American Flag Cake Recipe

I have another American Flag Cake Recipe, but THIS one has raspberries!

I’m pretty sure everything is better with raspberries. I was pretty proud of the first one, but this one is better. July 4th was always special to my family for a variety of reasons. It’s the weekend I met Cassidy 17 years ago – and saw my first moose. When I was a kid, my parents would throw epic July 4th parties. Along with the seven of us in total, what seemed like hundreds of loved ones would arrive in twos and fours – armed with coolers, freshly baked pies, and cold summer salads. We had a giant, kidney-shaped pool and people would put out their towels on our lawn. I don’t think you could see even an inch of green lawn – because the entire lawn was covered by colorful towels and happy people. The food was memorable! Yet no one made a cake like this:

American Flag Cake Recipe:

(serves 12-16)

What You Need:

Cake:
2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ¼ cup milk (whole or 2%)
½ tsp baking soda
¾ cup butter or shortening softened
1 ½ cup granulated sugar
1 tsp clear vanilla (can use regular vanilla but the cake will be a bit darker)
5 large egg whites, room temperature
1 cup blueberries
1 cup red raspberries

Icing:
8 oz cream cheese softened
½ cup butter softened
3 Tbsp cream or milk
2 tsp vanilla extract , (clear will help keep the icing lighter)
2 ½ cup powdered sugar
32 oz red raspberries (this amount will depend on size of berries. I used 83 raspberries on this cake.)
12 oz blueberries (like the raspberries, this amount will vary depending on size of berries. I used 48 berries.)

What You Do:

Cake:

1 – First, preheat oven to 350 degrees and spray a 9×13 inch baking pan with non-stick cooking spray.

2 – Then, combine cake flour, baking soda, sugar, baking powder, and salt and set aside.

3 – In large mixing bowl, with your whisk attachment, combine the butter and sugar at medium speed until smooth.

4 – And then, add egg whites, and beat on high speed until combined.

5 – Add milk and vanilla and mix at medium speed until combined.

6 – Then, add the dry ingredients into the wet ingredients, small amounts at a time, mixing on medium speed just until combined. Do not overmix.

7 – Pour batter into prepared pan, and place blueberries and raspberries on top of batter; gently blend into batter. Berries will mostly sink to the bottom as the cake bakes.

8 – Place pan on center rack of preheated oven and bake for 35-45 minutes until a toothpick inserted into center of cake comes out clean.

9 – Remove to a wire rack and allow to cool completely. After cooling, remove from pan to ice.

Icing:

**This icing is not a “white-white” but still looks pretty on top of cake.

1 – Mix butter and cream cheese until light and fluffy.

2 – Then, add cream and vanilla and mix until combined.

3 – Add powdered sugar and mix on medium speed until thoroughly combined.

4 – Frost top of cake, keeping icing smooth.

5 – Be sure berries are dry by laying them on a paper towel; place another towel on top and pat gently.

6 – Place blueberries in a rectangular pattern on top left corner of cake – 8 across and 6 down for a total of 48.

7 – Place raspberries side by side along top long edge of cake to form a “stripe” – the amount you use will depend on size of your berries. Do the same for the bottom edge of cake.

8 – “Eyeball” or measure to the center of your cake and make a raspberry stripe across the center.

9 – Make two more stripes within each of the two unfilled areas – at this point, you can simply leave the white areas blank and let the icing represent the white stripes or pipe a white stripe.

10 – For the piped stripe I used a 2D open star tip and piped a border type stripe.

So, have you ever made an American Flag Cake Recipe?