American Flag Cake

4 from 1 vote

This American Flag Cake Recipe is easy to make and perfect for Memorial Day or 4th of July. With no special decorating skills needed, this homemade white cake is topped with cream cheese frosting and then topped with fresh berries to look like a flag.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: flag cake

Servings:

Calories: 659kcal

Author: Jill

Ingredients

Cake

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup shortening or butter (softened)
1 1/2 cups granulated sugar
1 1/4 cups milk whole or 2%
1 teaspoon clear vanilla extract
5 large egg whites room temperature
1 cup blueberries
1 cup red raspberries

Icing

8 oz cream cheese softened
1/2 cup butter softened
3 tbsp cream or milk
2 teaspoon clear vanilla extract
2 1/2 cups powdered sugar
1 32 oz red raspberries this amount will depend on size of berries. I used 83 raspberries on this cake.
1 12 oz blueberries I used 48 blueberries.

Instructions

Cake

Preheat oven to 350 degrees and Spray a 9x13 inch baking dish with non-stick cooking spray.
Combine cake flour, baking soda, baking powder and salt and set aside.
In large mixing bowl, with your whisk attachment, combine the butter and sugar at medium speed until smooth. Add egg whites and beat on high speed until combined. Pour in milk and vanilla and mix at medium speed until combined.
Add the dry ingredients into the wet ingredients, small amounts at a time, mixing on medium speed just until combined. Do not overmix.
Pour batter into prepared pan. Place blueberries and raspberries on top of batter and gently blend into batter. Berries will mostly sink to bottom as cake bakes.
Place pan on center rack of preheated oven and bake for 35-45 minutes until a toothpick inserted into center of cake comes out clean.
Remove to a wire rack and allow to cool completely. After cool, remove from pan to ice.

Frosting

Mix butter and cream cheese until light and fluffy. Add cream and vanilla and mix until combined. Include powdered sugar and mix on medium speed until thoroughly combined.
Frost the top of cake evenly.

Decorating

Be sure berries are dry by laying them on a paper towel, place another towel on top and pat gently.
Place blueberries in a rectangular pattern on top left corner of cake. 8 across and 6 down for a total of 48.
Place raspberries side by side along top long edge of cake to form a "stripe". The amount you use will depend on size of your berries. Do the same for the bottom edge of cake.
"Eyeball" or measure to the center of your cake and make a raspberry stripe across the center.
Make two more stripes within each of the two unfilled areas.
At this point, you can simply leave the white areas blank and let the icing represent the white stripes or pipe a white stripe.
For the piped stripe I used a 2D open star tip and piped a border type stripe.

Nutrition