Jordan: This week’s cake involved a lot of indecision. I wanted something fresh and fruity; Kitra… did not.
Kitra: It had been a long hard week and I want to eat my feelings, which is why I was thinking s’mores.
Which is fair. But I made the point that we could make s’mores cake any time, and opportunities for holiday-themed cakes only come around every so often.
Hey, flag cake was my suggestion. Nothing says USA like a sheet cake the size of a toddler.
I wanted red-white-and-blue cheesecake, which we could also make any time. I guess I just didn’t want s’mores cake. It’s 90 degrees outside and I want fruit, so sue me.
I think we missed an opportunity to toast marshmallows on my porch using nothing but the sun. Sky demon.
The sky demon will be here until October.
Fair point. So we made America a birthday cake. Even though she’s had a rough
week month year always. Even bad people deserve birthday cakes.
Do they really?
No. But we deserve their cakes.
We made you a birthday cake, but you don’t get to eat it, you bitch.
Anyway, Kitra had made this cake before, and her recommendation held up. This is a good fluffy vanilla cake, nothing fancy. Cream cheese frosting. Fruit. All of the best things in life.
Any tips for making this?
The very tiny containers of berries you find at the farmer’s market are half-pints, not full pints. You can make it work, but you really need at least a pint and a half (3 cups) of raspberries for low-stress flag-making. Learn from my mistakes.
The original recipe recommends a tiny tea strainer to coat your berries in powdered sugar (insert Boston Tea Party joke here). Any tea strainer will do in a pinch. Ours was shaped like a duck.
Improvising: the American way.
Adapted, very slightly, from Smitten Kitchen. See Instagram for some behind-the-scenes shots.
Tips for making this:
- You can add more powdered sugar to the frosting if you like it sweeter; we prefer it less sweet, plus we only had two cups of powdered sugar left. The cake is fairly sweet, though, so a tangier frosting is good here.
- We used white raspberries for the stripes, but you can also use regular raspberries and coat them in powdered sugar, as we did for the blueberry stars. Alternately, if you have white raspberries, you can use them for the stars too and skip the powdered sugar altogether. If you use powdered sugar, dry your berries very thoroughly to ensure good color.
- If you don’t have cake flour, the original recipe suggests 2/3 cups (460 grams) all-purpose flour plus 1/3 cup (45 grams) cornstarch.
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
4 large eggs
2 teaspoons (10 ml) pure vanilla extract
1/4 teaspoon almond extract (optional)
4 cups (465 grams) cake flour (see note)
2 teaspoons (10 grams) baking powder
1 teaspoon (5 grams) baking soda
1 teaspoon (6 grams) table salt
2 cups buttermilk (475 ml)
8-ounce (225 gram) block cream cheese, softened
1/2 cup (1 stick or 1/4 pound) butter, softened
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) powdered sugar
Powdered sugar (see note)
1 cup blueberries
2-3 cups raspberries
Preheat oven to 350°. Line the bottom of a 9×13″ pan with parchment paper (or, if your pan is gross and rusty, line the entire thing) and coat lightly with nonstick spray.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes), then add eggs one at a time. Add vanilla extract.
Combine flour, baking powder, baking soda, and salt and sift half over the butter-sugar-egg mixture. We combined these directly in a sifter, but unless you have a particularly large sifter, we recommend combining them in a bowl and then transferring them to a sifter or wire mesh sieve. Mix until just combined. Slowly add buttermilk and mix until combined, then add the remaining dry ingredients. Mix until combined.
Pour batter into prepared pan, smooth top, and bake 40-50 minutes. When done, the cake should be golden and a toothpick inserted in the middle should come out free of batter. Remove from oven and cool completely before decorating.
While the cake is cooling, make your frosting. Using an electric beater, beat the cream cheese and butter together until fluffy and smooth, then mix in the vanilla. Add powdered sugar and beat until combined. As noted above, you can add more powdered sugar if your frosting is especially thin or you like a very sweet frosting.
If you like, use a serrated knife to level the top of your cake a bit. This is really up to you; we leveled ours slightly, but the frosting will hide any unevenness unless your cake is very well-domed.
Once the cake is cool, spread frosting over the top and smooth it out. No need to be finicky here, as the berries will hide most imperfections.
Outline the blue square with blueberries; the edges should fall about halfway down the short side of the cake, and about a third of the way along the long side. Scatter a handful of blueberries in the center; these will be your stars. Using a tea strainer or small mesh strainer/sifter, dust the center blueberries with powdered sugar. Fill in the rest of the square with plain blueberries.
An accurate flag cake would have 13 stripes, but as long as you start and end with a red stripe, no one will care. (That means you’ll have one more red stripe than you do white stripes.) If you’re going to powder your raspberries, lay down the white stripes first, coat them in powdered sugar, and then fill in the unpowdered berries. (Smitten Kitchen recommends just eyeballing the space you’ll need to leave for the red stripes, but we found that a few lightly placed raspberries were easy to remove without damaging the cake if needed.) If you’re using white raspberries, it’s easiest to start with the red stripes at the top and bottom and then go from there. If you bought enough berries to start with, you can go at it freestyle; we had a shortage so carefully spaced the berries out, but this is not the recommended route. Again: learn from our mistakes.