Get the Recipe: Mini American Flag Cake Recipe
This mini American flag cake is a small batch version of the popular American flag sheet cakes for 4th of July celebrations.
Ingredients
For The White Cake
- ⅓ cup (2.65 ounces or 75 grams) whole milk, at room temperature
- 1 large egg white, at room temperature
- ½ teaspoon pure vanilla extract
- ⅔ cup (3 ounces or 85 grams) all-purpose flour
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature
For The Whipped Cream And Fruit Topping
- ⅓ cup (2.65 ounces or 75 grams) cold heavy cream
- 1 Tablespoon confectioners' sugar, sifted if necessary
- fresh blueberries
- fresh raspberries
Instructions
- First, make the sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
- Mix the wet ingredients. Pour the milk into a small bowl or liquid measuring cup. Scoop out 1 tablespoon into another small bowl. Add the egg white and vanilla to the bowl with the small amount of milk and whisk to combine.
- Mix the dry ingredients, then add the butter and milk and egg mixture. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes. Add the first bowl of plain milk all at once and increase the mixer to medium. Beat until the batter is light and fluffy, about 2 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the milk and egg white mixture in two or three additions, scraping down the bottom and sides of the bowl after each addition, then beat until just combined.
- Bake and cool the cake. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top of the cake bounces back when gently pressed. A skewer inserted into the cake should come out with a few crumbs attached. Cool completely in the pan on a wire rack before frosting.
- When the cake is cool, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and confectioners’ sugar. Whisk on medium-high until soft peaks form, about 3 minutes.
- Assemble the cake. Spoon the whipped cream on top of the cake and use an offset spatula to smooth it evenly across the cake. Arrange the fresh berries into the shape of an American flag.Serve immediately. The cake will keep, loosely covered with plastic wrap, in the refrigerator for up to 3 days.
Notes
- It’s especially important that your butter, milk, and egg whites are warmed to room temperature. The batter will curdle if some of the ingredients are colder than others.
- Most white cake recipes are made with clear, artificial vanilla. That’s because artificial vanilla is colorless—using it in this recipe will result in a snow white crumb. If you have a bottle at home, I suggest you use it instead! In a pinch, pure vanilla extract works just fine. The cake, however, will be slightly yellower.
- Don’t panic if the top of your cake comes out pretty yellow looking! That’s normal. When sliced, the crumb will still be pretty white!
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