Nothing says festive like a homemade American Flag Cake. This classic dessert is a centerpiece for Fourth of July, Memorial Day, or any patriotic celebration. With a moist vanilla sponge, lush mascarpone whipped cream, and vibrant fresh berries, this cake is as delicious as it is eye-catching. Whether you’re a seasoned baker or a kitchen newbie, this step-by-step guide will help you create a cake that wows your guests and shines on your food blog25.
Ingredients
For the Cake:
- 2 1/4 cups cake flour (plus a pinch for berries)
- 1 1/2 cups granulated sugar
- 1 heaping tsp baking powder
- 1 tsp kosher salt
- 1 cup whole milk (room temperature)
- 1/4 cup sour cream (room temperature)
- 1 tbsp vanilla extract
- 6 egg whites (room temperature)
- 3/4 cup unsalted butter (room temperature)
- 1 tbsp lemon juice
- 18 oz raspberries
- 18 oz blueberries
For the Frosting:
- 3 cups heavy whipping cream (cold)
- 1 cup confectioners’ sugar
- 8 oz mascarpone cheese (room temperature)
- 1 tsp vanilla extract
Tools You’ll Need
- 13″ x 9″ sheet cake pan
- Parchment paper
- Stand mixer with paddle and whisk attachments
- Mixing bowls
- Offset spatula
- Ruler or toothpick (for flag outline)
Step-by-Step Instructions
1. Prepare and Bake the Cake
- Preheat your oven to 350°F (175°C). Line your sheet pan with parchment paper for easy removal.
- In a bowl, sift together flour, baking powder, salt, and sugar. Whisk and set aside.
- In another bowl, combine egg whites, milk, vanilla, almond extract, and sour cream. Whisk until smooth.
- In your stand mixer, beat butter until creamy. On medium speed, add the dry ingredients to the butter until you get a crumbly mixture.
- Gradually add half of the wet mixture, mix, then scrape the bowl. Add the rest and beat until just combined.
- Cut raspberries in half, toss with a little lemon juice and flour. Gently fold raspberries and blueberries into the batter by hand for even distribution.
- Pour the batter into your prepared pan. Sprinkle a few extra berries on top for bursts of color.
- Bake for 35–40 minutes, or until a toothpick comes out clean. Let the cake cool completely on a rack2.
Chef Kushal’s Tip:
For an extra-moist cake, brush the cooled sponge with a simple syrup (equal parts sugar and water, boiled and cooled) before frosting.
2. Make the Mascarpone Whipped Cream
- In a stand mixer with the whisk attachment, whip heavy cream and confectioners’ sugar on high until soft peaks form.
- Add vanilla extract and mascarpone cheese. Fold in gently, then whisk until smooth and fluffy.
- Chill the frosting while the cake cools for best texture2.
Chef Kushal’s Tip:
Don’t over-whip the mascarpone, or it may become grainy. Fold it in gently for a silky finish.
3. Assemble and Decorate the Flag
- Once the cake is cool, remove it from the pan and trim the edges for a clean look.
- Scoop frosting onto the cake and smooth with an offset spatula.
- Use a ruler or toothpick to outline the “stars” section (top left corner). Fill with a generous layer of blueberries.
- Arrange raspberries in rows to form red stripes. For white stripes, roll some raspberries in confectioners’ sugar or use piped frosting.
- Optional: Dip a few blueberries in frosting and confectioners’ sugar for “stars” and scatter them among the blueberries12.
Chef Kushal’s Tip:
For sharp flag lines, use a piping bag for the white stripes or alternate rows of berries and piped cream. Always chill the cake before serving for clean slices.
4. Serving and Storage
- Serve your American Flag Cake chilled for the best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Variations and Substitutions
- Swap mascarpone for cream cheese for a tangier frosting.
- Use strawberries instead of raspberries for a sweeter stripe.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Wishing you a joyful Flag Day, Fourth of July, and every patriotic celebration—may your gatherings be filled with sweet treats, laughter, and pride in the red, white, and blue!