Fourth of July Cake

by Cathy Pollak
Print Email

Fourth of July CakeThis recipe is actually Ina Garten's recipe for her 4th of July Flag cake. It is one of the BEST tasting cakes and frostings out there.

It was my intention to make this into a flag cake but at the last minute could not find my large star tip for my pastry bag to make the stripes and stars so I improvised and just decorated the cake as is.  It turned out beautiful.

If you are having a large gathering this summer make this amazing cake, you can decorate it with anything you like and it feeds an army.

All my fruit came from local farm stands so it was extra delicious. Happy summer entertaining!


Fourth of July Cake
Adapted from Ina Garten

Cake
18 Tablespoons (2-1/4 sticks) unsalted butter, room temperature
3 cups sugar
7 large eggs or 6 extra-large eggs, room temperature
1 cup sour cream (not low fat), room temperature
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1/3 cups cornstarch, sifted
1 teaspoon Kosher salt
1 teaspoon baking soda

Frosting
1-1/2 pounds cream cheese (3-8 ounce packages not low-fat), room temperature
1 pound unsalted butter (4 sticks)
1 pound powdered sugar
1-1/2 teaspoons vanilla extract
Blueberries
Raspberries
Strawberries

 

Heat the oven to 350o F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Do not overmix!!! Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes (mine took exactly 20 minutes), or until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread the icing on the top of the cooled sheet cake and decorate with the fruit. 

There is enough frosting to make a nice thick layer, and believe me you'll want it, it tastes amazing. I made the cake the same day as serving it and refrigerated it until a few hours before serving to let the cake warm up.

Enjoy!!

 

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Comments have been closed for this piece.

 

restaurant news

Our Pit Stop at Harris Ranch
Southern California
by Lisa Dinsmore

harrisranch.jpgI'm an obsessive travel planner. I leave nothing to chance when venturing far away from my home. I need a lay of the new land to feel safe and happy. I don't always do everything or go to every...

Read more...
A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Read more...
A.O.C. Wine Bar
Los Angeles
by Sharon Oreck

Suzanne Goin, the uber-talented celebrity chef of Lucques and A.O.C. Wine Bar fame, was rumored to be the front runner for the 2005 James Beard Chef-of-the-Year award, and as far as I was...

Read more...
Spork
San Francisco
by Scott R. Kline

ImageSpork in San Francisco is my new favorite restaurant. Pat and I went there for dinner after a lovely day in the Mission, checking out all the vintage stores and eating Dymano Donuts. Spork is a...

Read more...