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flag cake

Classic Flag Cake

This Flag Cake is the perfect dessert for Memorial Day and Fourth of July! It's an easy vanilla sheet cake topped with frosting and berries.
Course Dessert
Cuisine American
Keyword flag cake
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 24 servings
Calories 492kcal


  • 12 oz blueberries
  • 48 oz fresh raspberries

For the Vanilla Cake

For the Cream Cheese Frosting

  • 1 cup salted butter softened (two sticks)
  • 16 ounces cream cheese softened (two 8 ounce blocks)
  • 2 pounds powdered sugar 32 ounces or about 7 1/2 cups
  • 2 teaspoons vanilla extract


For the Vanilla Sheet Cake

  • Preheat oven to 325 degrees. Line sheet pan with parchment paper and spray well with nonstick cooking spray and set aside.
  • In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
  • In a liquid measuring cup, stir milk and vanilla together. Set aside.
  • In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
  • Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
  • Pour into prepared sheet pan and smooth the top. Bake 15 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Depending on your oven, this will take more or less time. Anywhere between 12-20 minutes.
  • Cool completely before frosting.

For the Cream Cheese Frosting

  • Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.

To Decorate

  • Over cooled cake spread half of the cream cheese frosting in an even layer. It doesn't have to be perfect since its getting covered with berries and more frosting.
  • With a toothpick or butterknife, outline the best you can the American flag. You don't need all 13 stripes, I only had room for 7.
  • Fill the upper left rectangle with blueberries. Then alternate adding raspberries to each flag line. I started and ended with a red stripe (so four red stripes total and three white stripes).
  • With remaining cream cheese frosting, place in a piping bag with a star shaped tip. Pipe on a couple of 'stars' then pipe two lines in each place of a white stripe.


Calories: 492kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 251mg | Potassium: 102mg | Fiber: 1g | Sugar: 55g | Vitamin A: 653IU | Calcium: 54mg | Iron: 1mg