American Flag Cake
This American Flag Cake has a moist vanilla sponge filed with fresh berries and topped with a light and creamy mascarpone whipped cream.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups cake flour (300g, plus a pinch for the berries)
- 1 1/2 cups granulated sugar (342g)
- 1 tsp baking powder (heaping)
- 1 tsp kosher salt
- 1 cup whole milk (240ml, room temperature)
- 1/4 cup sour cream (60ml, room temperature)
- 1 tbsp vanilla extract
- 6 egg whites (room temperature)
- 3/4 cup unsalted butter (176g, room temperature)
- 1 tbsp lemon juice
- 18 oz raspberries
- 18 oz blueberries
- 3 cups heavy whipping cream (720ml, cold,)
- 1 cup confectioners sugar (125g)
- 8 oz mascarpone cheese (225g, room temperature)
- 1 tsp vanilla extract
Instructions
- 1
For the Cake:
- 2
Preheat the oven to 350F. Prepare a 13" x 9" sheet cake pan by adding parchment paper.
- 3
Sift flour, baking powder, salt and granulated sugar. Give it a whisk and set aside.
- 4
Add egg whites, milk, vanilla, almond extract, and sour cream. Whisk together.
- 5
Attach a paddle attachment to the stand mixer. Add in room temperature butter and beat until creamy.
- 6
On medium speed, beat for the dry into the butter until you get a crumby mixture. Add 1/2 of the wet mixture. Mix, then scrape the bowl down and add the remaining. Beat until combined.
- 7
Cut the raspberries in half. Squeeze a little bit of lemon juice over the berries. Add some flour and toss until they're coated. Gently fold the raspberries and blueberries into the batter by hand.
- 8
Pour the batter into the prepared sheet cake pan.
- 9
Throw in a few more berries.
- 10
Bake for 35- 40 minutes and/or until a toothpick inserted comes out clean.
- 11
Let the cake cool to room temperature on a cooling rack.
- 12
For the Frosting:
- 13
In a stand mixer fitted with a whisk attachment, add heavy whipping cream and confectioners sugar.
- 14
Beat on high until whipped.
- 15
Add vanilla extract. Give it another whip on high.
- 16
Fold in mascarpone by hand using a spatula. Switch to a whisk and beat.
- 17
For the Assembly:
- 18
I trimmed the sides of the cake. You don't have to do this, but I wanted a nice fresh edge.
- 19
Use an ice cream scooper to add the frosting.
- 20
Smooth with an offset spatula.
- 21
Using a ruler, I sketched out my flag, then transferred the design to the buttercream.
- 22
If you’re making an American flag, add blueberries to the top left side of the cake. Add raspberries in lines. Repeat until the flag is finished.