Make an Independence Day Cake - and a Memory, Too

This cake is from Ina Garten (Barefoot Contessa). Not only is it delicious, it makes a great activity for the kids at a 4th of July barbecue. You bake and frost the cake, then let the kids decorate it with blueberries, raspberries, and more frosting. So what if it doesn't look as good as Ina's? It is sooo good - white cake with cream cheese frosting and berries, and it serves 24 people. If you try it, you might just start a new tradition!

Flag Cake

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
7 large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:

1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries
3 half-pints raspberries

Directions

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. (You can use an 11x15 jelly roll/rimmed cookie sheet, but don't overfill with batter - put the extra in an 8-inch square 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. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, 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 three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Serve in pan.