Flag Cake Recipe

 Basic Sheet Cake For Any Occasion

Dry Ingredients:

2.5 cups flour

1 tsp baking powder (heaping)

1 tsp salt

1.5 cups sugar

Wet Ingredients:

1 cup whole milk

¼ cup sour cream

1 Tblsp. Vanilla

1 Tblsp Almond Extract

6 egg whites

¾ cup butter

• Preheat oven to 350 degrees. Prepare sheet pan with parchment paper.

• Set butter and sugar aside for a moment.

• Sift dry ingredients (except sugar): flour, baking powder, salt. I use a wire whisk in a big bowl and get the dry ingredients to a super fluffy state, fully incorporated.

• In a separate bowl: Blend egg whites, milk, extracts and sour cream.

• In the mixer bowl (I use my Kitchenaid) beat butter until creamy. Add sugar and beat again until creamy and pale.

• Add half of the dry ingredients until crumbly. Then add half of the wed ingredients into mixture. Scrape down the bowl and add the rest of the dry ingredients a little at a time, then slowly add remaining wet ingredients. Beat until combined.

• Pour batter into prepared sheet pan. Smooth evenly to the edges. Bake for 30 to 35 minutes until toothpick comes out clean.

• Let cool on wire rack. Once completely cooled, then frost and decorate.
• For a Flag Cake, I coat half of my raspberries in powdered sugar, then layer the red raspberries and white raspberries row by row to make flag stripes. For the star portion, I coat a handful of blueberries in powdered sugar and mingle the whitened berries among the other blueberries. So pretty!

This recipe makes one sheet pan layer. For a double layer sheet cake, double the recipe. Use a double batch of buttercream frosting if doubling the cake.

Buttercream Frosting

Ingredients

3 sticks butter – room temperature

1 pound powdered sugar, whisked

1 tsp vanilla

½ tsp almond extract

¼ cup milk

• Cream the butter until smooth
• Add the whisked powdered sugar, slowly little by little
• Pour in the milk, slowly. Add extracts
• Beat until combined and fluffy.