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Canada Day Cake (Flashback)

Our new Canadian Flag is ready to hang and tomorrow we will celebrate Canada's 145th Birthday, joining fellow Canadians with  celebrations all across Canada.

If you are invited to celebrate and need a large cake recipe and an easy way to decorate in our red and white Canadian flag colors...
here is a cake which includes how to stretch your cake mix to fit an 11 X 14 rectangular pan.
Not only does this fill a pan properly, it gives the cake a moist crumb and homemade flavour.
  • 2 - 517 gram / 18 oz. white cake mixes
  • 1 1/2 cups white flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 1/2 cups buttermilk
  • 1 cup sour cream
  • 1/2 cup oil
  • 2 large eggs
  • 5 egg whites (reserve yolks for custard)
  • 2 teaspoons vanilla
  • 2 teaspoons almond extract
  1. Prepare an 11 X 14 X 2 inch cake pan by lining two long sides and the bottom with parchment paper.  Preheat oven to 325. F.
  2. Combine all the dry ingredients into a large mixer bowl and wisk together.
  3. Add all the remaining ingredients and beat together on medium speed until smooth, about 2 minutes.
  4. Spread the batter evenly into the pan and bake for about 50 minutes or until a toothpick tests clean in the center.
  5. Allow the cake to cool on a wire rack for 30 minutes and then turn it out onto fresh parchment paper.  Gently remove the parchment paper from the bottom and slice in half horizontally to make a two layer cake.  This can be a bit tricky but don't worry if the top layer cracks a bit when you lift will be covered by whipped cream at the end.
Custard Filling
  • 2/3 cup sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 4 cups milk
  • 5 egg yolks
  • 2 teaspoons vanilla
  1. Blend the dry ingredients together in a medium sized microwave safe bowl, or a medium saucepan. 
  2. Add the milk and stir with a wisk and heat until almost boiling.
  3. Pour a little bit of hot milk into the egg yolks and stir to temper the yolks.  Add a bit more milk until you have added a total of about a cup of milk.
  4. Pour the egg mixture back into the milk mixture and continue to heat until thickened and just beginning to simmer.
  5. Remove from heat and add vanilla and stir well. 
  6. Allow to cool for 15 minutes.
Cake Assembly
  1. Pour the Custard Filling onto the bottom layer of the cake which has been placed on a large tray.
  2. Allow to set for 15 minutes before adding the top layer.
  3. Put the top layer of cake on the pudding layer and chill for 30 minutes.
  4. Beat 3 cups of heavy whipping cream together with 1/2 cup sugar and either 3 tablespoons instant vanilla pudding  or 3 packets of Dr. Oetkers Whip it to stabilize the cream.  It is important that something be added to stabilize the cream for decorating.
  5. Spread the whipped cream over the top and the sides.  (about 1/4 inch thick).
  6. Put the remaining whipped cream into a pastry bag and decorate the edge and the swirl a bit onto each piece.  I find it easier to cut the pieces first and then put the swirl of cream exactly in the middle.  Decorate each piece with half a fresh ripe summer strawberry. 
  7. Chill until serving.  Makes 30 pieces.


  1. Ooooh, what a beautiful job. A definite keeper. Thank you :)

  2. Wow - that looks so professional! Great recipe. Happy Canada to you and yours Lovella.

  3. What a great way to stretch cake mixes. I've never seen this type of recipe before. The texture looks beautiful as does the piping. Have a great Canada Day.

  4. That looks absolutely delicious! Happy Canada Day!

  5. Happy Canada Day!

    Although I can only remember the words "O Canada" from your anthem, it's a beautiful anthem. I enjoyed hearing it when Canada hosted the recent winter Olympics.

  6. That's a beautiful cake and with minor adjustments (the addition of blueberries), it would also make a great cake for celebrating Independence Day. Have a great Canada Day weekend!

  7. Instead of using one pan and trying to cut it in half, does it work to bake it in two pans, and adjust the baking time?

    1. I think you could easily do this. If you do it in 2 9 X 13 pans you will have a higher cake...which always looks nice too.

    2. I halved the recipe and baked in 2 8x8 pans. Worked great!

  8. Oh, Lovella....this looks scrumptious! I didn't realize you all were in Canada! Happy Canada Day! We have the 4th coming up so add a few blueberries and it goes with our flag for the 4th too! LOL! I'm so glad Canada is our neighbor and you all too! What a great country! You had me with the custard filling....YUMMO!

    1. Sam...thank you! We are actually 9/10th Canadian. Ellen is one American Cousin and we just love her and are thankful to the connection with the US. Happy 4th of July to you too!

  9. This sounds absolutely heavenly! I can't wait to try it out when the kids are all here. Thanks for sharing it with us!

  10. Such great eye candy! I sure wish I had a piece in front of me right now!

  11. It tasted as good as it looks! I thought I should let everyone know. =)

  12. Happy Canada Day! I'm extremely fortunate to have found all of you!

  13. Beautiful cake, I bet it is delicious. Happy Canada day! xo

  14. In your ingredient list it lists 1 1/2 flour. Would that be 1 1/2 cups?