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I've made this cake 3 years in a row and it's always a hit. People are always impressed when I bring it in....even thought it's not that much work to make at all. I also made the cake without the flag decoration for my sister's birthday because it's her favorite white cake recipe. Definitely make this cake!

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I love this recipe, but needed to edit it a bit and it turned out fantastic. I can't eat all that sugar!!! :- I know that recipes are a science, but I tried this and its worked each time I've done it. I cut the sugar to just two cups. Instead of her frosting, I did a whip cream frosting using heavy cream. Did it in two layers and just used raspberries and blueberries. Putting the whip cream between the layers with the fruit and then decorated the top with whipped cream and fruit. My family just loves it!! The sour cream keeps this cake so moist! It worked for me..I'm in NY so not sure if this would work in Denver..but it's a great way to cut sugar! You could probably even cut the sugar a bit more if you needed to. I'm making it tonight so I'll let you know!

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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.

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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!

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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.

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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.

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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.

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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!

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I agree with Kelly from NJ, this was horrible and I can't believe I'm writing a bad review for Ina's recipe! Ina is my FAVORITE, I have all her cookbooks, and 99.9% of her recipes are awesome. I made this cake for my daughters 13th birthday. The cake was dense and not tasty, and the icing was just gross. I do give 5 stars for the look of the cake. Nobody liked it and so I threw it away...... the whole giant cake! It wasn't even good enough to send the rest to my hubby's work. What a disappointment. If I do this again, I will use a light fluffy cake recipe and a true white frosting recipe. We did a re-do on my daughter's b-day cake a week later just because she felt like she didn't have a "real" b-day cake on her birthday. That cake rocked....!

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This cake was the hit of the party!!!! People couldn't get enough of it. I didn't do the flag design instead I did waves of fruit. It turned out beautiful. If you don't like dessert don't make the cake. For all of the reviewers that said it was too sweet then you obviously don't like dessert. The recipe is correct and I would make no changes. I did only have an 18 inch and 1 inch thick sheet so we cut it out of the pan and then cut off the edges to make it smooth. I highly recomend this cake if you are having a party with a lot of people because it does make a lot of cake. Great recipe Ina!!!!