Easy American Flag Cake
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5.0
18 reviews
Excellent
Easy American Flag Cake
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This guaranteed crowd-pleasing delicious Flag Cake is the perfect Independence day dessert and is incredibly easy to prepare. The cake is moist, fluffy, and exceptionally tender because it uses a combination of butter, oil, and buttermilk. It's topped and decorated with a creamy and luscious Cream Cheese frosting and fresh berries to create the iconic red, white and blue.
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Ingredients
For the Yellow Sheet Cake:
- 375 g (3 cups) all-purpose flour , spooned into measuring cup and leveled-off
- 1 tablespoon plus 1-½ teaspoons non aluminum baking powder
- 1 cup plus 4 tablespoons granulated sugar
- 4 tablespoons light brown sugar
- 1 cup buttermilk (See Notes for Buttermilk substitution) or whole milk , at room temperature
- 4 large eggs , at room temperature
- 15 ml (3 teaspoons) pure vanilla extract
- 1 ml (1 teaspoon) clear vanilla flavor
- ½ teaspoon kosher salt
- 170 g (1 stick plus 4 tablespoons) unsalted butter softened at room temperature
- 60 ml (¼ cup/4 tablespoons )grapeseed oil, avocado oil, or vegetable oil
For the Cream Cheese Frosting:
- 226 g (8 oz) brick-style full fat cream cheese, preferably Philadelphia brand , at room temperature
- 113 g (1 stick or ½ cup) unsalted butter , at room temperature
- ⅛ teaspoon kosher salt
- 15 ml (3 teaspoons ) pure vanilla extract
- 240 g (2 cups) confectioners' sugar
- 1 tablespoon Dry whole milk such as Nido , optional but highly recommended
For the Topping:
- 1 half pint (6 oz) fresh blueberries
- 4 half pints (24 oz) fresh raspberries
Instructions
How to make the Yellow Cake:
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or metal pan. Sift together the flour and baking powder to remove any lumps in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, oil, pure vanilla, clear vanilla, and salt. On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary.
- Add the eggs, beat on medium speed until well combined, about 2 to 3 minutes, and scrape the bowl. On low speed, stream in half of the buttermilk. Increase speed to medium-high and mix for about 1 minute. Scrape the bowl. Add half of the flour mixture and mix on low speed just until combined.
- Scrape the bowl again, add the remaining flour mixture and remaining buttermilk and mix just until the batter comes together, about 45 seconds to 1 minute. Finish folding the ingredients by hand using a rubber spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
- Evenly pour batter into the prepared pan. Bake the Cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack until completely cool.
How to Make the Cream Cheese Frosting
- Sift the powdered sugar and powdered milk in a large bowl to remove any lumps. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, salt, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 to 3 minutes.
- Gradually add 2 cups of the confectioners' sugar mixture, mixing at low speed to combine. Once the confectioners' sugar mixture is mixed in, increase the speed to medium-high and beat until light and creamy, about 2 to 3 minutes; adding 1 tablespoon of milk if needed for desired consistency.
How to Assemble the American Flag Cake:
- When the Cake is completely cool, spread three-fourths of the frosting in an even layer on the top of the cooled cake. Arrange the blueberries in 7 rows of 7 berries each in the top left-hand corner of the cake to form the blue portion of the flag.
- Next, arrange 2 rows of raspberries across the top of the cake like a red stripe, leaving about 1 inch between each row to pipe the stripes. Place the remaining frosting in a pastry bag fitted with a star tip and pipe 1 row or 2 rows of white stripes below the raspberries. Alternate rows of raspberries and frosting until the flag is completed; pipe stars between the blueberries to form the stars. Using a sharp knife, slice and serve the cake immediately, or refrigerate until ready to serve the same day.
Equipments used:
Notes
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of milk or evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the flag cake back to room temperature before serving.
- 1 tablespoon of light corn syrup gives the cream cheese frosting a glossy appearance. You can leave it out if you'd like.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of milk or evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the flag cake back to room temperature before serving.
- 1 tablespoon of light corn syrup gives the cream cheese frosting a glossy appearance. You can leave it out if you'd like.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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