American Flag Sheet Cake Recipes

Steps:

• Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
• Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
• Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

Steps:

• 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.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Steps:

• 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.
• Ina serves this cake right in the pan.
• If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
• Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
• Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
• Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Steps:

• For the shortbread: Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the flour and brown sugar. Cut the butter into pieces, and using 2 forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the dough firmly and evenly into a nonstick 9-by-13-inch rimmed baking sheet.
• Bake until the shortbread is pale golden, 10 to 15 minutes. Remove from the oven and let cool completely in the baking sheet on a wire rack. Once it has cooled, use a sharp knife to carefully cut around the edges then invert the shortbread onto a serving platter.
• For the toppings: Make the frosting by beating the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on low speed until smooth, about 2 minutes. Add the butter and continue beating on low speed until combined, about 2 minutes. Add the vanilla extract then sift the confectioners' sugar into the bowl and mix on low speed just until combined. (Overmixing will cause the frosting to be too runny.)
• Spread the cream cheese frosting in an even layer on the shortbread. Arrange 6 of the blueberries in the top left corner in each of 5 rows to form the blue portion of the flag. Arrange the raspberries in about 6 horizontal rows across the cake, leaving about 1 inch between each row, to form the stripes. Place the white chocolate chips between the blueberries to form the stars.
• Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate until ready to serve the same day. To make the cake in advance, wrap the shortbread tightly in plastic wrap and keep at room temperature for up to 2 days. Refrigerate the frosting for up to 2 days. Then assemble the cake shortly before serving so the berries don't release juices into the frosting.