American Flag Cake
User Reviews
5
American Flag Cake
Description
This American Flag Cake begins with a cake batter combining melted butter, water, flour, baking soda, salt, sugar, beaten eggs, sour cream, and almond extract, yielding a moist cake with a subtle flavor base. The batter is poured into a greased 11x15-inch pan and baked until a toothpick inserted comes out clean, then cooled before frosting.
The frosting is prepared by creaming together cream cheese, softened butter, powdered sugar, and pineapple juice to create a smooth, tangy topping with a touch of sweetness and mild acidity. This frosting is spread evenly over the cooled cake, providing a creamy contrast to the cake’s texture.
The cake is decorated with sliced strawberries and whole blueberries arranged to mimic the American flag’s red and blue fields against the white frosting background. Chilling the cake before serving helps set the frosting and fruit arrangement, enhancing its presentation and texture.
Preparation can be done a day ahead, with fresh fruit added shortly before serving to maintain freshness. The cake and frosting freeze well separately for longer storage. Using fresh fruit is recommended to prevent bleeding and mushiness that occurs with frozen berries.
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 2 egg beaten
- ½ cup sour cream
- ½ teaspoon almond extract
Frosting
- 2 (8-ounce) blocks cream cheese
- 2 tablespoons unsalted butter softened
- 2-3 cups powdered sugar
- ⅓ cup pineapple juice
- 2-3 cups (about 1 pound) strawberry sliced
- 1 cup blueberries
Instructions
Cake
- Preheat oven to 375°F. Grease an 11x15 baking pan and set aside.
- Bring butter and water to a boil in a saucepan.
- Remove from heat and whisk in flour, baking soda, salt, sugar, eggs, sour cream, and almond extract until smooth.
- Pour into a greased baking pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes.
Frosting
- While the cake is cooling, make the frosting. In a medium bowl, cream the cream cheese, softened butter, 2-3 cups powdered sugar, and pineapple juice with the hand mixer. Spread frosting over the cooled cake.
- Add blueberries and sliced strawberries to look like a flag. Chill for 1 hour before serving.
Notes
- You can prepare and frost the cake a day ahead; keep it covered and add fresh fruit up to 3 hours before serving.
- To freeze, wrap the cooled cake in plastic wrap and foil; the frosting can also be frozen separately and thawed before use.
- Store leftovers covered or in airtight containers in the refrigerator for 3 to 4 days; remove fresh berries if storing more than 2 days to avoid sogginess.
- Use fresh berries only, as frozen fruit tends to bleed juice and become mushy when thawed.
- For white frosting stripes, the exposed frosting is sufficient, or you may pipe stripes using a piping tip for a more defined design.
- You can create colored versions of the cake by adding food coloring to the batter for red or blue layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 312kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 212mg | 9% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 30mg | 33% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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