Young & Hungry

As a patriotic citizen, I always jump at the chance to bring the spirit of Americana to my kitchen, and in my opinion, there is just no better Fourth of July dessert than a flag cake, specifically the venerable Ina Garten’s version. A rich poundcake-like cake iced in cream cheese frosting and boldly emblazoned with berry stars and stripes is a winner in my book no matter what the occasion, and it’s quite simply fun to make in a baking-meets-arts-and-crafts type of way.
 
This cake is baked in a sheet pan; in my estimation it easily serves over 50 people (note: careful with transport…this cake is heavy!), and is a true a crowd pleaser, being not only tasty but visually appealing, as well. All in all, a perfect accompaniment to any holiday, any time, any country!
 
PS–feel free to play around with the decor. I used a single row of raspberries, laying them horizontally and then piped out my stars and stripes using an Arteco #34 star tip.
 
Ingredients:

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature

3 cups sugar

6 extra-large eggs at room temperature

1 cup sour cream at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

 
For the icing:

1 pound (4 sticks) unsalted butter at room temperature

1 1/2 pounds cream cheese at room temperature

1 pound confectioners’ sugar, sifted

1 1/2 teaspoons pure vanilla extract
 

To assemble: 

2 half-pints blueberries

3 half-pints raspberries
 
Directions
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.