This Flag Cake Using Box Cake Mix is an easy way to make a 4th of July dessert that please a crowd. It is very easy to make 4th of July dessert, for cheap budget.
Flag Cake Using Box Cake Mix
After posting 4th of July Cupcake Using Cake Mix, here’s another easy 4th of July dessert you can make. All you need are white cake mix, eggs, butter, water and frosting ingredients. Let’s make this!
Ingredients for Flag Cake Using Box Cake Mix
- Cake mix- use any brand of your choice. In this recipe, I use Pillsbury white cake mix.
- Eggs- separate the egg whites from the yolk. Place the egg yolks in a container and reserve it for next use. I often add one whole egg to the egg yolks and make it as a scrambled egg.
- Water
- Butter- I use melted unsalted butter.
Frosting Ingredients:
- Heavy whipping cream
- sugar
- Non fat cream cheese
- Sweetened Condensed Milk
How do you make it?
Make the Frosting
- Make the heavy whipping cream- I often make the whipping cream in advance and I store it in the fridge. Attach wire whip in the electric mixer and add in the heavy whipping cream. Mix on high and add the sugar in three intervals. Mix until stiff peaks. Transfer the cream in a sealed container and refrigerate.
- Make the sweet cream- using the same electric mixer, place the cream cheese and mix it completely until smooth- no lumps. Add in the condensed milk and mix try to smoothen lumps. Set aside until ready to use.
- Make the flag cake- Separate the eggs and we will be using the egg whites in this recipe. Place the egg whites in a large bowl. Remove the cake mix from the box and pour cake mix in the bowl. Add in the melted butter and add in the water. Mix completely until no lumps present.
Equipment
- 1 9 x 12 cake pan
- 1 electric mixer with wire whip attachment
- 1 Mixing bowl
- spatula
Ingredients
Cake Ingredients
- 1 box 15.25 oz White Cake Mix I used Pillsbury brand
- 4 large eggs separated, use the egg whites and set aside the yolks for next use
- 1/2 cup unsalted butter
- 1 cup water
- 1 lb strawberry
- 1 lb blueberry
Whipped Cream
- 2 cups Heavy Whipping Cream
- 1/2 cup white granulated sugar
Sweet Cream
- 1 can 14 oz Sweetened Condensed Milk
- 1 pack 8 oz cream cheese
Instructions
- Make the heavy whipping cream- I often make the whipping cream in advance and I store it in the fridge. Attach wire whip in the electric mixer and add in the heavy whipping cream. Mix on high and add the sugar in three intervals. Mix until stiff peaks. Transfer the cream in a sealed container and refrigerate.
- Make the sweet cream- using the same electric mixer, place the cream cheese and mix it completely until smooth- no lumps. Add in the condensed milk and mix try to smoothen lumps. Set aside until ready to use.
- Make the flag cake- Separate the eggs and we will be using the egg whites in this recipe. Place the egg whites in a large bowl. Remove the cake mix from the box and pour cake mix in the bowl. Add in the melted butter and add in the water. Mix completely until no lumps present.
- Preheat oven at 350 F.
- Spray nonstick oil in the pan and transfer batter in the pan. Bake cake at preheated oven for twenty minutes, or until toothpick comes out clean.
- Let the cake cool down and make holes by poking the cake using a stick. Pour the sweet cream mixture and let the the cake sit for an hour. When ready, frost the cake using the whipped cream and smoothen it the cream out. Decorate with blueberries and strawberries.
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!
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