Flag Cake

Show: Barefoot ContessaEpisode: All American

Rated: 5 stars out of 5Rate itRead users' reviews (109)

Cook Time:
30 min
Level:
Intermediate
Yield:
20 to 24 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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:

2 half-pints blueberries
3 half-pints raspberries

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Blueberry Tart

Photo: Flag Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Cake Collections

Comments & Reviews

recipe Flag Cake
null null, null 10-08-2009
Flag

Yum!
Rated: 5 stars out of 5

This cake was delicious! I made a very large layer cake by doubling the recipe and cooking each layer in a 15" diameter... baking pan (this increased cooking time substantially, to about 35-40 minutes). I filled the middle layer with the cream cheese buttercream frosting mixed with raspberries and diced mango. I topped the cake with more raspberries and mango, as well as kiwi. I think the key to both the cake and the frosting are to have the ingredients at room temperature--this is particularly true for the frosting which will not be smooth without room temperature cream cheese and sifted powdered sugar. I followed another reviewer's suggestion and made sure to beat the egg and butter mixture until very light and fluffy. The resulting cake was rich but not overly dense.Read more
recipe Flag Cake
Margaret Mount Vernon, WA 08-24-2009
Flag

Everybody loved it!
Rated: 5 stars out of 5

I baked this cake twice: once for the 4th and it came out looking and tasting spectacular! It was the hit of the party. The... second time, I halved the recipe, and baked it in 2 9 inch round pans, halved the frosting recipe and served it without any embellishment. It was gone before I knew it! thanks, Ina!Read more
recipe Flag Cake
Emi Poulsbo, WA 08-20-2009
Flag

Gorgeous! And Tasty Too!
Rated: 5 stars out of 5

This is by far the most beautiful cake I have ever made. When I saw Ina make it I was like, "Wow, she makes it look so easy.... Mine will never turn out like that." But I have learned to never enter the kitchen with your thoughts looking down on you. My cake turned out beautiful! I was so proud! And it tasted good too! The icing was DELICIOUS! Perfect for the 4th of July BBQ we had.Read more
recipe Flag Cake
Nicole Houston, TX 08-19-2009
Flag

Best ever
Rated: 5 stars out of 5

I made this cake this year for the first time. It was much easier than I thought and everybody loved it. So many of our... friends wanted the recipe and one couple even wants me to make this for their wedding.Read more
recipe Flag Cake
john westminster, CO 08-12-2009
Flag

just nasty
Rated: 1 stars out of 5

I had this cake last weekend for a birthday party. What a disater. The first one I made rasied above the pan and fell all... over the bottom of my oven and the smoke was just unbearable. I had to make a second one and us two 9x13 pans to get it done. After all the they still fell in the middle. Read more
recipe Flag Cake
Erinn Aurora, CO 07-22-2009
Flag

Problem baking at high altitude
Rated: 2 stars out of 5

I live in Denver. I tried to make this cake twice and both times it caved-in in the middle. Does anyone know how to adjust... the recipe for high altitudes? Thanks! Read more