Flag Cake

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I have made this cake several times and it is absolutely delicious! Yes it is large, which is one of the reasons why I love it. It is no longer just a flag cake. People ask me to make it for any occasion. I like to just toss blueberries, raspberries and strawberries on top when I don't make the flag pattern. We have large neighborhood parties and this cake feeds the crowd. The frosting recipe is HUGE. Two sticks of butter and two packages of cream cheese are usually enough. One thing I do with this cake that keeps it beautiful even while serving is pre-slice it before frosting. I also trim the edges and make sure that the cake is loosened all the way around the pan and it comes out easily and in perfect squares. LOVE this cake!!

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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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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.

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

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I have made this Flag Cake for the past 2 years and it is a big hit. The cake is so moist and the presentation of the flag is just perfect for Independence Day. The frosting is so delicious and everyone asks "what is that cream cheese?" and licks their fingers clean!

I had to leave the cake in the oven for longer than 30 minutes because the middle was still not cooked through. This is most likely because I used a smaller pan that was recommended in the recipe.

Thanks Ina for sharing another delicious and beautiful recipe that is part of our family traditions now!

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Loved it! Took the suggestion from other review and made it with a Lemon Cake. Loved the combination of the lemon flavor with the cream cheese frosting and fresh fruit! Will make it again and again.

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I doubled the recipe and make two sheet cakes and stacked one on top of the other and filled with raspberry jam. It was great and everyone loved it, however, I only needed 1 half pint of blueberries but I needed 4 half pints of raspberries, not 3. This causes a major problem for me as I had only bought the amount listed in the recipe at the store.

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This is a fabulous cake. It's beautiful and easy to follow the recipe. The cake is a heavier cake, but went really well with the fruit. I did not make Ina's frosting. I made a lighter whipped cream frosting for the base of the cake and a butter cream for the piping. It was delicious.

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What an awesome, awesome cake! Simply perfect! I baked it last night for work and everyone loved it! I kept the recipe exactly as is for the cake itself, and it turned out perfectly. The only thing I changed was the icing. Based on some of the reviews i read below, and i read up to 6 pages worth of reviews, there was an issue with the yellow tinting of the icing due to the heavy amount of butter. I reduced the four sticks of butter to two, and i added 3 bars of creamcheese (as opposed to 2 1/4 that is originally stated in the recipe. There was a faint, slight yellow hue to my icing, but nothing overt or distractable.

All in all, this recipe is being added as one of my favorites. It really is a gem!

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I made this cake today for a bbq. It was a hugh hit. It's delicious.