Description
This homemade Flag Cake is the ultimate patriotic dessert for summer celebrations! Made with a soft vanilla sheet cake, creamy pudding frosting, and fresh strawberries and blueberries arranged like the American flag, it’s light, fluffy, festive, and perfect for feeding a crowd at your 4th of July BBQ or picnic.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 cup buttermilk
Frosting
- 1 1/2 cups whole milk, very cold
- 1/2 cup powdered sugar, sifted
- 2 boxes (3.4 oz each) instant vanilla pudding
- 2 containers (8 oz each) whipped topping, thawed
Toppings
- 48 large fresh blueberries
- 26–28 fresh strawberries, halved
Instructions
Preheat the oven to 350°F (175°C). Lightly spray a 12x17x1-inch half sheet pan with non-stick baking spray.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed for 4–5 minutes until light and fluffy.
Reduce the speed to low and add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream and vegetable oil until fully combined.
With the mixer on low speed, add one-third of the flour mixture, followed by half of the buttermilk. Repeat the process, ending with the remaining flour mixture. Mix until just combined.
Spread the batter evenly into the prepared sheet pan.
Bake for 16–18 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool completely before frosting.
In a large mixing bowl, beat together the cold milk and powdered sugar on low speed for 15–30 seconds until smooth.
Add the instant vanilla pudding mixes and beat for 1–1 1/2 minutes until thickened. Let it sit for 2–3 minutes to fully set.
Gently fold in the whipped topping using a spatula until light and creamy.
Spread about two-thirds of the frosting evenly over the cooled cake.
Transfer the remaining frosting into a piping bag fitted with a decorative star tip.
Arrange the blueberries in the upper-left corner of the cake in 6 rows of 8 blueberries to resemble the stars section of the American flag.
Arrange rows of halved strawberries across the cake, leaving spaces between the rows for the white stripes.
Pipe straight frosting lines between the strawberry rows to create the white stripes.
Pipe small frosting stars or dots between the blueberries for the stars.