Festive Flag Cake

Festive Flag Cake

Make a statement this Fourth of July and not with your outfit!  Try this wonderful recipe for a delicious and patriotic Flag Cake.


I got this recipe from Ina Garten aka The Barefoot Contessa (I just adore her and her food).  I knew it would be great, because everything she makes is fabulous and her recipes are so easy to follow, you just can’t go wrong!

Once again she hit one out of the park!  In fact, my kid’s were begging me for a piece of the cake when I was taking pics for this post.  When I finally finished and gave them a piece they absolutely loved it!  I promise, your friends and family will love it as well.

Now on to the recipe!

What you’ll need for the cake:

  • 18 tablespoon of unsalted butter at room temp
  • 3 cups of sugar
  • 6 extra-large eggs at room temp
  • 1 cup sour cream at room temp
  • 1 1/2 teaspoon pure vanilla extract
  • 3 cups of flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

Heat the oven to 350 degrees F

Butter and flour an 18×13 sheet pan

Cream butter and sugar in the bowl of an electric mixed fitted with paddle attachment on high speed until light and fluffy.


On medium speed , add the eggs, 2 at a time, then add the sour cream and vanilla.  Scrape down the sides and stir until smooth.


Sift together the flour, cornstarch, salt, and baking soda in a bowl.


With the mixer on low-speed, add the flour mixture to the butter mixture until just combined.


Pour into the prepared pan. Smooth the top with a spatula.



Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.  Cool to room temperature.

IMG_1499For the Icing you’ll need:

  • 1 pound (4 sticks) of unsalted butter
  • 1 1/2 pounds of cream cheese at room temp
  • 1 pound of confectioners sugar sifted
  • 1 1/2 teaspoons pure vanilla extract

Combine the butter, cream cheese, sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing until just smooth.



Spread three-fourths of the icing on top of the cooled sheet cake.

IMG_1518Outline the flag on the top of the cake with a toothpick.


To assemble you’ll need:

  • 2 half pints of blueberries
  • 2 pounds (2 containers) of strawberries slice

The only thing I did different was use strawberries instead of raspberries, but feel free to use either one.

Fill the upper left corner with blueberries.  Place 2 rows of strawberries across the top of the cake like a red stripe.  Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the strawberries.


Alternate rows of strawberries and icing until the flag is complete.


Happy Fourth of July!


For those of you who are non bakers or simply just don’t have the time.  I suggest using yellow box cake mix and a pre-made cream cheese frosting.  Bake the cake according to directions on the box and follow instructions on frosting and assembling the cake.


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