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Flag Cake: Vanilla Sheet Cake

Prep Time 1 hour
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours 35 minutes
Servings 16

Ingredients

Vanilla cake:

  • 4 cups cake flour 480 g
  • 2 teaspoons baking powder 10 ml
  • 1 teaspoon baking soda 5 ml
  • 1 teaspoon salt 5 ml
  • 170 g coconut oil room temperature
  • 170 g butter room temperature 1.5 sticks
  • 2 ½ cups granulated sugar 500 g
  • 8 egg whites
  • 2 tablespoons vanilla bean paste
  • 2 teaspoons vanilla extract
  • 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
  • 1 teaspoon almond extract optional adds almond flavor if you don’t enjoy this leave it out
  • 2 cups buttermilk 480 ml

Cream Cheese Icing:

  • 1 sticks butter 226 g or 1 cup
  • 1 stick cream cheese 226 g or 8 ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract optional
  • 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
  • 4 cups powdered sugar

Topping:

  • 3 baskets raspberries
  • 1/2 basket blueberries

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
  • In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
    Creaming butter and sugar for Vanilla cupcakes
  • Creaming butter and sugar for Vanilla cupcakes
  • With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
  • Add in the extracts and mix until well combined
  • Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
    Vanilla cupcakes
  • Place the batter into a greased, parchment lined cookie sheet. We used a 16 x 10” sheet pan but if you have a larger cookie sheet the layers will be slightly thinner and bake time likely slightly less.
  • Bake for ~35 minutes or until a toothpick comes out clean

Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar 1 cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes). Set aside

Assembly

  • Once the cake has cooling, spread the icing on top of the cake in an even layer
  • After spreading the icing, in the top left corner place the blueberries in an even square (our was about 3" x 3")
  • After adding on the blueberries, add the raspberries on top into even stripes (we used about 2 rows of raspberries per stripe)
    Flag Cake

Notes

The vanilla cake base recipe was adapted from Bravetart.