I've made this little gem for the past two Independence Days and it's always a hit, so I am officially declaring it a yearly tradition. Here's the sad thing... I've been meaning to post this recipe on the blog for the past two years, but I never got around to it. There pictures were taken on my old point and shoot camera in our first apartment in Arizona in the summer of 2011. And I've been saving them this WHOLE time, because this recipe needs to be shared and YOU need to make it!
Note... I know these flag cakes are all over the Internet, but let me tell you why this one is better. Instead of doing an actual white cake, the bottom of this one is a delicious sugar cookie/shortbread like concoction. And the frosting is not too sweet and not too cream cheese-y. Basically, you will LOVE it.
To make the cake:
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1. Cream the butter and sugar together until fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Meanwhile, mix the dry ingredients together in a separate bowl.
4. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.
5. Press into a greased 13 x 18 inch pan and bake at 375 degrees for 10-15 minutes.
6. Cool and frost {see directions below}.
To make the frosting:
1/2 cup butter at room temperature
3 cups powdered sugar
4 oz. cream cheese
1 1/2 tsp. vanilla
A drop of milk for consistency {if needed}
*You can add a full bar (8oz.) of cream cheese if you like a more cheesy taste. I do not, so I only use half a package.
1. Beat butter and cream cheese until well blended
2. Add powdered sugar and vanilla. Beat until creamy.
3. Add a tiny bit of milk or a little more powdered sugar if needed for consistency.
4. Spread frosting over cake {once the cake has cooled!}
5. Add blueberries, strawberries, or any other red or blue fruit to create a flag design.
ENJOY!
