This American Flag Cake is the ultimate showstopper for every patriotic celebration! Bursting with fresh berries and topped with a dreamy mascarpone whipped cream, this cake is equal parts festive, fluffy, and impossible to resist. Every bite delivers soft vanilla crumb, juicy pops of raspberry and blueberry, and a creamy cloud of frosting — pure joy on a platter!
Why You’ll Love This Recipe
- Incredibly Moist & Tender: The sour cream and milk in this sheet cake create a soft, rich crumb that stays moist even after a day or two in the fridge.
- Fresh Berry Explosion: Juicy raspberries and blueberries not only give it festive color, but also bursts of sweet-tart flavor in every forkful.
- Showstopping Yet Simple: Despite its patriotic “wow” factor, this American Flag Cake comes together with easy, approachable techniques and no fussy decorations needed.
- Light, Cloud-Like Frosting: The mascarpone whipped cream is a dream — creamy, not-too-sweet, and the perfect delicate topping for summer celebrations.
Ingredients You’ll Need
Every ingredient in this American Flag Cake pulls its weight — from the rich butter and tangy sour cream in the base, to the fresh berries and airy mascarpone topping. Here’s how each one adds its magic touch!
- Cake flour: Keeps the cake ultra-soft, light, and fluffy—don’t skip this!
- Granulated sugar: Sweetens the cake and helps give it structure.
- Baking powder & kosher salt: Essential for a tender rise and balanced flavor.
- Whole milk & sour cream: These liquids create that delectable, extra-moist crumb everyone craves.
- Vanilla extract & a hint of almond (optional): Build that nostalgic, classic cake flavor.
- Egg whites: Only the whites are used here for a delicate, airy texture and a beautifully white cake.
- Unsalted butter: The backbone of flavor and richness—make sure it’s room temperature!
- Lemon juice: Brightens the berries and adds a hint of summer zest.
- Raspberries & blueberries: The stars of the flag! Fresh is best for color and juicy bites.
- Heavy whipping cream: For ultra-fluffy, cloudlike frosting.
- Confectioners’ sugar: Sweetens the frosting smoothly with no grittiness.
- Mascarpone cheese: Adds a velvety, slightly tangy body to the whipped topping.
Variations
One of the best things about an American Flag Cake is just how easy it is to personalize. Don’t be afraid to swap in your family’s favorite ingredients, adjust for allergies, or put your own creative spin on the decoration!
- Berry Swap: Use strawberries, blackberries, or even cherries for a twist on the “stripes”—any red or blue fruit works beautifully.
- Dairy-Free: Substitute your favorite dairy-free butter and whipped “cream” for a lactose-friendly treat everyone can enjoy.
- Gluten-Free: Try your favorite gluten-free flour blend (make sure it’s a 1:1 substitute for best results).
- Mini Flag Cupcakes: Turn this recipe into charming individual cupcakes—decorate each with tiny berry flag patterns!
How to Make American Flag Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C), and line a 13×9” sheet pan with parchment paper. This not only makes cleanup easier, but also guarantees your cake will release perfectly every time.
Step 2: Sift Dry Ingredients
In a large bowl, sift together the cake flour, baking powder, salt, and granulated sugar. Give it a gentle whisk to make sure everything is thoroughly combined—sifting is the secret to a delicate crumb!
Step 3: Mix Wet Ingredients
In another bowl, whisk together the egg whites, milk, vanilla (and a touch of almond extract if you love that classic bakery flavor), and sour cream until everything is smooth. This forms the liquid base for your batter.
Step 4: Cream the Butter & Combine
With your stand mixer fitted with a paddle, beat the room-temperature butter until creamy and fluffy. Gradually add the dry ingredients to the butter, mixing until you get a crumbly mixture. Pour in half of the wet mixture—blend, scrape the bowl, then add the rest and mix just until combined. Don’t over-mix, or your cake won’t be as tender!
Step 5: Prep & Fold in Berries
Halve the raspberries and drizzle them with lemon juice, then toss with a pinch of flour—this keeps the berries from sinking. Gently fold them, plus the blueberries, into your batter by hand for even distribution and bright pops of color in every slice.
Step 6: Bake and Cool
Spread the batter evenly in your prepared pan, then sprinkle a few extra berries on top for extra color. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake fully in the pan on a rack.
Step 7: Make the Mascarpone Whipped Cream
Beat the cold heavy cream and confectioners’ sugar with your mixer’s whisk attachment until soft peaks form. Add in the vanilla, whisk again, then gently fold in mascarpone and whip just until it holds firm. Take care not to overwhip—it should be smooth and cloudlike.
Step 8: Decorate Your American Flag Cake
If desired, trim the cake edges for a sharp finish. Scoop frosting over the cake and smooth with an offset spatula. Use blueberries to make the flag’s blue “stars” area in the top left, and line raspberries across the rest for the stripes. It’s honestly so fun to assemble, and don’t worry about perfection—rustic is beautiful!
Pro Tips for Making American Flag Cake
- Berry Prep Magic: Always toss your berries with a pinch of flour and lemon juice—this keeps them suspended in the batter and adds a pop of zesty brightness.
- Chill Your Cream, Not Your Cheese: For a whipped cream that’s ultra-stable, keep your heavy cream ice cold but let the mascarpone come to room temp so it blends smoothly.
- Don’t Overbake: This extra-moist cake can look a little shiny in the center even when it’s done—check with a toothpick and use a springy touch as your guide.
- Decorate Just Before Serving: For the freshest, most vibrant flag, assemble your berry design just before your party or picnic starts.
How to Serve American Flag Cake
Garnishes
While the flag made of berries is a showstopper all by itself, a scattering of powdered sugar “stars” or a few mint leaves can add an extra festive (and fragrant!) flourish. For a touch of sparkle, edible glitter makes this cake party-ready in seconds.
Side Dishes
This cake is pure summer on a plate, so I love pairing it with fresh lemonade, iced tea, or a bowl of cold watermelon on the side. A scoop of vanilla ice cream is also a classic companion, especially for those extra-warm days!
Creative Ways to Present
Try serving this American Flag Cake in individual slices with extra whipped cream and berries, or cut the cake into cubes to layer into patriotic trifles for a picnic. For a kids’ party, make mini flag cupcakes and let everyone decorate their own!
Make Ahead and Storage
Storing Leftovers
Cover any leftover American Flag Cake tightly and refrigerate—it keeps beautifully for up to three days. The whipped mascarpone frosting does stay stable, though the berries may soften slightly over time (they’ll still taste fantastic!).
Freezing
You can freeze the unfrosted cake layer for up to 2 months; just wrap it well in plastic and foil. I don’t recommend freezing with the berries and whipped topping already on, as the texture can change once thawed.
Reheating
No need to reheat this beauty—simply bring refrigerated cake to room temperature for about 30 minutes before serving to enjoy the best soft crumb and creamy frosting. If you’ve frozen the cake base, thaw at room temperature before decorating.
FAQs
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Can I use frozen berries to decorate my American Flag Cake?
Fresh berries truly work best for decorating, as they keep their shape and won’t bleed juice into the frosting. However, if frozen berries are all you have, thaw and pat them very dry before using, and expect slightly softer results.
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What’s the secret to making the whipped frosting stable enough for summer parties?
Mascarpone is the secret weapon—it lends structure to the whipped cream, so it won’t slide or deflate quickly. Always use cold cream, and frost the cake right before serving for best results.
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Can I make American Flag Cake ahead of time?
Absolutely! You can bake the cake and make the frosting a day in advance. Store the cake covered and unfrosted at room temp, the frosting in the fridge, and assemble everything shortly before your event for the freshest appearance.
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What if I don’t have a stand mixer? Can I mix this cake by hand?
You can prepare the cake batter with a sturdy hand mixer or even by hand with a whisk and elbow grease. For the frosting, a hand mixer makes whipping the cream much easier, but you can use a good old-fashioned whisk if you’re up for some arm work!
Final Thoughts
If you’ve been searching for that crowd-pleasing dessert to celebrate America—or just love the look and taste of fresh berries—this American Flag Cake is pure happiness, every time. Gather some friends, break out your favorite summer drinks, and enjoy a slice together. I can’t wait for you to try it and make your next party truly unforgettable!
Print
American Flag Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 14 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate patriotic holidays with this stunning American Flag Cake. Layers of moist vanilla cake studded with fresh berries and topped with a fluffy mascarpone frosting, creating a beautiful flag design.
Ingredients
For the Cake
- 2 1/4 cups cake flour (300g)
- 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
For the Frosting:
- 3 cups heavy whipping cream (720ml), cold
- 1 cup confectioners sugar (125g)
- 8 oz mascarpone cheese (225g), room temperature
- 1 tsp vanilla extract
Instructions
- For the Cake: Preheat oven and prepare pan. Sift dry ingredients. Mix wet ingredients. Beat butter, combine wet and dry mixtures. Fold in berries. Bake and cool.
- For the Frosting: Whip cream and sugar. Add vanilla. Fold in mascarpone.
- For the Assembly: Trim cake, frost, decorate with berries in flag design.
Notes
- This cake stays well in the fridge for a few days but tastes best fresh.
- You can use your favorite berries, just coat them with flour before folding into the batter.
- Due to high moisture, ensure the cake is baked through by testing with a skewer.
Nutrition
- Serving Size: 1 piece
- Calories: 594 kcal
- Sugar: 36g
- Sodium: 230mg
- Fat: 38g
- Saturated Fat: 23g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 116mg
