This classic Flag Cake is such a perfect dessert to make for summer holidays and patriotic celebrations!
This flag cake recipe comes directly from Ina Garten (Barefoot Contessa). She created it a long time ago, and it’s a recipe I reach for every year in the summer months. It’s just the perfect, patriotic dessert. Everyone loves to see it on the dessert table on 4th of July, but I make it for summer BBQ’s too. And guess what? It happens to be a pretty delicious cake!
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Ingredients needed for the cake:
- unsalted butter
- white sugar
- eggs
- sour cream
- vanilla extract
- all purpose flour
- cornstarch
- kosher salt and baking soda
How to make a Flag Cake:
The full, printable recipe is at the end of this post.
Preheat the oven to 350°F. Butter and flour an 18×13 by 1½-inch sheet pan.
In a large bowl, use an electric mixer to cream the butter and sugar on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
In a medium bowl, sift together the flour, cornstarch, salt, and baking soda. Blend the flour mixture into the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
Ingredients needed for the frosting and topping:
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
- fresh blueberries
- fresh strawberries
How to make add the toppings to make a Flag Cake:
In a large bowl, use an electric mixer to combine the butter, cream cheese, sugar, and vanilla, mixing just until smooth.
Spread three-fourths of the frosting on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of strawberries across the top of the cake like a red stripe. Put the remaining frosting in a pastry bag fitted with a star tip and pipe two rows of white stripes below the strawberries. Alternate rows of strawberries and frosting until the flag is completed. Pipe stars on top of the blueberries.
The fresh blueberries in the fourth quadrant of the cake make the perfect backdrop for piping on little stars.
Cut the slices in and around the berries to make perfect, cute, individual servings. Enjoy!
The Best Sheet Cake Recipes:
- Chocolate Sheet Cake
- Pumpkin Sheet Cake
- Peanut Butter Sheet Cake
- Blueberry Zucchini Sheet Cake
- Yellow Sheet Cake with Chocolate Buttercream
Flag Cake
Servings 24 servings
Calories 609kcal
Ingredients
CAKE:
- 18 tablespoons (2¼ sticks) unsalted butter, at room temperature
- 3 cups granulated white sugar
- 6 extra large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1½ teaspoons vanilla extract
- 3 cups all purpose flour
- ⅓ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
FROSTING:
- 2 cups (4 sticks) unsalted butter, at room temperature
- Three 8-ounce packages cream cheese, at room temperature
- 1 pound powdered sugar, sifted
- 1½ teaspoons vanilla extract
FRUIT TOPPING:
- 2½ cups blueberries
- 3 cups sliced strawberries
Instructions
- Preheat the oven to 350°F. Butter and flour an 18x13 by 1½-inch sheet pan.
MAKE THE CAKE:
- In a large bowl, use an electric mixer to cream the butter and sugar on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- In a medium bowl, sift together the flour, cornstarch, salt, and baking soda. Blend the flour mixture into the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
ADD THE FROSTING AND FLAG DECORATION:
- In a large bowl, use an electric mixer to combine the butter, cream cheese, sugar, and vanilla, mixing just until smooth.
- Spread three-fourths of the frosting on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of strawberries across the top of the cake like a red stripe. Put the remaining frosting in a pastry bag fitted with a star tip and pipe two rows of white stripes below the strawberries. Alternate rows of strawberries and frosting until the flag is completed. Pipe stars on top of the blueberries.
Nutrition
Serving: 1piece | Calories: 609kcal | Carbohydrates: 63g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 259mg | Potassium: 134mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1296IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg
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