Every year on July Fourth, my sister Emily decorates a giant vanilla cake to look like the American flag—colorful and festive, it’s always a big hit and feeds everyone at the BBQ. Emily usually uses Ina Garten’s recipe; while I think we can all agree that Ina is the queen and her taste impeccable, I wanted a one-bowl flag cake that could be made with just a whisk, plus a lightened-up frosting to pair perfectly with the decorative red and blue berries on top. Here’s my version.
Giant Flag Cake
I wanted a one-bowl flag cake that could be made with just a whisk, plus a lightened-up frosting to pair perfectly with the decorative red and blue berries on top. Here’s my version.
Ingredients
For the cake
- Nonstick cooking spray
- 6 large eggs, at room temperature
- 2-1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup canola oil
- 2 cups buttermilk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
For the frosting and decoration
- 2 cups heavy cream, cold
- 1 cup plain full-fat Greek yogurt
- 1/2 cup confectioners’ sugar
- Zest of 1 lemon
- 1 tablespoon pure vanilla extract
- 1 pint fresh blueberries
- 1 pint fresh strawberries, hulled and sliced 1/4 inch thick
- 1 pint fresh raspberries
Instructions
Make the cake
- Preheat the oven to 350°F with a rack in the center position. Grease a sheet pan with nonstick spray.
- In a large bowl, vigorously whisk together the eggs and granulated sugar for 1 minute, until well combined and very frothy. Whisk in the melted butter, oil, buttermilk, vanilla, and almond extract until smooth.
- Add the flour, baking soda, baking powder, and salt. Gently fold with the whisk until the batter is smooth and streak-free.
- Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 18 to 20 minutes, until the cake is golden and pulls away from the sides of the pan and a tester inserted into the center comes out clean. Run a paring knife around the edges of the cake to loosen and then allow the cake to cool completely in the pan, about 25 minutes.
- Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip together the cream, yogurt, and sugar until medium-stiff peaks form, about 3 minutes. Add the lemon zest and vanilla and whisk until stiff peaks form, about 2 minutes more.
- Spread the frosting in a thick, even layer over the cake. Use a toothpick or small offset spatula to faintly outline the shape of the American flag in the frosting to guide you as you decorate. Arrange the blueberries in the upper left corner as the “stars,” and make red stripes by arranging double rows of raspberries and/or overlapping strawberry slices over the rest of the cake.
- Chill the cake in the refrigerator, uncovered, until ready to serve. The cake will keep, tightly covered, in the refrigerator for up to 3 days.
Notes
Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (Union Square & Co., October 2022). Photography by Dana Gallagher.