Team USA Cake

July 31, 2012

In honor of the olympics, I figure it is not too late (past July 4th) to post the recipe for flag cake. This recipe comes from my all time favorite cook- Ina Garten. Such a good cake!

A few notes-
This is a huge cake. Thats partly why it is awesome but consider making half for a small crowd.
It is important that the ingredients are at room temperature.
This is a great basic recipe and can be decorated to fit any occasion!

from Barefoot Contessa At Home

Cake Ingredients:
2 1/4 sticks unsalted butter, room temperature
3 cups sugar
6 extra large eggs, room temperature
1 cup sour cream, room temperature
1.5 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pint blueberries
1.5 pints raspberries

Icing Ingredients:
1 pound (4 sticks) unsalted butter, room temperature
1 ½ pounds cream cheese, room temperature
1 pound confectioners’ sugar, sifted
1 ½ teaspoons pure vanilla extract

Heat the oven to 350 degrees. Butter and flour an 18 x 13 x 1 1/2-inch sheet pan.
Cream the 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 the eggs, 2 at a time, then add the 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 the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 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 sheet cake. Outline the flag on the 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 white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

You can serve the cake right in the pan or turn it out onto a board before frosting. Use parchment paper when you grease and flour the pan if you plan to take it out of the pan.

Here is a printable copy of the recipe: Flag Cake

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