I’m pretty sure everything is better with raspberries. I was pretty proud of the first one, but this one is better. I feel like I just made that first one yesterday. It reminds me of how long I’ve been blogging in general (over 12 years) and about how long I’ve been blogging for profit (7-8 years). I remember starting when Des was around two because he modeled a cute shirt for me for one of my first sponsored blog posts. In the “olden days”, sponsored content was nearly all blog posts. I do miss that because I haven’t slowed down on that.. ever.. and I probably never will. That said, I’m guilty of a worsening attention span, and yeah, sometimes I just want all of my info stored in a neat Instagram post or even Tweet. I’ll probably never leave here, though. Where else would you find cake with RASPBERRIES?? Ok, probably lots of places, but enjoy mine!
American Flag Cake Recipe:
What You Need:
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
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:
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.
**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.