American flag cake
Prep:
15 mins
Cook:
30 mins
The best way to celebrate Independence Day is with this cake. The base is really easy to make so you can change the topping to suit any occasion.
500g butter at room temperature, 200g for the base and 300g for the icing, plus extra for greasing
400g caster sugar
6 eggs at room temperature
3 tsp vanilla extract, 1 ½ for the sponge and 1 ½ icing
360g flour
Pinch salt
1 tsp baking soda
450g icing sugar, sifted
10 -12 raspberries
30 blueberries
Preheat the oven to 180°C/ 350°F/ gas 4. Lightly grease an 18 x 13 cake tin with butter.
Combine the 200g of butter and sugar in the bowl until light and fluffy.
Beat in the eggs. Give it a good mix before adding 1 ½ tsp vanilla extract.
Sift the flour, salt and baking soda together in a bowl.
Gently add the flour mix to the wet mix, a little at a time. Give it a good mix before pouring into the cake tin.
Smooth down the top with the back of a spoon and place in the oven for 30 minutes until a knife inserted into the middle comes out clean.
Allow to cool before tipping onto a wire rack.
While the cake is cooling you can make the icing. Simply combine the rest of the butter with the icing sugar in a medium bowl. Add the vanilla extract and whisk until it is smooth. You can add more or less vanilla or icing sugar depending on your preference.
When the cake is cool generously spread the icing on top.
Top with the blueberries and strawberries in the shape of the American flag.
Serve.
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Entertaining, Kids Food, Cake Stall
Level of Difficulty
Easy
