American Flag Cake Recipes
This patriotic American Flag Cake is both stunning and simple to create. With its fluffy texture, sweet flavor, and a luscious cream cheese frosting, it’s a delightful treat!
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Servings: 24
Ingredients
For the Flag Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 2 large eggs room temperature
- 3/4 cup nonfat plain Greek yogurt room temperature
- 1 1/4 cups white whole wheat flour*
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk plus 2 tablespoons any kind, I used 2%, room temperature
For the Frosting and Decoration:
- 12 ounces reduced-fat cream cheese Neufchatel room temperature
- 6 tablespoons unsalted butter room temperature
- 1 1/3 cups powdered sugar
- 1/4 cup nonfat plain Greek yogurt room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 2-3 cups sliced fresh strawberries
Instructions
- Begin by preheating your oven to 325 degrees F. Generously grease and lightly flour an 11×17-inch half-sheet pan or coat it with baking spray. Set it aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the butter on medium speed for about a minute until it becomes smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Incorporate the honey, then add the eggs and vanilla, mixing until smooth. Scrape down the sides and bottom of the bowl as needed. The mixture may appear curdled. Blend in the yogurt at medium-high speed until well mixed.
- In a separate large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, and salt. Gradually add one-third of this dry mixture to the butter mixture, beating on low speed for 5 seconds. Pour in half of the milk and beat on low speed for another 5 seconds. Repeat this process with another third of the flour mixture followed by the remaining milk. Finally, add the last third of the flour mixture, beating just until combined and the batter is smooth. Be careful not to overmix.
- Spread the batter evenly into the prepared pan, smoothing the top with a rubber or offset spatula. Bake for 18 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Rotate the pan 180 degrees halfway through baking for even cooking.
- Once baked, transfer the cake to a wire rack and allow it to cool completely in the pan. Meanwhile, prepare the frosting.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and well combined.
- Once the cake has cooled, spread the frosting evenly over the surface. Decorate by arranging the blueberries in rows in the top left corner to represent the stars on the flag. Line the sliced strawberries in five rows to mimic the stripes. Refrigerate until ready to serve.
Notes
You can replace the 1 1/4 cups of white whole wheat flour with an equal amount of all-purpose flour. If you do this, reduce the milk in the recipe to 3/4 cup plus 1 tablespoon. The cake can be prepared a day in advance; keep it tightly covered at room temperature and frost it just before serving. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Allow it to come to room temperature for easier spreading. Leftovers should be stored in the refrigerator, tightly covered, for up to 3 days. You can remove the fruit and store the cake for up to 5 days in the refrigerator or freeze it for up to 3 months.
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