American Flag Cake
An American Flag Cake that not only looks pretty and patriotic but also tastes amazing? Yes, it exists! And it makes an eye-catching centerpiece for your Memorial Day or Fourth of July celebrations.
Ingredients
For the Powdered Milk Frosting
- 1 14-ounces can sweet condensed milk, divided
- 1 1/2 cups powdered milk
- 1 stick, 4 ounces butter, softened
- 1 cup heavy cream
For the Sponge Cake
- 4 eggs
- 1 cup sugar
- 2 cups all purpose flour, sifted
- 1 cup whole milk
- 1 tablespoon baking powder
Milk Soak:
- 1 cup whole milk
- 2 tablespoons sweet condensed milk
Whipped Cream:
- 2 cups heavy cream, cold
- 1/4 cup sugar
- 1 teaspoon vanilla extract
To decorate:
- 1 pint blueberries
- 2 pints fresh strawberries, sliced
Instructions
Making the Powdered Milk Frosting:
- Combine all the frosting ingredients in a large bowl. Using a hand mixer, beat until smooth.
- Refrigerate for at least 1 hour.
- When ready to use, beat again so it gets creamy.
Make the Sponge Cake:
- Preheat oven to 350 degrees F.
- Line a 9X13-inch cake pan with parchment paper or generously grease and flour. Reserve.
- Combine the eggs and sugar in a large bowl. Using a hand mixer, beat until the mixture is pale and fluffy.
- Add the flour and milk, alternating while whisking with a hand whisk. Finally, gently whisk in the baking powder, being careful not to lose aeration.
- Transfer the batter to the prepared pan and bake for about 30 minutes, or until a cake tester inserted in the center comes out clean.
- Remove from oven and reserve to cool completely.
Making the Milk Soak:
- Combine the milk and 2 tablespoons of sweet condensed milk in a bowl. Whisk until combined and reserve in the fridge.
Assembling the cake:
- When the cake has cooled to room temperature, unmold and cut horizontally in half.
- Place the top side, cut side up, back in the pan and pour half of the milk soak over it.
- Spread the powdered milk frosting on top, smoothing it into an even layer with a rubber or offset spatula.
- Place the second cake half over the frosting, cut side down. Using a fork, poke holes all over it and then pour the remaining milk soak.
- Refrigerate until ready to serve or for at least 3 hours.
Making whipped cream:
- Combine the sugar, heavy cream and vanilla extract in a mixing bowl. Beat just until the cream reaches stiff peaks. Reserve.
Decorating the flag cake:
- Right before serving, top the cake with the whipped cream. spreading it into an even layer with a spatula.
- Use the blueberries to outline a square in the top left corner. Fill in with remaining blueberries to complete the stars on your flag cake.
- Make several lines of sliced strawberries next to and below the blueberry square area. These will be the stripes.
- Serve immediately. This American flag cake is supposed to be served cold!
Notes
If you want to make the whole cake ahead, including the decorations, you will need to use stabilized whipped cream or Cool Whip.