Saturday, July 10, 2010

Flag Cake

This is one of my all-time favorite cakes and if you haven't had it before, you seriously need to make it! My sister-in-law Mari makes it every 4th of July and I look forward to it every year. This recipe is from the delicious book 'Ina Garten Barefoot Contessa Family Style,' and coming from the Barefoot Contessa, you know it's got to be good! I know that the 4th of July has come and gone for this year, but this is the perfect summer cake so you should definitely make it for your next summer party!

picture from foodnetwork.com

Flag Cake
from the Barefoot Contessa
  • 2 1/4 sticks unsalted butter, at room temperature
  • 3 cups sugar
  • 6 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
*Icing:
  • 4 sticks unsalted butter, at room temperature
  • 1 1/2 pounds cream cheese, at room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract
*Plus:
  • 2 half-pints blueberries
  • 3 half-pints raspberries
preheat oven to 350 degrees. butter and flour an 18x12x1 1/2-inch sheet pan.

cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. on medium speed, add eggs, 2 at a time, then add sour cream and vanilla. scrape down the sides and stir until smooth.

sift together the flour, cornstarch, salt, and baking soda in a bowl. with the mixer on low speed, add flour mixture to butter mixture until just combined. pour into prepared pan. smooth the top with a spatula. bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. cool to room temperature.

for the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

spread 3/4 of the icing on the top of the cooled cake. outline the flag on top of the cake with a toothpick. fill the upper left corner with blueberries. place 2 rows of raspberries across the top of the cake like a red stripe. put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of withe stripes below the raspberries. alternate rows of raspberries and icing until the flag is completed. pipe stars on top of the blueberries.

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