This Flag Cake is a perfect patriotic dessert for celebrating the Fourth of July!
- Nonstick cooking spray, for the pan
- 2 1/2 cups all-purpose flour
- 1/3 cup stone-ground white cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, softened
- 5 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 3 tablespoons rainbow or red, white and blue sprinkles
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/4 teaspoon kosher salt
- 2 ounces chopped white chocolate, melted and cooled slightly
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup blueberries
- One 16-ounce container strawberries
- 1 tablespoon apple jelly or apricot jam, melted
For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
- Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
- For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners’ sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
- Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
- For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe 13 stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.
Makes 12 to 16 servings.