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Celebrate the 4th of July with Ina Garten’s Flag Cake Recipe!

Home Blog Celebrate the 4th of July with Ina Garten’s Flag Cake Recipe!
Celebrate the 4th of July with Ina Garten’s Flag Cake Recipe!

The 4th of July is right around the corner, and we’ve got a delicious recipe to share! This Ina Garten flag cake is festive and guaranteed to be a hit at your holiday celebration. 

 

Prep Time: 45-60 minutes      Cook Time: 30 minutes     Yield: 20-25 servings

 

Recipe by Ina Garten 

Preheat your oven to 350 degrees. Butter and flour your 18 x 12 x 1-1/2-inch sheet pan. 

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. (If the butter is too cool to be light and fluffy, add a teaspoon or two of warm water.) On medium-low 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, add the flour mixture and mix until just combined. Stir the batter with a rubber spatula and pour it into the prepared pan. Smooth the top and 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, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth. Add the confectioners’ sugar and mix on low speed. Stir with a rubber spatula to be sure the icing is well mixed. 

Spread three-quarters of the icing on the cake. Using a toothpick, outline a flag on the cake. Fill in the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like the red stripes. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries. 

Note: If you don’t want to serve your cake from the pan, line the pan with parchment paper and turn it out onto a board before you ice and decorate it. 

 

Cake Ingredients 

Unsalted Butter: 18 tablespoons (room temp.) 

Sugar: 3 cups 

Eggs: 6 eggs (extra-large at room temp.) 

Sour Cream: 1 cup (room temp.) 

Pure Vanilla Extract: 1 ½ teaspoon 

Flour: 3 cups 

Cornstarch: 1/3 cup 

Kosher Salt: 1 teaspoon 

Baking Soda: 1 teaspoon 

 

Icing Ingredients 

Unsalted Butter: 4 sticks (room temp.) 

Cream Cheese: 1 ½ pound (room temp.) 

Confectioners’ Sugar: 1 pound (sifted) 

Pure Vanilla Extract: 1 ½ teaspoon 

 

Cake Toppings 

Blueberries: 2 half-pints 

Raspberries: 3 half-pints 

 

Copyright 2002, Barefoot Contessa Family Style, Clarkson Potter/Publishers, All Rights Reserved 

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