Description
A festive and moist American flag sheet cake with vibrant red and blue layers, topped with a tangy cream cheese frosting. Perfect for patriotic occasions and easy to make with simple pantry ingredients.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour, sifted
- 2 ½ teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons (10ml) pure vanilla extract
- 1 cup (240ml) whole milk, warmed slightly
- 1 teaspoon (5ml) red gel food coloring
- 1 teaspoon (5ml) blue gel food coloring
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon (5ml) pure vanilla extract
- 2–3 tablespoons (30-45ml) heavy cream
- Optional: Fresh strawberries or blueberries for garnish
- Optional: Almond flour to replace ½ cup all-purpose flour for gluten-free option
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan with butter or non-stick spray. Line with parchment paper if desired.
- In a large bowl, whisk together sifted flour, baking powder, and salt until combined.
- Using a mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with warmed milk in two additions, beginning and ending with flour mixture. Mix just until combined.
- Pour about 2/3 of the batter into the prepared pan as the white base layer.
- Divide remaining batter into two bowls. Mix red gel food coloring into one and blue gel food coloring into the other.
- Spoon red batter in stripes across the top left corner of the white layer to represent flag stripes. Spoon blue batter into a square in the upper left corner for the stars field. Smooth gently without mixing colors.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back when touched.
- Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely (at least 1 hour).
- For frosting, beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar on low speed to avoid dust clouds.
- Stir in vanilla extract and heavy cream until frosting is spreadable but firm.
- Spread frosting evenly over cooled cake using an offset spatula.
- Garnish with fresh strawberries and blueberries if desired.
Notes
Use room temperature eggs and butter for best texture. Gel food coloring is preferred to keep batter consistency. Cool cake completely before frosting to prevent melting. For gluten-free, substitute ½ cup flour with almond flour or use a gluten-free blend with xanthan gum. For vegan, use dairy-free cream cheese and butter alternatives, plant milk, and flax eggs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 360
- Fat: 18
- Carbohydrates: 45
- Protein: 4
Keywords: American flag cake, sheet cake, cream cheese frosting, patriotic dessert, Fourth of July cake, easy cake recipe, red white and blue cake