Flag Cake
- 2¾ cups (11 ounces) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1¾ cups (12¼ ounces) sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1½ cups whole milk, room temperature
- 4 cups vanilla buttercream
- 1 cup (5 ounces) blueberries
- 3 cups (15 ounces) raspberries
- This recipe is vegetarian
- Produce
- Blueberries (1 cup)
- Raspberries (3 cups)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Cake flour (2 3/4 cups)
- Salt (3/4 teaspoon)
- Sugar (1 3/4 cups)
- Vanilla buttercream (4 cups)
- Vanilla extract (1 tablespoon)
- Dairy
- Butter, unsalted (16 tablespoons)
- Whole milk (1 1/2 cups)
- Refrigerated
- Eggs, large (4)
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Published June 25, 2012 (7 months ago).
8 people saved this recipe.
