Canadian Flag Cake for Canada Day from Cookies Cupcakes and Cardio

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Frozen or canned strawberries can be more affordable and have a longer shelf life.

red food coloring

🥗Healthier: beet juice

💰Cheaper: none

Beet juice provides natural coloring without artificial additives.

Preheat the oven to 350°F (175°C).

Prepare a 10-inch cake pan.

Color vanilla cake batter red to make 6 cups of red cake batter.

Prepare about 4-5 cups of vanilla cake batter separately.

Bake the red cake for 60 to 80 minutes until finished.

Level off the red cake and mark the center using a toothpick.

Cut out the center of the red cake using a serrated knife, creating two rings.

Place the outer ring back into the cake pan and freeze the center piece for 30 minutes to an hour.

Scoop a thin layer of vanilla cake batter into the bottom of the pan.

Cut wedges out of the frozen center piece to create maple leaves and place them in the center.

Fill the gaps around the maple leaves with more vanilla cake batter.

Bake the filled cake at 350°F for 60 to 80 minutes.

Level off the white part of the cake and frost with white buttercream.

Decorate the sides with red buttercream in a zigzag pattern.

Make an indentation for the maple leaf in the center and fill it with red buttercream.

Finish decorating with Maple Leaf sprinkles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens