Flag Cake Recipe (From Scratch)
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5
12 reviews
Excellent
Flag Cake Recipe (From Scratch)
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The Flag Cake Recipe from scratch is a layered sheet cake made with a combination of all-purpose flour and cornstarch for a tender crumb. It is sweetened with granulated sugar and enriched with butter, eggs, and sour cream. The frosting blends butter and cream cheese, sweetened with powdered sugar and flavored with vanilla. Fresh raspberries and blueberries decorate the top for a colorful, patriotic design.
Description
This Flag Cake Recipe (From Scratch) features a large sheet cake baked in a 13x18-inch pan. The batter combines flour, cornstarch, baking soda, salt, butter, sugar, eggs, sour cream, and vanilla to create a moist and tender crumb. The cake is baked until golden and a toothpick inserted in the center comes out clean.
The frosting is a rich cream cheese and butter mixture sweetened with powdered sugar. It balances the cake's sweetness with a creamy texture. The fresh raspberries and blueberries are used to decorate the frosted cake, forming a flag-like pattern with bright red and blue colors contrasting against the white frosting.
This cake is suitable for celebrations needing a large sheet cake and visually festive decoration. The fresh fruit adds a refreshing element. Nutritional information pertains to a single serving based on the whole cake.
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Ingredients
For the Cake:
- 3 cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter at room temperature, unsalted, 2 tablespoons
- 3 cups granulated sugar
- 6 egg at room temperature, extra-large
- 1 cup sour cream at room temperature
- 1½ teaspoons vanilla extract
For the Frosting:
- 2 cups butter at room temperature, unsalted
- 24 ounces cream cheese at room temperature
- 4 cups powdered sugar
- 1½ teaspoons vanilla extract
For the Decorating:
- 24 ounces raspberry
- 16 ounces blueberries
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 13x18-inch half sheet pan; set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.
- Cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and add the eggs, two at a time, beating well after each addition and scraping down the sides of the bowl between additions.
- Reduce the mixer speed to low and add the sour cream and vanilla extract, mixing until just combined. Give the batter a stir with a rubber spatula.
- Keeping the mixer on low speed, gradually add the dry ingredients, mixing until the ingredients are just combined. Fold the batter with a rubber spatula to ensure all of the flour has been incorporated.
- Pour the batter into the prepared pan and spread into an even layer. Bake until golden brown and a thin knife inserted into the center comes out clean, 20 to 30 minutes. Place the pan on a wire rack and cool completely before decorating.
- Make the Frosting: Cream together the butter and cream cheese on medium-high speed until completely smooth, about 3 minutes. Reduce the mixer speed to medium-low and gradually add the powdered sugar. Once all of the sugar has been added and is incorporated, add the vanilla extract and increase the mixer speed to medium and beat until completely combined, about 1 minute.
- Decorate the Cake: Take about three-quarters of the frosting and spread in an even layer over the top of the cake. Using a toothpick, lightly draw a square in the upper lefthand corner of the cake. Fill in the square with blueberries. Place two rows of raspberries across the top of the cake to make a red stripe. Place the rest of the frosting into a decorating bag with a large tip and pipe two rows of frosting below the raspberries. Continue alternating rows of raspberries and frosting until you get to the bottom of the cake. Pipe stars onto the blueberries in whatever design you'd like.
- The cake can be kept at room temperature if it's cool and air conditioned; otherwise leftovers should be stored in the refrigerator, covered in plastic wrap. The cake will keep for up to 3 days, but is best served within a day of making and decorating it.
Notes
- Nutritional values provided are calculated per serving size of this cake.
Nutrition Information
Show Details
Calories
600kcal
(30%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Cholesterol
138mg
(46%)
Sodium
262mg
(11%)
Potassium
149mg
(3%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
1228IU
(25%)
Vitamin C
9mg
(10%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 138mg | 46% |
| Sodium | 262mg | 11% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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