Patriotic Cake





Yes, I know it's past the 4th but I made this cake over the weekend and thought I would share it anyway because it is the perfect summer cake.

This recipe is actually Ina Garten's recipe for her 4th of July Flag cake. It is one of the BEST tasting cakes and frostings out there. It was my intention to make this into a flag cake but at the last minute could not find my large star tip for my pastry bag to make the stripes and stars so I improvised and just decorated the cake as is.  It turned out beautiful.

If you are having a large gathering this summer make this amazing cake, you can decorate it with anything you like and it feeds an army.

All my fruit came from local farm stands so it was extra delicious.

Happy summer entertaining!




Fourth of July Cake
Adapted from Ina Garten

Cake
18 Tablespoons (2-1/4 sticks) unsalted butter, room temperature
3 cups sugar
7 large eggs or 6 extra-large eggs, room temperature
1 cup sour cream (not low fat), room temperature
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1/3 cups cornstarch, sifted
1 teaspoon Kosher salt
1 teaspoon baking soda

Frosting
1-1/2 pounds cream cheese (3-8 ounce packages not low-fat), room temperature
1 pound unsalted butter (4 sticks)
1 pound powdered sugar
1-1/2 teaspoons vanilla extract
Blueberries
Raspberries
Strawberries

Heat the oven to 350o F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Do not overmix!!! Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes (mine took exactly 20 minutes), or until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread the icing on the top of the cooled sheet cake and decorate with the fruit. 

There is enough frosting to make a nice thick layer, and believe me you'll want it, it tastes amazing. I made the cake the same day as serving it and refrigerated it until a few hours before serving to let the cake warm up.

Enjoy!!

Other Cakes You Might Enjoy:

Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
Blueberry Yogurt Cake with Lemon Glaze
Peanut Butter Chip Cake
State Fair Winning Poppy Seed Cake
Chocolate Zucchini Cake
Individual Grape and Vin Santo Cakes
Cherry-Pineapple Cinnamon Crunch Cake
Me Amore'-Italian Love Cake 
7 Up Cake with Orange Glaze
Alton Brown's 18-Carrot Cake
Triple Layered Spiced Apple Carrot Cake with Goat Cheese Frosting
Sour Cream Fudge Cake with Creamy Peanut Butter Frosting
Butterscotch-Apple Cake

Post a Comment

28 Comments

  1. Barbie with a T 1

    That does look delicious and refreshing on a hot summer day. I will definitely try this one….maybe next July 4, but I think it would be perfect anytime. You are so lucky to have those nice fresh fruits available to you.

    Reply
  2. Yum! This is the best cake, and tastes amazing no matter what kind of fruit is on the top of it.~Lidy

    Reply
  3. Deanne 3

    I’m no baby, but I can’t believe the amount of butter in this cake. But I bet it’s GREAT!

    Reply
  4. I love a good sheet cake! This is stunning! The flags are a cute touch.

    Reply
  5. Cathy, those are the biggest raspberries I have ever seen!

    Reply
  6. annbb 6

    That looks good!

    Reply
  7. Julia 7

    I love all the special holiday treats you made!! The ice cream cones, the eagle marshmallows.. and now this. So fun!

    Reply
  8. Tee 8

    It sure is, I’ve made it before. Scruptous

    Reply
  9. Liz C. 9

    The berries look simply mouth watering! You never cease to amaze me, Cathy.

    Reply
  10. Egghead 10

    Cathy I also made this cake but without strawberries and the only blueberries on it were for the stars portion in the corner. It is such a good cake and we are still eating it. Yum!

    Reply
  11. yep i remember seeing this same cake being made by ina on her show and thought wow that just looks so tasty. of course the recipe is at the very bottom of the pile or in the round file. and now seeing you make it makes me want to make it in the midst of this heatwave (which we both know will not happen) lol

    Reply
  12. That cake is gorgeous! Those berries don’t even look real! I’ve made Ina’s cake before and I agree that it tastes great.

    Reply
  13. Marjie 13

    There’s nothing like a cake with strawberries and blueberries on top of it. Nothing. And I make my flag cake without the white frosting stars. I figure the white peeking out between the blueberries is good enough!

    Reply
  14. Donna 14

    It looks gorgeous Cathy!

    Reply
  15. Lisa 15

    Oh my word this is beautiful!

    Reply
  16. that cake looks gorgeous and sounds delicious, as ALL of your food does! :) hope your family had a great holiday weekend!

    also? as one of my favorite people in this blog world, I have given you some recognition. An award, if you will. :) it’s on my blog, go see! :)

    Reply
  17. Pam 17

    My family says a HUGE…”THANK YOU NOBLE PIG”. I made The Best Grilled Chicken and GLORY it was amazing….we never got our favorite sauce on the last 5 minutes because it smelled so wonderful. Juicy and so flavorful…thanks for sharing it.

    Reply
  18. My mouth is watering. And I’m sitting in the service waiting room for my car. Not a pretty site….

    Reply
  19. Pam 19

    What a beautiful and festive cake!

    Reply
  20. any cake with that much butter is bound to be a success! yum!!

    Reply
  21. Julie 21

    Sounds just heavenly…I’m a big fan of butter myself. So pretty too :)

    Reply
  22. Lori 22

    Wish I could have a bite of that. I love all those berries!!

    Reply
  23. Looks yummy any time of year with the cream cheese frosting and all of those fresh berries. I think that’s a pretty cool cake recipe too. So much butter!

    Reply
  24. I can practically hear the band playing patriotic songs in the background.

    Reply
  25. I “stumbledupon” this site a couple of months ago and always came back just to drool over the photos. This time, I’m challenging myself and the very few bog readers I have to follow one of your many AWESOME recipes. This site is great. I’ll let you know how the cooking turns out once it’s done.

    Adios!

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    Reply
  26. Wow, this is really cool and seems easy to make. I also like that the cake comes out thin. Some cakes are just too bread-y for me.

    Reply
  27. You have some great recipes here! I think I have to try just about every one I saw so far. Really nice pictures too, I always forget to take pictures of the recipes I post before we dig in.

    Reply
  28. Karen S 28

    I made this cake for our family reunion and it was a huge hit! I left it plain since the local berries were out of season here, but it was still delicious!

    Reply

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