I am getting excited about the 4th of July being just around the corner! What are your plans? We usually have a fun backyard swim party with lots of yummy food and then find a fireworks show to enjoy! Ever since we moved to the South eight years ago, I have REALLY missed family on holidays, especially the 4th of July. When we lived in Utah, we would always get together with lots of Aunts, Uncles, cousins and grandparents. I always try to invite people over and plan a fun gathering of some sort, so that I won’t be too homesick for our family that day. One of my favorite parts of the holidays is making this big flag cake. This cake is the BEST! It looks fabulous, tastes incredible, can easily feed a crowd and the kids love to help decorate it! I usually make the cake base and whip up the frosting the day before and then put it all together the day of. Strawberries or raspberries both are great for the red stripes. I use which ever ones look best at the time. Also you can swap the blueberries for blackberries if you prefer.
Make this cake to share at your 4th of July gathering. You won’t regret it! I can guarantee it will be a BIG hit! YUM!
Happy Independence Day!
PS I have some happy news:
My oldest son gets home from serving a 2 year LDS mission on July 13th and my second oldest son just received his mission call this week.
He will be serving in the Texas Fortworth Mission and leaves on September 13th!! So exciting!!!
- 2¼ sticks (18 TB) butter at room temperature
- 3 cups sugar
- 6 extra-large eggs at room temperature
- 1 cup sour cream at room temperature
- 1½ teaspoons pure vanilla extract
- 3 cups flour
- ⅓ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- 8 ounces cream cheese
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 half-pints blueberries
- 3 half-pints raspberries or 2 pints of Strawberries sliced
- Heat the oven to 350 degrees F.
- Butter and flour a cookie sheet pan (18 by 13 by 1½-inch).
- Cream the butter and sugar in the bowl of an electric mixer fitted with the 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 or whisk 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.
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
- Spread about ¾ of the icing on the top of the cooled sheet cake. Create an outline of the flag on the top of the cake using a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries or strawberry slices 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 raspberries. Alternate rows of berries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Recipe Source: Cake base is Ina Garten’s recipe. I have changed the frosting recipe.