Best 9 American Flag Sheet Cake Recipes

4TH OF JULY CAKE

Steps:

• For the cake: Preheat the oven to 350˚. Grease and flour a 17-by-12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.)
• In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, two at a time. Mix after each addition. Add the sour cream and vanilla.
• In a separate bowl, sift together the flour, cornstarch, kosher salt and baking soda. Turn the mixer to low and gradually add the flour mixture to the butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture until just combined. Do not over mix!
• Pour the thick cake batter into the prepared pan. (It's much thicker than regular cake batters.) With a knife or offset spatula, spread the cake batter evenly over the pan.
• Bake until a toothpick comes out clean, 20 to 30 minutes. I baked mine for exactly 20 minutes, so you probably want to start checking then.
• For the the cream cheese icing: Add the cream cheese and butter to the bowl of a mixer. Whip to combine. Add the powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.
• Put about ½ the frosting on the cake. Mark off the area of the stars with a toothpick. (No need to be proportionately accurate; just guesstimate.) Prepare a pastry bag with a large star tip and fill up to 2/3 with icing. Fold down both corners to keep icing from splurging out the top.
• Grip the folded-down end tightly under your fingertips and start squeezing two lines of frosting at the bottom of the cake. Make two rows of raspberries on the cake, then add another two lines of frosting.
• Keep repeating: two lines of frosting, two lines of raspberries, two lines of frosting, etc.
• Fill the square in the corner with a nice layer of blueberries. With the star tip, squeeze little dollops of frosting all over the blueberries to look like stars.

FLAG CAKE

Steps:

• Preheat the oven to 325 degrees F. Generously grease and lightly flour an 11x17-inch half-sheet pan or coat with baking spray (the floured kind, like this). Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, cream the butter for 1 minute on medium speed, until it is smooth and creamy. Add the sugar on medium speed and beat until fluffy and light in color. Beat in the honey, then the eggs and vanilla until smooth and nicely combined, stopping to scrape down the sides and bottom of the bowl a few times. The mixture may look curdled. Beat in the yogurt on medium-high speed until blended.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low speed for 5 seconds, then pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the next third of the flour, then the remaining half of the milk. Add the last third of the flour and beat just until combined and the batter is smooth. Do not overmix.
• Spread the cake batter into the prepared pan, smoothing it into a thin, even layer with a rubber spatula 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, rotating the pan 180 degrees once halfway through.
• Place the baked cake on a wire rack and let cool in the pan completely. Meanwhile, make the frosting.
• For the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, beat the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and combined.
• Spread the frosting over the cooled cake. Arrange blueberries in rows in top left corner to form the "star" portion of the flag. Line the strawberry slices in 5 rows to form the "stripes." Refrigerate until ready to serve.

AMERICAN FLAG CAKE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to temperature indicated on the box mix.
• Prepare cake batter according to box directions.
• Pour into a greased and floured 9 x 13-inch pan. Alternatively, line the bottom with parchment paper and grease the sides for easy removal. Bake according to package directions.
• Let cake cool for 15 minutes. Invert onto a serving platter to cool completely.
• Place cake in the freezer while you prepare frosting (this makes the flag cake easier to frost).
• With an electric mixer , beat the cream cheese, whipped topping, and confectioners' sugar until smooth.
• Remove cake from freezer and spread top and sides with whipped cream frosting.
• To decorate flag cake, outline a square in the top left corner with blueberries.
• Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.
• Make several lines of raspberries next to and below blueberries. These are the stripes of your flag cake. Refrigerate flag cake until ready to serve.

AMERICAN FLAG SHEET CAKE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large saucepan, bring the water and butter to a boil. As soon as it starts to boil, take the mixture off the heat and let cool for 5 minutes.
• Add this mixture to a large bowl, and combine with the flour, sugar, eggs, sour cream, vanilla, almond, salt, and baking soda. Mix just until combined, scraping the sides of the bowl as needed.
• Put in a greased 10x15 inch pan in the oven for 20-22 minutes.
• Once the cake is baked and cooled, use 2 cups of a whipped topping of your choice to spread onto your cake.
• Use your blueberries and sliced strawberries to create the shape of the American Flag.
• Store in the fridge, covered in plastic wrap, for 3-4 days.

AMERICAN FLAG SHEET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
• Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

ALL-AMERICAN FLAG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
• Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
• Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
• Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

FLAG CAKE

Steps:

• Heat the oven to 350 degrees F.
• Butter and flour an 18 by 13 by 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 three-fourths 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.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

ALL-AMERICAN SHEET CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, buttermilk, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread whipped cream over cake; top with fruit. Refrigerate.

FLAG SHEET CAKE

Steps:

• Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
• Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.