4th of July Flag Cake Charcuterie Board Recipe
Celebrate Independence Day with this stunning 4th of July Flag Cake Charcuterie Board Recipe. This creative dessert board combines a moist vanilla cake base with fresh berries, whipped cream, and sweet treats arranged to resemble the American flag. Perfect for summer gatherings and patriotic celebrations.
Servings: 12 servings
Calories: 420kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 4 cups fresh strawberries, hulled and sliced
- 1 cup white chocolate chips
- 1 cup mini marshmallows
- 1 cup red licorice twists
- 1 cup vanilla wafer cookies
- 1/2 cup shredded coconut, toasted
Instructions
- Prep the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until combined.
- Combine Wet and Dry: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Bake Cakes: Divide batter evenly between prepared pans. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Cover and refrigerate until ready to use.
- Assemble Cake Base: Place one cake layer on a large serving board or platter. Spread a layer of whipped cream over the top. Place the second cake layer on top and spread remaining whipped cream over the top and sides.
- Prepare Berries: Wash and dry blueberries. Hull and slice strawberries. Set aside.
- Arrange Flag Design: Starting from the top left corner of the cake, arrange blueberries in a square to represent the blue field of stars. Create horizontal rows of strawberry slices for the red stripes, leaving space for white whipped cream stripes. Fill remaining spaces with white chocolate chips, marshmallows, licorice, and vanilla wafers to complete the flag design.
- Final Touches: Sprinkle toasted coconut around the edges of the board for a festive touch. Chill for 30 minutes before serving to set the whipped cream.
Notes
Pro Tips: Chill the cake layers before assembling to make slicing easier. Use a serrated knife for clean cake cuts. Arrange berries in rows while still on the baking sheet for easier transfer. Keep whipped cream cold until ready to use. Storage: Store leftovers in the refrigerator for up to 2 days. Cover with plastic wrap to prevent drying. Variations: Substitute strawberries with raspberries for a different color. Use pound cake instead of vanilla cake for a denser texture. Add marshmallows or white chocolate stars for extra decoration.