Print

Ina Garten American Flag Cake

Ina Garten American Flag Cake
Print Recipe

A show-stopping dessert perfect for patriotic celebrations, this American Flag Cake features two layers of moist vanilla buttermilk cake topped with a silky cream cheese frosting. Fresh strawberries and blueberries are arranged in a classic flag pattern, delivering a burst of fruity freshness in every slice.

Ingredients

Scale
  • 1/2 cup unsalted butter, at room temperature, plus extra for greasing the pan
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk, at room temperature
  • 8 oz cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh strawberries, hulled and thinly sliced
  • 1/4 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease an 8×8-inch square baking pan with butter and line the bottom with parchment paper, leaving overhang on two sides for easy removal. This ensures the cake releases cleanly.
  2. In a large bowl, beat 1/2 cup butter and the granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the eggs one at a time, beating well after each addition, and mix in the 1 tsp vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix until just combined; do not overmix or the cake will be tough.
  4. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Cool the cake in the pan on a wire rack for 10 minutes, then use the parchment to lift it out and cool completely on the rack.
  5. For the frosting: In a large bowl, beat the cream cheese and 1/4 cup butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, then beat in the 1/2 tsp vanilla extract until the frosting is light and fluffy.
  6. Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula. The cake must be fully cooled to prevent the frosting from melting or sliding off.
  7. For the flag decoration: In the upper left corner of the frosted cake, arrange the blueberries in a 3×4 grid to form the blue canton. Place the strawberry slices in horizontal rows across the remaining white stripes, leaving un-frosted spaces between rows to mimic the red and white stripes. For a 8×8 cake, create 7 stripes total—the top and bottom are red, alternating with white. Gently press the berries into the frosting so they adhere.
  8. Refrigerate the cake for at least 30 minutes before serving to set the frosting and fruit. This also makes slicing cleaner. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Storage: Cover and refrigerate for up to 3 days. The fruit will release moisture over time, so decorate no more than 2 hours before serving for best appearance. Freezing: The unfrosted cake can be wrapped tightly in plastic wrap and stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before frosting. Reheating: Not recommended; serve at room temperature or chilled.

Nutrition

Keywords: American flag cake, Ina Garten recipe, Fourth of July dessert, buttermilk cake, cream cheese frosting, strawberry blueberry flag, patriotic cake, summer dessert, sheet cake, berry cake

Find it online: https://inagartendishes.com/ina-garten-american-flag-cake/