I have been making this cake on either the 4th or 24th of July for most of our marriage (10+ years). It is a Barefoot Contessa classic and the first time I made it I had no idea how good it was going to be. Seriously, one of my favorite cakes ever. I love the combination of the moist yellow cake, cream cheese frosting and berries! Not only does it taste good, but it looks so darn festive - almost makes it hard to cut into :-)! I have used both raspberries and strawberries ( just slice the strawberries and lay them flat). I also rarely have blueberries around, so I have actually tinted mini-marshmallows blue (just put some mallows in a plastic bag with a few drops of food coloring and mix it around) or I have tinted a bit of frosting blue and just piped blue stars. There are endless possibilities. This is one tradition that will be around for years to come!1/2 c. butter, softened
1 ½ c. sugar
3 large eggs, at room temperature
1/2 c. sour cream, at room temperature
1 ½ c. flour
2 ½ TBS. cornstarch
½ tsp. salt
½ tsp. baking soda
Cream Cheese Frosting:
1/2 c. butter, at room temperature
8 oz. cream cheese, at room temperature
3-4 cups powdered sugar
1 tsp. vanilla extract
½ pint blueberries
2 pint raspberries
Heat the oven to 350. Butter and flour a 9X13 baking pan. Cream the butter and sugar in the bowl of an electric mixer, on high speed until light and fluffy. On medium speed, add the eggs one 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. 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. Bake for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the frosting, combine the butter, cream cheese, sugar and vanilla in the bowl of an electric mixer, mixing just until smooth.
Spread ¾ of the frosting on the top of the 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 frosting in a pastry bag fitted with the star tip and pipe two rows of white stripes (or stars) below the raspberries. Alternate rows of raspberries and frosting until the flag is complete. Pipe stars on top of the blueberries.
I store this in the fridge after serving.