Flag Sheet Cake Recipe + Tips for Successs
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.
Servings: 20 pieces
Calories: 349kcal
Ingredients
- ½ cup unsalted butter at room temperature (1 stick)
- 1 ½ cups sugar
- 3 eggs
- ½ cup milk
- 1 teaspoons pure vanilla extract
- 1 ¾ cups flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
For the Cream Cheese Frosting
- 1 cup unsalted butter at room temperature (2 sticks)
- 12 ounces cream cheese (room temperature)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
To assemble
- 1 cup blueberries
- 3 cups raspberries
Instructions
Make the Cake
- Prep. Start by preheating the oven to 350°F and greasing a 10x16-inch rimmed sheet pan with non-stick baking spray.
- Beat butter and sugar. In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add the eggs one by one, fully incorporating each egg before adding the next one, and stir in the vanilla.
- Combine dry ingredients. Combine the flour, cornstarch, salt, baking soda, and baking powder in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix on low until everything is just combined. Don't forget to scrape down the sides of the bowl as needed.
- Pour into baking sheet. Pour the batter into the pan and smooth the top with a spatula. Bake for 17-19 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan on a wire rack.
Make the Frosting
- Use a clean bowl to beat the butter, cream cheese, and vanilla until it becomes fluffy. Gradually add the powdered sugar, beating until the frosting becomes smooth.
Assemble the Cake
- Spread. Spread half the frosting over the cooled cake. Using a toothpick, draw a rectangle for blueberries in the upper left corner, fill it with blueberries, and arrange double rows of raspberries across the cake, aligning with the bottom of the blueberry rectangle.
- 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 space the rows accordingly. Continue with double rows of raspberries, leaving space in between for white stripes.
- Add the remaining frosting. Finally, fill a piping bag fitted with a star tip with the remaining cream cheese frosting. Then pipe stars over the blueberries and stripes between the raspberry rows using the remaining frosting in a piping bag fitted with a star tip.
- Serve. When it's time to serve, you can serve the cake directly from the pan and refrigerate any leftovers.
Notes
Before starting your baking, make sure to let your butter, eggs, and cream cheese reach room temperature to blend together smoothly, providing a better texture for both your cake and frosting.
Make sure to properly grease and flour your sheet pan instead of using parchment paper to prevent the cake from sticking, allowing it to easily come out of the pan while retaining its shape.
If you make any mistakes when arranging the berries or piping the frosting, don't worry. The final outcome will still resemble a flag and look beautiful.
If you're not fond of raspberries, you can replace them with halved strawberries.
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