Red Velvet Flag Cake

(0) 0 Sterne von 5


Für  box Red Velvet Cake mix
  • 1   box Red Velvet Cake mix  
  • 8   oz. cream cheese, at room temperature  
  • 2   Tbs. confectioners’ sugar  
  • 2   cups whipped topping  
  • 4   oz. good quality white chocolate, melted  
  •     ¾ cup seedless strawberry jam  
  •     Fresh blueberries  
  •     Fresh sliced strawberries  
  •     Fresh mint sprigs (for garnish) 


0 Minuten
ganz einfach
Heat oven to 350ºF. Coat a jellyroll pan or 9” x 13” baking pan with cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake until toothpick inserted into cake comes out clean. Place on cooling rack and release cake from sides of pan with a thin knife. Immediately invert pan onto cooling rack. Remove pan and waxed paper; cool. (Chill or freeze cake before cutting) Cut cake into three 1 ½ cm x 10 cm x 20 cm layers
In bowl, beat cream cheese and confectioners’ sugar until smooth. Add white chocolate and whipped topping. Beat for 1 minute, or until smooth
Place 1 cake layer on platter. Spread 4 Tbs. strawberry jam on cake. Top with 1/3 frosting mixture and arrange blueberries in rows. Repeat with second cake layer, 1/3 frosting and additional blueberries. Top with last cake layer. Spread with jam and top with frosting. Arrange blueberries and sliced strawberries into flag. Garnish with blueberries and fresh mint sprigs, if desired
Prep time: 45 minutes
Total time: 1 hour
Rezept bewerten:

Kategorien & Tags

Foto: Pankrath, Tobias

Copyright 2021 All rights reserved