American Flag Buttermilk Sheet Cake
American Flag Buttermilk Sheet Cake is a festive summer dessert made with two tender buttermilk cake layers, fluffy whipped cream cheese frosting, and fresh strawberries and blueberries arranged in a patriotic flag design. Perfect for Memorial Day, Independence Day, and summer gatherings, this easy sheet cake serves a crowd and tastes just as good as it looks.
Equipment
- 13x9 inch cake pans (2)
- disposable piping bag
- Large French piping tip such as Ateco 869
Ingredients
Buttermilk cake layers
- 2 2/3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup whole buttermilk
Whipped cream cheese frosting
- 8 oz. cream cheese cold
- 1/2 cup confectioners’ sugar
- 2 cups heavy whipping cream cold
- 1 tablespoon vanilla bean paste
Assembly
- 1 cup fresh blueberries
- 1 lb. strawberries capped and cut into quarters
Instructions
Buttermilk cake layers
- Preheat the oven to 350°F. Coat two 13x9 inch cake pans with flour-based baking spray (such as Baker’s Joy) or grease and flour the pans.
- In a large bowl combine the all-purpose flour, cornstarch, baking powder baking soda, and salt. Whisk to combine and set aside.
- In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time. When the yolk of one egg is completely incorporated, then add the next egg. Scrape down the bowl and add the vanilla bean paste or extract.
- Beat in 1/3 of the flour mixture, and then alternate with 1/2 of the buttermilk. Repeat with another 1/3 of the flour and the remaining buttermilk. Beat in the remaining 1/3 of flour until just incorporated.
- Divide the batter between the prepared baking pans and smooth evenly. Bake 20-22 minutes, or until lightly golden on top and a toothpick tester comes out clean. Cool in the pans for 10 minutes then turn out onto wire racks to cool completely before frosting.
Whipped cream cheese frosting
- Place a large mixing bowl and the whisk attachment of a stand mixer in the freezer for 20 to 30 minutes before beginning.
- Add the cold cream cheese to the chilled bowl and beat on medium speed until completely smooth and free of lumps, about 2-3 minutes.
- Add the confectioners' sugar and vanilla. Mix on low speed until incorporated, then increase to medium speed and beat until smooth.
- With the mixer running on medium speed, add about 1/4 cup of the heavy cream and beat until smooth. Repeat with another 1/4 cup of cream. This helps create a smooth base and prevents small bits of cream cheese from remaining in the frosting.
- Gradually stream in the remaining heavy cream while mixing on medium-high speed.
- Continue whipping until the frosting thickens and holds medium-stiff peaks. Be careful not to overmix.
Assemble and decorate
- Place one cake layer on a cake board or serving plate. Spread 2 cups of the whipped cream cheese frosting on top. Top with the second cake layer. Spread about 1 to 1 1/2 cups of the whipped frosting on top of the cake, leaving the sides unfrosted. Transfer remaining whipped cream cheese frosting to a piping bag fitted with a large open star tip such as Ateco 869 (also called a French pastry tube).
- Arrange a single layer of strawberries on top of the cake in horizontal rows to create the red stripes of the flag, leaving a rectangle in the upper left corner uncovered for the blue field of the flag. Fill the uncovered section with blueberries, piling them high.
- Pipe the whipped cream cheese frosting in horizontal rows between the strawberries to create the white stripes. Use a shell border pattern or pipe straight lines, as desired.
- Arrange more strawberry quarters on top of the first layer of strawberries to give the cake a full, abundant look. Aim to pile the berries as high as the whipped frosting stripes.
- Refrigerate until the frosting is firm, about 30 minutes.Keep cake refrigerated until ready to serve. Let stand at room temperature 15 minutes before serving for best cake texture.
Notes
The whipped cream cheese frosting is lightly sweetened to balance the sweetness of the berries and cake. For a sweeter frosting, increase the confectioners' sugar to 3/4 cup.
This cake can be turned into a true Chantilly cake by omitting the cream cheese in the frosting recipe. Just whip the cream with the sugar until thickened, then add the vanilla extract. Whip until thick and spreadable. Then use to fill and top the cake layers.
You may have a little leftover whipped frosting in your piping bag. (It depends on how generously you pipe the white stripes.) Keep leftovers in the fridge and serve on an ice cream sundae, or with fresh peaches.
Tried this recipe?Let us know how it was!