Flag Cake

Ina Garten

2002, Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: All American

Picture of Flag Cake Recipe 6 Videos | Photo: Flag Cake Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 149 Reviews
Total Time:
1 hr 15 min
Prep
45 min
Cook
30 min
Yield:
20 to 24 servings
Level:
Intermediate
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Ingredients

  • 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
  • 3 cups sugar
  • 6 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

For the icing:

  • 1 pound (4 sticks) unsalted butter at room temperature
  • 1 1/2 pounds cream cheese at room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract

To assemble:

Directions

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 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.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to 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.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing 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 raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

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Newest Ratings and Reviews

Read all 149 reviews

  • on September 04, 2011

    Flag

    This has become a fourth of july tradition in our house. I especially love this cake as leftovers (it's huge so that's never a problem! straight out of the fridge. This last year I found that if I cut the recipe in half it fits into a half sheet cake pan. This was the perfect amount for our family gathering of 8 with leftovers for at least as many.

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  • on July 11, 2011

    Flag

    This cake is sooo good and so festive! I halved the recipe and used a 9 X 13 pan and used strawberries instead of rasberries. It came out great and was so yummy. The yellow cake is really moist and the frosting is delicious. The person that said the frosting was terrible used the wrong measurements (duh. And the cake is not too dense at all (perhaps it would be if the cake is overcooked. It is light, summery and scrumptious.

    people found this review Helpful.
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  • on July 09, 2011

    Flag

    It was very tasty, but a bit too dense. The cream cheese frosting was great.

    people found this review Helpful.
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