanilla extract
Red and blue gel food coloring
Decoration:
Star piping tip
White fondant stars
Turntable for clean piping layers
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk. Mix until smooth.
Divide evenly into pans and bake for 25–30 minutes. Cool completely.
For buttercream, beat butter until creamy. Add powdered sugar, cream, and vanilla. Divide into three bowls: tint one red, one blue, and leave one white.
Stack and frost the cake with white buttercream. Chill briefly before piping.
Decoration Tips:
Use a star tip to pipe alternating red and white stripes around the sides.
Pipe a solid blue quarter on top and add white fondant stars for the star field.
Work with a chilled cake for sharper piping definition.
Begin with the base layer and build your way up in rows for even spacing.
Happy Baking
5. Galaxy Berry Star Cake – elegant, creamy, and topped with a cosmic burst of berries and sparkle!
Ingredients:
For the cake:
2 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
For the frosting:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
For the drip:
½ cup heavy cream
1 cup dark chocolate chips
Black gel food coloring (optional)
Decoration:
Swirls of piped buttercream
Blackberries, raspberries, blueberries
Glitter star sprinkles
Candy pearls and pastel sugar balls
Fondant stars and star toppers
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 6-inch round pans.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy. Add eggs and vanilla.
Alternate adding dry ingredients and buttermilk. Mix until smooth.
Divide into pans and bake 25–30 minutes. Cool completely.
Beat butter until creamy, add powdered sugar, cream, and vanilla. Frost cake evenly and chill.
For the drip, heat cream and pour over chocolate chips. Stir smooth and add black food coloring if desired. Cool slightly before applying.
Decoration Tips:
Pipe swirls of buttercream on top using a star tip.
Press glitter stars onto the drip while still slightly tacky.
Cluster berries for bold color contrast.
Finish with candy pearls and upright fondant or plastic star toppers.
Happy Baking
6. Layered Patriotic Flag Cake – tall, velvety, and bursting with red, white, and blue pride!
Ingredients:
For the red velvet cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp salt
2 tbsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red gel food coloring
1 tbsp white vinegar
2 tsp vanilla extract
For the cream cheese frosting:
1 ½ cups unsalted butter, softened
12 oz cream cheese, softened
6 cups powdered sugar
2 tsp vanilla extract
For the drip:
½ cup heavy cream
1 cup white chocolate chips
Red gel food coloring
Decoration:
Red, white, and blue buttercream stars
Edible star sprinkles
Fondant American flag design
Red drip edge
Instructions:
Preheat oven to 350°F (175°C). Grease and line four 6-inch round pans.
In a large bowl, sift flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Combine wet and dry ingredients until smooth.
Divide into pans and bake for 25–30 minutes. Let cool fully.
Beat butter and cream cheese together. Add powdered sugar and vanilla, whip until fluffy.
Layer the cakes with frosting and frost the outside smoothly. Chill before applying drip.
Heat cream and pour over white chocolate chips. Stir smooth and tint with red coloring. Cool slightly and apply drip.
Decoration Tips:
Use a piping bag fitted with star tips to add red and white frosting stars along the top border.
Place blue buttercream in a square and top with small white stars to mimic the flag.
Add extra sprinkles or candy pearls for sparkle.
Keep the cake chilled before slicing for clean layers.
Happy Baking
7. Lavender Fireworks Drip Cake – colorful, creamy, and topped with floral sparkle and patriotic pride!
Ingredients:
For the cake:
2 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
For the frosting:
2 cups unsalted butter, softened
6 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
Red, blue, and purple gel food coloring
For the drip:
½ cup heavy cream
1 cup white chocolate chips
Burgundy or deep red gel food coloring
Decoration:
Lavender sprigs (fresh or edible artificial)
Buttercream swirls in red, white, pink, and blue
Fondant or sugar stars
Red, white, and blue sprinkles
Ombre blue frosting base
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
Whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla.
Alternate adding dry ingredients and buttermilk. Mix until smooth.
Divide into pans and bake 25–30 minutes. Let cool completely.
For frosting, beat butter until fluffy, add powdered sugar, cream, and vanilla. Tint portions with red, blue, and purple colors.
Frost cake with white buttercream and chill. Apply a soft blue ombre effect around the base.
Heat cream and pour over white chocolate chips. Stir until smooth and tint with burgundy. Cool slightly and drip over chilled cake edges.
Decoration Tips:
Pipe swirls on top with star tips in alternating colors for a vibrant mix.
Press star shapes onto the sides and scatter sprinkles around the base.
Carefully insert lavender sprigs for height and a festive floral finish.
Keep cake chilled until just before serving to preserve the clean drip and swirls.
Happy Baking
8. Red Velvet Patriotic Cupcake – soft, rich, and topped with star-spangled charm!
Ingredients:
For the cupcakes:
1 ¼ cups all-purpose flour
1 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup buttermilk
1 tsp vanilla extract
½ tsp white vinegar
1 tbsp red gel food coloring
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
For the frosting:
½ cup unsalted butter, softened
8 oz cream cheese
3 ½ cups powdered sugar
1 tsp vanilla extract
Decoration:
Edible USA map topper in red, white, and blue
Red and blue sugar pearls
Blue cupcake liners
Instructions:
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
In a bowl, sift flour, cocoa powder, baking soda, and salt.
In another bowl, whisk buttermilk, vanilla, vinegar, and red food coloring.
Cream butter and sugar until fluffy. Add egg, then mix in wet and dry ingredients alternately.
Divide into liners and bake for 18–20 minutes. Cool completely.
For frosting, beat butter and cream cheese until smooth. Add sugar and vanilla and whip until fluffy. Pipe frosting in tall swirls.
Decoration Tips:
Gently place the star-spangled USA topper in the center.
Sprinkle red and blue pearls for a festive touch.
Chill cupcakes briefly before serving to hold the shape.
Happy Baking
9. Star-Spangled Ice Cream Sheet Cake – cool, creamy, and packed with patriotic flair!
Ingredients:
For the crust base:
2 cups crushed graham crackers
½ cup melted butter
2 tbsp sugar
For the ice cream filling:
1 ½ quarts vanilla ice cream, softened
1 ½ quarts raspberry sorbet or strawberry ice cream
½ cup crushed cookies or granola (optional)
For the whipped topping:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Red gel food coloring
Decoration:
Fresh blueberries and raspberries
Vanilla ice cream scoops (added before serving)
Star-shaped cookies
Edible white fondant stars
Piping bags with star tips
Instructions:
Combine graham cracker crumbs, melted butter, and sugar. Press into a parchment-lined 9×13″ pan. Freeze for 20 minutes.
Spread softened vanilla ice cream over crust. Freeze for 30 minutes.
Add raspberry sorbet layer and freeze until firm. Optional: sprinkle crushed cookies between layers.
Whip cream with powdered sugar and vanilla until stiff peaks form. Divide and tint one half red.
Pipe red and white swirls in alternating stripes across the surface.
Decoration Tips:
Use a small offset spatula to spread blue whipped cream or tinted frosting in the upper left corner.
Place white fondant stars over the blue section.
Add fresh raspberries and blueberries in clusters.
Pipe red and white waves using a star tip for flag effect.
Finish with ice cream scoops and star cookies just before serving for a festive finish.
Happy Baking
10. Stars & Stripes Firework Cake – bold, dazzling, and made to celebrate in style!
Ingredients:
For the cake:
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, room temp
2 cups granulated sugar
5 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the fondant covering:
2 lbs white fondant
1 lb blue fondant
1 cup red fondant
For the filling:
1 ½ cups whipped vanilla buttercream
Optional: strawberry jam or blueberry jam
For the toppings:
Red, white, and blue buttercream (for piping)
Red, white, and blue candy pearls
Firework sparklers (for display only, not edible)
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light. Add eggs one at a time, then mix in vanilla.
Alternate adding dry mixture and buttermilk to the wet ingredients. Mix until smooth.
Divide batter evenly, bake for 25–30 minutes. Let cool completely.
Fill layers with buttercream or jam. Chill the stacked cake for clean fondant application.
Roll out white fondant and cover entire cake smoothly. Use blue fondant to cut wide horizontal bands and red fondant to cut stars.
Layer blue fondant stripes around each tier, spacing evenly. Affix red stars with edible glue or water.
Pipe red, white, and blue buttercream swirls around each tier base. Add candy pearls on top for texture.
Insert sparklers just before serving for a firework effect (do not leave lit unattended).
Decoration Tips:
Use star-shaped cookie cutters for consistent fondant stars in varying sizes.
Smooth fondant with a fondant smoother to eliminate air bubbles.
Add shimmer with a light brush of edible pearl dust.
If using sparklers, ensure they are food-safe and removed before eating.
Happy Baking
11. Patriotic Swirl Cupcakes – soft, chocolatey, and dressed in red, white, and blue delight!
Ingredients:
For the cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
6 tbsp unsweetened cocoa powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup buttermilk
½ cup warm water
¼ cup vegetable oil
1 large egg
1 tsp vanilla extract
For the buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream
1 tsp vanilla extract
Red and blue gel food coloring
Decoration:
Edible sugar pearls
Navy fondant discs
White fondant stars
Instructions:
Preheat oven to 350°F (175°C) and line a cupcake pan with blue liners.
In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, mix buttermilk, water, oil, egg, and vanilla.
Combine wet and dry ingredients until smooth.
Fill cupcake liners 2/3 full and bake for 18–20 minutes. Cool completely.
For the buttercream, beat butter until fluffy. Gradually add powdered sugar, cream, and vanilla. Beat until light and smooth.
Divide frosting into three bowls: leave one white, tint one red, and one blue.
Line a piping bag with all three colors side by side to create a swirl effect. Pipe generously on each cupcake.
Decoration Tips:
Use a large open star tip for clean swirl definition.
Gently press sugar pearls into the frosting while it’s still soft.
Create navy fondant discs ahead of time and add a white fondant star in the center using a small cutter or stencil.
Chill decorated cupcakes for 10 minutes before serving to help details set.
Happy Baking
12. Berry Flag Celebration Cake – fluffy, fruity, and filled with patriotic pride!
Ingredients:
For the cake:
3 ½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, room temp
2 cups granulated sugar
5 large eggs
2 tsp vanilla extract
1 ½ cups buttermilk
For the buttercream:
1 ½ cups unsalted butter, softened
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
Red and blue gel food coloring
For topping and layers:
1 cup strawberries, halved
1 cup raspberries
1 cup blueberries
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
In a bowl, combine flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Add flour mixture and buttermilk alternately, starting and ending with flour.
Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
Beat butter for the frosting until creamy. Gradually mix in powdered sugar, cream, and vanilla until fluffy.
Divide into three bowls: tint one red, one blue, and leave one white.
Stack and fill the cake with white frosting and fresh berries between each layer.
Decoration Tips:
Use an open star piping tip to create bold red and blue swirls.
Alternate colored swirls and fresh berries for a textured effect.
Add a fondant or cardstock American flag topper for a striking finish.
Use chilled berries for a firm, polished look that stays fresh longer.
Happy Baking
13. American Flag Sheet Cake – light, fluffy, and full of patriotic charm!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the frosting:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
Red and blue gel food coloring
Decoration:
White fondant stars
Blue fondant rectangle
Fresh blueberries and raspberries
Star-shaped butter cookies
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan.
In a bowl, mix flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well. Mix in vanilla.
Alternate adding flour mixture and milk. Mix until smooth.
Pour batter into the prepared pan and bake for 30–35 minutes. Cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, cream, and vanilla until fluffy.
Divide frosting: tint one part red, one part blue, and leave the rest white.
Decoration Tips:
Frost the cake with even layers of red and white stripes using a large star tip.
Create a blue rectangle in the top corner using blue fondant or blue frosting.
Add white fondant stars neatly across the blue section.
Decorate the surface with fresh berries and star cookies for texture and color.
Chill before serving for clean edges and firm decoration.
Happy Baking
14. Firecracker Stars Tiered Cake – tall, bold, and ready to light up any celebration!
Ingredients:
For the cake:
4 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs
2 tsp vanilla extract
2 cups buttermilk
For the buttercream:
2 cups unsalted butter, softened
6 cups powdered sugar
3–4 tbsp heavy cream
1 tbsp vanilla extract
For fondant decoration:
White fondant (2 lbs)
Red fondant (1 lb)
Blue fondant (1 lb)
Yellow fondant (optional)
Toppers:
Star-shaped fondant cutouts
Firework-style cake sparklers (non-edible)
Instructions:
Preheat oven to 350°F (175°C). Prepare three cake pans in tiered sizes (6″, 8″, 10″).
In a large bowl, combine flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk. Mix until smooth.
Divide and bake each tier for 25–35 minutes, depending on size. Cool completely.
Prepare buttercream by beating butter until fluffy. Add powdered sugar, cream, and vanilla until smooth.
Stack and fill each tier with buttercream. Crumb coat and chill.
Cover each tier with white fondant. Smooth with a fondant smoother.
Decoration Tips:
Use star cutters for various sizes in red, white, and blue fondant.
Alternate vertical red fondant stripes around one tier for a flag effect.
Attach fondant stars using edible glue or a damp brush.
Add a fondant pearl border for clean transitions between tiers.
Insert firework sparklers just before display for a dramatic finale.
Happy Baking
15. Starry Berry Drip Cake – bright, bold, and bursting with festive color!
Ingredients:
For the cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the buttercream:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
Gel food coloring (purple, pink, red, blue)
For the drip:
½ cup heavy cream
1 cup white chocolate chips
Pink gel food coloring
Decoration:
Star sprinkles and confetti
Whipped piping in pink, purple, and white
Large fondant star topper
Red and blue sugar pearls or candy balls
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and milk. Mix until smooth.
Divide into pans and bake for 25–30 minutes. Cool completely.
For the buttercream, beat butter until creamy. Add powdered sugar, cream, and vanilla. Divide and tint desired portions.
Stack and frost the cake with plain white buttercream. Chill.
For the drip, heat cream until steaming. Pour over chocolate chips and stir smooth. Add pink coloring. Cool slightly before applying to chilled cake.
Decoration Tips:
Use piping bags with star tips to create multicolor swirls around the top and base.
Apply drip slowly using a spoon or squeeze bottle for even lines.
Press sprinkles and stars onto frosting while soft.
Center a bold fondant star for an eye-catching topper and finish with sugar pearls.
Happy Baking
16. No-Bake Berry Flag Cheesecake – creamy, cool, and perfect for patriotic gatherings!
Ingredients:
For the crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
For the filling:
2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups heavy cream
For the topping:
1 cup blueberries
2 cups raspberries
⅓ cup raspberry jam
White star-shaped sprinkles or white chocolate stars
Instructions:
Mix graham cracker crumbs, sugar, and melted butter. Press into a 9×13-inch dish. Chill for 15 minutes.
Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
In a separate bowl, whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
Spread filling evenly over chilled crust. Smooth the top and chill for 3 hours or until firm.
Warm jam slightly and use it to create red stripes on top of the cake.
Arrange blueberries in a square at the top left and gently press in white stars to mimic the flag.
Fill the remaining red stripe sections with rows of raspberries.
Decoration Tips:
Use a piping bag for cleaner jam stripes.
Keep berries fresh by chilling them before applying.
For precise stars, use small fondant cutters and white fondant or edible glitter stars.
Garnish with a few mint leaves for a fresh touch if desired.
Happy Baking
17. Berry-Stuffed Patriot Drip Cake – rich, creamy, and topped with red, white, and sparkle!
Ingredients:
For the cake:
2 ¾ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 cup fresh blueberries (folded into batter)
For the buttercream:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tsp vanilla extract
For the drip:
½ cup heavy cream
1 cup white chocolate chips
Red gel food coloring
Decoration:
Swirls of piped buttercream
Fresh raspberries and blueberries
Edible glitter stars
Red, white, and purple sprinkles
American flag and star toppers
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 6-inch pans.
In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Alternate adding flour mixture and buttermilk. Fold in blueberries.
Divide batter into pans and bake for 25–30 minutes. Cool completely.
For frosting, beat butter until smooth. Add powdered sugar, cream, and vanilla. Beat until fluffy.
Frost the cake in a smooth coat and chill.
To make the drip, heat cream and pour over chocolate chips. Stir smooth and color with red gel. Cool slightly before drizzling over chilled cake.
Decoration Tips:
Use a round piping tip to create even buttercream dollops on top.
Sprinkle generously with mixed red, white, and purple sprinkles while frosting is fresh.
Add berries at the base and crown the top for a juicy finish.
Insert glitter stars and flag topper just before serving for dramatic impact.
Happy Baking
18. Red, White & Buttercream Glory Cake – bold stripes, creamy swirls, and stars that shine!
Ingredients:
For the cake:
3 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
2 tsp vanilla extract
1 ¼ cups buttermilk
For the buttercream:
2 cups unsalted butter, softened
6 cups powdered sugar
3–4 tbsp heavy cream
2 tsp vanilla extract
Gel food coloring (red and blue)
Decoration:
Star-shaped fondant toppers (red and white)
White piping stars and swirls
Large piping rosettes in red, white, and blue
Offset spatula for smooth finish
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
Mix flour, baking powder, baking soda, and salt.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk until smooth.
Bake 25–30 minutes. Let layers cool completely.
Beat butter until smooth for the buttercream. Add powdered sugar gradually, then cream and vanilla. Divide and tint portions red and blue.
Stack layers with white frosting in between. Frost the outside with blue and red sections using an offset spatula. Chill before final detailing.
Decoration Tips:
Use open star and rosette piping tips to create large textured swirls at the base and top.
Pipe horizontal white stripe with a flat tip or by smoothing buttercream directly.
Apply fondant stars carefully for clean edges, pressing them gently onto the buttercream.
Chill cake 20 minutes before piping details to help designs stay sharp.
Happy Baking
19. Berry Layer Flag Cake – creamy, fruity, and filled with patriotic sweetness!
Ingredients:
For the cake:
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, room temp
1 ½ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the filling and frosting:
2 cups heavy cream
2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
½ cup raspberry preserves
1 cup fresh raspberries
1 cup fresh blueberries
Decoration:
Raspberry puree or jam for red stripes
Blueberry layer with small white stars (fondant or piped)
Additional berries for garnish
Star piping tip for edge frosting swirls
Instructions:
Preheat oven to 350°F (175°C). Line and grease a 9×13-inch cake pan.
Cream butter and sugar until light. Add eggs one at a time, then vanilla.
Mix in flour, baking powder, salt, and milk until smooth.
Bake for 30 minutes or until a toothpick comes out clean. Cool completely and slice into layers.
For the filling, whip cream cheese and powdered sugar until smooth. Add vanilla, then fold in whipped heavy cream.
Spread frosting and raspberry preserves between layers. Stack and chill.
Frost the exterior smoothly. Pipe rosettes along the sides.
Decoration Tips:
Use raspberry jam and a spatula to create clean red stripes across the top.
Carefully place fresh blueberries in a blue square section and dot with mini white stars.
Pipe cream swirls around edges for a finished border.
Chill before serving to set layers and design.
Happy Baking
20. Star-Spangled Drip Celebration Cake – tall, creamy, and packed with patriotic pops!
Ingredients:
For the cake:
3 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
2 tsp vanilla extract
1 ¼ cups buttermilk
For the frosting:
2 cups unsalted butter, softened
6 cups powdered sugar
3–4 tbsp heavy cream
1 tbsp vanilla extract
For the red drip:
½ cup heavy cream
1 cup white chocolate chips
Red gel food coloring
Decoration:
Swirls of buttercream on top
Edible American flag topper
Blue glitter stars
Red, white, and blue candy balls
Star sprinkles and fondant accents
Peppermint candy swirls (optional)
Crushed red velvet crumbs for texture
Instructions:
Preheat oven to 350°F (175°C). Line and grease three 6-inch cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk. Mix until smooth.
Bake 25–30 minutes. Cool completely before frosting.
Beat butter for the frosting until light. Add powdered sugar, cream, and vanilla. Frost cake and chill.
Heat cream and pour over white chocolate. Stir smooth and tint red. Cool slightly, then drip over chilled cake edges.
Decoration Tips:
Use large piping tips for dramatic whipped swirls on top.
Press fondant stars and glittery accents gently onto soft buttercream.
Place candies and crumbs around the base for a playful, full look.
Insert flag and star toppers last to keep them upright and secure.
Happy Baking
21. Patriotic Berry Whipped Flag Cake – light, layered, and bursting with summer flavor!
Ingredients:
For the cake layers:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the filling and frosting:
2 cups heavy cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups raspberry puree or seedless jam
1 ½ cups fresh raspberries
1 cup fresh blueberries
Decoration:
White chocolate or fondant stars
Extra berries for garnish
Whipped cream scoops
Star-shaped cookies
Instructions:
Preheat oven to 350°F (175°C). Grease and line a large rectangular cake pan.
Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
Whisk together flour, baking powder, and baking soda. Add to wet mixture alternating with buttermilk.
Pour into pan and bake 30–35 minutes. Cool completely and slice into 2 or 3 even layers.
Beat cream cheese and powdered sugar until smooth. Fold in whipped cream and vanilla to make the frosting.
Layer cake with raspberry puree and whipped cream. Stack neatly and frost the exterior with cream mixture.
Decoration Tips:
Spread raspberry puree in thick stripes for vibrant red layers and topping.
Pipe cream between stripes using a star tip for sharp contrast.
Decorate the top left corner with blueberries and dot with fondant or chocolate stars.
Add extra raspberries, cookie stars, and whipped cream scoops for height and texture.
Happy Baking
22. Firework Fantasy Flag Cake – bold colors, rich layers, and a burst of patriotic sweetness!
Ingredients:
For the cake:
2 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
For the frosting:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tbsp vanilla extract
For the red drip:
½ cup heavy cream
1 cup white chocolate chips
Red gel food coloring
Decoration:
Blue fondant strips
White fondant stars
Red, white, and blue candy pearls
Glitter stars and gum balls
Star toppers in various sizes and colors
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, cream butter and sugar until fluffy. Add eggs one by one, then vanilla.
Alternate adding dry mix and buttermilk to the batter. Mix until smooth.
Bake for 25–30 minutes. Let cool completely before frosting.
Beat butter until creamy, then gradually add powdered sugar, cream, and vanilla.
Frost the cake smoothly and chill. Apply blue fondant stripes and white fondant stars around the sides.
Decoration Tips:
For the drip, heat cream, pour over chocolate chips, stir until smooth, and tint with red coloring. Cool slightly, then drizzle over chilled cake.
Press fondant stars evenly across the fondant bands.
Add candy pearls and edible glitter stars on top and around the base for texture and color.
Finish with large fondant or cardstock stars and sparkle toppers for a showstopping finish.
Happy Baking
23. Berry Ice Cream Celebration Cake – creamy layers, fresh fruit, and summer sweetness in every bite!
Ingredients:
For the cake base:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the filling and frosting:
2 cups heavy cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups raspberry puree or seedless jam
Decoration:
Fresh raspberries and blueberries
Vanilla ice cream scoops (added before serving)
Star-shaped cookies
Crushed cookie crumbs for edges
Instructions:
Preheat oven to 350°F (175°C). Grease and line a rectangular cake pan.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Whisk together flour, baking powder, and baking soda. Alternate adding with buttermilk.
Pour into pan and bake for 30–35 minutes. Cool completely and slice into two layers.
For frosting, beat cream cheese and powdered sugar, then fold in whipped cream and vanilla.
Spread a thick layer of raspberry puree and cream filling between cake layers. Cover cake in frosting and chill.
Decoration Tips:
Top with alternating rows of fresh raspberries and blueberries.
Add scoops of vanilla ice cream just before serving for a creamy contrast.
Press crushed cookies into the bottom edge of the cake for crunch.
Place star cookies standing upright for a festive touch.
Happy Baking
24. Red Drip Galaxy Star Cake – vibrant, creamy, and topped with a sky full of sparkle!
Ingredients:
For the cake:
2 ¾ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
For the frosting:
1 ½ cups unsalted butter, room temp
5 cups powdered sugar
2–3 tbsp heavy cream
1 tsp vanilla extract
For the drip:
½ cup heavy cream
1 cup white chocolate chips
Red gel food coloring
Decoration:
Whipped frosting swirls
Large fondant star topper
Purple, blue, and pink fondant stars
Star sprinkles and sugar confetti
Blue buttercream border swirls
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 6-inch round pans.
In a bowl, mix flour, baking powder, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and buttermilk until smooth.
Divide batter into pans and bake 25–30 minutes. Let cool fully.
Make frosting by beating butter, adding sugar, cream, and vanilla. Frost cake smoothly and chill.
Heat cream and pour over white chocolate chips. Stir until smooth and tint with red food coloring. Let cool slightly and drip over the edges of the chilled cake.
Decoration Tips:
Use a star tip to pipe tall frosting swirls on top.
Press fondant stars along the sides and sprinkle candy stars over the top for a festive look.
Add the large central fondant star last to keep it upright and centered.
Pipe a bright blue border around the base and finish with pastel star sprinkles.
Happy Baking
