American Flag Cake – CincyShopper

American Flag Cake in a pan

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This Red, White, and Blue American Flag Cake is going to be perfect for 4th of July dessert. We start with a strawberry poke cake and then add Cool-Whip, fresh blueberries and strawberries. It’s simple to make. Great for all summer picnics, Memorial Day and Labor Day too!

American Flag Cake

Poke cakes have been quite popular for years. My family really enjoys my Boston Cream Poke Cake, Caramel Apple Poke Cake, and also in the fall a delicious Pumpkin Caramel Poke Cake. Several American holidays are quickly approaching and this American Flag Cake is the perfect addition to any party. Such a fun holiday dessert. The recipe is easy and has red, white and blue colors. The fresh fruit and Cool-Whip topping keep the cake light which is great for hot summer days. I have something to say about mixing fruit in with the cake, it’s delicious. All berries are in season right now too! Strawberries, blueberries, and even raspberries can help make a colorful cake for a Fourth of July dessert.

Piece of American Flag Cake on a plate.

Do you see how the cake with the strawberry Jello mixes together?  That is the power behind a poke cake. If you don’t know much about poke cakes, they’re actually quite easy.

Red, white, and blue cake on a plate.

What are Poke Cakes?

A poke cake is simply a baked cake that you poke holes in. After you poke the holes in the cake, the cake is then filled with a liquid of some sort. In this case, we use Strawberry Jello for our American Flag Cake. Of course, other yummy things can be put in the holes too. Think puddings, strawberry filling, chocolate, and even pureed fruit.

Piece of Flag Cake on a plate iwth fork.

Many poke cakes are topped with whipped topping, like this American Flag Cake. Many other poke cake recipes call for a traditional buttercream frosting. You could consider making a simple cheesecake frosting or even purchasing store-bought to keep this cake simple. The whiter the topping, the better. White makes the color from the berries pop.

Fork with red, white, and blue cake.

As you can see, the finished product is a beautiful one. The whipped topping, fruit, and cake all taste delicious. If you were to show up at a party with this cake, I think you’d be considered a hero for the day. Yes, it’s an eye-catcher and is quite tasty.

American Flag Cake on a plate.

If you’re looking for recipes that will rock your holidays, check out these other red, white and blue desserts I have shared:

Flag cake in a pan.

How to Make American Flag Cake

The start of this recipe requires that you prepare a boxed cake mix. I suppose you could make a homemade white cake too. But, I like to keep these cakes simple and less time-consuming. Be sure to follow the directions on the box. If your mix calls for whole eggs, only use the whites. The yolk from the egg will give your cake a yellow tint and we want the cake to be as white as possible.

Mixing a boxed cake mix.

Next, you’ll pour the batter in a greased and floured 9X13 cake pan. While you could make it in a circle pan, it may not have the same visual appeal as a rectangular pan would.

Pouring cake mix into a pan

While the cake is baking, I slice the strawberries lengthwise. Yes, you will also find me filling my mouth with all these wonderful berries.

Sliced strawberries for American Flag Cake.

After the cake is pulled from the oven to cool, this is where you prepare the Jello. We use 1 cup of boiling water and whisk until dissolved. Then add 1/2 cup of cold water, whisk a bit more.

Making Jello for strawberry poke cake.

You can let your kids help you with this part of the poke cake. Using a fork, holes are poked in the cake. This is simple, and fun. I add quite a few holes. Poking more allows the red Jello to be more visible.

Poking holes in cake for American Flag Poke Cake.

Ah! Now pouring the Jello into the holes, this is fun! Watch as the liquid disappears into the holes. Of course, the final product is even cooler.

Pouring Jello on poke cake.

After adding the Jello, I like to chill the cake. Chilling allows the Jello to set into the holes and set.

Chilled poke cake in a pan.

I use Cool-Whip for this poke cake. Homemade whipped topping could be used as well. I prefer stabilized Cool-Whip for summer parties as it stays stabilized with the hot weather for much longer than traditional whipping cream.

Adding Cool-Whip to strawberry poke cake.

Now the blueberries are going on. You get to channel your inner kiddo and place berries on the cake. Not only do the berries look yummy, but they are also going to help the cake taste delicious too.

Adding blueberries to red, white, and blue flag cake.

Those strawberries that you cut up earlier are going to be put to work here. This is truly where this Fourth of July cake becomes a work of art. So patriotic!

Easy Flag Cake in a pan.

Piece of red, white, and blue American Flag cake.

 

RECIPE

American Flag Cake

This Red, White, and Blue American Flag Cake is going to be perfect for 4th of July dessert. We start with a strawberry poke cake and then add Cool-Whip, fresh blueberries and strawberries. It’s simple to make. Great for all summer picnics, Memorial Day and Labor Day too!

Course Dessert

Cuisine American

Ingredients

  • 1 box White Cake Mix plus box ingredients
  • 1 cup boiling Water
  • 1 box 3 oz Strawberry Jello Mix
  • 1/2 cup cold Water
  • 8 oz Frozen Whipped Topping thawed
  • 1 pint Blueberries
  • 1 quart Strawberries

Instructions

  • Prepare cake mix (using directions for egg whites only) in a 13×9″ cake pan.

  • Allow to cool for 20 minutes.

  • Mix Jello mix with boiling water in a large cup.

  • Add cold water and mix well.

  • Poke top of your cake all over with a fork.

  • Gradually pour Jello mixture over the whole cake.

  • Place in refrigerator for 30 minutes to finish cooling.

  • Spread whipped topping evenly over top of cake.

  • Place about 5 rows of 7 blueberries each in the top left corner of the cake.

  • Hull and slice your strawberries lengthwise.

  • Add rows of overlapping strawberries to create the red stripes for the cake.

  • Refrigerate cake for another hour before serving.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Adapted from: Betty Crocker!

Long collage with American Flag Poke Cake

Small collage of berry cake.



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The Best Carrot Cake – CincyShopper

Pieces of carrot cake with cream cheese frosting.

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This right here is The Best Carrot Cake ever!  You will find it loaded with just the right amount of carrots, pineapple, raisins, coconut, nuts, and a perfect spice blend. Then we top it with a delicious sweet cream cheese frosting. It’s a perfect for Easter or everyday dessert.

Carrot Cake

Easter is just a few weeks away and I am finalizing my list of desserts that we will be enjoying. Number one on my list happens to be this incredibly moist carrot cake with pineapple, raisins, coconut, nuts, and a perfect blend of spices. I make this cake with cream cheese frosting from scratch each and every year. The holiday would not be “right” without it. Sure, carrot cake is great year round but Easter without carrot cake would just be plain crazy.

Slices of moist carrot cake.

I am sure while you were growing up you were offered a slice of carrot cake along the way. If you were like I was as a child, carrot cake definitely did not sound like a dessert that I cared to try. Like seriously? Why would I want a vegetable that I really did not care for in my dessert? Many are surprised like I was that carrot cake really does not taste anything like carrots.

Slice of carrot cake from scratch.

I mentioned above that I use pineapple in this homemade carrot cake. The pineapple really makes for a more moist and flavorful cake. I also add in raisins, crushed walnuts, and coconut, just like I do in my Carrot Cake Cheesecake. The additional mix-ins pair well with the spices and carrot really make this cake delicious. I top this cake with my sweet cream cheese frosting. I make it slightly sweet with the addition of a bit of pineapple juice to extra tasty. Trust me when I say this really is the Best Carrot Cake.

Slice of carrot cake with pineapple on plate.

Many make their carrot cakes in round pans to create layered cake. I personally prefer to make our cakes in a 9X13 pan. Making the cake in a traditional cake pan allows me to serve a crowd. I can cut smaller pieces so that everyone can enjoy a piece. Perfect for holiday parties, potlucks, or even bake sales.

Moist carrot cake with cream cheese frosting with text.

The ingredient list for our homemade carrot cake may seem long. Do not let this scare you off from making this delicious cake. All of the ingredients come together so very quickly. You can have your cake baking in very little time. The recipe is actually quite easy.

Making homemade carrot cake from scratch.

Ingredients to Make Carrot Cake

Cake:
4 eggs
2 cup Sugar
1 cup Vegetable Oil
2 tsp Vanilla
20 oz can Crushed Pineapple, packed in juice, drained well, reserve juice
3 cup grated Carrots
2 cup Flour
2 tsp Cinnamon
1 tsp Nutmeg
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/2 cup Raisins
1 cup Flaked Coconut
1/2 cup chopped Walnuts
Frosting:
8 oz softened Cream Cheese
1/2 cup softened Butter
4 tbsp reserved Pineapple juice from crushed pineapples
6 cup Powdered Sugar

Ingredient bowl for homemade carrot cake

How to Make Carrot Cake from Scratch

Preheat oven to 350.
Grease bottom and sides of 9×13″ pan.
Dust with flour. Set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.
In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.
Add dry ingredients to wet ingredients and mix well.
Stir in drained pineapple, carrots, raisins, coconut and walnuts.Pour into ungreased 9×13? baking pan.
Bake for 35-45 minutes or until toothpick inserted in middle comes out clean.
Cool completely.
Beat cream cheese, butter and pineapple juice until well blended.
Slowly beat in powdered sugar.
You can also decorate the top with frosting carrots if you like.
Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.
Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.
Transfer each color to a zippered sandwich bag and seal.
Clip off tiny corner to pipe frosting.
Spread frosting over cake.
Make green carrot tops and orange carrot bodies around top of cake.
Refrigerate until ready to serve.

Mixing the ingredients for carrot cake

Grating fresh carrots for the best carrot cake

Bowl of ingredients for carrot cake

Carrot cake mix in pan.

Making sweet cream cheese frosting for carrot cake

Adding sweet cream cheese frosting to carrot cake.

Colored frosting for decorative carrots on carrot cake

Cut carrot cake with sweet cream cheese frosting

Cut carrot cake in pan.

Fork on plate with carrot cake.

Three pieces of carrot cake with cream cheese frosting

Tips for making the Best Carrot Cake:

Use fresh carrots for this recipe.  They add the additional moisture needed for you to have a moist carrot cake. Be sure to wash your fresh carrots. Give them a good scrub and rinse with cold water. I do peel them before shredding finely. I usually need about 4 larger sized carrots to gain the 3 cups needed for this recipe.

You can use crushed pineapple that is in either syrup or with juice. I like to use the heavy syrup version for the extra added sweetness. When you drain your pineapple, you will want to reserve some of the juice or syrup to add to your cream cheese frosting. The juice gives it a bit of extra flavor that pairs well with the carrot cake.

If you are not a fan of the added nuts, raisins, or coconut, they can be omitted. I am normally not one for nuts in my desserts but love them in this cake. I know some really dislike raisins but they really are a great addition.

Oven times do very. Be very careful to not over bake this recipe. You will want to use the toothpick trick to check. Once you have a clean stick, remove the cake from the oven. If you over bake your cake, it will not be as moist.

Reserve about two heaping spoons of the sweet cream cheese frosting to do a very simple carrot design for your cake. The cute carrot is not needed but adds the cuteness factor. The carrot is just a simple orange squiggle and then some green lines for the leaves. I really am not good with cake decorating but the design is so easy to achieve with a piping bag or a plastic zipper bag with the corner cut off.

The Best Carrot Cake with Cream Cheese frosting long collage.

Can I use this recipe to make Carrot Cake Cupcakes?

I personally have not tried this specific recipe in cupcake liners. I think with all the added mix-ins, it would be a bit to heavy for a cupcake. If you would like to make Carrot Cake Cupcakes, you can consider my recipe here.

How would I properly store this Carrot Cake?

I like my carrot cake cold. I always have and I guess always will. So I keep mine stored in the refrigerator with some plastic wrap on top. This cake could also be left covered on your countertop for 2-3 days even know it has cream cheese frosting, it is always fine if not refrigerated.

Looking for other Cake recipes? Be sure to see these cakes that I have shared:

Carrot Cake with cream cheese frosting collage.

RECIPE

Best Carrot Cake

This right here is The Best Carrot Cake ever! You will find it loaded with just the right amount of carrots, pineapple, raisins, coconut, nuts, and a perfect spice blend. Then we top it with a delicious sweet cream cheese frosting. It’s a perfect for Easter or everyday dessert.

Course Dessert

Cuisine American

Ingredients

Cake:

  • 4 eggs
  • 2 cup Sugar
  • 1 cup Vegetable Oil
  • 2 tsp Vanilla
  • 20 oz can Crushed Pineapple packed in juice, drained well, reserve juice
  • 3 cup grated Carrots
  • 2 cup Flour
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 cup Raisins
  • 1 cup Flaked Coconut
  • 1/2 cup chopped Walnuts

Frosting:

  • 8 oz softened Cream Cheese
  • 1/2 cup softened Butter
  • 4 tbsp reserved Pineapple juice from crushed pineapples
  • 6 cup Powdered Sugar

Instructions

  • Preheat oven to 350.

  • Grease bottom and sides of 9×13″ pan.

  • Dust with flour. Set aside.

  • In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.

  • In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.

  • Add dry ingredients to wet ingredients and mix well.

  • Stir in drained pineapple, carrots, raisins, coconut and walnuts.Pour into ungreased 9×13? baking pan.

  • Bake for 35-45 minutes or until toothpick inserted in middle comes out clean.

  • Cool completely.

  • Beat cream cheese, butter and pineapple juice until well blended.

  • Slowly beat in powdered sugar.

  • You can also decorate the top with frosting carrots if you like.

  • Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.

  • Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.

  • Transfer each color to a zippered sandwich bag and seal.

  • Clip off tiny corner to pipe frosting.

  • Spread frosting over top of cake.

  • Make green carrot tops and orange carrot bodies around top of cake.

  • Refrigerate until ready to serve.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 



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