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a close up of the whole American flag Sheet Cake.

American Flag Sheet Cake

Brooke Homec
This American flag sheet cake is a light vanilla cake with a cream cheese whipping cream frosting and topped with any fresh berries. Top it with blueberries and strawberries for one of the easiest and best desserts to make for any patriotic American holiday or BBQ.
5 from 11 votes
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 20
Calories 342 kcal

Ingredients
 

For the Vanilla Cake:

  • 1⅓ cups (186 g) all-purpose flour
  • 1⅓ cups (186 g) self-rising flour notes below if you prefer to only use all-purpose flour
  • 1 cup (227 g) butter room temperature
  • 2 cups (400 g) granulated sugar
  • 4 large eggs room temperature
  • 1 cup (236.59 ml) milk room temperature
  • 1 tablespoon vanilla extract

For the Whip Cream Cream Cheese Frosting:

  • 1 cup (120 g) powdered sugar
  • 8 oz (226.8 g) cream cheese room temperature
  • 1 cup (120 g) powdered sugar
  • 2 cups (473.18 ml) whipping cream
  • 1 teaspoon vanilla

Fruit Topping:

  • 4 cups (592 g) strawberries and blueberries

Instructions
 

To make the cake:

  • Preheat oven to 325 F, and spray or line a sheet cake pan with parchment paper. (Can also use a 9x13 pan or three 8" rounds if preferred.)
  • In a small bowl combine both flours and set aside. (If using only all-purpose flour mix together 2⅔ cups flour, baking powder, baking soda and salt.)
  • In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2-3 minutes. Add vanilla and eggs and mix on high for about another 2-3 minutes.
  • Add the dry ingredients, alternating with the milk, in three parts.
  • Pour the batter into the large sheet cake pan, 9x13, or split between three 8" rounds. If splitting between 3 pans, it will be roughtly 470g each pan.
  • Bake for about 22-25 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.

To make the Whip Cream Frosting:

  • In a small bowl, blend 1 cup powdered sugar with 8 oz of cream cheese until completely smooth.
  • In a medium size bowl, whip 1 pint of whipping cream and 1 cup powdered sugar and vanilla together on high until stiff peaks form. Fold this into the cream cheese mixture.

Fruit Topping:

  • Cut strawberries and mix with a little sugar if needed to sweeten more.

Cake Assembly:

  • Frost sheet cake with whipping cream frosting. Place berries in the shape of an American flag with blueberries in left corner and strawberries in lines. Or feel free to just top cake with berries mixed together, or even just one type of berry.

Video

Notes

If you prefer to use only all-purpose flour you will use 2 and ⅔ cups of flour (373g) with 1 and ½ teaspoons of baking powder, ¾ teaspoon of salt and ½ teaspoon of baking soda.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking. 
This cake is best stored in the fridge, or you can keep the cake on the counter and wait to frost until right before serving.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 342kcalCarbohydrates: 39gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 90mgSodium: 122mgPotassium: 71mgFiber: 1gSugar: 27gVitamin A: 715IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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