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Easy Patriotic Flag Sheet Cake Recipe with Cream Cheese Frosting for 4th of July

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A quick and easy sheet cake decorated with fresh strawberries and blueberries to resemble a patriotic flag, topped with silky cream cheese frosting. Perfect for last-minute 4th of July celebrations or any patriotic occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320 g)
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or buttermilk)
  • 2 tsp vanilla extract
  • Red food coloring, gel or liquid, enough to tint about 1 ½ cups of batter
  • Blue food coloring, gel or liquid, enough to tint about 1 cup of batter
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • Fresh strawberries, sliced (for red stripes)
  • Fresh blueberries (for blue canton)
  • White whipped cream or extra frosting dollops (optional) for stars or extra white stripes

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and sugar until fluffy and pale, about 3-4 minutes on medium speed.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Alternately add the flour mixture and milk in three parts, starting and ending with flour. Mix on low speed just until combined after each addition.
  6. Divide the batter: tint about 1 ½ cups with red food coloring, about 1 cup with blue food coloring, and leave the rest white.
  7. Spread the blue batter in the top left corner of the pan to form the flag’s canton. Alternate red and white batter stripes across the rest of the pan, smoothing each layer.
  8. Bake for 35-40 minutes or until a toothpick inserted comes out clean and the cake springs back when pressed.
  9. Cool the cake in the pan on a wire rack for 20 minutes, then remove from pan and cool completely (at least 1 hour).
  10. Make the cream cheese frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add a pinch of salt.
  11. Spread frosting evenly over the cooled cake. Decorate with sliced strawberries for red stripes and blueberries for the blue canton. Optionally add whipped cream or frosting stars.
  12. If frosting is too soft, chill for 10 minutes before spreading; if too stiff, add a splash of milk to loosen.

Notes

Use room temperature ingredients for best results. Gel food coloring provides richer hues without watering down batter. Chill frosting before spreading to prevent melting. For moistness, substitute half the milk with sour cream. For gluten-free or vegan versions, use appropriate substitutes as described. Avoid overmixing colored batters to prevent bleeding colors.

Nutrition

Keywords: patriotic cake, 4th of July dessert, sheet cake, cream cheese frosting, flag cake, easy cake recipe, berry cake

Find it online: https://cooksybite.com/easy-patriotic-flag-sheet-cake-recipe-with-cream-cheese-frosting-for-4th-of-july/