This delicious and easy 4th of July cake is the perfect centerpiece for your holiday table! With creamy frosting, fresh blueberries, and raspberries, it’s a quick and simple way to impress your guests. Adaptable with common pantry ingredients, this recipe lets you celebrate in style without the stress. Perfectly patriotic and utterly irresistible!
Recipe Ingredients:
- 2 recipes White Sheet Cake
- Cream Cheese Frosting for Flag Cake
- 1 ½ pints fresh blueberries
- 1 ½ pints fresh raspberries
How To Make 4th Of July Cake?
- Prepare the cake batter and bake: Preheat your oven to 180°C (350°F) and grease two 9×13-inch (23x33cm) baking tins. In a large bowl, combine the flour, sugar, baking powder, and salt. Add milk, oil, eggs, and vanilla. Beat until smooth. Divide evenly between the tins and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
- Make the frosting: In a mixing bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
- Trim and layer the cakes: Use a serrated knife to trim any rough edges from the cakes. Place the first layer, bottom side up, on a serving platter. Spread with 300g (2½ cups) of frosting using an offset spatula. Top with the second layer, bottom side up.
- Frost the entire cake: Spread 700g (5½ cups) of frosting over the top and sides of the cake for a smooth finish. Place remaining frosting in a piping bag fitted with a star tip.
- Outline the flag: Using a toothpick, lightly trace the shape of a flag on the frosted cake.
- Decorate with fruit and frosting: Fill the upper left corner with blueberries for the flag’s stars. Place a row of raspberries across the top edge for the first red stripe. Pipe a row of frosting stars below for a white stripe. Continue alternating raspberries and frosting until you have seven red stripes and six white stripes.
- Chill and serve: Refrigerate the cake to set the frosting if needed. Slice and enjoy this patriotic treat!
Recipe Tips:
- Use room temperature ingredients: Let the eggs, milk, and butter come to room temperature before mixing. This ensures the cake batter blends smoothly and bakes evenly.
- Chill the cake layers: After baking, refrigerate the cooled cake layers for 30 minutes. This makes them firmer and easier to frost without crumbling.
- Level your cakes: Trim the tops of the cakes with a serrated knife to create flat, even layers. This helps the frosting spread evenly and prevents the cake from leaning.
- Pipe with precision: Practice piping a few stars on parchment before decorating the cake to get the perfect size and shape for your flag stripes.
- Choose fresh fruit: Use plump, fresh blueberries and raspberries for the best look and taste. Wash and dry them thoroughly to avoid soggy spots on the cake.
How To Store Leftovers?
First, let the leftover 4th of July Cake cool to room temperature. Place it in an airtight container or cover it tightly with plastic wrap. Refrigerate for up to 3 days to keep the cake fresh and moist.
Nutrition Facts
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 180mg
- Potassium: 80mg
- Total Carbohydrate: 52g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 4g
Check out More Recipes:
Martha Stewart 4th Of July Cake
Description
This delicious and easy 4th of July cake is the perfect centerpiece for your holiday table! With creamy frosting, fresh blueberries, and raspberries, it’s a quick and simple way to impress your guests. Adaptable with common pantry ingredients, this recipe lets you celebrate in style without the stress. Perfectly patriotic and utterly irresistible!
Ingredients
Instructions
- Prepare the cake batter and bake: Preheat your oven to 180°C (350°F) and grease two 9×13-inch (23x33cm) baking tins. In a large bowl, combine the flour, sugar, baking powder, and salt. Add milk, oil, eggs, and vanilla. Beat until smooth. Divide evenly between the tins and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
- Make the frosting: In a mixing bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
- Trim and layer the cakes: Use a serrated knife to trim any rough edges from the cakes. Place the first layer, bottom side up, on a serving platter. Spread with 300g (2½ cups) of frosting using an offset spatula. Top with the second layer, bottom side up.
- Frost the entire cake: Spread 700g (5½ cups) of frosting over the top and sides of the cake for a smooth finish. Place remaining frosting in a piping bag fitted with a star tip.
- Outline the flag: Using a toothpick, lightly trace the shape of a flag on the frosted cake.
- Decorate with fruit and frosting: Fill the upper left corner with blueberries for the flag’s stars. Place a row of raspberries across the top edge for the first red stripe. Pipe a row of frosting stars below for a white stripe. Continue alternating raspberries and frosting until you have seven red stripes and six white stripes.
- Chill and serve: Refrigerate the cake to set the frosting if needed. Slice and enjoy this patriotic treat!
Notes
- Use room temperature ingredients: Let the eggs, milk, and butter come to room temperature before mixing. This ensures the cake batter blends smoothly and bakes evenly.
- Chill the cake layers: After baking, refrigerate the cooled cake layers for 30 minutes. This makes them firmer and easier to frost without crumbling.
- Level your cakes: Trim the tops of the cakes with a serrated knife to create flat, even layers. This helps the frosting spread evenly and prevents the cake from leaning.
- Pipe with precision: Practice piping a few stars on parchment before decorating the cake to get the perfect size and shape for your flag stripes.
- Choose fresh fruit: Use plump, fresh blueberries and raspberries for the best look and taste. Wash and dry them thoroughly to avoid soggy spots on the cake.
Martha Stewart 4th Of July Cake