Flag Cake

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
20 to 24 servings
Level:
Intermediate

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
Watch how to make this recipe.
  • 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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    Recipe courtesy of Food Network Kitchen