Flag Cake Recipe
Fresh berries and frosting create the stars and stripes on this American flag cake. It's made in a 9x13 pan, which feeds a crowd and is easy to transport.
Ingredients
White Cake
- 2 ¾ cups cake flour spooned & leveled (310 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk at room temperature (240 ml)
- 2 teaspoons clear vanilla extract or pure vanilla extract
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 1 ¾ cups granulated sugar (350 grams)
- 5 large egg whites at room temperature
Whipped Cream Cheese Frosting
- 8 ounces brick-style cream cheese softened (226 grams; 1 block)
- 1 cup powdered sugar (120 grams)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups heavy whipping cream (360 ml)
Decorations
- 1 cup fresh blueberries rinsed and dried
- 2 pounds fresh strawberries rinsed and dried, stems removed, and sliced in half
Instructions
- To make the white cake: Preheat the oven to 350°F (180°C). Grease a 9x13 pan with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.2 ¾ cups cake flour, 1 tablespoon baking powder, ½ teaspoon salt
- Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Set aside.1 cup buttermilk, 2 teaspoons clear vanilla extract or pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light in color and fluffy.1 cup unsalted butter, 1 ¾ cups granulated sugar
- Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
- In a separate clean mixing bowl, beat the egg whites to stiff peaks. Gently fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.5 large egg whites
- Pour the cake batter into the prepared cake pan and smooth it out into one even layer.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely on a wire cooling rack.
- To make the whipped cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth.8 ounces brick-style cream cheese
- Add the powdered sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Set aside.1 cup powdered sugar, 1 ½ teaspoons pure vanilla extract
- Add the heavy whipping cream to a separate mixing bowl, using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute. Increase the speed to medium-high and continue mixing until stiff peaks form, making sure not to over mix the whipped cream.1 ½ cups heavy whipping cream
- Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.
- To assemble the cake: Spread ⅔ of the frosting onto the cooled cake and smooth it out into a flat, even layer. I like to use an offset spatula for this step.
- Add the remaining frosting (about 1 and ½ cups) to a large piping bag fitted with your preferred piping tip (I used the Wilton 1M piping tip).
- Place several rows of blueberries in a small rectangle on the top left corner of the cake. If desired, you can draw out a rectangle in the frosting with a toothpick before adding the blueberries.1 cup fresh blueberries
- Starting at the top right side of the blueberries, place a row of halved strawberries along the top edge of the cake to create the first red stripe. Use the frosting you set aside earlier to pipe a white stripe below the row of strawberries. Repeat with two more rows of halved strawberries and frosting, ending with a final row of halved strawberries. Pipe a few “stars” onto the blueberries.2 pounds fresh strawberries
- Serve and enjoy or refrigerate until ready to serve!
Video
Notes
Storage Instructions: Cake may be covered tightly (or placed in an airtight container) and stored in the fridge for up to 4 days.