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American Flag Cake: The Ultimate Patriotic Sheet Pan Celebration with Cream Cheese Frosting Excellence

A light, plush vanilla buttermilk sheet cake baked in a large rimmed baking sheet, layered with a rich, whipped vanilla cream cheese frosting, and artfully decorated with fresh blueberries, sliced strawberries, and raspberries to form the classic American flag design.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 20 -24 servings
Ingredients Method Notes

Ingredients
  

  • The Sheet Cake Base
  • 2 ½ cups 354g all-purpose flour (plus extra for dusting)
  • 4 tbsp 25g cornstarch
  • 2 tsp baking powder & ¼ tsp baking soda
  • ¾ tsp salt
  • 1 ¾ cups 350g granulated sugar
  • 10 tbsp 141g unsalted butter (room temperature)
  • ½ cup 110g avocado or vegetable oil (divided)
  • 5 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 ½ cups 340g buttermilk (room temperature)
  • Cream Cheese Frosting & Topping
  • 12 tbsp 170g unsalted butter (room temperature)
  • 8 oz. 226g cream cheese (room temperature)
  • 1 tsp vanilla extract
  • 4 cups 480g powdered sugar
  • The Flag Colors: 6 oz fresh blueberries 16 oz fresh strawberries (sliced ¼-inch thick), 10 oz fresh raspberries

Method
 

  1. 1.Prep the Pan & Whisk Dry Ingredients :10 min.
  2. Preheat your oven to 350°F (175°C). Lightly spray a rimmed 18x13x1-inch half-sheet baking pan with non-stick cooking spray, dust it with a thin layer of flour, and shake out any excess. In a medium bowl, thoroughly whisk together the flour, cornstarch, baking powder, baking soda, and salt for 30 seconds. Set aside.
  3. 2.Cream and Build the Batter Base :10 min.
  4. In a large bowl, use an electric hand mixer on low to blend the sugar, 10 tbsp of softened butter, and 2 tbsp of the oil. Increase the speed to high and whip for 2–3 minutes until light and fluffy. Slowly blend in the remaining oil. On low speed, mix in the eggs one at a time, followed by 1 tbsp of vanilla extract, mixing just until combined to prevent a spongy texture.
  5. 3.Alternate Dry Ingredients and Buttermilk :5 min.
  6. Add 1/3 of your flour mixture to the wet batter and blend on low until barely mixed. Pour in half of the buttermilk, blending gently. Repeat with another 1/3 of the flour, the remaining buttermilk, and finish with the last of the flour. Use a rubber spatula to give the batter a final, gentle fold from the bottom to ensure everything is combined without overmixing.
  7. 4.Bake and Cool Completely :25-30 min.
  8. Pour the batter into your prepared sheet pan and spread it evenly into the corners. Wiggle the pan gently to level the surface. Bake in the center of the oven for 25–30 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let it cool completely on a wire rack for 1.5 to 2 hours.
  9. 5.Whip the Frosting & Smooth Over Cake :10 min.
  10. In a clean bowl, beat 12 tbsp of softened butter and the cream cheese together on medium-low speed for 1 minute until smooth. Add 1 tsp of vanilla and the powdered sugar, blending on low until incorporated. Raise the speed to high and whip for 3–5 minutes until light and fluffy. Spread the frosting evenly over the cooled cake with an offset spatula, then chill the cake briefly while preparing the fruit.
  11. 6.Assemble the Flag Design :10 min.
  12. Shortly before serving, arrange a solid rectangle of blueberries in the upper-left corner (about 1/3 of that section) to represent the stars. Moving across the long width of the pan, arrange 4 parallel rows of sliced strawberries alternating with 3 parallel rows of whole raspberries to create the red and white flag stripes.

Notes

  • The Temperature Rule: It is critical that your butter, cream cheese, eggs, and buttermilk are all truly at room temperature before you begin. Cold ingredients will cause the cake batter to split/curdle and will create tiny, un-meltable butter lumps in your smooth cream cheese frosting.
  • Fruit Prep Tip: Wash your berries well ahead of time and let them dry completely on paper towels. If you place wet berries onto the cream cheese frosting, the colors will bleed and run across your pristine white background.
  • Storage: Because of the fresh fruit and cream cheese frosting, leftovers must be covered tightly and stored in the refrigerator. It stays perfectly moist and delicious for up to 3 days!