Flag Layer Cake Recipes

Steps:

• To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
• To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
• To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
• To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line with parchment rounds and butter parchment. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
• With a mixer on medium speed, beat butter until softened, 2 minutes. Add sugar; continue beating until pale and fluffy, 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Reduce speed to low and slowly add flour mixture in 2 batches, alternating with buttermilk and beginning and ending with flour mixture; beat just until incorporated.
• Divide batter evenly between prepared pans. Bake, rotating halfway through, until cakes are golden brown and a tester inserted into centers comes out clean, 35 to 45 minutes. Transfer pans to a wire rack; let cool 15 minutes. Turn out cakes onto racks and let cool completely.
• In a bowl, combine strawberries with strawberry jam. In another bowl, combine blueberries with blueberry jam.
• With a large serrated knife, trim cake tops level; split each cake in half horizontally. Fill a small pastry bag with 1/2 cup buttercream; cut a 1/4-inch tip. Transfer one layer to a cake stand or platter. Pipe a circle of buttercream around outside of cake (to keep blueberry mixture from spreading out), then spread blueberry mixture evenly inside circle. Place another cake layer on top; spread evenly with 1 cup buttercream. Place a third cake layer on top; pipe a circle of buttercream around outside of the cake, then spread strawberry mixture evenly inside circle. Place remaining cake layer on top. Spread buttercream over top and sides of cake to form a crumb coat; refrigerate until firm, about 30 minutes. Spread remaining buttercream over top and sides of cake, using an offset spatula to smooth sides and create swirls on top.