American Flag Cake

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5 from 11 votes

American Flag Cake

Festive fruit-topped American Flag cake is a simple, light, and refreshing way to celebrate any patriotic holiday!

Prep Time25

Cook Time20

Chill Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

Cake

1 cup butter
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
2 eggs, beaten
½ cup sour cream
½ teaspoon almond extract

Frosting

2 (8-ounce) blocks cream cheese
2 tablespoons unsalted butter, softened
2-3 cups powdered sugar
⅓ cup pineapple juice
2-3 cups (about 1 pound) strawberries, sliced
1 cup blueberries

Instructions

Cake

Preheat oven to 375°F. Grease an 11x15 baking pan and set aside.
Bring butter and water to a boil in a saucepan.
Remove from heat and whisk in flour, baking soda, salt, sugar, eggs, sour cream, and almond extract until smooth.
Pour into a greased baking pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes.

Frosting

While the cake is cooling, make the frosting. In a medium bowl, cream the cream cheese, softened butter, 2-3 cups powdered sugar, and pineapple juice with the hand mixer. Spread frosting over the cooled cake.
Add blueberries and sliced strawberries to look like a flag. Chill for 1 hour before serving.

Video

Notes

Recipe Tips.

Use fresh fruit only as frozen berries will become mushy and bleed juices when they thaw.
We use the exposed white frosting for the white stripes, but you can use a piping tip to pipe on more pronounced white stripes.
Make a red cake or blue cake by adding food coloring to the cake batter.

Prep ahead. Fully prepare and frost the top of the flag cake recipe one day in advance. Keep it covered and add the fresh fruit up to 3 hours before serving.

Freeze ahead of time. Allow the cake to cool completely, and wrap it with plastic wrap and again with foil. Freeze for 2-3 months. Place the cream cheese frosting in an airtight container and freeze for up to 3 months. Thaw the frosting before spreading it on the cake.

Store leftover cake by covering it with plastic, or dividing it into airtight containers, and refrigerate for 3-4 days. Remove the berries if storing for longer than 2 days.

Nutrition