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Perfect American Flag Sheet Cake Recipe Easy Homemade with Fresh Berries

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A quick and easy vanilla sheet cake decorated with fresh berries to resemble the American flag, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature (or dairy-free milk + 1 tsp vinegar)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 1 ½ tsp pure vanilla extract (for frosting)
  • 2–3 tbsp (30–45 ml) heavy cream
  • Pinch of salt (for frosting)
  • About 2 cups (300 g) fresh strawberries, hulled and halved or sliced
  • About 1 ½ cups (225 g) fresh blueberries
  • About 1 cup (125 g) fresh raspberries (optional)
  • Whipped cream dollops (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×13 inch sheet pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat the softened unsalted butter and granulated sugar together on medium speed until light, fluffy, and pale, about 4-5 minutes.
  4. Add eggs one at a time, beating each just until incorporated. Then add vanilla extract and mix until smooth.
  5. Reduce mixer speed to low. Alternate adding the dry ingredients and buttermilk in thirds and halves respectively, mixing just until combined without overmixing.
  6. Pour batter into prepared pan and smooth the surface evenly. Tap the pan gently to release air bubbles.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly.
  8. Cool cake in the pan on a wire rack for about 20 minutes, then remove from pan and cool completely before frosting.
  9. For frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing well after each addition.
  10. Add vanilla extract, salt, and heavy cream 1 tablespoon at a time until frosting is smooth and spreadable. Scrape down bowl as needed.
  11. Spread a thick, even layer of frosting over the cooled cake using an offset spatula or butter knife.
  12. Arrange blueberries in the upper left corner to form the blue field of the flag. Create red and white stripes using rows of halved strawberries and dollops or lines of frosting as white stripes (or raspberries for extra red texture).
  13. Optionally chill the cake in the fridge for 15-20 minutes to set the frosting and make slicing easier. Remove about 10 minutes before serving.

Notes

Do not overmix the batter once dry ingredients are added to avoid a dense cake. Use room temperature butter and eggs for better batter consistency. Beat butter until very light for fluffy frosting. Press berries gently into frosting to secure them. Use a warm serrated knife for clean slicing. Fresh berries are preferred for best appearance and flavor; frozen berries can be used if drained well.

Nutrition

Keywords: American flag cake, sheet cake, fresh berries, summer dessert, patriotic cake, easy cake recipe, vanilla cake, berry cake

Find it online: https://rowanrecipes.com/perfect-american-flag-sheet-cake-recipe-easy-homemade-with-fresh-berries/