American Flag Cake

5 from 1 vote

This beautiful red, white, and blue American flag cake is the perfect dessert for any Memorial Day or 4th of July gathering!

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: American Flag Cake Recipe

Servings:

Calories: 429kcal

Preheat the oven to 350°F. Line a 12x17-inch cake pan with parchment paper. Set aside.
Cream the butter and sugar with a paddle attachment in a stand mixer for 4 to 5 minutes on medium-high speed until light and fluffy.
While the butter and sugar are creaming, whisk together the dry ingredients.
Beat in the eggs one at a time. Scrape the sides of the bowl after each addition and then add the vanilla extract.
Add the sour cream and vegetable oil and mix until combined.
Alternate adding the dry ingredients with the buttermilk ⅓ at a time, beginning and ending with dry ingredients. Do not over-mix!
Spread the batter into the pan and bake for 15 to 20 minutes. Check at 15 minutes. Allow the cake to cool while you slice the strawberries in half and prepare the icing.
For the icing, mix the cream cheese and butter on medium-high speed for 1 minute with the whisk attachment.
Add the sugar all at once and turn the mixer on low to combine. Once combined, add the cream, salt, and almond extract, and mix on medium-high speed for 4 to 5 minutes.
Ice the cake and decorate it with strawberries and blueberries. Use a star icing tip to pipe stars in between blueberries. Pipe a shell border around the cake to finish the edges if you wish.

You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Make sure your cream cheese is at room temperature or you will end up with lumps in your icing.
It’s important to make sure that your fresh fruit is completely dry when you put it on the cake, otherwise, it can cause the icing to get soggy and it will ruin the look of your beautiful cake.