Barefoot Contessa's Flag Cake

Recipe by Juenessa
READY IN: 1hr 15mins
SERVES: 20-24




  • 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.