American Flag Cake Recipe
Celebrate any patriotic occasion with this beautiful American Flag Cake. A moist vanilla sponge bursts with fresh berries and is crowned with mascarpone whipped cream.
Light, airy, and delightfully festive, this American Flag Cake makes a stunning centerpiece for your Fourth of July or Memorial Day gatherings. Each slice is a bite of summer sunshine.
Star Ingredients for American Flag Cake
- Cake Flour – Creates a tender, delicate crumb that keeps the sponge light and fluffy.
- Egg Whites – Bring structure and lift while ensuring a pure white cake base.
- Whole Milk – Adds moisture and richness for a soft, melt-in-your-mouth texture.
- Sour Cream – Enhances moisture and adds a subtle tang for depth of flavor.
- Raspberries & Blueberries – Juicy bursts of sweet-tart freshness that bring the flag to life.
- Mascarpone Cheese – Gives the whipped cream frosting a silky, rich creaminess.
- Heavy Whipping Cream – Whips up into soft peaks for an airy, luscious finish.
How to Make Your American Flag Cake
Start by sifting your dry ingredients and whisking your wet ones until smooth. Beat butter into the dry mix, then blend in your wet mixture until the batter is velvety.
Toss fresh berries in a dusting of flour and a squeeze of lemon juice to keep them from sinking. Gently fold them into the batter by hand to keep every bite full of juicy fruit.
Pour the batter into a lined sheet pan, sprinkle in extra berries, then bake until a skewer comes out clean. Let the cake cool completely before frosting to lock in moisture.
Whip cold heavy cream with confectioners sugar until soft peaks form. Gently fold in mascarpone and vanilla for a fluffy, decadent topping. Smooth over the cooled cake, then decorate with fresh berries to create the flag stripes and stars.
Tips & Twists for the Perfect Flag Cake
For an even neater flag design, sketch your pattern lightly with a ruler before arranging the berries. Swap in strawberries or blackberries for a twist on the classic red and blue look.
If you want extra flavor, brush the cooled sponge with a little simple syrup before frosting. This adds moisture and keeps the cake fresh for longer. For an added citrus kick, zest a lemon into the batter.
To keep your mascarpone frosting light, make sure the cheese is room temperature but the cream is very cold. Overwhipping can make it grainy, so stop when you see soft peaks.
Keeping Your American Flag Cake Fresh
Store your American Flag Cake covered in the fridge for up to three days. For the best taste and texture, let it come fully to room temperature before serving—this brings back its light, fluffy crumb and silky frosting.
If you’d like to make it ahead, bake the sponge a day in advance and wrap tightly in plastic wrap. Frost and decorate just before serving for the freshest presentation.
American Flag Cake Recipe
Ingredients
For the Cake
- 1 tbsp vanilla extract
- 1 tsp baking powder heaping
- 1/4 cup sour cream 60ml, room temperature
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 18 oz blueberries
- 1 cup whole milk 240ml, room temperature
- 2 1/4 cups cake flour 300g, plus extra for dusting berries
- 6 egg whites room temperature
- 18 oz raspberries
- 1 1/2 cups granulated sugar 342g
- 3/4 cup unsalted butter 176g, room temperature
For the Frosting
- 1 cup confectioners sugar 125g
- 3 cups heavy whipping cream 720ml, cold
- 1 tsp vanilla extract
- 8 oz mascarpone cheese 225g, room temperature
Instructions
- Preheat the oven to 350°F and line a 13″x9″ sheet pan with parchment paper. Sift together the cake flour, baking powder, kosher salt, and granulated sugar, whisk to combine, and set aside. In a separate bowl, whisk the egg whites with the milk, vanilla extract, and sour cream until smooth. Fit a stand mixer with a paddle attachment and cream the room-temperature butter until soft. Gradually beat in the dry ingredients until a crumb-like texture forms. Pour in half of the wet mixture, blend, scrape down the sides, then add the remaining liquid and beat until just incorporated. Halve the raspberries, drizzle them with lemon juice, sprinkle with a pinch of flour, and toss gently. Fold both the raspberries and blueberries into the batter by hand. Spread the batter evenly into the prepared pan, then scatter a few extra berries on top. Bake for 35–40 minutes or until a toothpick inserted into the center emerges clean. Allow the cake to cool completely on a wire rack.
- In the stand mixer fitted with a whisk, whip the cold heavy cream and confectioners sugar on high speed until stiff peaks form. Add the vanilla extract and whip briefly. Gently fold in the mascarpone cheese by hand with a spatula, then whisk until smooth and fluffy.
- Once the cake is cool, trim the edges if desired for a clean finish. Use an ice cream scoop to dollop the frosting on top, then smooth it evenly with an offset spatula. Sketch the flag design lightly using a ruler for precision, then arrange blueberries in the upper left corner and lay raspberries in rows to complete the flag pattern.
