Barefoot Contessa's Flag Cake Recipe

How to Make Barefoot Contessa's Flag Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 18x13x1 1/2-inch sheet pan.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
3. Beat in 4 large eggs, one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool completely in the pan before frosting.
9. For the frosting, beat together 1 cup (2 sticks) unsalted butter, 8 ounces cream cheese (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
10. Spread three-fourths of the frosting over the cooled cake.
11. Lightly outline a flag shape on the cake using a toothpick.
12. Fill the top left corner (representing the blue field) with approximately 1 cup fresh blueberries.
13. Arrange two rows of fresh raspberries across the top of the cake to create the red stripes.
14. Place the remaining frosting in a piping bag fitted with a star tip.
15. Pipe alternating rows of raspberries and frosting to complete the flag design.
16. Pipe stars on top of the blueberries for added detail.
17. Serve the cake directly from the pan (or invert onto a serving board if using parchment paper under the batter).