4th of July Flag Cake For All!

There’s a reason the saying is “save the best for last.” If anyone has tried to convince you to skip cake, they’re wrong. There’s nothing bad about splurging every once and a while! Check out this recipe for a creative Flag Cake, perfect for the 4th of July weekend!

Flag Cake—yields 20-24 servings

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Cake Ingredients

  • 18 tablespoons (2 ¼ sticks) unsalted butter at room temperature
  • 3 cups sugar
  • 6 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

Icing Ingredients

  • 1 pound (4 sticks) unsalted butter at room temperature
  • 1 ½ pounds cream cheese at room temperature
  • 1 pound confectioners’ sugar, sifted
  • 1 ½ teaspoons pure vanilla extract

Extra Ingredients

  • 2 half-pints blueberries
  • 2 half-pints raspberries

Baking Directions

  • Heat the oven to 300 degrees F
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
  • On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
  • Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl.
  • With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
  • Pour into the prepared pan.
  • Smooth the top with a spatula.
  • Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
  • Cool to room temperature.

Icing Directions

  • Combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake.
  • Outline the flag on the top of the cake with a toothpick.
  • Fill the upper left corner with blueberries.
  • Place 2 rows of raspberries across the top of the cake like a red stripe.
  • Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries.
  • Alternate rows of raspberries and icing until the flag is completed.
  • Pipe stars on top of the blueberries.

Enjoy and have a safe holiday weekend!

Source: Ina Garten—The Food Network