You are going to love decorating this cake almost as much as you will eating it! This red, white and blue sheet cake features fresh fruit and a super simple recipe that’s great for the novice baker. It is perfect for celebrating Independence Day, Flag Day, Veterans Day or Memorial Day.
While decorating the cake I feared I might run out of strawberries because my daughter was devouring them so quickly! :-)
Our ladybug watermelon and flag cake we made for the 4th of July.
Basic Yellow Cake Recipe
This is a classic sponge-style cake you can make for any occasion. Simply decorate the top with sprinkles and candles for a birthday celebration. Choose different icings and toppings to suit your tastes and needs.
Recipe from Pillsbury
Ingredients
2 1/2 cups all-purpose flour
2 /12 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cup granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/4 cups milk
Directions
Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Don’t overbake the cake. It will be a rich golden brown and the top will spring back when lightly touched with a fingertip. You can also use a toothpick inserted into the center—it should come out clean when the cake is done.
Cake can be baked in two 8- or 9-inch round cake pans; grease and flour pans. Make as directed above; pour batter evenly between 2 prepared pans. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Assemble, fill and frost cake.
Vanilla Buttercream Frosting
Screenshot this recipe. It’s a super simple and tasty frosting recipe that is perfect for cakes and cupcakes! I have this written on an index card and filed in my recipe box. It has come in handy more times than I can count!
Frosts a 13x9“ cake generously or fills and frosts an 8 or 9” two layer cake.
Ingredients
3 cups powdered sugar
1/3 cup butter or margarine softened
1 1/2 teaspoons vanilla
2 to 3 tablespoons of milk
Directions
In a medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
Stir in vanilla and two tablespoons of milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk a couple of drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
After your cake is completely cooled (about one hour) then it is time to frost and decorate. We used fresh, organic blueberries and strawberries to make our flag.
Tip: After washing your fruit allow it to air dry completely before decorating; otherwise the juices may bleed blue and red onto your frosting.
We had a tremendous time baking together! I encourage you to bake together as a family. Let the littles join in and don't worry about perfection; it's the sweet memories and learning experience that matter the most.
~Crissy
Update: A patriotic berry trifle I made this 4th of July 2023.
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