Whip up this fun and festive homemade American Flag Cake! A fluffy vanilla cake topped with creamy vanilla frosting and finished with fresh berries.
It’s not the 4th of July until someone makes a Flag Cake! Although this cake is far from original (I’m not even going to pretend like I invented this concept, ha!), this version is one of the best. Fluffy vanilla cake, homemade vanilla frosting, and plenty of beautiful fresh berries!
MORE SUMMER DESSERTS: STRAWBERRY SHORTCAKE CAKE – BLUEBERRY PIE – BERRY TRIFLE – STRAWBERRY SHORTCAKE
The combination of tender cake, creamy vanilla frosting and fresh berries makes this dessert incredibly delicious! My family enjoyed this cake so much that I’m planning on making it (sans flag design) all summer long.
You can bake this cake in a 9×13 pan or a 10x15x1 “jelly roll” pan (pictured). Note: If using a 10x15x1 pan, the cake will rise all the way to the top of the pan. Be careful not to overmeasure the ingredients when preparing the batter.
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Whip up this fun and festive homemade American Flag Cake! A fluffy vanilla cake topped with creamy vanilla frosting and finished with fresh berries.
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Course: Dessert
Cuisine: Dessert
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 20
Calories: 439kcal
Preheat oven to 350°F with a rack placed in the center.
In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.
Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until fully combined (about one full minute). Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture, scraping the sides and bottom of the bowl as needed. Mix the batter fully, but be careful not to overmix it.
Pour the batter into a greased 9x13 baking pan (see note). Tap the pan on the countertop a couple times to remove any air bubbles. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pan once during bake time to ensure even browning. Place the pan on a rack to cool completely.
Using about ⅓ of the frosting, spread an even layer over the top of the cake. Place remaining frosting in a piping bag fitted with your desired tip (I used a star tip).
Pipe a border around the perimeter of the cake. Place the blueberries in the upper left corner to form the "star" portion of the flag. Alternate rows of strawberries and piped frosting for the stripes.
Calories: 439kcal | Carbohydrates: 60g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 92mg | Potassium: 119mg | Fiber: 1g | Sugar: 46g | Vitamin A: 505IU | Vitamin C: 13.6mg | Calcium: 51mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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