This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Now, Ina Garten is one of my foodie heroes for many reasons, but the biggest is that her food always turns out. There are another two names I can think of pretty quickly that have pretty ginormous names and their own shows as well, but I feel like it’s a 50/50 chance if their food will turn out. One of Ina’s most popular recipes is for her Flag Cake. And it’s awesome. But mine might just be better than Ina Garten’s Flag Cake.
MIGHT! I said, MIGHT. I don’t want this post to ever sound like a competition because trust me, she wins every time. She’s crazy talented and seems rather lovely. The reason I like my flag cake is because of the frosting. Or frostings to be more exact.
When I was in high school I had a cake that was frosted with a lovely, light frosting and then decorated with a heavier buttercream and I absolutely loved the variety of flavor just in one little bite. I’m already a big fan of sweet and salty, hot and cold, crunchy and creamy so it only seems right to have a light and heavy combo on a classic flag cake. Just add berries for decoration and you’re done!
Can You Make Cake Ahead of Time and Freeze It?
Yes, cake keeps well in the freezer.
If you are going to decorate the cake, after it is cool, wrap tightly in plastic wrap and then foil and freeze.
It will keep up to 3 months.
Defrost and decorate as usual.
Will Butter Cream Frosting Freeze Well?
Butter cream frosting is one of the best frostings to freeze.
You can frost the cake and freeze it.
Or you can place the butter cream frosting in an air tight container and freeze 4-6 months.
How Long Will Raspberries Keep in the Refrigerator?
Raspberries will keep 2-3 days in the refrigerator.
Flag Cake
Flag Cake
Ingredients
For the Cake
For the Frosting
- 8 Ounces Cream Cheese, softened (we use neufchatel and see no difference)
- 12 oz Cool Whip, or 4 1/2 cups fresh whipped cream-sweetened with powdered sugar
- 2 teaspoons Lemon Juice
- 1/2 Cup Powdered Sugar
- 2-3 Pints Fresh Raspberries
- 1 Pint Fresh Blueberries
For the Stripes
- 1 Cup Unsalted Butter , at room temperature
- 12 Ounces Cream Cheese , at room temperature
- 1/2 Pound Powdered Sugar, sifted
- 1/2 teaspoons Pure Vanilla Extract
Instructions
For the Cake
- Heat oven to 400 degrees.
- In the bowl of a KitchenAid, mix the flour and sugar.2 Cups Flour, 2 Cups Sugar
- Place the margarine, shortening and water in a saucepan over medium heat and bring it to a light boil.1/2 Cup Margarine or Butter, 1/2 Cup Shortening, 1 Cup Water
- In a separate bowl, combine the buttermilk, eggs, soda, vanilla and salt, whisk until smooth.1/2 Cup Buttermilk, 2 Eggs, 1 teaspoon Soda, 1 teaspoon Vanilla, 1 Pinch Salt
- Take the shortening mixture and pour it over the flour mixture and mix until smooth. Add the buttermilk mixture and mix again until smooth.
- Lightly spray a cookie sheet with cooking oil (Pam).
- Pour the mixture in the pan and bake for 20 minutes.
- Allow to completely cool.
- Frost the cake with the whipped cream frosting.
- Decorate the cake with blueberries in one corner and two rows of raspberries all the way across the cake, skipping a stripe for the white stripe and repeating.2-3 Pints Fresh Raspberries, 1 Pint Fresh Blueberries
- Pipe white stripes using the butttercream between the raspberries and as little stars between blueberries.
For the Frosting
- In a mixer, whip the cream cheese to soften it.8 Ounces Cream Cheese
- Add the cool whip, lemon juice and powdered sugar.2 teaspoons Lemon Juice, 12 oz Cool Whip, 1/2 Cup Powdered Sugar
For the Buttercream
- Using an electric mixer, beat the butter, cream cheese, sugar, and vanilla, mixing just until smooth.1 Cup Unsalted Butter, 12 Ounces Cream Cheese, 1/2 Pound Powdered Sugar, 1/2 teaspoons Pure Vanilla Extract
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your flag cake looks fabulous. Can’t wait to try it. Thanks for sharing!
I want to make this for the 4th. So, the burning question is what size pan do I use? help!!!
A jelly roll pan that it 15x10x1 should work beautifully 🙂
What size sheet pan did you use? I have a half sheet and a quarter sheet. Thanks!
Hi Janelle, I’ve used both a 12x18x1 and 15x10x1 and both worked quite well. 🙂
I hate to admit this but “In like Flynn” is related to the porn industry.
More importantly looking forward to making this for the upcoming weekend! Looks perfect for a summertime dessert on the 4th.
Annnd I’ll now be deleting that!!! Thank you for telling me!
It turned out great! Everyone kept coming back for more even though they were already stuffed. Thanks for the great recipe. One tip going forward, wash the fruit first so it can dry out before it’s needed.
Yes, absolutely! Soggy fruit on a cake is never pretty. 🙂
For years, I’ve seen a million flag cakes floating around as we near 4th of July and I’ve never made one. For no reason other than I love pie on 4th of July, but this year, I’m reconsidering my ways and thinking of doing a flag cake. This one is absolutely beautiful!
I’m a big fan of this lighter frosting too, because sometimes cake just feels too heavy. Great idea to do a mix of frostings.
Ok, cross your fingers for me and hope mine turns out as beautiful as yours!
I’m sure it will and I’m just like you, I always go for pie so I had never tried the flag cakes either. SO glad I did!
I love Ina too! I just want to take a seat at her beautiful kitchen counter and let her teach me all of her kitchen goddess ways 🙂
But, your flag cake does look like it would give even goddess Ina a run for her money! I live in Australia, so with a few re-arrangements of berries and stripes, this will be perfect for our next Australia Day celebration 🙂
Wouldn’t that just be the best day ever?!