Happy Independence Day Aventura: Nothing Says July 4th Like A Big Ole Flag Cake
June 9, 2023
This homemade cake is an incredibly festive and delicious dessert option for the 4th of July! Your guests will be amazed by your ability to create flawless stripes. Now, you might be thinking that it's too complicated, but trust me, it's not! I assure you that all it takes is a pencil, a ruler, and a little bit of cutting. Once that's done, simply coat it in sprinkles and watch the stars and stripes of the Old Glory come to life.
While I prefer using a Red Velvet Cake for an extra pop of red, you can choose any flavor for these sheet cakes. It's one of the simplest yet most impressive desserts for the 4th of July. Forget about a centerpiece and make this cake the star of your table—it's a real showstopper!
Regarding the Frosting flavor, I slather on a smooth layer of Classic Cream Cheese Frosting. Its rich and creamy texture pairs perfectly with the decadent Red Velvet Cake. However, you can use any type of white-colored icing that you prefer. Just go with your favorite!
To decorate the American Flag Cake, all you need is a little icing and lots of sprinkles! For perfectly straight stripes, cut a sheet of parchment paper into strips and a square. Press them gently onto the cake, and then scatter sprinkles around them to create distinct red and white stripes, as well as the blue square. To add the finishing touch, sprinkle White Nonpareils over the blue square—they represent the stars and look adorable!
When it comes to serving the American Flag Cake, you can serve it directly from the pan. Just slice it into squares and use a spatula to lift each piece onto a plate. An added bonus is that this makes it easy to transport and simple to cut and serve!
Ingredients For The Cake:
• Cooking Spray
• 2 1/2 Cups of Cake Flour
• 1 Teaspoon of Baking Soda
• 1/2 Teaspoon of Kosher Salt
• 1 Ounce; 2 Tablespoons of Liquid Red Food Coloring
• 1 1/2 Teaspoons of Unsweetened Cocoa Powder
• 1 1/2 Teaspoons of Distilled White Vinegar
• 1 Teaspoon of Vanilla Extract
• 1 3/4 Cups of Granulated Sugar
• 1 1/4 Cups of Vegetable Oil
• 2 Large Eggs
• 1 Cups of Buttermilk
Ingredients For The Frosting:
• 8 Ounces of Cream Cheese, softened
• 1 Stick of Unsalted Butter, softened
• 1 Pound of Powdered Sugar
• Pinch of Salt
• 1 Tablespoon of Whole Milk, plus more if needed
• Red, White, and Blue Nonpareils (not mixed), or Strawberries & Blueberries if you prefer for decorating
1. For the Cake: Preheat the oven to 350ºF. Spray a rimmed baking sheet about 13 by 18 inches with cooking spray. Whisk together the Cake Flour, the Baking Soda, and the Salt in a medium bowl. Whisk together the Food Coloring, the Cocoa Powder, the Vinegar, and the Vanilla in a small bowl.
2. Combine the Granulated Sugar, the Vegetable Oil, and the Eggs in a large bowl. Beat with a mixer on medium speed until it is smooth for 1 minute. Reduce the speed to low; beat in the Flour Mixture, alternating with the Buttermilk, beginning and ending with the Flour. Add the Food Coloring Mixture; beat on high speed until it is smooth for 20 to 30 seconds.
3. Pour the Batter into the pan and smooth the surface. Bake it until a toothpick inserted into the center comes out clean for about 20 minutes. Transfer to a rack and let it cool completely in the pan.
4. For the Frosting: Beat the Cream Cheese, the Butter, the Powdered Sugar, and the Salt in a large bowl with a mixer on medium speed until it is smooth. Beat in the Milk, adding more as needed until it is spreadable. Frost the surface of the cake smoothly with an offset spatula.
5. To decorate: Trim a piece of parchment so it's the size of the surface of the cake. Position the parchment with a long side facing you. Measure and mark 13 horizontal stripes that are equal in width. From the upper left corner, mark a square that goes a little less than halfway across the top and down to the bottom of the seventh stripe.
6. Cut out the square. Lay the remaining parchment on top of your frosted sheet cake, pressing gently, then cover the exposed square in the corner with the Blue Nonpareils. Lift the cake to pour off any excess Nonpareils, then carefully peel off the parchment.
7. Cut the same piece of parchment into 13 stripes, following your marks. Place every other strip on the cake where the white stripes will be; leave the rest exposed and cover those with Red Nonpareils or fruit. Pour off any excess Nonpareils, then carefully peel off all the parchment strips. Top the blue square with a few White Nonpareils.