Independence Day Flag Cake
Submitted by jpmom97
A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.
YIELD
16 servingsPREP
25 minCOOK
35 minREADY
1 hrsTurn a simple chocolate cake into a showstopping Fourth of July dessert with nothing more than fresh berries and white frosting.
The cake itself is wonderfully moist and deeply chocolatey, baked in a sheet pan for easy serving. Once cooled and frosted with classic vanilla buttercream, you arrange blueberries in the corner for stars and line up sliced strawberries in rows to create red and white stripes.
It’s easier than it looks, impressive to serve, and the combination of chocolate cake, creamy frosting, and fresh berries is unbeatable.
Pro Tips
- Cool completely: Frosting a warm cake will melt the buttercream and create a mess. Patience is key.
- Berry placement: Arrange blueberries in the upper left corner in rows to mimic stars, then alternate rows of sliced strawberries with white frosting stripes.
- Fresh berries only: Don’t use frozen berries or they’ll bleed color and make the frosting runny.
- Assemble close to serving: Add the berries no more than 2 to 3 hours before serving to prevent the fruit from releasing moisture and making the frosting weepy.
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease and flour 13×9×2-inch baking pan.
In large bowl, combine butter, sugar, eggs and vanilla.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture.
Blend just until combined. Pour into prepared pan.
Bake 30 to 35 minutes.
Cool 10 minutes; remove from pan.
Cool completely on wire rack. Place cake on oblong serving tray or foil covered cardboard. Frost.
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