Flag Sheet Cake Recipes

FLAG SHEET CAKE RECIPE + TIPS FOR SUCCESSS

Steps:

• Preheat oven to 350. Prepare a 10 x 16 inch rimmed sheet pan with non-stick baking spray.
• Beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the eggs one at time, beating well after each. Add the vanilla. Scrape down the sides of the bowl and beat until well combined.
• Combine the dry ingredients in a separate mixing bowl. Add to the butter/ sugar mixture one-third at a time, alternating with the milk, mixing on low. Do not over beat. Scrape down the sides of the bowl to make sure everything is incorporated.
• Pour batter into prepared baking sheet and smooth out the top with a spatula. Bake 17-19 minutes, or until cake is light golden brown and a toothpick inserted into the center comes out clean. Remove cake and allow to cool in the pan
• Beat the butter, cream, cheese, vanilla until fluffy. Add the powdered sugar one cup at a time and beat until frosting is smooth.
• Spread half of the frosting on the cake using an offset spatula, once it has fully cooled. Using a toothpick, draw a line on the upper left corner where the blueberries will be.
• Fill the upper left square with blueberries. Make a double row of raspberries on top of the cake to the right of the blue square. You will want the bottom of the blue square to line up with the bottom of a raspberry row, so take care to space the rows accordingly. Continue with double rows of raspberries, leaving space in between for white stripes.
• Fill a piping bag fitted with a star tip with the remaining cream cheese frosting. Pipe stars on top of the square of blueberries and stripes in between the raspberry rows.
• Serve directly out of the pan, refrigerating any leftovers.

THE BEST AMERICAN FLAG SHEET CAKE RECIPE

Steps:

• Preheat oven to 350°F/175°C. Butter and flour an 18x13x1.5-inch sheet pan, or spray with a nonstick baking spray.
• In a large bowl, cream together the butter and sugar with an electric or stand mixer on high speed, until light and fluffy. On medium speed, add the eggs, two at a time until incorporated. Then mix in the sour cream and vanilla. Scrape down the sides of the bowl and stir until smooth.
• In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Add the flour mixture to the butter mixture and stir until just combined. Do not over mix. Pour the batter into the prepared pan. Smooth the top with a spatula.
• Bake for 25-35 minutes, until a toothpick comes out clean and cake is golden brown. Let the cake cool to room temperature.
• For the frosting, combine the butter, cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Spread about 2/3 of the frosting on top of the cooled cake. Use a toothpick to outline the flag on the frosted cake.
• Fill the upper left corner with blueberries. Use sliced or diced strawberries for the red stripes. Fill a pastry bag with a star tip with the remaining frosting and pipe the white stripes between the rows of strawberries. Pipe the stars between the blueberries.
• Cut into squares and serve. Refrigerate leftovers.

FLAG CAKE

Steps:

• Heat the oven to 350 degrees 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. Pour into the prepared 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. 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 three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

FLAG SHEET CAKE

Steps:

• Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
• Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

4TH OF JULY CAKE

Steps:

• For the cake: Preheat the oven to 350˚. Grease and flour a 17-by-12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.)
• In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, two at a time. Mix after each addition. Add the sour cream and vanilla.
• In a separate bowl, sift together the flour, cornstarch, kosher salt and baking soda. Turn the mixer to low and gradually add the flour mixture to the butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture until just combined. Do not over mix!
• Pour the thick cake batter into the prepared pan. (It's much thicker than regular cake batters.) With a knife or offset spatula, spread the cake batter evenly over the pan.
• Bake until a toothpick comes out clean, 20 to 30 minutes. I baked mine for exactly 20 minutes, so you probably want to start checking then.
• For the the cream cheese icing: Add the cream cheese and butter to the bowl of a mixer. Whip to combine. Add the powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.
• Put about ½ the frosting on the cake. Mark off the area of the stars with a toothpick. (No need to be proportionately accurate; just guesstimate.) Prepare a pastry bag with a large star tip and fill up to 2/3 with icing. Fold down both corners to keep icing from splurging out the top.
• Grip the folded-down end tightly under your fingertips and start squeezing two lines of frosting at the bottom of the cake. Make two rows of raspberries on the cake, then add another two lines of frosting.
• Keep repeating: two lines of frosting, two lines of raspberries, two lines of frosting, etc.
• Fill the square in the corner with a nice layer of blueberries. With the star tip, squeeze little dollops of frosting all over the blueberries to look like stars.

AMERICAN FLAG SHEET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
• Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.