There is a specific joy in wandering the farmers market in early July, when the berries are so ripe they stain the punnets. The raspberries are ruby-red and fragile, and the blueberries pop with a sweet-tart snap. Bringing that harvest home to create something beautiful, simple, and shared is exactly what farmhouse baking is all about.
This rustic Flag Cake is a delicious way to showcase those summer jewels. It features a tender, moist yellow cake topped with a rich cream cheese frosting, where the fresh fruit provides both the decoration and the flavor. It is honest, simple, and perfect for a summer gathering.
A Celebration of Summer Freshness
It’s a rustic beauty. No need for piping tips or artificial dyes here; we let the natural colors of the fruit shine. The cake base is incredibly moist thanks to the buttermilk, and the tangy cream cheese frosting balances the sweet berries perfectly. It is the definition of an effortless crowd-pleaser that celebrates the season.
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Flag Cake
- Total Time: 1 hour
- Yield: 15 servings
- Diet: Vegetarian
Description
A festive and moist farmhouse-style yellow cake topped with a velvety cream cheese frosting and vibrant summer berries. This rustic dessert uses fresh blueberries and raspberries to create a beautiful American flag design, making it the perfect centerpiece for summer celebrations.
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Farm-fresh eggs
- Vanilla extract
- Buttermilk
- All-purpose flour
- Baking soda
- Salt
- Full-fat brick cream cheese
- Confectioners’ sugar
- Fresh blueberries
- Fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and generously butter and flour a 9×13-inch metal baking pan.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large mixing bowl, beat softened butter and sugar on medium speed for 5 minutes until light and fluffy.
- Mix in vanilla, then add eggs one by one, beating well after each addition.
- Reduce mixer speed and add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing just until combined.
- Spread batter into the prepared pan and bake for 30 to 35 minutes until a toothpick comes out clean; cool completely on a wire rack.
- Beat cream cheese, butter, vanilla, and salt until smooth, then gradually add confectioners’ sugar until fluffy; reserve one tablespoon of frosting.
- Spread the remaining frosting over the cake and fill a square in the top left with blueberries.
- Dip several blueberries in the reserved frosting and roll in sugar to create stars, then arrange raspberries in rows to create stripes, alternating with sugar-rolled raspberries for white stripes.
Notes
To ensure the most vibrant presentation, wait to decorate the cake until the day you plan to serve it, as the moisture from the berries can cause the colors to bleed into the frosting over time. For the best texture, always use full-fat brick-style cream cheese rather than the spreadable tub variety to ensure the frosting remains stable and holds the fruit in place.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Farmhouse Pantry
- Unsalted Butter: Softened to room temperature for a fluffy crumb.
- Farm-Fresh Eggs: They add richness and structure to the yellow cake.
- Buttermilk: This ensures the cake stays tender and moist with a subtle tang.
- All-Purpose Flour: The reliable base for our batter.
- Cream Cheese: Use full-fat brick style for the best frosting consistency.
- Fresh Berries: You’ll need plump blueberries and fresh raspberries. Ensure they are dry so the color doesn’t bleed.
How to Make It
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Generously butter and flour a 9×13-inch metal pan, or use a baking spray with flour. Simplicity starts with a clean release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking soda. This aerates the flour and ensures an even rise throughout the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the soft butter and sugar on medium speed until it looks light and fluffy, about 5 minutes. This step beats air into the batter for a lighter cake. Add the vanilla, then the eggs one by one, mixing well after each addition.
Step 4: Combine the Batter
Lower the mixer speed. Add one-third of the flour mixture, followed by half of the buttermilk. Repeat, ending with the flour. Mix just until combined—overmixing makes the cake tough.
Step 5: Bake and Cool
Spread the batter into your prepared pan. Bake for 30 to 35 minutes until a toothpick comes out clean and the edges are golden. Let it cool completely on a wire rack before frosting.
Step 6: Whip the Frosting
Beat the cream cheese, butter, vanilla, and salt until smooth. Gradually add the confectioners’ sugar until the frosting is fluffy and spreadable. Reserve a tablespoon of frosting for the stars.
Step 7: Decorate with Fruit
Spread the frosting over the cooled cake. Mark a square in the top left for the blueberries and fill it. To make the stars, dip a few blueberries in the reserved frosting and roll them in sugar, then place them on the blue field. Arrange raspberries in rows for the stripes, alternating with “white” stripes made by rolling raspberries in sugar.
Christine’s Seasonal Secrets
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature. This creates an emulsion that traps air for a fluffy cake.
- Dry Your Fruit: After rinsing blueberries, dry them thoroughly. I usually don’t rinse raspberries as they are delicate and absorb water like a sponge; just pick them over for debris.
- Design Inspiration: This specific design style is a classic, adapted here from a lovely version found on Once Upon a Chef. It’s a wonderful way to master fresh fruit baking without needing complex tools.
Farm-Fresh Swaps
- Strawberry Stripes: If raspberries aren’t your favorite, sliced fresh strawberries work beautifully for the red stripes. Just arrange the slices like shingles.
- Whipped Cream Topping: For a lighter finish, swap the cream cheese frosting for stabilized whipped cream, though it must be served immediately.
- Different Bases: While this yellow cake is classic, you could use our strawberry tres leches cake base concept for an ultra-moist variation, though it’s less sturdy for travel.
At the Table
Serve this cake right from the pan for a true farmhouse feel. It slices easily into squares and holds its shape well. It pairs wonderfully with a hot cup of coffee or a scoop of vanilla bean ice cream. If you love this kind of simple, fruit-forward dessert, you might also enjoy our blueberry coffee cake for your next brunch.
The Simple Truth
This Flag Cake is more than just a patriotic symbol; it is a testament to the beauty of simple, high-quality ingredients. The combination of buttery cake, tangy frosting, and sweet berries is timeless. For another berry-filled delight, try our raspberry white chocolate cake.
Share your rustic bakes with us!
