This delightful Flag Cake by Barefoot Contessa is a simple and festive dessert, perfect for patriotic celebrations. With a moist, buttery base and a creamy cream cheese frosting, it’s both easy to make and delicious. Decorated with fresh blueberries and raspberries to resemble the American flag, this cake not only tastes amazing but also adds a vibrant touch to your table. Using common ingredients, it’s a versatile recipe that you can whip up for any occasion.
Ingredients Needed
For the Cake:
- 18 tbsp (2 ¼ sticks) / 255g unsalted butter, at room temperature
- 3 cups / 600g caster sugar
- 6 extra-large eggs, at room temperature
- 1 cup / 240ml sour cream, at room temperature
- 1 ½ tsp pure vanilla extract
- 3 cups / 375g plain flour
- ⅓ cup / 40g cornflour
- 1 tsp kosher salt
- 1 tsp bicarbonate of soda
For the Icing:
- 1 lb (4 sticks) / 450g unsalted butter, at room temperature
- 1 ½ lbs / 675g cream cheese, at room temperature
- 1 lb / 450g icing sugar, sifted
- 1 ½ tsp pure vanilla extract
To Assemble:
- 2 half-pints / 250g blueberries
- 3 half-pints / 375g raspberries
How To Make Flag Cake
- Preheat and Prepare the Pan: Heat oven to 180°C (160°C fan) / 350°F. Butter and flour an 18x13x1 inch (46x33x2.5 cm) sheet pan.
- Make the Cake Batter: Cream butter and sugar in a stand mixer with the paddle attachment for 3 minutes until light and fluffy. (If butter is too cool, add 1-2 tsp warm water.) On medium-low speed, add eggs one at a time, then mix in sour cream and vanilla. Scrape down the sides and stir until smooth.
- Mix the Dry Ingredients: Sift flour, cornflour, salt, and bicarbonate of soda into a bowl. With the mixer on low, gradually add dry ingredients and mix until just combined. Stir with a spatula and pour into the prepared pan. Smooth the top.
- Bake the Cake: Bake in the center of the oven for 20-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Icing: Beat butter, cream cheese, and vanilla on medium speed until smooth. Add icing sugar and mix on low until fully combined. Stir with a spatula to ensure even consistency.
- Decorate the Cake: Spread ¾ of the icing evenly over the cooled cake. Use a toothpick to outline a flag. Fill the top left corner with blueberries. Pipe alternating rows of raspberries and icing to create stripes. Pipe stars on the blueberries with the remaining icing.
Recipe Tips
- Use Room-Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter and better texture.
- Sift Dry Ingredients: Sifting flour, cornstarch, salt, and baking soda together helps achieve a light and airy cake.
- Avoid Overmixing: Mix the batter until just combined to prevent a dense cake.
- Cool Completely Before Frosting: Let the cake cool to room temperature to prevent the frosting from melting.
- Fresh Berries for Decoration: Use fresh, firm blueberries and raspberries for the best appearance and taste.
How To Store Leftovers
- Refrigerate: Allow the leftover flag Cake to cool to room temperature. Then, cover it tightly and refrigerate. It can be stored in the refrigerator for up to 3 days.
- Freeze: Wrap leftover flag Cake securely in plastic wrap and aluminum foil before freezing for 1 month. To serve, thaw the cake in the refrigerator overnight.
Nutrition Facts
Serving Size: 1 slice (1/24 of the cake)
- Calories: 620 kcal
- Total Fat: 38g
- Saturated Fat: 23g
- Cholesterol: 153mg
- Sodium: 259mg
- Potassium: 134mg
- Total Carbohydrate: 63g
- Dietary Fiber: 1g
- Sugars: 47g
- Protein: 6g
Try More Recipes:
Barefoot Contessa Flag Cake
Description
This delightful Flag Cake by Barefoot Contessa is a simple and festive dessert, perfect for patriotic celebrations. With a moist, buttery base and a creamy cream cheese frosting, it’s both easy to make and delicious. Decorated with fresh blueberries and raspberries to resemble the American flag, this cake not only tastes amazing but also adds a vibrant touch to your table. Using common ingredients, it’s a versatile recipe that you can whip up for any occasion.
Ingredients
For the Cake:
For the Icing:
To Assemble:
Instructions
- Preheat and Prepare the Pan: Heat oven to 180°C (160°C fan) / 350°F. Butter and flour an 18x13x1 inch (46x33x2.5 cm) sheet pan.
- Make the Cake Batter: Cream butter and sugar in a stand mixer with the paddle attachment for 3 minutes until light and fluffy. (If butter is too cool, add 1-2 tsp warm water.) On medium-low speed, add eggs one at a time, then mix in sour cream and vanilla. Scrape down the sides and stir until smooth.
- Mix the Dry Ingredients: Sift flour, cornflour, salt, and bicarbonate of soda into a bowl. With the mixer on low, gradually add dry ingredients and mix until just combined. Stir with a spatula and pour into the prepared pan. Smooth the top.
- Bake the Cake: Bake in the center of the oven for 20-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Icing: Beat butter, cream cheese, and vanilla on medium speed until smooth. Add icing sugar and mix on low until fully combined. Stir with a spatula to ensure even consistency.
- Decorate the Cake: Spread ¾ of the icing evenly over the cooled cake. Use a toothpick to outline a flag. Fill the top left corner with blueberries. Pipe alternating rows of raspberries and icing to create stripes. Pipe stars on the blueberries with the remaining icing.
Notes
- Use Room-Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter and better texture.
- Sift Dry Ingredients: Sifting flour, cornstarch, salt, and baking soda together helps achieve a light and airy cake.
- Avoid Overmixing: Mix the batter until just combined to prevent a dense cake.
- Cool Completely Before Frosting: Let the cake cool to room temperature to prevent the frosting from melting.
- Fresh Berries for Decoration: Use fresh, firm blueberries and raspberries for the best appearance and taste.
Barefoot Contessa Flag Cake