Made in one bowl, this American flag sheet cake comes together in no time. Buttermilk and oil make it especially moist, and the whipped cream cheese frosting is the perfect complement.
I have a hard time not making pastry-crusted and biscuit-topped bubbling berry desserts for occasions such as the Fourth of July, but earlier this week, a flag cake materialized, and I don’t think my children will allow the holiday to pass from here on out without one.
I have wanted to make Deb Perelman’s flag cake ever since she posted it ten years ago, and while I do regret not making it sooner, in some ways the timing was perfect. I had found myself with only one kid home, and I had told her she would “just have to entertain herself for the day.”
But when I saw her slump onto the couch, letting out a sigh of exhaustion after giving a somewhat good go at playing alone — riding once around the block on her bike, playing fetch with Pepe, writing a letter to her cousin Arabella — I asked: Should we make a flag cake?
She lept off the couch and squealed: Really?!
Yes, really. This was such a fun and simple baking project. Wren, who is 9 years old, weighed and mixed the batter with minimal supervision and decorated the entire cake herself. I helped with the frosting mostly because my Kitchen Aid is on its last legs and requires a forceful whack to kick the engine into gear.
The recipe, which is the same as this one-bowl buttermilk birthday cake recipe , is below, and I can’t recommend it enough — the cake comes together in no time, the frosting is heavenly, and the berry-flag motif is oh so festive.
Friends, I’m wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸
American Flag Sheet Cake, Step by Step
Gather your ingredients:
Whisk together the dry ingredients…
… then add the wet ingredients.
Stir until smooth.
Pour the batter into a buttered and parchment-lined 9×13-inch pan. I’m using this USA Pan , which I love:
It will feel like not enough batter, but I promise…
… it will bake up beautifully:
Spread the whipped cream cheese frosting over the top:
Then begin your assembly. You’ll need to dust half of the raspberries and blueberries with powdered sugar:
Present your cake proudly, perhaps with a pup by your side.
Cut and serve.
Description
Inspired by Deb Perelman’s flag cake . I’ve used my one-bowl buttermilk birthday cake recipe as the base and my favorite whipped cream cheese frosting, but I’ve used Deb’s assembly method.
forthecake:
- 1 1/2 cups ( 192 g ) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 1/2 teaspoons baking powder
- ½ cup ( 115 g ) neutral oil, such as grapeseed or avocado
- 1 cup ( 215 g ) sugar
- 2 eggs, lightly beaten
- ½ cup + 2 tablespoons ( 158 g ) buttermilk
- 2 teaspoons vanilla extract
- 1 recipe Whipped Cream Cheese Frosting
for decorating:
- 3 to 4 cups raspberries
- 1 cup blueberries
- confectioners sugar
- Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine.
- Coat a 9×13-inch pan with nonstick spray (or butter liberally). Line with parchment paper. Pour the batter into each pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool in pan completely.
- To assemble: Spread the frosting over the cooled cake. Place half of the blueberries on a large plate. Sift confectioners sugar over the top. Place 1.5 cups of the raspberries on a large plate or small sheet pan. Sift confectioners sugar over the top. Start by making the blueberry-star section. Then make the stripes by lining the bottom edge of the pan with red raspberries (as in not confectioners sugar-dusted). Make a row of confectioners sugar-dusted raspberries and repeat until the stripes are complete.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Inspired by Deb Perelman’s flag cake . I’ve used my one-bowl buttermilk birthday cake recipe as the base and my favorite whipped cream cheese frosting, but I’ve used Deb’s assembly method.
forthecake:
- 1 1/2 cups ( 192 g ) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 1/2 teaspoons baking powder
- ½ cup ( 115 g ) neutral oil, such as grapeseed or avocado
- 1 cup ( 215 g ) sugar
- 2 eggs, lightly beaten
- ½ cup + 2 tablespoons ( 158 g ) buttermilk
- 2 teaspoons vanilla extract
- 1 recipe Whipped Cream Cheese Frosting
for decorating:
- 3 to 4 cups raspberries
- 1 cup blueberries
- confectioners sugar
- Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine.
- Coat a 9×13-inch pan with nonstick spray (or butter liberally). Line with parchment paper. Pour the batter into each pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool in pan completely.
- To assemble: Spread the frosting over the cooled cake. Place half of the blueberries on a large plate. Sift confectioners sugar over the top. Place 1.5 cups of the raspberries on a large plate or small sheet pan. Sift confectioners sugar over the top. Start by making the blueberry-star section. Then make the stripes by lining the bottom edge of the pan with red raspberries (as in not confectioners sugar-dusted). Make a row of confectioners sugar-dusted raspberries and repeat until the stripes are complete.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2023/07/01/easy-american-flag-sheet-cake/
Made with cold cream cheese and whipped cream, this cream cheese frosting is especially light and perfectly sweet. It comes together in no time and complements many a cake from this American Flag Sheet Cake to this One-Bowl Birthday Cake to this heavenly Carrot Cake .
My friend Sally, an avid baker, passed along this Stella Park’s recipe for whipped cream cheese frosting several years ago. She told me it had become her go-to for all sorts of cakes and urged me to give it a try.
A few things struck me about the recipe, namely the use of granulated sugar as opposed to confectioners’ sugar, the use of cold cream cheese as opposed to room temperature, and the absence of butter.
For years I had made Ina’s cream cheese frosting recipe, which calls for confectioners’ sugar and equal parts softened butter and cream cheese. As you can imagine, no one complained.
But I loved the idea of a lighter, more whipped-textured frosting, and I loved the idea of not having to soften anything.
Though I knew Sally would never steer me wrong, I questioned every step of the process: Will the granulated sugar dissolve? Will the cold cream cheese lighten? Will the heavy cream work in place of butter?
It turns out: yes, yes, yes.
Friends, I have never posted about a frosting recipe on its own but I think this one really deserves its own space. It’s especially light and perfectly sweet, and it comes together in no time. Every time I make it, either for this flag cake or this birthday cake , or this carrot cake , someone asks for the recipe, always calling out its texture.
Many of you likely already have a tried-and-true cream cheese frosting recipe in your repertoire, but if you are willing to take a leap on something new, I have no doubt you will approve.
Whipped Cream Cheese Frosting, Step by Step
Gather your ingredients: cold cream cheese, cold heavy cream, sugar, vanilla, and salt.
Start by beating the cold cream cheese and sugar together until…
… soft and creamy.
Add a pinch of salt, the vanilla, and the heavy cream.
Beat until light and whipped in texture:
Taste, and adjust with more cream, if necessary, to lighten the texture further. I always add a splash more cream and often another pinch of salt, too.
Use as desired! I love it on this American Flag Sheet Cake :
And on this One-Bowl Birthday Cake :
And this heavenly carrot cake:
Description
Adapted from this Stella Park’s recipe . I use a slightly different method: I beat the cream cheese and sugar first; then add the heavy cream. And I use slightly more cream, too.
- 8 oz ( 226 g ) cream cheese, cold
- 1/2 cup ( 100 g ) sugar
- 3/4 cup ( 187 g ) heavy cream
- pinch sea salt
- 1 teaspoon vanilla
- Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes.
- Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more.
- Taste. Adjust with more heavy cream, if desired, and beat again to lighten. I often add a pinch more salt, too.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Stand Mixer
- Cuisine: American
