American Flag Cake
User Reviews
5
American Flag Cake
Description
This cake recipe starts with a batter made from cake flour, sugar, baking powder, salt, milk, sour cream, vanilla, egg whites, and butter creamed smoothly. Raspberries and blueberries are coated in a bit of flour and lemon juice before folding into the batter, preventing them from sinking and enhancing freshness. The batter fills a prepared sheet pan and is baked until a toothpick comes out clean and the center springs back slightly to the touch.
The cake’s texture is moist and tender thanks to the sour cream and careful mixing, while the berries provide juicy pockets amidst the soft crumb. After cooling, the cake is frosted with a whipped cream and mascarpone mixture sweetened with confectioners' sugar and flavored with vanilla for a creamy, light topping. The cake’s colors highlight the berries for a striking visual effect.
This cake works well for festive occasions and keeps well refrigerated. Bringing it back to room temperature before serving improves texture and flavor. Variations in berries are possible while maintaining the cake’s moistness and visual appeal by tossing them with flour prior to adding. The longer baking time ensures the dense fruit-laden cake is fully cooked.
Ingredients
INGREDIENTS:
For the Cake
- 2 1/4 cups cake flour 300g, plus a pinch for the berries
- 1 1/2 cups granulated sugar 342g
- 1 tsp baking powder heaping
- 1 tsp kosher salt
- 1 cup milk 240ml, room temperature, whole
- 1/4 cup sour cream 60ml, room temperature
- 1 tbsp vanilla extract
- 6 egg room temperature, white
- 3/4 cup butter 176g, room temperature, unsalted
- 1 tbsp lemon juice
- 18 oz raspberry
- 18 oz blueberries
For the Frosting:
- 3 cups heavy whipping cream 720ml, cold,
- 1 cup confectioners sugar 125g
- 8 oz mascarpone cheese 225g, room temperature
- 1 tsp vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F. Prepare a 13" x 9" sheet cake pan by adding parchment paper.
- Sift flour, baking powder, salt and granulated sugar. Give it a whisk and set aside.
- Add egg whites, milk, vanilla, almond extract, and sour cream. Whisk together.
- Attach a paddle attachment to the stand mixer. Add in room temperature butter and beat until creamy.
- On medium speed, beat for the dry into the butter until you get a crumby mixture. Add 1/2 of the wet mixture. Mix, then scrape the bowl down and add the remaining. Beat until combined.
- Cut the raspberries in half. Squeeze a little bit of lemon juice over the berries. Add some flour and toss until they're coated. Gently fold the raspberries and blueberries into the batter by hand.
- Pour the batter into the prepared sheet cake pan.
- Throw in a few more berries.
- Bake for 35- 40 minutes and/or until a toothpick inserted comes out clean.
- Let the cake cool to room temperature on a cooling rack.
For the Frosting:
- In a stand mixer fitted with a whisk attachment, add heavy whipping cream and confectioners sugar.
- Beat on high until whipped.
- Add vanilla extract. Give it another whip on high.
- Fold in mascarpone by hand using a spatula. Switch to a whisk and beat.
For the Assembly:
- I trimmed the sides of the cake. You don't have to do this, but I wanted a nice fresh edge.
- Use an ice cream scooper to add the frosting.
- Smooth with an offset spatula.
- Using a ruler, I sketched out my flag, then transferred the design to the buttercream.
- If you’re making an American flag, add blueberries to the top left side of the cake. Add raspberries in lines. Repeat until the flag is finished.
Notes
- Store the cake in the refrigerator and bring to room temperature before serving for the best texture.
- Coat berries with flour and lemon juice before folding into the batter to keep them suspended and maintain freshness.
- Adjust baking time as needed due to the moist, fruit-heavy batter and check doneness with a skewer and spring test.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 594kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 116mg | 39% |
| Sodium | 230mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 114mg | 11% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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