American Flag Cake Recipe
A Festive Delight for Your Celebrations
The American Flag Cake is more than just a dessert; it’s a festive centerpiece perfect for celebrating national holidays like the Fourth of July or Memorial Day. This vibrant cake, adorned with the iconic red, white, and blue, is sure to impress your guests and add a patriotic touch to your celebrations. Its delightful combination of flavors, from the honey-sweetened batter to the tangy cream cheese frosting, ensures that it’s as delicious as it is visually striking.
Why This American Flag Cake is Perfect for Patriotic Holidays
Creating a cake that visually represents the American flag is not only a fun culinary project but also a meaningful way to show your patriotism. The use of fresh blueberries and strawberries to create the stars and stripes adds a touch of freshness and a burst of flavor. This cake is an excellent way to bring family and friends together, celebrating the spirit of unity and freedom.
Ingredients Breakdown
Essential Ingredients for the Flag Cake
This cake starts with a blend of granulated sugar and softened unsalted butter, which are creamed together to create a light, fluffy base. The addition of honey adds a subtle sweetness, while the eggs and vanilla extract infuse the cake with a rich, aromatic depth. Nonfat plain Greek yogurt is used to keep the cake moist and tender, complemented by a mixture of white whole wheat flour and all-purpose flour, baking soda, and kosher salt to achieve the perfect texture. A splash of milk binds everything together, resulting in a smooth, pourable batter ready for baking.
Key Ingredients for the Frosting and Decoration
The frosting for this cake is a luscious blend of reduced-fat cream cheese Neufchatel and unsalted butter, whipped together with powdered sugar and a touch of nonfat plain Greek yogurt for added creaminess. Vanilla extract enhances the flavor, making the frosting irresistibly smooth and flavorful. For the patriotic decoration, fresh blueberries are used to represent the stars, while sliced strawberries form the vibrant red stripes, creating a visually stunning American flag design on top of the cake.
Step-by-Step Instructions
Preparing Your Baking Pan
Begin by preheating your oven to 325 degrees F. Generously grease and lightly flour an 11×17-inch half-sheet pan or coat it with baking spray. This step ensures that your cake will release easily from the pan after baking.
Making the Cake Batter
In a stand mixer fitted with a paddle attachment, cream the butter until it is smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Incorporate the honey, followed by the eggs and vanilla extract, mixing until smooth. The mixture may look curdled at this stage, but blending in the Greek yogurt on medium-high speed will help achieve a uniform consistency.
In a separate bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the butter mixture in thirds, alternating with the milk. This method ensures that the batter remains smooth and well-blended without overmixing.
Baking to Perfection
Spread the batter evenly into the prepared pan, smoothing the top with a rubber spatula. Bake for 18 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Rotating the pan 180 degrees halfway through baking helps ensure even cooking.
Cooling and Preparing for Frosting
Allow the baked cake to cool completely in the pan on a wire rack. This step is crucial as it prevents the frosting from melting and ensures a clean, professional finish.
Creating the Creamy Frosting
To make the frosting, beat together the cream cheese, butter, powdered sugar, Greek yogurt, and vanilla extract until smooth and well combined. This frosting is not only delicious but also easy to spread, making it perfect for decorating.
Decorating to Impress
Once the cake has cooled, spread the frosting evenly over the top. Arrange the blueberries in rows in the top left corner to represent the stars on the flag. Line the sliced strawberries in five rows to mimic the stripes. This simple yet effective decoration technique transforms the cake into a patriotic masterpiece.
Recipe Tips & Frequently Asked Questions
Best Practices for Creaming Butter and Sugar: Ensure your butter is at room temperature for a smooth, creamy mixture.
How to Prevent Overmixing Your Batter: Mix just until the ingredients are combined to avoid a dense cake.
Ensuring Even Baking: Rotating the pan halfway through baking helps achieve even cooking.
Tips for Perfectly Smooth Frosting: Beat the frosting ingredients until fully blended and creamy.
Creative Decoration Ideas: Add extra flair with edible glitter or colored sprinkles.
Can I Use a Different Type of Flour? Yes, you can substitute with whole wheat or gluten-free flour, adjusting liquids as needed.
What if I Don’t Have Greek Yogurt? Sour cream or plain yogurt can be used as a substitute.
Can I Substitute the Cream Cheese? Mascarpone or a vegan cream cheese alternative can be used.
How Do I Make This Cake Gluten-Free? Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
What to Serve With This Recipe
Perfect Beverage Pairings
Pair this festive cake with a refreshing glass of lemonade, iced tea, or a fruity sangria. These beverages complement the cake’s sweetness and enhance its flavors.
Complementary Side Dishes
Serve alongside a selection of fresh fruits, a light summer salad, or a platter of assorted cheeses and crackers. These side dishes balance the cake’s richness and add variety to your dessert table.
Ideal Desserts to Accompany Your Cake
For a dessert spread, consider offering mini tarts, chocolate-dipped strawberries, or a fruit sorbet. These options provide a delightful contrast in flavors and textures, ensuring something for everyone.
Storage and Make-Ahead Instructions
How to Store Your American Flag Cake
Store the cake in an airtight container in the refrigerator. This keeps the frosting firm and the fruit fresh.
Making the Cake Ahead of Time: Tips and Tricks
You can bake the cake a day in advance and store it covered in the refrigerator. Frost and decorate just before serving to maintain the best texture and appearance.
Freezing Instructions for Longer Storage
To freeze, wrap the unfrosted cake tightly in plastic wrap, then in foil. Store in the freezer for up to one month. Thaw in the refrigerator overnight before frosting and decorating.
Enjoy Your Patriotic Masterpiece!
Relish every bite of your American Flag Cake, knowing you’ve created a delicious and visually stunning dessert. It’s a perfect way to celebrate patriotic holidays with loved ones.
Encouragement to Share Your Creations on Social Media
Don’t forget to share your beautiful creation on social media. Tag your photos with festive hashtags and inspire others to join in the celebration with their own American Flag Cakes.
Ingredients:
For the Flag Cake:
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature (1 stick)
2 teaspoons vanilla extract
1/2 cup honey
2 large eggs, room temperature
3/4 cup nonfat plain Greek yogurt, room temperature
1 1/4 cups white whole wheat flour*
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup milk plus 2 tablespoons (any kind, I used 2%), room temperature
For the Frosting and Decoration:
12 ounces reduced-fat cream cheese Neufchatel, room temperature
6 tablespoons unsalted butter, room temperature
1 1/3 cups powdered sugar
1/4 cup nonfat plain Greek yogurt, room temperature
1 teaspoon pure vanilla extract
1 cup fresh blueberries
2-3 cups sliced fresh strawberries
Instructions:
Begin by preheating your oven to 325 degrees F. Generously grease and lightly flour an 11×17-inch half-sheet pan or coat it with baking spray. Set it aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the butter on medium speed for about a minute until it becomes smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Incorporate the honey, then add the eggs and vanilla, mixing until smooth. Scrape down the sides and bottom of the bowl as needed. The mixture may appear curdled. Blend in the yogurt at medium-high speed until well mixed.
In a separate large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, and salt. Gradually add one-third of this dry mixture to the butter mixture, beating on low speed for 5 seconds. Pour in half of the milk and beat on low speed for another 5 seconds. Repeat this process with another third of the flour mixture followed by the remaining milk. Finally, add the last third of the flour mixture, beating just until combined and the batter is smooth. Be careful not to overmix.
Spread the batter evenly into the prepared pan, smoothing the top with a rubber or offset spatula. Bake for 18 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Rotate the pan 180 degrees halfway through baking for even cooking.
Once baked, transfer the cake to a wire rack and allow it to cool completely in the pan. Meanwhile, prepare the frosting.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and well combined.
Once the cake has cooled, spread the frosting evenly over the surface. Decorate by arranging the blueberries in rows in the top left corner to represent the stars on the flag. Line the sliced strawberries in five rows to mimic the stripes. Refrigerate until ready to serve.
American Flag Cake Recipes
Ingredients
For the Flag Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 2 large eggs room temperature
- 3/4 cup nonfat plain Greek yogurt room temperature
- 1 1/4 cups white whole wheat flour*
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk plus 2 tablespoons any kind, I used 2%, room temperature
For the Frosting and Decoration:
- 12 ounces reduced-fat cream cheese Neufchatel room temperature
- 6 tablespoons unsalted butter room temperature
- 1 1/3 cups powdered sugar
- 1/4 cup nonfat plain Greek yogurt room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 2-3 cups sliced fresh strawberries
Instructions
- Begin by preheating your oven to 325 degrees F. Generously grease and lightly flour an 11×17-inch half-sheet pan or coat it with baking spray. Set it aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the butter on medium speed for about a minute until it becomes smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Incorporate the honey, then add the eggs and vanilla, mixing until smooth. Scrape down the sides and bottom of the bowl as needed. The mixture may appear curdled. Blend in the yogurt at medium-high speed until well mixed.
- In a separate large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, and salt. Gradually add one-third of this dry mixture to the butter mixture, beating on low speed for 5 seconds. Pour in half of the milk and beat on low speed for another 5 seconds. Repeat this process with another third of the flour mixture followed by the remaining milk. Finally, add the last third of the flour mixture, beating just until combined and the batter is smooth. Be careful not to overmix.
- Spread the batter evenly into the prepared pan, smoothing the top with a rubber or offset spatula. Bake for 18 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Rotate the pan 180 degrees halfway through baking for even cooking.
- Once baked, transfer the cake to a wire rack and allow it to cool completely in the pan. Meanwhile, prepare the frosting.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and well combined.
- Once the cake has cooled, spread the frosting evenly over the surface. Decorate by arranging the blueberries in rows in the top left corner to represent the stars on the flag. Line the sliced strawberries in five rows to mimic the stripes. Refrigerate until ready to serve.
