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Perfect Flag Sheet Cake Recipe with Easy Creamy Vanilla Buttercream Tutorial

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A moist and tender sheet cake decorated with creamy vanilla buttercream in a festive red, white, and blue flag design. Perfect for patriotic occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tsp pure vanilla extract (for buttercream)
  • 2–4 tbsp (30–60 ml) heavy cream
  • Pinch of salt
  • Red food coloring gel
  • Blue food coloring gel
  • White buttercream reserved for stars and stripes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray and line with parchment paper if desired.
  2. In a medium bowl, whisk together flour, baking powder, and salt until combined.
  3. In a large bowl, beat softened butter and granulated sugar until light, fluffy, and pale, about 5-7 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with flour mixture. Mix gently until just combined.
  6. Pour batter into prepared pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely (at least 1 hour).
  9. For buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid sugar cloud.
  10. Add vanilla extract and pinch of salt. Slowly add heavy cream one tablespoon at a time until smooth and spreadable.
  11. Divide buttercream into three portions: leave one white, tint one blue with food coloring gel, and tint one red with food coloring gel.
  12. Spread white buttercream over entire cooled cake as base layer.
  13. Spread blue buttercream on one corner to create star field. Pipe small white stars on blue section using a piping bag or small spoon.
  14. Pipe or spread alternating red and white stripes across the rest of the cake.
  15. Chill briefly if needed to prevent colors from bleeding and to firm up frosting.

Notes

Do not rush the creaming of butter and sugar for a tender crumb. Fold dry ingredients gently to avoid tough cake. Use gel food coloring for vibrant colors without thinning frosting. Chill cake briefly after base layer to prevent color bleeding. Use a toothpick to mark star positions for easier piping. If buttercream is too stiff, add a splash more cream; if too runny, add more powdered sugar.

Nutrition

Keywords: flag cake, sheet cake, vanilla buttercream, patriotic dessert, Fourth of July cake, easy cake recipe, festive cake

Find it online: https://tempotaste.com/perfect-flag-sheet-cake-recipe-with-easy-creamy-vanilla-buttercream-tutorial/