An impressive flag cake will be the centerpiece of a patriotic party.
The cake and frosting both taste vanilla-rich, and the frosting is creamy and buttery.
Ingredients
Cake:
2 1/2cupsall-purpose flour(10 5/8 oz.)
Credit:Caitlin Bensel, Food Stylist: Torie Cox
1/4cupmilk
1/2tsp.tablesalt
Topping:
1/2cupblueberries
3cupsraspberries
Directions
Prepare baking pan:
Preheat oven to 350F.
Line a 13 x 9inch baking pan with parchment paper, allowing excess to hang over edges of pan.
Whisk together buttermilk, oil, vanilla, and eggs in a medium bowl.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Add buttermilk mixture to flour mixture; whisk until well combined.
Add batter to pan:
Pour batter into prepared pan.
Cool cake:
Cool cake in pan for 10 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Lift cake out of pan using parchment paper; cool cake completely on a wire rack.
With mixer on low speed, gradually add powdered sugar.
Arrange blueberries in top left corner of cake to resemble the stars of the American flag.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Arrange rows of raspberries over cake to resemble stripes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
