4th of July Cake
Total Time
1 hr 30 mins
Prep Time
1 hr
Cook Time
30 mins
Rating
0 out of 5 stars
(0)
Ingredients
36 serving(s)
- 18 Tbsp. (2 1/4 sticks) unsalted butter, at room temperature, plus more for the pan
- 3 c. sugar
- 6 extra-large eggs, at room temperature
- 1 c. sour cream (not low-fat), at room temperature
- 1 1/2 tsp. pure vanilla extract
- 3 c. all-purpose flour, plus more for the pan
- 1/3 c. cornstarch
- 1 tsp. kosher salt (use 3/4 teaspoon regular salt if kosher salt is not available)
- 1 tsp. baking soda
- 1 1/2 lb. (3 (8-oz.) packages) cream cheese (not low-fat), at room temperature
- 1 lb. (4 sticks) unsalted butter, at room temperature
- 1 lb. powdered sugar, sifted
- 1 1/2 tsp. vanilla extract
- 2 half-pints blueberries
- 3 half-pints raspberries
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Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 17-by-12 1/2-inch sheet cake pan.
Step 2
In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, 2 at a time. Mix after each addition. Add the sour cream and vanilla.
Step 3
In a separate bowl, sift together the flour, cornstarch, kosher salt and baking soda. Turn the mixer to low and gradually add the flour mixture to the butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture until just combined.
Step 4
Pour the thick cake batter into the prepared pan. With a knife or offset spatula, spread the cake batter evenly over the pan.
Step 5
Bake until a toothpick comes out clean, 20 to 30 minutes.
Step 6
For the the cream cheese icing: Add the cream cheese and butter to the bowl of a mixer. Whip to combine. Add the powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.
Step 7
Put about half of the frosting on the cake. Mark off the area of the stars with a toothpick.
Step 8
Prepare a pastry bag with a large star tip and fill up to 2/3 with icing. Fold down both corners to keep icing from splurging out the top.
Step 9
Grip the folded-down end tightly under your fingertips and start squeezing two lines of frosting at the bottom of the cake. Make two rows of raspberries on the cake, then add another two lines of frosting.
Step 10
Keep repeating: 2 lines of frosting, 2 lines of raspberries, 2 lines of frosting, etc.
Step 11
Fill the square in the corner with a nice layer of blueberries. With the star tip, squeeze little dollops of frosting all over the blueberries to look like stars.
Step 12
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Chef's notes
You don't want to assemble this cake ahead of time because the berries can start to get a little sad and soggy if they sit too long.
You can make the cake and frosting the day before. Bake the cake, allow it to completely cool, wrap it tightly in plastic wrap and store it at room temperature.
Whip the frosting together, cover, and refrigerate it. Wait until you're ready to assemble the cake to wash the berries to keep them as fresh as possible.
This cake has a dreamy cream cheese frosting, so any leftovers need to be refrigerated.
Cover the cake tightly in plastic wrap or transfer it to an airtight container and place it in the fridge for up to three days.
