Flag Cake

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This flag cake is made from scratch in a half sheet pan, topped with a light pudding-based frosting, and decorated with fresh blueberries and strawberries. It pipes beautifully, feeds a crowd, and has been on my 4th of July table every single year.

Prep Time25

Bake Time18

Total Time43

Course: Dessert

Cuisine: American

Servings: servings

Calories: 445kcal

Author: Jennifer Fishkind

Ingredients

Cake

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ¾ cups granulated sugar
¾ cup unsalted butter room temperature
3 large eggs room temperature
1 tablespoon vanilla extract
½ cup sour cream
¼ cup vegetable oil
1 cup buttermilk

Frosting

1 ½ cups whole milk very cold
½ cup powdered sugar sifted
2 boxes (3.4 ounce) instant vanilla pudding
2 containers (8 ounce) whipped topping thawed

Toppings

48 large fresh blueberries
26-28 26-28 whole fresh strawberries halved

Instructions

Cake

Preheat the oven to 350°F. Lightly spray a 12x17x1-inch half sheet pan with non-stick baker’s spray and set aside.
Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar and unsalted butter on medium-high speed for 4-5 minutes or until very light and fluffy.
1 ¾ cups granulated sugar, ¾ cup unsalted butter
Reduce the speed to low and add the eggs, one at a time, followed by the vanilla extract. Be sure to fully incorporate each egg before adding the next. Scrape the bowl and paddle as needed to ensure even mixing of the ingredients.
3 large eggs, 1 tablespoon vanilla extract
Add the sour cream and vegetable oil. Mix on low speed just until fully combined.
½ cup sour cream, ¼ cup vegetable oil
With the mixer on low, add a third of the flour mixture, followed by ½ cup of the buttermilk, another third of the flour mixture, the remaining ½ cup buttermilk, and the final third of the flour mixture. Be sure to allow each addition to fully incorporate into the batter before adding the next. Scrape the bowl and paddle as needed to ensure the batter is evenly combined.
1 cup buttermilk
Spread the batter into an even layer in the prepared pan. Bake for 16-18 minutes or just until the edges are very lightly browned and the center springs back when lightly pressed. A toothpick inserted into the center should come out with just a few moist crumbs. Allow the cake to cool completely in the pan before adding the frosting and berries.

Frosting

Using a large mixing bowl and a handheld mixer on low speed, add the cold milk and powdered sugar. Beat for 15-30 seconds or until the powdered sugar is fully dissolved into the milk.
1 ½ cups whole milk, ½ cup powdered sugar
Add the vanilla instant pudding mix and beat for 1 to 1 ½ minutes or just until thickened. Set aside for 2-3 minutes to fully set.
2 boxes (3.4 ounce) instant vanilla pudding
Using a rubber spatula, gently fold in the thawed whipped topping until thoroughly combined.
2 containers (8 ounce) whipped topping
Spread about two-thirds of the frosting evenly over the cooled cake. Transfer the remaining frosting to a large piping bag fitted with a large decorative piping tip. (A medium size star tip will also work for both the stripes and the stars. Keep in mind that different brands will be numbered differently, but a #16 or 21 size tip will work.)
Top the cake with the fresh blueberries and strawberry halves in the pattern of the American flag. In the upper left hand corner place 6 rows, with 8 blueberries in each row, to create the blue area where the stars go. Then place the halved strawberries in rows across the rest of the frosted cake (representing the red strips of the flag), being sure to leave some white space between rows of strawberries.
48 large fresh blueberries, 26-28 26-28 whole fresh strawberries
Once the fruit is properly placed, pipe the frosting in straight lines in the spaces between the strawberry rows to represent the white strips of the flag.
Use the remaining frosting to place little dots or stars between the blueberries, (about 16 stars). The design (dots versus stars) will depend on the type of tip used for the piping, but we recommend stars.

Notes

Storage:

For best results, bake this cake the morning you plan to serve it. Allow it to cool completely, then cover the pan tightly and keep it at room temperature until you're ready to add the frosting and decorations, ideally within a few hours of serving.
If you have leftovers, the frosted and decorated cake can be stored in the refrigerator for up to 2 days. Keep in mind that the berries will release moisture over time, causing the frosting to gradually soften.
For the best experience, serving it the same day is the way to go. Fresh fruit is also strongly recommended for decorating, as frozen fruit doesn't work well for this cake.

Tips:

Since every oven runs a little differently, start checking your cake at the earlier end of the baking time. This helps prevent overbaking, which can leave you with a dry cake.
Make sure your frozen whipped topping is fully thawed before folding it into the pudding mix. This step is key to getting that perfect, creamy frosting consistency.
Give your blueberries and strawberries a good rinse and make sure they are thoroughly patted dry before placing them on the cake. Excess moisture can affect how they sit on top.
When it comes to decorating, stick with fresh fruit only. Frozen fruit isn't recommended for topping this cake.
Feel free to swap the vanilla pudding mix for white chocolate or cheesecake flavored instant pudding if you'd like a different twist on the frosting. Just note that sugar-free varieties haven't been tested in this recipe.

Nutrition