Martha Stewart 4th of July Cake Recipe

This tender, vanilla-scented Martha Stewart 4th of July Cake Recipe is made with a rich cream cheese frosting and fresh summer berries, ready in just over an hour. The most satisfying step is arranging the vibrant raspberries and blueberries to reveal the iconic American flag pattern across the snowy white surface. I always make this showstopper for Independence Day barbecues because it feeds a crowd and looks incredible on the picnic table.

Why This Classic Works

I have made this patriotic sheet cake for years, and it never fails to impress guests with its simplicity and scale. Unlike tiered cakes that can be difficult to transport to a backyard potluck, this sturdy single-layer cake travels easily and portions out perfectly for twenty or more people. The combination of dense, buttery vanilla cake with tangy cream cheese frosting provides the perfect canvas for the tart, juicy berries.

One lesson I learned early on is that moisture is the enemy of a crisp design. The first time I made this, I washed the berries right before decorating, and the red raspberry juice bled into the pristine white frosting, ruining the clean lines. Now, I always wash and thoroughly dry the fruit on paper towels at least an hour before assembling the flag.

Martha Stewart 4th of July Cake Recipe Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 ¼ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups whole milk

For the Frosting:

• 16 oz (2 bricks) cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar (powdered sugar)

For Decoration:

• 1 pint fresh blueberries (washed and dried)
• 2 pints fresh raspberries (washed and dried)

How To Make Martha Stewart 4th of July Cake Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet (half sheet pan) with butter and line the bottom with parchment paper, allowing a little overhang on the long sides for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the 3 sticks of softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 to 5 minutes.
4. Add Eggs and Vanilla: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Combine Batter: Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with the milk, starting and ending with the flour. Mix just until combined; do not overmix.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7. Make the Frosting: While the cake cools, beat the cream cheese, 2 sticks of butter, and vanilla in a clean mixer bowl on medium speed until smooth. Gradually add the confectioners’ sugar, one cup at a time, beating until creamy and spreadable.
8. Decorate the Flag: Spread the frosting evenly over the cooled cake. Arrange the blueberries in a rectangle in the upper left corner to represent the stars. Arrange the raspberries in horizontal rows to create the red stripes, leaving white frosting visible between them for the white stripes.

Recipe Tips

• Dry the Fruit: Moisture allows colors to bleed into the white frosting. Wash your berries well in advance and let them sit on paper towels until they are completely dry to the touch.
• Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature before starting. This creates a smooth, emulsion-stable batter and a lump-free frosting.
• Cool Completely: Do not attempt to frost the cake if it is even slightly warm. The butter-based cream cheese frosting will melt and slide right off the sheet cake.
• Size Matters: This recipe is designed for a standard 13×18-inch half sheet pan. If you use a 9×13 pan, you will need to increase the baking time significantly and the cake will be much thicker.

What To Serve With Flag Sheet Cake

This cake is substantial enough to stand on its own, but it pairs beautifully with a scoop of vanilla bean ice cream to cut through the richness of the cream cheese. For a beverage option, serve large pitchers of unsweetened iced tea with lemon wedges to balance the sweetness of the frosting and berries.

How To Store

Because of the cream cheese frosting and fresh fruit, this cake should be stored in the refrigerator. It will keep for up to 3 days if covered loosely with plastic wrap or a cake dome. You can bake the cake layer a day ahead and store it at room temperature, then frost and decorate on the day of serving.

FAQs

• Can I use strawberries instead of raspberries? Yes, you can use sliced strawberries for the red stripes. Just make sure to slice them uniformly and pat them very dry, as strawberries tend to release more juice than raspberries.
• Can I make this cake ahead of time? You can bake the cake up to two days in advance. However, I recommend frosting and decorating it no more than 4-6 hours before serving to keep the berries fresh and the red juice from staining the white frosting.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or if the batter was overmixed. Avoid opening the oven until at least 20 minutes have passed.
• Do I need a stand mixer for this recipe? While a stand mixer makes creaming the large amount of butter easier, a hand mixer works perfectly fine. Just be prepared to beat the mixture for a few extra minutes to get it truly fluffy.

Nutrition

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 48g
• Protein: 4g

Try More Recipes:

• Martha Stewart 5 Spice Pumpkin Pie Recipe
• Martha Stewart 5 Ingredient Cookie Recipe
• Martha Stewart Key Lime Pie Recipe