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Perfect Loaded Berry Flag Cake Recipe with Easy Cream Cheese Frosting

loaded berry flag cake - featured image
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A festive and delicious berry flag cake with a moist, fluffy base and tangy cream cheese frosting, perfect for summer celebrations and patriotic holidays.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk
  • 8 oz (227 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (225 g) fresh strawberries, hulled and sliced
  • 1 ½ cups (225 g) fresh blueberries
  • 1 cup (150 g) fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray, then lightly dust with flour.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat the softened butter and granulated sugar on medium speed until fluffy and pale, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides as needed.
  5. Stir in the vanilla extract.
  6. Add the dry ingredients and milk alternately to the batter, starting and ending with the flour mixture. Mix on low speed just until combined.
  7. Pour the batter into the prepared pan, smooth the top, and tap the pan gently to release air bubbles.
  8. Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cake sit in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the cream cheese frosting by beating the softened cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar and vanilla extract, then stir in fresh lemon juice. Mix until fluffy, about 3 to 4 minutes.
  12. Frost the cooled cake evenly using an offset spatula or butter knife.
  13. Arrange blueberries in the top-left corner to form the stars, then alternate rows of sliced strawberries and raspberries to mimic the stripes of a flag.
  14. Serve the cake the same day or within 24 hours for best freshness.

Notes

Use room temperature cream cheese and butter for smooth frosting. Pat berries dry before arranging to prevent sogginess. Frost cake only when completely cooled. For gluten-free, substitute flour with a 1:1 gluten-free blend. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: berry flag cake, cream cheese frosting, patriotic dessert, summer cake, Fourth of July dessert, easy berry cake, loaded berry cake

Find it online: https://breezybake.com/perfect-loaded-berry-flag-cake-recipe-with-easy-cream-cheese-frosting/