Published on Saturday, September 12, 2026

By Melissa Pette

Costa Rica’s Independence Day is right around the corner, and what better way to celebrate than with a cake inspired by the beautiful colors of the Costa Rican flag?

The country’s flag was inspired by the French flag, and its colors carry some beautiful meaning. Red represents the blood of Costa Ricans and those who fought for liberty. White represents peace in a country without an army. Blue represents the sky, positivity, and the unity of people who share the same nation.

So, why not turn all that color and meaning into something delicious?

This fun, festive, layered cake is made with a creamy cheesecake center, rich red and blue cake layers, and a smooth cream cheese frosting. It’s colorful, celebratory, and perfect for sharing with family and friends on Independence Day.

Let’s get cookin’!

What you’ll need and yes, it makes enough to share with 16 friends.

Cheesecake ingredients:

• 2 (8-ounce) packages cream cheese, at room temperature.
• 2/3 cup granulated white sugar.
• Pinch of salt.
• 2 large eggs.
• 1/3 cup sour cream.
• 1/3 cup heavy whipping cream.
• 1 teaspoon vanilla extract.

Cake ingredients:

• 2 cups all-purpose flour.
• 1 tablespoon baking powder.
• 1/2 teaspoon salt.
• 1 1/2 cups granulated white sugar.
• 1/2 cup (1 stick) unsalted butter, at room temperature.
• 3 large eggs, at room temperature.
• 1 cup whole milk.
• 1 teaspoon vanilla extract.
• Concentrated gel paste, classic red and royal blue.

Frosting ingredients:

• 1/2 cup (1 stick) unsalted butter, at room temperature.
• 4 ounces cream cheese, at room temperature.
• 5 cups powdered sugar.
• 1/4 teaspoon salt.
• 3 to 4 tablespoons whole milk.
• 1/2 teaspoon vanilla extract.
• Red, white, and blue sprinkles.

First things first: let’s get that creamy cheesecake layer going.

Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water. Place your other oven rack in the center.

Preheat the oven to 325 degrees F.

Spray a 9-inch spring-form pan with nonstick spray. Line the bottom with parchment paper, then spray it again.

In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy, about 1 to 2 minutes.

Add the sugar and salt and continue mixing for about 2 minutes, scraping down the sides of the bowl so everything gets evenly incorporated.

Add the eggs one at a time, mixing well after each addition.

Finally, add the sour cream, heavy whipping cream, and vanilla. Mix until the batter is completely smooth.

Pour the cheesecake batter into the prepared spring-form pan.

Place the pan on the middle rack of the preheated oven and bake for 45 minutes. The cheesecake should feel set to the touch and should not be jiggly.

Remove it from the oven and let it cool on a wire rack for at least 1 hour.

Once it has cooled, place the pan in the freezer and let the cheesecake freeze completely, about 4 to 5 hours or overnight.

Now for the colorful cake layers, preheat the oven to 350 degrees F.

Spray two 9-inch round cake pans with nonstick spray. Line the bottoms with parchment paper and spray the parchment as well.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large glass bowl, use an electric mixer to beat the sugar and butter on medium speed until combined, about 1 to 2 minutes.

Add the eggs and beat well, scraping down the sides of the bowl as needed.

Reduce the mixer speed to low and gradually add the flour mixture. Beat just until combined.

Add the milk and vanilla and beat until just combined.

Now comes the fun part. Scoop half of the batter into another glass bowl. Use the concentrated gel paste to color one half classic red and the other half royal blue, giving both layers a nice, deep color.

Scrape the red batter into one prepared cake pan and the blue batter into the other.

Bake for 25 to 30 minutes, or until the cakes feel firm to the touch and a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans on wire racks for 15 minutes. Then turn them out onto the racks and let them cool completely.

Let’s make that creamy frosting, while the cakes are cooling.

In a large bowl, use an electric mixer to beat the butter and cream cheese on medium-high speed until pale and creamy, about 1 minute.

Reduce the mixer speed to medium.

Add the powdered sugar 1 cup at a time, beating well after each addition.

Add the salt, 3 tablespoons of milk, and vanilla. Beat until the frosting is fluffy, about 3 minutes.

Want it a little creamier? Add the remaining tablespoon of milk and mix until you reach the consistency you like.

Time to build your Costa Rica flag cake. This is where everything comes together.

Place the blue cake layer on a cake plate and spread a small amount of frosting over the top.

Remove the frozen cheesecake from the spring-form pan and place it on top of the blue cake layer.

Before you get too far, make sure the cheesecake fits nicely on top of the cake. If it’s a little larger, place the cheesecake on a cutting board and carefully shave some of the edge off with a sharp knife so it matches the size of the cake layer.

Spread a small amount of frosting over the cheesecake layer.

Now place the red cake layer on top.

Scoop some frosting onto the red layer and spread it over the entire cake in a very thin layer. This is your crumb coat, so don't worry about making it perfect.

Pop the cake into the freezer for a few minutes, just until the cake and frosting become slightly firm.

Now comes the finishing touch. Add the remaining frosting to the top of the cake and spread it evenly across the top and down the sides.

Finish it off with plenty of festive red, white, and blue sprinkles.

Refrigerate the cake until you're ready to serve it.

And, of course, there’s one final step that should never be skipped. Serve a slice with a scoop of vanilla ice cream or a cup of your favorite Costa Rican coffee.

Then sit back, enjoy that creamy cheesecake center and those colorful cake layers, and celebrate Costa Rica in the sweetest way possible.

Have a Pura Vida Día de Independencia!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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