Jen Russum

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Fourth of July Flag Cake

I make this little gem of a cake almost every Independence Day and it’s always a hit! I know these flag cakes are all over the Internet, but let me tell you why this one is better. Instead of doing an actual white cake, the bottom of this one is a delicious sugar cookie/shortbread concoction. And the frosting is not too sweet and not too cream cheese-y. You will LOVE it!
What you need {for the cake}:
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

What you do:
1. Cream the butter and sugar together until fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Meanwhile, mix the dry ingredients together in a separate bowl.
4. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.
5. Press into a greased 13 x 18 inch pan and bake at 375 degrees for 10-15 minutes.
6. Cool and frost {see directions below}.

What you need {for the frosting}:
1/2 cup butter at room temperature
3 cups powdered sugar
4 oz. cream cheese
1 1/2 tsp. vanilla
A drop of milk for consistency {if needed}
*You can add a full bar (8oz.) of cream cheese if you like a more cheesy taste. I do not, so I only use half a package.

What you do:
1. Beat butter and cream cheese until well blended
2. Add powdered sugar and vanilla. Beat until creamy.
3. Add a tiny bit of milk or a little more powdered sugar if needed for consistency.
4. Spread frosting over cake {once the it has cooled!}
5. Add blueberries, strawberries, or any other red or blue fruit to create a flag design.

ENJOY!

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