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
Units
Scale
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
