A homemade recipe for Flag Cake (no box mix!) - a delicious vanilla cake topped with cream cheese frosting and fresh fruit. A 4th of July must!
For the Cake:
- 3cupsall-purpose flour
- 1teaspoonbaking soda
- 1teaspoonkosher salt
- 1cup+ 2 tablespoons unsalted butter(at room temperature)
- 3cupsgranulated sugar
- 6extra-large eggs(at room temperature)
- 1cupsour cream(at room temperature)
- 1½teaspoonsvanilla extract
For the Frosting:
- 2cupsunsalted butter(at room temperature)
- 24ouncescream cheese(at room temperature)
- 4cupspowdered sugar
- 1½teaspoonsvanilla extract
For the Decorating:
- 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.