American Flag Cake

This beautiful American Flag Cake is the perfect way to celebrate all of your favorite patriotic holidays. Made with a homemade white sheet cake that gets topped with the fluffiest buttercream and fresh berries arranged to resemble the United States flag.

Prep Time25

Cook Time45

Cooling Time2

Total Time3 10

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 424kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For Cake

310 grams cake flour about 2 3/4 cups
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened but not squishy
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites
1 cup buttermilk

For Buttercream Frosting

1 cup unsalted butter softened but not squishy
3 cups powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-4 tablespoons heavy cream or milk

Cake Topping

1 pint blueberries
2-3 pints raspberries need about 63 raspberries

Instructions

Cake Instructions

Preheat the oven to 325°F. Butter a 9x13-inch baking dish. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and white sugar for about 5 minutes. Scrape down the sides of the bowl as needed.
With the mixer on the lowest speed, add in vanilla and almond extracts. Then slowly add the egg whites a little at a time, beating well after each addition and scraping the bowl as needed. Pour in the buttermilk and mix.
Keeping mixer at low speed. Add in about half of the flour mixture. Once mostly mixed in, add the rest of the flour. Combine until flour is just mixed in, do not overmix.
Pour the batter into the prepared baking dish and spread evenly. Gently tap the pan on the counter to release any air bubbles.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Start checking at 38 minutes. Do not overbake.
Let the cake cool completely about 2-3 hours in the pan on a wire rack before frosting.

Frosting Instructions

Add the butter into the bowl of a stand mixer (or a large bowl with an electric mixer) and beat on low speed until creamy.
Add 1 cup of the powdered sugar, vanilla extract ,and almond extract mix until combined.
Slowly add the rest of the powdered sugar. Then add heavy cream one tablespoon at a time until completely combined and fluffy. If you add too much liquid just add more powdered sugar to thicken it back up or a little more cream to thin it out if it's too thick.
Once cake is cooled, spread it over the cake evenly.

Topping Instructions

In the left hand corner, lay out blueberries these are the "stars". You can leave little spaces or put them side by side in lines. Then make lines of raspberries, these represent the original 13 colonies.

Notes

Do not over mix the batter once you add the flour. Mix until just combined.
Recommend weighing the flour but if you have no scale it should be 2 3/4 cups of flour.
Cool the cake completely before adding the frosting.
If you want more of a vanilla flavor, I recommend using clear vanilla extract. You can add up to 1 1/2 tablespoons. That will help keep the cake white.
Decorate the cake with the fruit right before you serve it to keep it looking its best. The berries may start to weap a little.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition