Even though this has the 4th of July written all over it, it’s really the perfect cake for all sorts of picnics and summer gatherings. Of course, if you want to make it for the 4th of July, it’s fun to use the berries to make a flag. But with its buttery yellow cake topped with vanilla buttercream, the sky is the limit, beyond flag-themed toppings! The cream cheese frosting from my Carrot Cake would also be a great bet too if you want to mix it up.
How to make this American Flag Cake
This cake does sink a little in the center, so no worries, it all evens out with frosting! Once the cake has cooled, frost it evenly with the buttercream, and decorate it with berries. I used blueberries all in a row to create the ‘stars’, and sliced strawberries to create the ‘stripes’. This cake does need to be refrigerated within a few hours if you top it with fruit, and it keeps well for up to 3 days. However, the buttercream does get very firm in the refrigerator. So it’s best if the pieces of cake are allowed to come back up to room temperature first. Or you can use the cream cheese frosting I mentioned above since it does well in the refrigerator. 5 from 9 reviews 1/2 cup tapioca starch 1/2 Teaspoon sea salt 2 Teaspoons baking powder, see notes 1 Teaspoon baking soda 1/2 cup maple syrup 2 eggs 6 Tablespoons salted butter, melted 1 Tablespoon vanilla extract 2 Tablespoons freshly squeezed lemon juice 1 Teaspoon almond extract Buttercream: 2 sticks salted butter, 8 ounces, softened 1 1/2 cup powdered sugar, sifted 1 Teaspoon vanilla extract 2 Tablespoons freshly squeezed lemon juice 1/2 Teaspoon almond extract 2–3 Tablespoons heavy cream Fruit Topping: 2–3 cups blueberries, see notes 2 pints strawberries, hulled and sliced In a medium sized mixing bowl, combine the almond flour, tapioca starch, sea salt, baking powder, and baking soda stirring until no lumps remain. Add the maple syrup, eggs, butter, vanilla, lemon juice, and almond extract. Stir just to combine, then pour the cake batter into the prepared pan. Use a spatula if necessary to even out the top of the cake. Bake for 20-24 minutes, or until the cake is puffed in the middle and a toothpick inserted into the center comes out clean or with moist crumbs. Cool the cake to room temperature on a cooling rack. To make the frosting, add the softened butter to a mixer with the whip attachment. Beat the butter until it’s smooth. Then add the powdered sugar, vanilla extract, lemon juice, and almond extract. Beat on low speeds until the powdered sugar is combined. Add 2 Tablespoons of the heavy cream and beat again starting on low and working up to high. Beat the frosting until it’s fluffy, 1-2 minutes, adding the extra tablespoon of heavy cream if the frosting seems too stiff. Spread the buttercream over the cooled cake, then top with the berries using the blueberries to create the ‘stars’ and the sliced strawberries to create the ‘stripes’. Serve the cake with the extra berries.
