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Pioneer Woman American Flag Cake

Pioneer Woman American Flag Cake - recipe card
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A festive and moist vanilla cake topped with a creamy buttercream frosting, decorated with fresh blueberries and strawberries to resemble the American flag. This show-stopping dessert is perfect for patriotic celebrations, offering a light crumb with a rich, buttery finish.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, at room temperature
  • 1/4 cup sour cream, full-fat
  • For the frosting: 1/2 cup unsalted butter, softened
  • For the frosting: 2 cups powdered sugar
  • For the frosting: 2 tablespoons whole milk, or as needed
  • For the frosting: 1 teaspoon pure vanilla extract
  • For the frosting: 1/4 teaspoon kosher salt
  • For decoration: 1/2 cup fresh blueberries
  • For decoration: 1 cup fresh strawberries, hulled and thinly sliced

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour an 8-inch square baking pan. This ensures the cake doesn’t stick and creates a clean, even surface for frosting.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisking aerates the flour and distributes leaveners evenly for a consistent rise.
  3. In a large bowl, use an electric hand mixer on medium speed to cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. This incorporation of air is key to a tender crumb.
  4. Add 2 large eggs, one at a time, beating well after each addition. Then beat in 1 teaspoon vanilla extract. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  5. With the mixer on low speed, add the flour mixture in three additions, alternating with the 1/2 cup milk and 1/4 cup sour cream, beginning and ending with flour. Mix just until combined — overmixing develops gluten and makes the cake tough.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 23-27 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frosting a warm cake will cause the buttercream to melt and slide off.
  7. While the cake cools, make the frosting: In a medium bowl, beat 1/2 cup softened unsalted butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add 2 cups powdered sugar, 1/2 cup at a time, beating on low until incorporated.
  8. Add 2 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat on medium-high until the frosting is light and fluffy, about 2 minutes. If too thick, add more milk 1 teaspoon at a time; if too thin, add more powdered sugar 1 tablespoon at a time.
  9. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Create a smooth, even layer for best presentation.
  10. To decorate the flag: Arrange 1/2 cup fresh blueberries in the upper left corner of the cake, forming a square grid of about 3 rows by 3 rows for the stars. Then, place sliced strawberries in horizontal stripes across the rest of the cake, spacing them evenly to mimic red stripes. Leave some white frosting between the berry stripes for the white stripes. Press berries gently into the frosting so they stick.
  11. Refrigerate the decorated cake for at least 30 minutes before slicing to allow the berries to set. Slice into 4 equal pieces with a sharp knife, wiping the blade clean between cuts for neat edges.
  12. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. The berries may release moisture upon extended storage.

Notes

Store assembled cake in the refrigerator, covered loosely with plastic wrap, for up to 3 days. For longer storage, freeze the unfrosted cake (wrapped tightly in plastic and foil) for up to 3 months; thaw overnight in the fridge, then frost and decorate before serving. To reheat individual slices, microwave on low power (30%) for 10-15 seconds to take the chill off without melting the frosting.

Nutrition

Keywords: American flag cake, Pioneer Woman cake, 4th of July dessert, vanilla cake recipe, buttercream frosting, patriotic cake, berry cake, baking dessert, celebration cake, summer cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-american-flag-cake/