This Flag Cake is a show-stopping, berry-studded sheet cake that brings the fun and flavor of summer right to your table. With its moist, honey-kissed crumb, tangy cream cheese frosting, and a fresh fruit “flag” on top, it’s a celebratory treat that’s as delicious as it is eye-catching—perfect for any patriotic party or festive gathering!
Why You’ll Love This Recipe
- Effortlessly Festive: The Flag Cake’s striking berry design instantly makes any occasion feel like a celebration—all without fancy decorating skills.
- Naturally Moist & Flavorful: A touch of honey and Greek yogurt keep the cake tender, with irresistible flavor in every bite.
- Lighter Twists on Classic Favorites: With reduced-fat cream cheese and whole wheat flour, you get all the richness you crave, a little more mindfully.
- Crowd-Pleasing & Make-Ahead Friendly: This big-batch sheet cake feeds a crowd and can be prepped in advance for maximum ease.
Ingredients You’ll Need
Every component in this Flag Cake plays a starring role, bringing together the perfect balance of tender crumb, creamy frosting, and bursts of bright, fresh berries. Here’s what you’ll need and why each one matters.
- Unsalted butter: Softened to room temperature for a velvety smooth, rich-flavored cake.
- Granulated sugar: Adds essential sweetness and structure, nicely balancing the honey.
- Honey: Delivers extra moisture and a gentle, golden depth of flavor you’ll taste with every bite.
- Large eggs: Room-temperature eggs help the batter mix evenly, giving you a light, even crumb.
- Vanilla extract: The background note that makes everything taste like classic homemade goodness.
- Nonfat plain Greek yogurt: Adds lasting moisture without weighing down the cake—plus a whisper of tang.
- White whole wheat flour: Offers whole grain nutrition and subtle nutty flavor, but is soft enough for a fluffy cake. (You can swap for more all-purpose if needed!)
- All-purpose flour: Keeps the crumb light and tender; a reliable base for any cake.
- Baking soda: Your secret to a perfectly airy, uplifted crumb.
- Kosher salt: Enhances all the sweet flavors in the cake—never skip it.
- Milk: Keeps the batter smooth and guarantees a delicately soft bite. Any variety works here!
- Reduced-fat cream cheese (Neufchatel): The basis for your creamy, tangy frosting, lightened up but still luscious.
- More unsalted butter: For the frosting, lending rich body alongside the cream cheese.
- Powdered sugar: Dissolves easily to sweeten and thicken the frosting without graininess.
- Plain Greek yogurt (again): Also in the frosting for silky texture and a fresh tang.
- More vanilla extract: Because double the vanilla is never a bad thing in desserts.
- Fresh blueberries: To create the “stars”—their deep color looks stunning against the white frosting.
- Sliced fresh strawberries: Juicy, vibrant, and the perfect “stripes” for your flag decoration.
Variations
One of the joys of making Flag Cake is how easily you can adapt it—whether you’ve got dietary tweaks in mind, a sudden rush of creativity, or simply want to use what’s in your kitchen. Here are some of my favorite ways to make it your own:
- Go Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend 1:1 for both flours. The cake stays moist and nobody will guess!
- Dairy-Free Delight: Use vegan butter, dairy-free yogurt, and your favorite non-dairy cream cheese alternative for both cake and frosting.
- Mix Up the Berries: Raspberries or blackberries can stand in for strawberries, or try a mix for unique “flag” colors!
- Lemon Zest Boost: Add the zest of a lemon to your batter and frosting for a fresh zing that pairs perfectly with the berries.
How to Make Flag Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F. Grab your trusty half-sheet pan (11×17 inches), then generously grease and lightly flour it, or spritz with a good baking spray that includes flour. This prevents sticking and helps your Flag Cake release beautifully once baked.
Step 2: Cream the Base
Using a stand or hand mixer, cream the softened butter until it’s fluffy, then beat in the sugar to make it light and airy. Whip in the honey, eggs, and vanilla—don’t worry if things look a little curdled at this stage; the Greek yogurt will smooth it out beautifully. Scrape down the bowl for a truly even batter.
Step 3: Combine Dry and Wet
In a separate bowl, whisk together both flours, baking soda, and salt. With your mixer on low, add the dry mixture in thirds, alternating with the milk. This staggered approach keeps your Flag Cake crumb tender and prevents overmixing—finish when just barely combined.
Step 4: Bake to Perfection
Spread the batter in an even layer in your prepared pan. Bake for 18 to 22 minutes, rotating the pan halfway through until the cake is golden and a toothpick near the center emerges clean. Let the Flag Cake cool fully in the pan on a wire rack—patience is key!
Step 5: Whip Up That Dreamy Frosting
Beat together the room-temperature cream cheese, butter, powdered sugar, Greek yogurt, and vanilla until smooth and thick with no lumps. This frosting is cloudlike, tangy, and ready to be slathered on.
Step 6: Decorate Your Flag Cake
Frost the cooled cake generously. For the classic “flag” look, arrange blueberries in neat rows on the top left corner for the “stars,” then add sliced strawberries in tidy stripes over the rest. Get creative with your fruit placement—it’s part of the fun!
Pro Tips for Making Flag Cake
- Room Temperature Matters: Letting all your dairy (butter, eggs, yogurt, cream cheese) warm up beforehand ensures a silky-smooth batter and a lump-free frosting.
- Don’t Overmix the Batter: Mix just until everything is combined for a tender, fluffy Flag Cake—overmixing risks a dense texture.
- Precision Strawberry Slicing: Thin, even strawberry slices lie flat and look tidiest for those “stripes”—a small sharp knife works best!
- Chill Before Serving: Letting the decorated cake rest in the fridge helps the frosting set and makes slicing super neat (plus it tastes extra refreshing cold!).
How to Serve Flag Cake
Garnishes
A handful of extra berries, a few sprigs of fresh mint, or even a sprinkle of lemon zest all make beautiful, effortless garnishes for your Flag Cake. If you want to go the extra mile, a light dusting of powdered sugar over the berries gives an almost magical finish!
Side Dishes
This colorful cake shines at holiday cookouts and picnics, so pair it with summery fare: fresh fruit salads, grilled corn, or a bright pitcher of homemade lemonade. For a fancier twist, serve alongside chilled prosecco or a berry spritzer.
Creative Ways to Present
Try slicing the Flag Cake into individual “flag” bars before serving—great for potlucks or to-go treats. Or, cut in star shapes using a cookie cutter, then garnish each star with a berry for a whimsical touch. Mini flag cupcakes using the same batter? Absolutely!
Make Ahead and Storage
Storing Leftovers
Keep leftover Flag Cake tightly covered in the refrigerator for up to 3 days. If you want to store it a bit longer, you can remove the fruit topping and the cake itself will happily last up to 5 days—just pop some fresh berries on when you’re ready to serve again!
Freezing
You can freeze slices (or even the whole unfrosted cake) for up to 3 months. Wrap well in plastic and foil, then thaw overnight in the fridge. For best results, add fresh frosting and berries after defrosting for that just-made look and taste.
Reheating
Flag Cake really shines when served chilled or at cool room temperature, so there’s no need to reheat. If you prefer room-temp cake, let slices sit out for 15–20 minutes before serving—this softens the crumb and brings out the flavors even more!
FAQs
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Can I make Flag Cake a day ahead?
Absolutely! You can bake the cake a day in advance and store it tightly covered at room temperature, then frost and decorate it just before serving. The frosting can also be made ahead and kept in the fridge; just let it soften before spreading it onto the cake.
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What’s the best way to cut Flag Cake neatly?
For clean slices, use a sharp, thin-bladed knife and wipe it clean between cuts. Chilling the frosted cake for at least 30 minutes before slicing also helps the layers set, making neat squares a breeze!
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Can I use frozen berries for decorating?
You can use frozen berries in a pinch, but for the prettiest presentation and best texture, fresh blueberries and strawberries are highly recommended. Frozen berries can release juices and make the frosting watery.
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Can I use this recipe for cupcakes or a round cake?
Yes, you can bake this Flag Cake batter as cupcakes or in a round pan—just adjust bake times (start checking cupcakes at 14-16 minutes; for a round cake, add a few extra minutes). The decorating possibilities are endless!
Final Thoughts
There’s nothing quite like the smiles a Flag Cake brings to a celebration. I hope you bake it, decorate it with your personal flair, and make sweet memories with every slice. Here’s to joy-filled gatherings and the perfect bite of cake—let me know how your Flag Cake turns out!
Print
Flag Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate any patriotic occasion with this delicious and festive Flag Cake. A light and fluffy vanilla cake topped with a creamy frosting and decorated with fresh blueberries and strawberries, this dessert is a perfect centerpiece for your party.
Ingredients
For the Flag Cake:
- 1/2 cup unsalted butter, softened to room temperature (1 stick)
- 1 cup granulated sugar
- 1/2 cup honey
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup nonfat plain Greek yogurt, at room temperature
- 1 1/4 cups white whole wheat flour*
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk plus 2 tablespoons, any kind you like (I used 2%), at room temperature
For the Frosting and Decoration:
- 12 ounces reduced-fat cream cheese (Neufchatel), at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 1/3 cups powdered sugar
- 1/4 cup nonfat plain Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 2–3 cups sliced fresh strawberries
Instructions
- Preheat the oven to 325 degrees F. Grease and flour an 11×17-inch half-sheet pan.
- Cream the butter until smooth, then add sugar, honey, eggs, vanilla, and yogurt.
- Combine dry ingredients in a separate bowl and add to the wet mixture alternately with milk.
- Spread batter in the pan and bake for 18-22 minutes.
- Cool the cake completely on a wire rack.
- Make the frosting by mixing cream cheese, butter, powdered sugar, yogurt, and vanilla until smooth.
- Spread frosting over the cake and decorate with blueberries and strawberries.
- Refrigerate until ready to serve.
Notes
- You can substitute all-purpose flour for white whole wheat flour with a slight adjustment in milk.
- Cake and frosting can be made ahead of time for convenience.
- Leftovers can be stored in the refrigerator for several days.
Nutrition
- Serving Size: 1 slice (of 24)
- Calories: 232 kcal
- Sugar: 21g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
