This Flag Sheet Cake is a major hit for the Fourth Of July, Memorial Day, or any other patriotic holiday. This sheet cake recipe is so easy to make, perfect to take to parties, and not to mention, how fun is it to turn a simple cake into a beautiful flag dessert.
I love a backyard BBQ in the summertime, but ice cream and popsicles don’t always hold up so great in the sun. But there has got to be a way to enjoy some delicious dessert at these get-togethers right?! This Blackberry Raspberry Pie, Grandma’s Plum Cobbler, and the Farmer’s Daughter Cake will also get the crowd talking!
American Flag Sheet Cake
What’s a better way to celebrate our countries independence than with some cake? But not just cake, a delicious American Flag Sheet cake. This cake is beautiful to look at, seriously simple, and the flavors come together beautifully. I start with a perfectly light and fluffy vanilla cake, top it with homemade cream cheese frosting and fresh berries.
It is also really fun to get your kids involved in making this recipe. Let them stir and decorate with the berries. This makes eating it even more fun when they know they’ve had a hand in preparing it.
What You’ll Need
For the cake
- butter: make sure this is at room temperature
- sugar: granulated sugar is all you need here
- eggs: farm fresh is my favorite, but store bought works great!
- milk: regular whole milk is perfect for this recipe
- vanilla adds beautiful flavor
- flour: all-purpose flour works great!
- cornstarch : this will help give your cake a tender texture
- salt: All baked goods need it!
- baking soda & baking powder: to help your cake rise and become fluffy
For the Cream Cheese Frosting
- butter: I like to use unsalted for my frostings
- cream cheese: You’ll want this at room temperature. It will make mixing a breeze!
- powdered sugar: to perfectly sweeten your frosting and to make it light.
- vanilla: for delicious flavor
For The topping
- blueberries
- raspberries: you can also use strawberries if you prefer
You’ll also need a 10 x16 rimmed jelly roll pan like this one.
How To Make Flag Sheet Cake
- Beat butter and sugar on medium speed, until light and fluffy.
- Add eggs & vanilla. Add the eggs one at time, beating well after each. Add the vanilla. Scrape down the sides of the bowl and beat until well combined.
- Combine dry ingredients in a separate bowl. Add to the butter/ sugar mixture one-third at a time, alternating with the milk, mixing on low. Do not over beat. Scrape down the sides of the bowl to make sure everything is incorporated.
- Pour into baking sheet. Bake until cake is light golden brown and a toothpick inserted into the center comes out clean. Remove cake and allow to cool.
5. Make the frosting. Beat the butter, cream, cheese, vanilla until fluffy. Add the powdered sugar one cup at a time and beat until frosting is smooth.
6. Spread half of frosting on the cake. Using a toothpick, draw a line on the upper left corner where the blueberries will be.
7. Add the berries. Fill the upper left square with blueberries. Make a double row of raspberries on top of the cake to the right of the blue square. You will want the bottom of the blue square to line up with the bottom of a raspberry row, so take care to space the rows accordingly. Continue with double rows of raspberries, leaving space in between for white stripes.
8. Add the remaining frosting. Fill a piping bag fitted with a star tip with the remaining cream cheese frosting. Pipe stars on top of the square of blueberries and stripes in between the raspberry rows. Don’t worry if you make a few mistakes laying out the berries or piping on the frosting. The end result will still look like a flag and be beautiful.
How to Store Leftovers
You can store leftovers in the refrigerator tightly sealed for 3 days or freeze for up to 3 months.
Can I make this recipe ahead of time?
Yes, this cake can be made 1 day ahead of time, sealed tightly in the refrigerator, and then frosted before serving.
Love this cake? Be sure to try these too!
- Blackberry Bundt Cake
- Coconut Cupcakes with Lemon Curd Filling
- Lemon Sheet Cake with Lemon Buttercream Frosting
- Southern Caramel Bundt Cake
- Farmhouse Buttermilk Cake
Recipe
Flag Sheet Cake Recipe + Tips for Successs
Ingredients
- 1/2 cup unsalted butter at room temperature 1 stick
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 teaspoons pure vanilla extract
- 1 3/4 cups flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Cream Cheese Frosting
- 1 cup unsalted butter at room temperature 2 sticks
- 12 ounces cream cheese room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
To assemble
- 1 cup blueberries
- 3 cups raspberries
Instructions
Make the Cake
- Preheat oven to 350. Prepare a 10 x 16 inch rimmed sheet pan with non-stick baking spray.
- Beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the eggs one at time, beating well after each. Add the vanilla. Scrape down the sides of the bowl and beat until well combined.
- Combine the dry ingredients in a separate mixing bowl. Add to the butter/ sugar mixture one-third at a time, alternating with the milk, mixing on low. Do not over beat. Scrape down the sides of the bowl to make sure everything is incorporated.
- Pour batter into prepared baking sheet and smooth out the top with a spatula. Bake 17-19 minutes, or until cake is light golden brown and a toothpick inserted into the center comes out clean. Remove cake and allow to cool in the pan
Make the Frosting
- Beat the butter, cream, cheese, vanilla until fluffy. Add the powdered sugar one cup at a time and beat until frosting is smooth.
Assemble the Cake
- Spread half of the frosting on the cake using an offset spatula, once it has fully cooled. Using a toothpick, draw a line on the upper left corner where the blueberries will be.
- Fill the upper left square with blueberries. Make a double row of raspberries on top of the cake to the right of the blue square. You will want the bottom of the blue square to line up with the bottom of a raspberry row, so take care to space the rows accordingly. Continue with double rows of raspberries, leaving space in between for white stripes.
- Fill a piping bag fitted with a star tip with the remaining cream cheese frosting. Pipe stars on top of the square of blueberries and stripes in between the raspberry rows.
- Serve directly out of the pan, refrigerating any leftovers.
Notes
Nutrition
This looks delicious, but I’m quite puzzled by your statement above:
“vanilla: vanilla is necessary as it adds a density to all baked goods”
I thought vanilla was used for flavour; how would it add density to a cake? And actually, why would you want a dense cake? I’m sure I’m misinterpreting what you’ve stated, so please help me to understand it. Thanks!
I have to say I agree with your comment. I had the exact same reaction when I read the instruction about vanilla adding density to the cake. It doesn’t make any sense at all to me.
hi ali! how strange! I used to have someone edit my posts and I wonder if she added it? I changed it; thank you!