Print

Perfect Red White and Blueberry Flag Sheet Cake

red white and blueberry flag sheet cake - featured image
Print Recipe

A patriotic layered sheet cake featuring a moist red velvet base, a fluffy cream cheese middle layer, and a fresh blueberry topping, perfect for Independence Day and summer celebrations.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • 1 ¾ cups granulated sugar (350 g)
  • 2 tablespoons unsweetened cocoa powder (15 g)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (240 ml), room temperature
  • 1 cup vegetable oil (240 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 8 oz cream cheese (225 g), softened
  • 1 cup heavy whipping cream (240 ml), chilled
  • 1 cup powdered sugar (120 g), sifted
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries (300 g), washed and patted dry
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chia seeds (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and line with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk sugar, vegetable oil, and eggs until combined (about 2 minutes). Stir in vanilla, red food coloring, and vinegar.
  4. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently until just combined.
  5. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cake completely on a wire rack (about 45 minutes).
  7. Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract.
  8. Whip heavy cream to soft peaks and gently fold into cream cheese mixture until fluffy but stable.
  9. Spread cream cheese layer evenly over cooled cake.
  10. Toss blueberries with sugar and lemon juice; let macerate for 10 minutes. Stir in chia seeds if using.
  11. Spoon blueberry topping over cream cheese layer, arranging berries in neat rows to mimic a flag pattern.
  12. Chill cake for at least 1 hour before serving to set layers.

Notes

Bring eggs and buttermilk to room temperature before mixing for better batter consistency. Sift dry ingredients to keep cake tender. Whip cream cheese and cream separately before folding for fluffier frosting. Use a slotted spoon to arrange blueberries to avoid excess juice and sogginess. Chill cake slightly if cream cheese layer is too soft before adding blueberries.

Nutrition

Keywords: red velvet cake, blueberry cake, patriotic dessert, layered cake, Independence Day dessert, flag cake, cream cheese frosting

Find it online: https://elaraeats.com/perfect-red-white-and-blueberry-flag-sheet-cake-recipe-for-easy-patriotic-celebrations/