5.0 from 33 votes
American Flag Cake
Festive fruit-topped American Flag cake is a simple, light, and refreshing way to celebrate any patriotic holiday!
Prep Time
25 mins
Cook Time
25 mins
Chill Time
1 hr
Total Time
1 hr 45 mins
Servings: 24
Calories: 312 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 2 eggs, 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) strawberries, 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.
Cup of Yum
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
- Recipe Tips.
- Prep ahead. Fully prepare and frost the top of the flag cake recipe one day in advance. Keep it covered and add the fresh fruit up to 3 hours before serving.
- Freeze ahead of time. Allow the cake to cool completely, and wrap it with plastic wrap and again with foil. Freeze for 2-3 months. Place the cream cheese frosting in an airtight container and freeze for up to 3 months. Thaw the frosting before spreading it on the cake.
- Store leftover cake by covering it with plastic, or dividing it into airtight containers, and refrigerate for 3-4 days. Remove the berries if storing for longer than 2 days.
- Use fresh fruit only as frozen berries will become mushy and bleed juices when they thaw.
- We use the exposed white frosting for the white stripes, but you can use a piping tip to pipe on more pronounced white stripes.
- Make a red cake or blue cake by adding food coloring to the cake batter.
Nutrition Information
Serving
1slice
Calories
312kcal
(16%)
Carbohydrates
55g
(18%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
212mg
(9%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
326IU
(7%)
Vitamin C
30mg
(33%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 312
% 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.