Description

This Flag Cake is a delightful treat featuring fresh berries and a creamy topping. With simple ingredients and easy preparation, it’s perfect for gatherings and celebrations, offering a burst of flavor in every bite.

Ingredients

Scale

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ¾ cups granulated sugar
¾ cup unsalted butter, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
½ cup sour cream
¼ cup vegetable oil
1 cup buttermilk
1 ½ cups whole milk, very cold
½ cup powdered sugar, sifted
2 boxes (3.4 ounces each) instant vanilla pudding
2 containers (8 ounces each) whipped topping, thawed
48 large fresh blueberries
26-28 whole fresh strawberries, halved

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Instructions

Preheat your oven to 350°F. Lightly spray a 12x17x1-inch half sheet pan with non-stick baker’s spray.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
In the bowl of a stand mixer with a paddle attachment, beat together the granulated sugar and unsalted butter on medium-high speed for about 4-5 minutes until the mixture is light and fluffy.
Lower the mixer speed to add the eggs, one at a time, then the vanilla extract, ensuring each egg is fully mixed before adding the next. Remember to scrape the bowl and paddle to mix everything evenly.
Blend in the sour cream and vegetable oil, mixing just until combined.
With the mixer on low, add one-third of the flour mixture, then ½ cup of buttermilk. Continue adding another third of the flour mixture, the remaining ½ cup of buttermilk, and finally the last third of the flour mixture. Be mindful to allow each addition to fully integrate before moving to the next, scraping the bowl as needed.
Spread the batter evenly in the prepared pan. Bake for 16-18 minutes, or until the edges are slightly browned and the center springs back when pressed lightly. Use a toothpick to check; it should come out with a few moist crumbs.
Let the cake cool completely in the pan before applying frosting and decorating with berries.

Notes

Ensure all your ingredients are at room temperature for the best mixing results.
Feel free to adjust the types of berries based on your preference or seasonal availability.
This cake can be made a day ahead and stored in the refrigerator, making it a great option for parties.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 23g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg