Fresh Fruit Flag Cake Recipe



Fresh Fruit Flag Cake Recipe
Moist yellow cake covered in a decadent cream cheese frosting and fresh berries.
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  1. 18 t. unsalted butter (room temp)
  2. 3 c. sugar
  3. 6 l. eggs (room temp)
  4. 1 c. sour cream (room temp)
  5. 1 1/2 tsp. vanilla
  6. 3 c. flour
  7. 1 tsp. baking soda
  8. 1 tsp. salt
  9. 1/3 c. cornstarch
  10. Cream Cheese Frosting
  11. 1 lb. unsalted butter (room temp)
  12. 1 lb. confectioners sugar
  13. 1 1/2 lb. cream cheese (room temp)
  14. 1 1/2 tsp. vanilla
  15. Décor
  16. 2 half pints blueberries
  17. 3 half pints raspberries
  1. Heat oven to 350 degrees.
  2. Butter and flour 18x13 sheet pan. Tap off excess flour.
  3. In an electric mixer with a paddle on high speed, cream butter, sugar until light and fluffy.
  4. Turn down to medium and add eggs 2 at a time.
  5. Add vanilla and sour cream.
  6. Scrape sides and mix until smooth.
  7. Sift together flour, baking soda, salt, and cornstarch in a bowl.
  8. On low speed, add the dry mixture to the wet mixture until just combined.
  9. Pour on to sheet pan.
  10. Make sure batter is smooth.
  11. Bake in the center of the oven for 20-30 minutes or until toothpick comes out clean.
  12. Cool to room temperature.
  13. Spread 3/4 of the frosting on to the cake.
  14. Using a pairing knife tip, outline the flag.
  15. Fill the upper left corner with blueberries.
  16. Place 2 rows of raspberries across the top for your first red line.
  17. Fill a pastry bag with a star tip with the rest of your frosting.
  18. Pipe two rows of stripes under the raspberries.
  19. Alternate rows of raspberries and icing until the flag is complete.
  20. Pipe stars on top of the blueberries as shown on the picture.
  1. I serve the cake right in the sheet pan. It makes it very easy to serve and you can enjoy the lovely design.
That Windy City Girl