Description
Ina Garten’s American Flag Cake celebrates patriotic spirit with a classic sheet cake design. Red, white, and blue berries create a festive flag pattern that delights guests at summer gatherings and holiday celebrations. Guests will love this showstopping dessert that brings national pride to the dessert table.
Ingredients
Scale
Main Ingredients:
- 3 cups sugar or 600 grams
- 6 extra-large eggs (at room temperature)
- 3 cups flour or 360 grams
- 1 ½ pounds cream cheese (at room temperature) or 680 grams
- 2 half-pints blueberries or 300 grams
- 3 half-pints raspberries or 450 grams
Baking Components:
- 18 tablespoons (2 ¼ sticks) unsalted butter (at room temperature) or 255 grams
- ⅓ cup cornstarch or 40 grams
- 1 teaspoon kosher salt or 5 milliliters
- 1 teaspoon baking soda or 5 milliliters
Frosting and Flavoring:
- 1 cup sour cream (at room temperature) or 240 milliliters
- 1 ½ teaspoons pure vanilla extract or 7.5 milliliters
- 1 pound (4 sticks) unsalted butter (at room temperature) or 450 grams
- 1 pound confectioners’ sugar, sifted or 450 grams
- 1 ½ teaspoons pure vanilla extract or 7.5 milliliters
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C). Thoroughly coat an 18 by 13 by 1 1/2-inch sheet pan (45 by 33 by 4 cm) with butter and flour, ensuring complete coverage.
- Create the cake foundation by whipping butter and sugar in a large mixing bowl using an electric mixer with paddle attachment until the mixture becomes light and airy. Gradually incorporate eggs two at a time, then blend in sour cream and vanilla extract. Scrape bowl sides and mix until achieving a uniform consistency.
- Sift dry ingredients including flour, cornstarch, salt, and baking soda into a separate bowl. Gradually fold dry ingredients into the butter mixture on low speed, mixing until just combined. Transfer batter to prepared pan, smoothing the surface evenly with a spatula.
- Position pan in the oven center and bake for 20 to 30 minutes. Test cake’s doneness by inserting a toothpick into the center – it should emerge clean. Allow cake to cool completely to room temperature.
- Craft the icing by combining softened butter, cream cheese, sifted confectioners’ sugar, and vanilla extract in a large bowl. Use electric mixer to blend until achieving a smooth, creamy texture.
- Decorate the cooled cake by spreading approximately three-quarters of the icing across the surface. Delicately outline the American flag design using a toothpick as a guide. Populate the upper left corner with blueberries. Create red stripes by arranging two horizontal rows of raspberries. Use remaining icing in a pastry bag with a star tip to pipe white stripes between raspberry rows. Complete the design by adding decorative stars atop the blueberry section.
- Serve the patriotic dessert directly from the baking pan or carefully transfer to a serving board using parchment paper for easier removal.
Notes
- Grab ingredients at room temperature to ensure a silky smooth batter with perfect cake consistency.
- Gently spoon flour into measuring cups and level precisely, preventing dense and heavy texture.
- Stop mixing batter the moment ingredients combine, preserving delicate cake’s airy and tender crumb.
- Wait until cake reaches complete coolness before applying frosting to maintain beautiful decorative design.
- Trace flag outline lightly with toothpick for guaranteed symmetrical and professional-looking decoration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20
- Calories: 576 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 67 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg