Flag Sheet Cake

A recipe for a flag cake sheet cake that isn't too huge. A moist and delicious vanilla cake with the perfect cream cheese frosting and plenty of fresh summer berries.

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.

finished flag sheet cake with raspberries for red strips, blueberries for stars and piped cream cheese frosting

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

marble surface with raspberries blueberries, butter, sugar, cream cheese, milk, and flour for cake

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: vanilla is necessary as it adds a density to all baked goods
  • 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

  1. Beat butter and sugar on medium speed, until light and fluffy.
  2. 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.
  3. 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.
  4. 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.
gird of 3 images showing butter and sugar, finished batter in bowl, and batter poured into sheet cake

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.

cream cheese frosting in mixing bowl and sheet cake fully frosted

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.

3 process shots showing proper layout of blueberries and raspberries to make american flag design

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.

close up view of flag sheet cake

Love this cake? Be sure to try these too!

Recipe

flag cake on front porch table

Flag Sheet Cake Recipe + Tips for Successs

Print Recipe
A recipe for a flag cake sheet cake that isn't too huge. A moist and delicious vanilla cake with the perfect cream cheese frosting and plenty of fresh summer berries.
Prep Time:45 mins
Cook Time:18 mins
Total Time:1 hr 3 mins
Click here to grab a free mini-cookbook with my best seasonal recipes

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

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.
You can substitute halves strawberries for the raspberries if you prefer.
 

Nutrition

Calories: 349kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 257mg | Potassium: 91mg | Fiber: 2g | Sugar: 38g | Vitamin A: 690IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: flag cake, fourth of july desserts, patriotic desserts, small batch flag cake
Servings: 20 pieces
Calories: 349kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!
signature with strawberries

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