Flag Sheet Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLAG CAKE



Flag Cake image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 to 24 servings

Number Of Ingredients 15

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
  • I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

FLAG SHEET CAKE RECIPE + TIPS FOR SUCCESSS



Flag Sheet Cake Recipe + Tips for Successs image

A recipe for a flag cake sheet cake that isn't too huge. A moist and delicious vanilla cake with the perfect cream cheese frosting and plenty of fresh summer berries.

Provided by Katie Shaw

Categories     Dessert

Time 1h3m

Number Of Ingredients 16

1/2 cup unsalted butter at room temperature (1 stick)
1 1/2 cups sugar
3 eggs
1/2 cup milk
1 teaspoons pure vanilla extract
1 3/4 cups flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter at room temperature (2 sticks)
12 ounces cream cheese (room temperature)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 cup blueberries
3 cups raspberries

Steps:

  • Preheat oven to 350. Prepare a 10 x 16 inch rimmed sheet pan with non-stick baking spray.
  • Beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the eggs one at time, beating well after each. Add the vanilla. Scrape down the sides of the bowl and beat until well combined.
  • Combine the dry ingredients in a separate mixing bowl. Add to the butter/ sugar mixture one-third at a time, alternating with the milk, mixing on low. Do not over beat. Scrape down the sides of the bowl to make sure everything is incorporated.
  • Pour batter into prepared baking sheet and smooth out the top with a spatula. Bake 17-19 minutes, or until cake is light golden brown and a toothpick inserted into the center comes out clean. Remove cake and allow to cool in the pan
  • Beat the butter, cream, cheese, vanilla until fluffy. Add the powdered sugar one cup at a time and beat until frosting is smooth.
  • Spread half of the frosting on the cake using an offset spatula, once it has fully cooled. Using a toothpick, draw a line on the upper left corner where the blueberries will be.
  • Fill the upper left square with blueberries. Make a double row of raspberries on top of the cake to the right of the blue square. You will want the bottom of the blue square to line up with the bottom of a raspberry row, so take care to space the rows accordingly. Continue with double rows of raspberries, leaving space in between for white stripes.
  • Fill a piping bag fitted with a star tip with the remaining cream cheese frosting. Pipe stars on top of the square of blueberries and stripes in between the raspberry rows.
  • Serve directly out of the pan, refrigerating any leftovers.

Nutrition Facts : Calories 349 kcal, Carbohydrate 49 g, Protein 4 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving

FLAG SHEET CAKE



Flag Sheet Cake image

This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 4

2 recipes White Sheet Cake
Cream Cheese Frosting for Flag Cake
1 1/2 pints fresh blueberries
1 1/2 pints fresh raspberries

Steps:

  • Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
  • Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

AMERICAN FLAG SHEET CAKE



American Flag Sheet Cake image

An addicting sheet cake with a light cream frosting, with blueberries and strawberries on top! You'll love how simple this cake is to put together.

Provided by Julie Clark

Categories     Dessert

Time 35m

Number Of Ingredients 13

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 large eggs
½ cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
1 teaspoon baking soda
1/2 cup blueberries ((or more, for topping))
2 cups sliced strawberries ((or more, for topping))
2 cups whipped topping or frosting of your choice

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • In a large saucepan, bring the water and butter to a boil. As soon as it starts to boil, take the mixture off the heat and let cool for 5 minutes.
  • Add this mixture to a large bowl, and combine with the flour, sugar, eggs, sour cream, vanilla, almond, salt, and baking soda. Mix just until combined, scraping the sides of the bowl as needed.
  • Put in a greased 10x15 inch pan in the oven for 20-22 minutes.
  • Once the cake is baked and cooled, use 2 cups of a whipped topping of your choice to spread onto your cake.
  • Use your blueberries and sliced strawberries to create the shape of the American Flag.
  • Store in the fridge, covered in plastic wrap, for 3-4 days.

Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 276 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

CANADIAN FLAG CAKE



Canadian Flag Cake image

Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag. This will feed a crowd! Serve with extra sliced strawberries if desired.

Provided by WestCoastMom

Categories     Desserts     Cakes     White Cake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

1 ½ cups white sugar
1 cup butter, softened
3 eggs, at room temperature
½ cup sour cream, at room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup milk, at room temperature
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 cups sliced fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
  • Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.
  • Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
  • Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 29.4 g, Cholesterol 83.9 mg, Fat 20.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 12.4 g, Sodium 205.1 mg, Sugar 18 g

AMERICAN FLAG SHEET CAKE



American Flag Sheet Cake image

Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon fine-grain sea salt or table salt
2 teaspoons pure vanilla extract
2 tablespoons white vinegar or cider vinegar
1/2 cup vegetable oil or melted coconut oil
1 1/2 cups water
2 sticks unsalted butter, room temperature (1 cup) (or Earth Balance buttery sticks for vegan version)
4 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk
6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease a 13" x 18" rimmed baking sheet - spray with your favorite non-stick spray or wipe down with a bit of oil.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
  • Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
  • Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
  • While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk - just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
  • Once the cake is completely cool, frost it with the buttercream - simply smooth it all over the top in a thin, even layer.
  • Now, it's time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
  • Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

WHITE SHEET CAKE



White Sheet Cake image

This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 12-by-18-inch sheet cake

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet
3 cups cake flour (not self-rising), plus more for baking sheet
2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 egg whites

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
  • In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
  • Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.

FLAG CAKE



Flag Cake image

This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting or Betty Crocker™ Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake on tray. Frost top and sides of cake with frosting.
  • For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g

BAREFOOT CONTESSA'S FLAG CAKE



Barefoot Contessa's Flag Cake image

I saw Ina make this on her Food Network television show. The episode was entitled "All American". It was a beautiful cake!

Provided by Juenessa

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 15

18 tablespoons unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 lb unsalted butter, at room temperature
1 1/2 lbs cream cheese, at room temperature
1 lb confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 pint blueberries
1 1/2 pints raspberries

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
  • On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
  • Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl.
  • With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
  • Pour into the prepared pan.
  • Smooth the top with a spatula.
  • Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
  • Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake.
  • Outline the flag on the top of the cake with a toothpick.
  • Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
  • Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
  • Pipe stars on top of the blueberries.
  • Ina serves this cake right in the pan.
  • If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Nutrition Facts : Calories 720.3, Fat 44.7, SaturatedFat 26.7, Cholesterol 182.2, Sodium 327.3, Carbohydrate 75.8, Fiber 2.4, Sugar 56.3, Protein 7

ALL-AMERICAN FLAG CAKE



All-American Flag Cake image

Great for Memorial Day or the 4th of July!

Provided by Bernice Dray

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 3h35m

Yield 12

Number Of Ingredients 14

1 (18.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 (3 ounce) package strawberry-flavored Jell-O® mix
½ cup boiling water
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 cup frozen whipped topping, thawed
½ cup fresh blueberries
2 cups frozen whipped topping, thawed
½ cup fresh blueberries
1 ½ cups sliced fresh strawberries
½ cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
  • Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
  • Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
  • Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 58.2 g, Cholesterol 49.8 mg, Fat 17.8 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 467.9 mg, Sugar 40.1 g

More about "flag sheet cake recipes"

17 SHEET CAKE RECIPES YOU'LL MAKE AGAIN AND AGAIN
17-sheet-cake-recipes-youll-make-again-and-again image
2022-03-23 Strawberry Sheet Cake. This recipe is a variation on the classic Texas sheet cake, made using a simple box of white cake mix, strawberry gelatin and chopped strawberries. It’s finished with a light mascarpone buttercream …
From tasteofhome.com


BAREFOOT CONTESSA | FLAG CAKE | RECIPES
barefoot-contessa-flag-cake image
Flag Cake. Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1-1/2-inch sheet pan (see note). Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until …
From barefootcontessa.com


FLAG CAKE – WELLPLATED.COM
flag-cake-wellplatedcom image
2022-07-02 Beat in the yogurt on medium-high speed until blended. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low …
From wellplated.com


50 BEST SHEET CAKE RECIPES - THE PIONEER WOMAN
50-best-sheet-cake-recipes-the-pioneer-woman image
2022-04-04 Get the Flag Sheet Cake recipe. Hector Sanchez. 4 of 50. Pumpkin Sheet Cake Trust us: There's no better use for pumpkin purée than this cake. It is, in Ree's words, a "triumph." Get Ree's Pumpkin Sheet Cake recipe. The …
From thepioneerwoman.com


FLAG CAKE - OH SWEET BASIL
flag-cake-oh-sweet-basil image
2015-06-28 Heat oven to 400 degrees. In the bowl of a kitchenaid, mix the flour and sugar. Place the margarine, shortening and water in a saucepan over medium heat and bring it to a light boil. In a separate bowl, combine the …
From ohsweetbasil.com


FLAG CAKE RECIPE (FROM SCRATCH!) - BROWN EYED BAKER
flag-cake-recipe-from-scratch-brown-eyed-baker image
2013-07-03 Instructions. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 13x18-inch half sheet pan; set aside. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside. Cream together …
From browneyedbaker.com


MARTHA STEWART FESTIVE FLAG WHITE SHEET CAKE RECIPE
martha-stewart-festive-flag-white-sheet-cake image
Cake. 1. Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside. 2.In a medium bowl, sift together flour, baking powder, and salt; set aside.
From recipes.sparkpeople.com


FLAG SHEET CAKE RECIPE - DELISH
flag-sheet-cake-recipe-delish image
2010-05-20 Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment ...
From delish.com


AMERICAN FLAG CAKE - EASY AND DELICIOUS 4TH OF JULY CAKE
american-flag-cake-easy-and-delicious-4th-of-july-cake image
2022-03-23 Prepare the Oven – Preheat the oven to 350 degrees. Prepare Fruit – Rinse and chop blueberries and strawberries and set aside. Make the Cake – Prepare the betty crocker vanilla cake mix according to directions in a 9×13 …
From dessertsonadime.com


AMERICAN FLAG CAKE RECIPE FOR PATRIOTIC HOLIDAYS
american-flag-cake-recipe-for-patriotic-holidays image
2022-05-17 Prepare cake batter according to box directions. Pour into a greased and floured 9 x 13-inch pan. Alternatively, line the bottom with parchment paper and grease the sides for easy removal. Bake according to package …
From thespruceeats.com


FLAG CAKE - ONCE UPON A CHEF
flag-cake-once-upon-a-chef image
Step 1: Bake the Cake. In a medium bowl, whisk together the flour, salt and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light …
From onceuponachef.com


MY FAVORITE SUPER EASY STRAWBERRY SHEET CAKE JOY THE BAKER
2022-06-30 Instructions. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 9×13-inch sheet pan with nonstick baking spray or grease and flour the pan and set aside. In a large bowl combine cake mix, gelatin, water, sour cream, strawberry puree, oil and eggs. Beat on low using electric hands beaters just to combine ...
From joythebaker.com


FLAG CAKE – SMITTEN KITCHEN
2012-07-03 Butter a 9×13-inch baking pan and line the bottom with a rectangle of parchment paper, then butter parchment. (Or, you can use a nonstick cooking spray instead of butter for speed and ease.) Beat butter and sugar together in the bottom of a large bowl with an electric mixer until light and fluffy, at least 3 minutes.
From smittenkitchen.com


FLAG SHEET CAKE - ANTIPASTI RECIPES
4 teaspoons baking powder 2 pints fresh blueberries 1 liters cake flour (not self-rising), plus more for baking sheet 454 grams confectioners' sugar 680 grams cream cheese, room temperature 16 egg whites 473 milliliters milk 2 pints fresh raspberries 2 teaspoons salt 1 liters sugar 454 grams unsalted butter, room temperature 2 teaspoons pure vanilla extract
From fooddiez.com


VANILLA SHEET CAKE RECIPE | BEST VANILLA BIRTHDAY PARTY CAKE
2018-08-22 Remove the cake from the oven and allow to cool. 10. To make the frosting, beat the butter and shortening together until smooth. 11. Slowly add half of the powdered sugar and the salt and mix until smooth. 12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth. 13.
From lifeloveandsugar.com


THE BEST AMERICAN FLAG SHEET CAKE RECIPE - FABULESSLY FRUGAL
2019-05-18 Preheat oven to 350°F/175°C. Butter and flour an 18x13x1.5-inch sheet pan, or spray with a nonstick baking spray. In a large bowl, cream together the butter and sugar with an electric or stand mixer on high speed, until light and fluffy. On medium speed, add the eggs, two at a time until incorporated.
From fabulesslyfrugal.com


BEST 4TH OF JULY FLAG CAKE - HOW TO MAKE AN AMERICAN FLAG CAKE
2022-05-23 For the cake: Preheat the oven to 350˚. Grease and flour a 17-by-12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.) In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, two at a time.
From thepioneerwoman.com


FLAG SHEET CAKE ~ RECIPE | QUEENSLEE APPéTIT
2019-06-26 Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter on medium speed until creamy, about 1 minute. While the mixer is running, slowly pour in the sugar and continue to beat until light and fluffy, about 4-5 minutes.
From queensleeappetit.com


FLAG SHEET CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
From stevehacks.com


AMERICAN FLAG SHEET CAKE - SALTED SWEETS
2021-05-28 Preheat oven to 350 F, and spray and line a sheet cake pan with parchment paper. Can also use a 9×13 pan or three 8" rounds if preferred. In a small bowl combine both flours and set aside. In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 3-4 minutes.
From thesaltedsweets.com


FOURTH OF JULY AMERICAN FLAG SHEET CAKE - AMANDA MACGREGOR
2020-07-02 Preheat the oven to 350 degrees F. Line a 9-inch by 13-inch cake pan (or a casserole dish or foil pan) with parchment paper, if you plan on removing the cake from your pan. If not, you can simply coat the bottom and sides with cooking oil/butter. In a bowl with an electric mixer or stand mixer with a paddle attachment, cream together the butter ...
From amandamacgregor.com


AMERICAN FLAG CAKE (BOXED & HOMEMADE VERSIONS) - DINNER, THEN …
2019-05-21 Box Mix American Flag Cake: 1 box White Cake Mix. 16 ounces Cool Whip. 1 pint blueberries. 2 pounds strawberries. Bake the white cake mix according to the box directions in a 9×13 baking pan then cool on a wire rack. Frost with a tub of cool whip then place back into the freezer for at least one hour.
From dinnerthendessert.com


FLAG SHEET CAKE ~ RECIPE | QUEENSLEE APPéTIT | RECIPE | SHEET CAKE ...
Jul 3, 2019 - This Flag Sheet Cake will set off fireworks on your tastebuds! A moist vanilla cake, patriotic sprinkles inside and a flag buttercream design!
From pinterest.ca


PALEO SHEET CAKE (OR PALEO FLAG CAKE) | A CLEAN BAKE
Preheat the oven to 350°F. Grease a 7"x11" baking pan and set aside. In a large mixing bowl, whisk together the almond flour, coconut sugar, tapioca flour, baking soda, and salt. Set aside. In another large mixing bowl, whisk the eggs, then stir in the oil, milk, vanilla, and vinegar.
From acleanbake.com


AMERICAN FLAG CAKE - DELICIOUS TABLE
Heat oven to 325 degrees. Bake in the center of the oven according to your box mix directions. Most classic boxed mixes require a 350-degree oven for 28 minutes for a regular 9 x 13 pan. If you use a pan deeper than 2 inches, reduce the baking temperature to 325 degrees and bake longer for 55 minutes.
From delicioustable.com


FLAG CAKE WITH STRAWBERRIES AND BLUEBERRIES
1 pint blueberries, rinsed and drained 2 pints fresh strawberries, rinsed and sliced Add all ingredients to shopping list Directions Instructions Checklist Step 1 Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely. Step 2 …
From recipeschoice.com


AMERICAN FLAG SHEET CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.
From stevehacks.com


FLAG SHEET CAKE - PILLSBURY BAKING
Step 2. ADD whipped topping to the cake and spread evenly. Cut up strawberries into quarters, removing the tops and add 1-2 Tbsp. of sugar and stir to combine. Set aside. Step 3. SPOON frosting into a piping bag fitted with piping tip number 4B. Decorate the border of the cake with frosting. Add blueberries in the upper left corner for the flag.
From pillsburybaking.com


MINI AMERICAN FLAG CAKE » HUMMINGBIRD HIGH
2020-07-02 Mini American Flag Cake. This mini American flag cake is a small batch version of the popular American flag sheet cakes for 4th of July celebrations. The cake starts with a fluffy, white sheet cake base baked in a 9 x 5-inch loaf pan. The cake is then topped with freshly whipped cream and fresh fruit (typically, blueberries and raspberries or ...
From hummingbirdhigh.com


34 EASY 4TH OF JULY CAKE RECIPES - BEST CAKE IDEAS FOR FOURTH OF JULY
2022-05-25 1. Avocado Soup. 2. The Best Hot Sauce Brands to Buy Online. 3. 28 Ways To Use Yogurt In Your Recipes. 4. This Seltzer Is Made With Hot Dog Water. 5.
From delish.com


FLAG SHEET CAKE ~ RECIPE | QUEENSLEE APPéTIT | RECIPE | SHEET CAKE ...
Sep 3, 2019 - This Flag Sheet Cake will set off fireworks on your tastebuds! A moist vanilla cake, patriotic sprinkles inside and a flag buttercream design!
From pinterest.ca


FLAG CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 350˚. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, using an electric mixer on medium-low speed, beat together the eggs, oil, sour cream, and vanilla. On low speed, beat in half the dry ingredients, just until combined.
From southernliving.com


CLASSIC FLAG CAKE - FOURTH OF JULY - LAUREN'S LATEST
2022-07-01 Preheat oven to 325 degrees. Line sheet pan with parchment paper and spray well with nonstick cooking spray and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside. In a liquid …
From laurenslatest.com


FLAG CAKE - RECIPE GIRL®
2022-06-14 How to make a Flag Cake: The full, printable recipe is at the end of this post. Preheat the oven to 350°F. Butter and flour an 18×13 by 1½-inch sheet pan. In a large bowl, use an electric mixer to cream the butter and sugar on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
From recipegirl.com


20 FOURTH OF JULY CAKE IDEAS | BEST FLAG CAKE RECIPES | 4TH OF JULY ...
2022-06-16 These individual cakes come together by punching out small cake circles and layering them together with a delicious cream cheese frosting. Get the Recipe: Red, White and Blue Mini Layer Cakes
From foodnetwork.com


VANILLA SHEET CAKE WITH WHIPPED BUTTERCREAM FROSTING
2019-06-27 Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes.
From sallysbakingaddiction.com


FLAG SHEET CAKE - BIGOVEN.COM
Flag sheet cake recipe: Try this Flag sheet cake recipe, or contribute your own. Add your review, photo or comments for Flag sheet cake. not set Desserts Cakes Toggle navigation
From bigoven.com


AMERICAN FLAG CAKE - PREPPY KITCHEN
2019-06-27 How to Make an American Flag Cake. 1. Preheat the oven to 350F. Prepare a 13″ x 9″ sheet cake pan by adding parchment paper. Sift flour, baking powder, salt and granulated sugar. Give it a whisk and set aside. 2. Add egg whites, milk, vanilla, almond extract, and sour cream. Whisk together.
From preppykitchen.com


Related Search