Independence Cake

Independence Cake

In this recipe:

based on 84 reviews
This Looks YUMMY!
20 min.
80 min.
20 servings

This Independence Cake has great eye appeal and is patriotically perfect for Memorial Day, 4th of July or any time of the year.


  • 1 cup water
  • 1 cup instant mashed potato flakes
  • 2 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 2/3 cups granulated sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 4 large eggs
  • 3/4 cup milk
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1 container (8 oz.) frozen lite whipped topping, thawed
  • 2 cups sliced strawberries
  • 1/2 cup blueberries
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PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan; line with wax paper.

HEAT water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl.

BEAT sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.

BAKE for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter.

FROST sides and top of cake with whipped topping. Just prior to serving, arrange strawberry slices and blueberries on top of cake to represent the American Flag.

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Independence Day Cake

This cake was wonderful…I made this to share at an out door concert…but I was concerned with decorating prior to serving after reading the reviews. So I decided to make these personal size cakes. I baked the cake in a larger pan, the used a 3 ½” round cookie cutter to cut the individual cakes. I sliced the strawberries prior and kept the cool whip frozen until ready to go. When it was time for dessert, I placed the cakes on individual plates, iced with whipped topping, placed berry slices around the edge, filled with blueberries, and everyone was impressed! Thanks for a wonderful recipe!

- Clementine Catapano from Eldersburg, MD

independence cake

Tried it for today. Made it jesterday and covered it over night and decorated today. So moist,heavy but yet fine in texture.

- KATHY NIELSON from Whitney, NE

Awesome Independence Cake

I recently made this cake for the fourth of july and it was awesome!! It was a hit with my family and my sister- in - law said "I think that was my favorite!!" Everyone loved it and was easy to make

- Diane Manbeck from Mifflintown, PA

Great cake

I made this cake for this fourth of July and it was gone in a flash. I will make it every 4th of July.

- Adriana Hernandez from Pomona, CA

Independence Cake

My cake didn't come out as good looking as this one. By serving time, most strawberries slid & I made a cream cheese icing which started to melt off the cake. My strawberries wouldn't stay in position like the picture so I had to place individually on the cake. Next time I decorate right before serving!

- Jeannine Gramstad from Newburgh, NY

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Nutrition Facts

Serving Size: 1/20 of Recipe

Servings Per Recipe: 20

  • Amount Per Serving
  • Calories: 390
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 11g (53% of DV)
  • Cholesterol: 60mg (21% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 59g (20% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 38g
  • Protein: 4g
  • Vitamin A: 8% of DV
  • Vitamin C: 20% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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