4th of July Flag Cake
Celebrate Independence Day in the sweetest way possible with this stunning 4th of July Flag Cake! Perfectly light and fluffy, this homemade vanilla sheet cake is topped with a luscious layer of whipped cream and adorned with fresh blueberries and strawberries to create a festive American flag design. With its simple ingredients like buttermilk for a tender crumb and fresh seasonal berries for natural sweetness, this patriotic dessert is as delicious as it is beautiful. Easy to prepare in just an hour, this show-stopping cake is ideal for backyard barbecues, picnics, or any holiday gathering. Chill it to perfection and watch it steal the spotlight at your celebration! Keywords: 4th of July dessert, flag cake recipe, patriotic cake, berry cake, holiday baking.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1.5 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 pint fresh strawberries
- 1 pint fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Pour the batter evenly into the prepared baking pan. Use a spatula to smooth the top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, make the whipped cream topping. In a large, chilled bowl, combine the heavy whipping cream and powdered sugar. Beat with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
Wash and dry the strawberries and blueberries. Slice the strawberries into halves or quarters for decorating the cake.
Once the cake has completely cooled, spread an even layer of the whipped cream over the top using an offset spatula.
To create the flag design, place the blueberries in a rectangular area (top left corner of the cake). Arrange the strawberry slices in straight lines to represent the red stripes of the American flag, leaving space in between for the white stripes (whipped cream).
Refrigerate the cake for at least 1 hour before serving to help it set.
Slice and serve the flag cake chilled. Enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 40.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
