Description
Ina Garten’s Flag Cake showcases patriotic American baking with remarkable simplicity and elegance. Creamy buttercream frosting adorns a classic sheet cake, creating a festive dessert perfect for summer celebrations and Independence Day gatherings.
Ingredients
Scale
Main Ingredients:
- 3 cups / 600g caster sugar
- 6 extra-large eggs, at room temperature
- 3 cups / 375g plain flour
- 1 cup / 240ml sour cream, at room temperature
- 1 lb (4 sticks) / 450g unsalted butter, at room temperature
- 1 ½ lbs / 675g cream cheese, at room temperature
Additional Dry Ingredients:
- ⅓ cup / 40g cornflour
- 1 tsp kosher salt
- 1 tsp bicarbonate of soda
- 1 lb / 450g icing sugar, sifted
Flavor and Garnish Ingredients:
- 1 ½ teaspoons pure vanilla extract
- 2 half-pints / 250g blueberries
- 3 half-pints / 375g raspberries
- 18 tablespoons (2 ¼ sticks) / 255g unsalted butter, at room temperature
Instructions
- Prepare the baking environment by warming the oven to 180°C (160°C fan) / 350°F and positioning the rack in the center. Thoroughly coat an 18x13x1 inch (46x33x2.5 cm) sheet pan with butter and a light dusting of flour to prevent sticking.
- Create the cake foundation by whipping butter and sugar in a stand mixer using the paddle attachment for approximately 3 minutes until the mixture becomes pale and voluminous. If the butter feels too cold, incorporate 1-of warm water to improve texture. Gradually introduce eggs at medium-low speed, then gently fold in sour cream and vanilla extract. Pause to scrape down the mixing bowl’s sides and ensure a uniform blend.
- Combine the dry ingredients by meticulously sifting flour, cornflour, salt, and bicarbonate of soda into a separate bowl. Slowly integrate the dry mixture into the wet ingredients on low speed, mixing just until incorporated. Use a flexible spatula to complete the blending and transfer the batter evenly into the prepared pan, smoothing the surface with gentle strokes.
- Bake the cake in the preheated oven for 20-30 minutes, monitoring until a toothpick inserted into the center emerges completely clean. Remove from the oven and allow the cake to cool entirely at room temperature.
- Craft the creamy frosting by beating butter, cream cheese, and vanilla extract together on medium speed until achieving a silky, homogeneous texture. Gradually introduce icing sugar while mixing on low speed, ensuring complete integration. Use a spatula for a final thorough blend, eliminating any potential lumps.
- Transform the cake into a patriotic design by spreading approximately three-quarters of the prepared icing uniformly across the cooled surface. Utilize a toothpick to delicately sketch the flag outline. Arrange blueberries to fill the top left quadrant. Methodically pipe alternating rows of raspberries and icing to create distinctive stripes. Complete the design by piping elegant star shapes using the remaining icing over the blueberry section.
Notes
- Grab ingredients at room temp to blend seamlessly, creating a velvety smooth batter that guarantees tender crumb.
- Sifting dry ingredients breaks up lumps, introducing tiny air pockets that transform your cake into a cloud-like delicacy.
- Gentle mixing keeps the batter tender, preventing tough proteins from developing and maintaining a delicate cake structure.
- Patience matters when cooling – letting cake rest completely prevents frosting from sliding and ensures picture-perfect presentation.
- Select plump, vibrant berries that add bursts of fresh flavor and gorgeous color to your final masterpiece.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20
- Calories: 620 kcal
- Sugar: 47g
- Sodium: 259mg
- Fat: 38g
- Saturated Fat: 23g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 153mg