All-American Berry Flag Cake
This classic berry flag cake has a rich and unique flavor thanks to plenty of fresh berries and coconut milk in the cake and frosting. Suitable for your Independence Day BBQ and for sharing with your favorite friends and family!
Prep Time:
45 minutes
Cook Time:
45 minutes
Serves:
20
Perfect for:
Playful Plates
Park Picnics
Kid Favorites
Classics
Ingredients
- 2 1/2 Cups cake flour
- 2 Teaspoons baking powder
- 1/2 Tsp. salt
- 2/3 Cup coconut milk
- 1 1/2 Teaspoons vanilla extract
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 Cups sugar, divided
- 6 large egg whites
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 4 Packages (6 ounces each or 1 1/3 cups each) packages Driscoll's Raspberries
- 1 Package (6 ounces or 1 1/4 cups) package Driscoll's Blueberries
- 3/4 Cup coconut milk
- 1 1/2 Cups (3 sticks) unsalted butter, at room temperature
- 9 Cups confectioners' sugar, sifted
- 1/8 Tsp. salt
- 1 Tsp. vanilla extract
Directions
- Place cake on a cutting board or large platter. Split cake in half lengthwise with a serrated knife. Place top half on separate board. Spread filling evenly on bottom half. Place remaining cake half on top of filling and press gently to sandwich. Frost cake completely on top and sides. Using blueberries and remaining raspberries, make stars and stripes of American flag. Fit pastry bag with large star tip (such as Ateco 824, 825 or 826) and pipe remaining frosting in between stripes of raspberries and in between blueberry stars as in photo.
- Watch the video for decorating tips!
- PREHEAT oven to 350°F.
- LINE a 9-inch x 13-inch baking pan with parchment paper.
- PLACE 2 ½ cups cake flour into a large bowl.
- ADD 2 teaspoons baking powder and ADD 1/2 teaspoon salt.
- WHISK to combine ingredients and SET ASIDE flour mixture.
- POUR 2/3 cup coconut milk into a medium bowl.
- ADD 1 ½ teaspoons vanilla extract.
- STIR to combine and SET ASIDE coconut milk mixture.
- PLACE 1 cup (2 sticks) unsalted butter into a large mixing bowl or the bowl of a stand mixer.
- ADD 1 ½ cups granulated sugar.
- BEAT until very light and fluffy.
- ADD one-third of flour mixture to butter mixture and BEAT just until combined. Do not overmix.
- ADD half of coconut milk mixture to butter mixture and BEAT just until combined. Do not overmix.
- ADD half of remaining flour mixture to butter mixture and BEAT just until combined. Do not overmix.
- ADD remaining coconut milk mixture to butter mixture and BEAT just until combined. Do not overmix.
- ADD remaining flour mixture to butter mixture and BEAT just until combined. Do not overmix.
- SET ASIDE batter.
- PLACE 6 large egg whites into a mixing bowl or the bowl of a stand mixer.
- BEAT until foamy.
- ADD remaining 1/4 cup granulated sugar and BEAT until stiff peaks form.
- FOLD IN one-third egg white mixture into batter until no white streaks remain.
- FOLD IN remaining egg white mixture into batter until no white streaks remain.
- SPREAD batter in prepared baking pan.
- SMOOTH surface of batter and TAP baking pan on countertop to remove air bubbles.
- BAKE 45 minutes or until cake tester inserted in center of cake comes out clean.
- ALLOW cake to cool 10 minutes in pan.
- INVERT cake onto wire rack and ALLOW cake to cool completely.
- PLACE 1 ½ cups (3 sticks) unsalted butter into a large mixing bowl or the bowl of a stand mixer.
- ADD 3/4 cup coconut milk.
- ADD 1 teaspoon vanilla extract and ADD 1/8 teaspoon salt.
- BEAT until combined.
- ADD 4 cups powdered sugar.
- BEAT on low until creamy.
- ADD 1 cup powdered sugar and BEAT until creamy.
- CONTINUE ADDING powdered sugar, 1 cup at a time, and BEATING until a total of 9 cups powdered sugar is added.
- BEAT on high until frosting is light and fluffy.
- CHILL frosting in refrigerator until needed.
- PLACE 1 package (6 ounces) raspberries into a large bowl.
- MASH raspberries with a fork or potato masher.
- ADD 1 ½ cups frosting and stir until evenly blended.
- CHILL raspberry frosting in refrigerator until needed.
- PLACE cake onto a cutting board or large platter.
- SPLIT cake in half lengthwise using a serrated knife.
- REMOVE and SET ASIDE top half of cake.
- SPREAD raspberry frosting evenly over bottom half of cake.
- PLACE top half onto bottom half and PRESS DOWN gently.
- RESERVE about 2 cups frosting and FROST cake completely on top and sides with remaining frosting.
- FORM American flag stars on top of cake using blueberries.
- FORM American flag stripes on top of cake using remaining raspberries.
- FIT a pastry bag with a large star tip (or use a sandwich bag with one corner snipped off).
- TRANSFER reserved frosting to bag and PIPE frosting between raspberry stripes and between blueberry stars.
- CHILL cake until ready to serve.
