4th of JulyFlag Cake
Is there anything better than a delicious slice of cake with cream cheese frosting? I don’t think so. Couple the cake with my favorite holiday and you have the perfect storm for a delicious and festive afternoon.
I’ve been making a patriotic Flag Cake for the 4th of July holiday for 10 years now, waking up early in the morning on the 4th to bake it to allow plenty of time for the cake to cool before applying the decadent frosting! In honor of this decade of baking, I lightened up the recipe from top to bottom, adding greek yogurt to both the batter and the frosting for a moist, delicious cake everyone will go gaga for.
It’s critical when baking that you allow your cake to cool completely before frosting to minimize the layer of crumbs that are bound to come tumbling off, and to prevent your frosting from melting on top of the cake. I make mine the morning of, but if you’re strapped for time make the cake the night before, wrap it tightly and put it in the fridge overnight. It’s a cake that can be a bit tricky to decorate, so my tips for preventing unfortunate decorating disasters are below…
- make sure cake is completely cool before frosting
- make the first layer of frosting a “crumble layer” – use a little bit of frosting to lightly frost the entire cake to catch the crumbs that always come off and put your presentation layer of frosting on top of that
- dry blueberries and raspberries completely after washing before putting on the cake so they don’t bleed their color all over the frosting
Good luck in the kitchen, and tag me in your Flag Cake photos on Instagram @LoBosworth #FlagCake!
3 cups of white sugar
3 cups white flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
2 ¼ sticks of unsalted butter, soft (leave it out for an hour or so)
6 eggs at room temp
1 cup of non-fat greek yogurt, room temp.
1 ¼ teaspoons vanilla extract
Frosting and Topping:
2-3 cups of powdered sugar (I say 2-3 because I play with it to get the right consistency)
8 oz. of cream cheese (that’s one brick)
8 oz. of non-fat, plain Greek Yogurt (I prefer Chobani)
1/2 cup of butter (or Earth Balance – it’s vegan in addition to being yum) softened to room temp
Couple drops of vanilla extract
One big squeeze of lemon juice from half a lemon
2 packages of fresh raspberries
2 packages of fresh blueberries
2. Cream butter and sugar together until fluffy for 3-4 mins, taking the paddle off the mixer and scraping down the bowl every couple of minutes.
3. Add eggs one at a time to the mixing bowl until incorporated, then yogurt and vanilla.
4. Sift together dry ingredients over a piece of parchment paper, then pick up the parchment paper by both ends and gently funnel the dry ingredients into the wet on low. Be careful to not overmix!
5. Pour batter into a buttered 18”x13”pan and bake at 350 degrees for 25 minutes. Make sure to check the center of your cake using a wooden skewer. If the skewer doesn’t come out clean, cook for 5 to 10 more minutes, checking every 5 minutes.
6. Once your cake is done, flip it onto a large cutting board to cool overnight, wrapping with plastic wrap.
8. For frosting, whip up the butter, cream cheese and yogurt in a mixer.
9. Add the powdered sugar until the consistency and sweetness is where you want it.
10. Add the vanilla extract and lemon to taste.
11. Frost a crumble layer on the cake by applying a thin layer of frosting all around. Place cake in the fridge for 10 minutes to set.
12. Frost the presentation layer of the cake on top of the crumble layer.
13. Wash and dry berries completely, and decorate cake in the design of an American Flag.
Serving Size: Enough for 12+
Time: 90 minutes