Union Jack cake

    1 hour 20 min

    This gorgeous Union Jack cake uses fresh fruit instead of coloured icing to produce a stunning rendition of the Union Jack! Easy to decorate with step-by-step instructions, this cake is as delicious as it is simple!


    London, England, UK
    35 people made this

    Serves: 12 

    • 250g plain flour
    • 200g caster sugar
    • 65g unsweetened cocoa powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 225ml cold filter coffee
    • 225ml milk
    • 120ml sunflower or rapeseed oil
    • 2 teaspoons vinegar
    • Icing
    • 40g butter, softened
    • 80g natural Greek yoghurt
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon lemon juice
    • 1 pinch salt
    • 400g icing sugar, or as needed
    • Decorations
    • 200g blueberries
    • 200g raspberries
    • 1 punnet strawberries, hulled and halved

    Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x33cm (9x13 in) cake tin and line with baking parchment.
    2. In a large bowl, combine the flour, sugar, cocoa, bicarb, baking powder and salt. Make a well in the centre and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the mixture will be thin. Pour into prepared tin.
    3. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. To make the icing:

    5. Mix together the butter, yoghurt, vanilla, lemon juice and salt. Stir in about 3/4 of the icing sugar, and beat with an electric mixer until smooth. Add more icing sugar until your desired consistency is reached.
    6. To decorate the cake:

    7. Rinse the fruit well and gently pat dry with kitchen paper. Ensure the fruit is dry before decorating the cake. After cutting the strawberries in half, pat dry with kitchen paper. (This ensures the fruit's juices don't bleed into the icing on the cake.)
    8. Remove the cooled cake from the tin and place on a serving tray. Place a large spoonful of icing in the centre and spread out to the edges. You can leave the edges of the traybake plain, or you can ice them, too, if desired.
    9. After icing, start with a line of strawberry halves down the centre of the cake, vertically or horizontally. It helps to start in the centre and work towards the edges. Make another line, creating the red cross.
    10. Make an 'X' with the raspberries, starting from the centre and moving towards the four corners of the cake.
    11. Finally, fill in the blue areas with the blueberries. Again, it helps to work from the centre out to the edges.
    12. Serve immediately or chill in the fridge till serving.


    This cake looks its best if served within a few hours of decorating. You can bake the cake the day before, however!

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    Reviews in English (10)


    Hi scballingall, you could use water or milk instead of the coffee. You could even use tea! To be frank, the coffee flavour isn't very detectable in the final product, however. Good luck!  -  30 May 2012


    Looks delicious. I don't like coffee though... do you think it would be OK to replace the coffee with additional milk  -  28 May 2012


    lovely cake i love it  -  21 May 2012