Easy American Flag Cake
User Reviews
5
Easy American Flag Cake
Description
The Easy American Flag Cake starts with a classic yellow cake made from flour, baking powder, sugars, eggs, buttermilk, butter, and vanilla extracts. The batter is beaten until light and fluffy, with care taken not to overmix once the flour and buttermilk are combined. Baking in a greased 9x13-inch pan produces an even crumb that holds the flag decoration well.
The cream cheese frosting blends cream cheese, butter, confectioners' sugar, a touch of salt, and vanilla, yielding a smooth and creamy topping with optional dry milk to improve texture. The fresh blueberries and raspberries are arranged on the frosted cake to depict the stars and stripes of the American flag. This fresh fruit topping adds a bright, natural sweetness and color contrast to the cake.
This cake is well-suited for gatherings celebrating American holidays and events, providing a visually striking and flavorful dessert. Leftover cake should be refrigerated and brought to room temperature before serving, ensuring the frosting and cake regain optimal softness.
Substituting homemade buttermilk using vinegar or lemon juice and milk works well if buttermilk isn't available. For thinner frosting consistency, add a bit of milk or evaporated milk. Avoid overbaking to maintain moistness, and use a combination of butter and oil for balanced flavor and texture.
Ingredients
For the Yellow Sheet Cake:
- 375 g all-purpose flour 3 cups, spooned into measuring cup and leveled-off
- baking powder non-aluminum, 1 tablespoon plus 1-½ teaspoons
- 1 cup granulated sugar 4 tablespoons
- 4 tablespoons light brown sugar
- 1 cup buttermilk (See Notes for Buttermilk substitution) or whole milk , at room temperature
- 4 egg at room temperature, large
- 15 ml vanilla extract pure, 3 teaspoons
- 1 ml vanilla extract clear vanilla flavor, 1 teaspoon
- ½ teaspoon kosher salt
- 170 g butter softened at room temperature, unsalted, 1 stick plus 4 tablespoons
- 60 ml grapeseed oil ¼ cup / 4 tablespoons, or avocado oil or vegetable oil
For the Cream Cheese Frosting:
- 226 g cream cheese at room temperature, full fat, brick-style, 8 oz, preferably Philadelphia brand
- 113 g butter at room temperature, unsalted, 1 stick or ½ cup
- ⅛ teaspoon kosher salt
- 15 ml vanilla extract pure, 3 teaspoons
- 240 g confectioners' sugar 2 cups
- 1 tablespoon Dry whole milk such as Nido , optional but highly recommended
For the Topping:
- 1 half pint (6 oz) blueberries fresh
- 4 half pints (24 oz) raspberries fresh
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.
Notes
- Make homemade buttermilk by mixing 4 teaspoons of lemon or vinegar with milk to make 1 cup; let sit 5 minutes before using.
- Add 1 to 4 tablespoons of milk or evaporated milk to thin frosting if needed.
- Refrigerate leftovers up to 5 days; bring cake to room temperature before serving.
- Light corn syrup can be added to frosting for a glossy finish but is optional.
- Use a blend of avocado oil and butter for moistness and flavor.
- Mix just until combined to avoid tough cake texture.
- Do not overbake; watch closely near the end of baking time.
User Reviews
Overall Rating
5
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