Flag Cake


This is a wonderful cake and great for feeding a crowd at Fourth of July parties. It’s a pound cake baked in a half sheet pan with cream cheese frosting and blueberries and raspberries in a flag design. At the party the people were impressed by the taste and appearance of this great and easy cake. (recipe slightly modified from Ina Garten @ foodnetwork.com)

For the cake:

  • 18 tablespoons (2 1/4 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 1 1/2 tsp. vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 tsp. salt
  • 1 tsp baking soda

1.Heat oven to 350 degrees F. 2.Grease (shortening highly recomended) and flour a half sheet pan (approx. 8×13). 3. Cream butter and sugar until light and fluffy. Beat in eggs, two at a time. Add sour cream and vanilla. Beat in the flour, cornstarch, salt and baking soda. 4. Spread in prepared pan. Bake for 20-30 minutes, or until a knife inserted in the center comes out clean. Let ┬áthe cake cool.

For the frosting:

  • 4 sticks of butter, softened
  • 3 (8 oz.) pkg. cream cheese, softened
  • 5-6 cups powdered sugar
  • 2 tsp. vanilla

1. Beat all the frosting ingredients, starting on low speed, then working up to hight until combined.

To assemble:

  • 2 pints blueberries
  • 2 pints raspberries

1. Spread a layer of cream cheese frosting on the cooled cake. 2. Using a toothpick, outline the shape of the flag in the frosting. 3. Using the picture as a guideline, add the stars and stripes. 4. Enjoy your simply delicious cake and don’t forget to share (or eat the whole thing by yourself, that works, too).