Description
Inspired by Deb Perelman’s flag cake. I’ve used my one-bowl buttermilk birthday cake recipe as the base and my favorite whipped cream cheese frosting, but I’ve used Deb’s assembly method.
Ingredients
for the cake:
- 1 1/2 cups (192 g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 1/2 teaspoons baking powder
- ½ cup (115 g) neutral oil, such as grapeseed or avocado
- 1 cup (215 g) sugar
- 2 eggs, lightly beaten
- ½ cup + 2 tablespoons (158 g) buttermilk
- 2 teaspoons vanilla extract
- 1 recipe Whipped Cream Cheese Frosting
for decorating:
- 3 to 4 cups raspberries
- 1 cup blueberries
- confectioners sugar
Instructions
- Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine.
- Coat a 9×13-inch pan with nonstick spray (or butter liberally). Line with parchment paper. Pour the batter into each pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool in pan completely.
- To assemble: Spread the frosting over the cooled cake. Place half of the blueberries on a large plate. Sift confectioners sugar over the top. Place 1.5 cups of the raspberries on a large plate or small sheet pan. Sift confectioners sugar over the top. Start by making the blueberry-star section. Then make the stripes by lining the bottom edge of the pan with red raspberries (as in not confectioners sugar-dusted). Make a row of confectioners sugar-dusted raspberries and repeat until the stripes are complete.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American