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Flag Sheet Cake
An easy vanilla sheet cake with whipped cream frosting, decorated as a flag with blueberries and raspberries.
Ingredients
| Volume | Grams |
|---|---|
| Cake | |
| 2 1/4 cups all-purpose flour | 270 g |
| 1 1/2 cups granulated sugar | 297 g |
| 1 tbsp baking powder | 12 g |
| 1/2 tsp table salt | 3 g |
| 3/4 cup unsalted butter, softened | 170 g |
| 3 large eggs | 150 g |
| 1 cup milk | 227 g |
| 2 tsp vanilla extract | 9.3 g |
| Topping | |
| 8 oz cream cheese, softened | 227 g |
| 3/4 cup powdered sugar | 85 g |
| 1 1/2 cups heavy cream, cold | 340 g |
| 1 cup blueberries | — |
| 2 cups raspberries | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and grease the pan.
- Whisk the flour, sugar, baking powder and salt. Beat in the soft butter until sandy, then beat in the eggs, milk and vanilla until smooth, 1–2 minutes.
- Spread in the pan and bake 28–32 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and powdered sugar smooth, then add the cream and whip to firm peaks. Spread over the cake.
- Arrange blueberries in the top-left corner for the stars and lines of raspberries for the stripes. Chill until serving.
Tips
- Keep it in the fridge until serving on hot days; the cream-cheese whipped topping holds its shape well.
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