Full of all the things that say summer, this patriotic flag cake is sure to please everyone at gatherings all summer long! Our recipe for a Raspberry and Blackberry American Flag Cake is a tangy lemonade cake topped with a delicious whipped cream frosting. The lemonade that is drizzled on to the cake after baking adds a delicious tang and compliments the ripe Oregon berries that create the impressive flag decoration.
Raspberry and Blackberry American Flag Cake
For the Lemonade Cake
3 sticks (12 oz) of butter at room temperature
2 ¼ cups of sugar
3 ½ cups flour
1 cup whole milk
2 teaspoons of baking powder
1 teaspoon salt
1 can thawed, undiluted, frozen lemonade
For the Whipped Topping
1 pint (16 oz) heavy whipping cream
2 teaspoons unflavored gelatin
2 tablespoons cold water
8 tablespoons confectioners sugar
2 teaspoons vanilla extract
For the Decorations
2 pints of fresh raspberries
2 pints of fresh blackberries
Prepare a 9″ x 13″ baking pan by lightly spraying with nonstick spray and then placing parchment paper on the bottom of the pan.
Preheat oven to 350°F.
Wash berries in cold water and place on paper towels to dry, blotting with additional towels until completely dry. Set aside.
In a medium sized bowl or the bowl of a stand mixer cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating until well mixed. Mix baking powder with flour. Alternate adding the flour mixture and the milk to the creamed mixture. Scrape down sides of the bowl to ensure all ingredients are incorporated.
Pour batter into the prepared pan and bake at 350°F for 35-40 minutes or until a skewer inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
Leaving cake in pan, poke holes all across the cake to allow lemonade to soak in. Pour the concentrated lemonade all over the cake. Let the cake cool completely.
Note: At this point the cake may remain in the pan to be decorated and served right from the pan. If you would like to use a serving platter, lay the cooling rack on top of the cake and invert the cake onto the rack. Peel off the parchment paper and lay the appropriate sized platter on top and invert to the platter.
Chill the bowl and beaters of your mixer in the refrigerator for 15 minutes before whipping the cream to frost the cake.
Put the unflavored gelatin in a microwave safe bowl or measuring cup. Add the cold water and let stand for 5 minutes until the gelatin is very thick. Put the thickened gelatin into the microwave and microwave until it dissolves and becomes liquid for about 7-10 seconds.
Pour the cream into the chilled bowl, beat with the electric mixer on high speed until it begins to thicken, then beat in the confectioners sugar. Add the vanilla extract and continue beating until thick but not quite to the soft peak stage.
While still beating cream pour in the liquid gelatin in a thin stream. (if gelatin has hardened, heat again for a few seconds until liquid.) Continue to beat until stiff peaks form.
Frost cake with whipped cream. Decorate with berries in a flag pattern with raspberries for the red stripes, whipped cream for the white stripes and blackberries as the blue base for the whipped cream stars. Slice up and enjoy!
The stabilized whipped cream that frosts the cake can be made a day in advance if needed and will not lose its height, body or release any of its liquid when stored in the refrigerator. The stabilizing secret ingredient is a small amount of unflavored gelatin and an extra few seconds.