American Flag Cake - An Easy Holiday Cake Recipe
An easy American cake to celebrate the 4th of July, Flag Day or Memorial Day
Servings: 24 people
Ingredients
For the Cake (or substitute with boxed mix)
- 2 cups all-purpose, unbleached, flour spooned and leveled
- 1/4 tsp fine sea salt
- 2 ½ tsp baking powder
- 1/2 cup unsalted butter, room temperature equal to 1 stick
- 1 ½ cups sugar
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1 cup whole milk
For the Buttercream
- 1 cup unsalted butter, room temperature Equivalent to two sticks. If using salted butter omit salt as an ingredient
- 4½ cups powdered sugar (confectioner's sugar) adding more or less to taste
- 1/4 tsp fine sea salt, to taste
- 1 tbsp vanilla extract, adding a teaspoon more if desired
- 3-4 tbsp milk, add to desired consistency
Instructions
For the Cake
- Preheat the oven to 350 ℉. Grease a 9x13 sheet cake pan by thinly coating with butter and dusting with flour, shaking off the excess. Alternatively use a cooking spray designed for baking. Set aside.
- In a medium bowl, whisk the flour, salt and baking powder together. Set aside.
- Using an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3-5 minutes. Add the vanilla and eggs (one at a time) and mix until just combined.
- Reducing the speed to low, beat in 1/3 of the flour mixture. Then add just half of the milk. Scrape down the sides and add another 1/3 of the flour, and then the remainder of the milk. Add in the remaining flour and beat until just combined, don't overmix or the cake will be dense.
- Add the batter into the sheet cake pan and bake for 30-35 minutes or until the cake is set and a toothpick inserted into the center comes out clean. Allow the cake to fully cool on a wire rack.
For the Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high for 5 minutes or until light and whipped, scarping down the bowl as needed.
- Turn off the mixer and add the powdered sugar, using a rubber spatula to help get it going first as it is likely to dust up otherwise. Then, using the mixer, beat until fully incorporated. Scraping the sides of the bowl as needed.
- Add salt to taste (or omit if using salted butter) along with the vanilla extract, beating until evenly mixed.
- Check the consistency. If needed, add milk, one tablespoon at a time until you've reached the desired consistency. Beating after each addition until well mixed and whipped.
Assembling the Cake:
- Blueberries for field of stars: Arrange the blueberries in the upper left corner of the cake to resemble the blue field with stars. The spaces between the blueberries can represent the white stars.Raspberries for Stripes: Create horizontal rows of raspberries across the rest of the cake to form the red stripes.White Stripes (Optional): Pipe rows of white frosting between the raspberry rows to create the white stripes, using the raspberries as a guide. Don't worry about accuracy for the number of stars and stripes - it's as many as will work in your pan.
- Chill the cake: Refrigerate the cake until about 30 minutes before serving to help the frosting and fruit set. Allow the cake to come to room temperature slightly before slicing and enjoying.
Notes
If using a boxed cake and frosting, skip right to the assembly directions.
Tips for Success:
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- Dry the berries: Pat the berries dry before placing them on the cake to prevent excess moisture from affecting the frosting.
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- Outline the flag: If desired, gently outline the flag shape on the frosting with a toothpick before adding the berries.
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- Consider a crumb coat: This thin layer of frosting helps to seal in crumbs and create a smooth surface for the final frosting and decorations.
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- Ensure the fruit is ripe but not overripe: This will provide the best flavor and texture.