Flag Cake
Photo © Deb Perelman
- 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
- 2 cups (400 grams) sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 4 cups cake flour or 3 2/3 cups all-purpose flour plus 1/3 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 cups buttermilk (475 ml), well-shaken
- 8-ounce block cream cheese, at room temperature
- 1/2 cup (1 stick or 1/4 pound) butter, at room temperature
- 1 teaspoon vanilla extract
- 2 to 3 cups powdered sugar
- Powdered sugar
- 1 cup blueberries (1/2 pint)
- 3 cups raspberries (1 1/2 pints)
- Produce
- Blueberries (1 cup)
- Raspberries (3 cups)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Cake flour or (4 cups)
- Powdered sugar (2 cups)
- Powdered sugar (1)
- Sugar (2 cups)
- Table salt (1 teaspoon)
- Vanilla extract, pure (2 teaspoons)
- Vanilla extract (1 teaspoon)
- Dairy
- 2 cups buttermilk (475 ml)
- Butter (1/2 cup)
- Cream cheese (1 8-ounce block)
- Refrigerated
- Eggs, large (4)
- Other
- 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 3, 2012 (7 months ago).
85 people saved this recipe.
