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Flag Cake

Ingredients

  • - FOR THE CAKE -
  • 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 3 cups sugar
  • 6 extra-large eggs, room temperature
  • 1 cup sour cream, 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, room temperature
  • 1 1/2 pounds cream cheese, room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract
  • - FOR ASSEMBLY -
  • 2 half-pints blueberries
  • 3 half-pints raspberries

Cooking Instructions

Step 1: Preheat the oven to 350 degrees F.

Step 2: Butter and flour an 18x13x1.5-inch sheet pan.

Step 3: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light & fluffy.  On medium speed, add the eggs, 2 at a time, then the sour cream and vanilla.  Scrape down the sides and stir until smooth.

Step 4: 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 inserted into the center of the cake comes out clean.  Cool to room temperature.

Step 5: Make 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.

Step 6: Spread 3/4 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 start tip and pipe two rows of white strips below the raspberries.  Alternate rows of raspberries and icing until the flag is complete.  Pipe stars on top of the blueberries.

Step 7: Serve cake right out of the pan, or turn it out onto a board before frosting, being sure to use parchment paper when you grease and flour the pan.

Enjoy this beautiful flag cake from FoodNetwork this 4th of July!