Best 2 Flag Sheet Cake Recipes

Flag sheet cake is a patriotic dessert that is perfect for any summer celebration. This classic cake is made with layers of red, white, and blue cake batter, and it is typically decorated with whipped cream or frosting and fresh berries. The cake is easy to make and can be customized to your liking. Whether you are a beginner or an experienced baker, you can find a flag sheet cake recipe that is perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

FLAG SHEET CAKE

Flag Sheet Cake image

This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 4

Ingredients

2 recipes White Sheet Cake
Cream Cheese Frosting for Flag Cake
1 1/2 pints fresh blueberries
1 1/2 pints fresh raspberries

Steps:

Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

AMERICAN FLAG SHEET CAKE

American Flag Sheet Cake image

Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon fine-grain sea salt or table salt
2 teaspoons pure vanilla extract
2 tablespoons white vinegar or cider vinegar
1/2 cup vegetable oil or melted coconut oil
1 1/2 cups water
2 sticks unsalted butter, room temperature (1 cup) (or Earth Balance buttery sticks for vegan version)
4 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk
6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

Tips:

Choose your cake mix wisely: Different cake mixes have different flavors and textures. Choose a cake mix that you think will complement the other ingredients in your flag sheet cake.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter only until the ingredients are combined.
Bake the cake according to the package directions: Each cake mix is different, so be sure to follow the baking instructions on the package.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Use a toothpick to check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Be creative with your frosting: You can use any type of frosting you like to decorate your flag sheet cake. Get creative and have fun!

Conclusion:

Flag sheet cake is a delicious and festive cake that is perfect for any patriotic occasion. It is easy to make and can be decorated in a variety of ways. With a little creativity, you can create a flag sheet cake that is sure to impress your friends and family.