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The Flag Cake

Today we’re remembering those who have served, are serving, or have fallen in the fight for freedom ❤️ 🙏🏻. Thank you!

To do so, we’ve shamelessly turned to @thebarefootcontessa @inagarten and made her Flag Cake because, let’s face it, she’s the best!

Our piping hand was a little shaky this morning (must’ve had one too many of those Bloody Mary Bomb Skewers!) but we think this cake is pretty darn tasty nonetheless. We could almost argue, with all these gorgeous berries, who needs sprinkles? We said, almost!

Xoxo D&K

Having all your ingredients at room temperate helps make a perfect cake! Remove the eggs, butter and sour cream from the fridge about half an hour before making the batter.

And if you’re not feeling like baking from scratch today, a boxed cake mix would make a great stand in 😉. But the icing...oh, the icing 😋 worth every effort!

Ingredients for one 18x12” (45x30cm) cake:

  • 1 cup plus 2 tablespoons (515 g) unsalted butter, at room temperature

  • 3 cups (575 g) sugar

  • 6 large eggs, at room temperature

  • 1 cup (236 ml) sour cream

  • 1-1/2 teaspoons pure vanilla extract

  • 3 cups (375 g) flour

  • 1/3 cup (50 g) cornstarch or arrowroot flour

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

For the Icing:

  • 2 cups (460 g) unsalted butter, at room temperature

  • 1-1/2 pounds (680 g) cream cheese, at room temperature

  • 3-1/2 cups (455 g) confectioners’ sugar, sifted

  • 1-1/2 teaspoons pure vanilla extract

  • To Assemble:

  • 1 cup (150 g) blueberries

  • 2 cups (250 g) raspberries

Heat the oven to 350F (175C) degrees. Grease and prepare a 18x12 inch (45x30cm) sheet pan.

Cream the butter and sugar together in a large bowl with an electric mixer, until light and fluffy (about 2 minutes). Reduce the 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. Pour into the prepared sheet pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean, then allow to cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer, mix just until smooth.

Spread three fourths of the icing on the top of the cooled sheet cake. Fill the upper left corner with blueberries. Place a row of raspberries across the top of the cake to make a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe a white stripe below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

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