Fourth Of July Cake
This delightful cake recipe will surely capture hearts with its decadent layers of buttery cake and creamy frosting topped with a medley of fresh berries. The rich and moist cake is the perfect canvas for the luscious cream cheese icing and vibrant fruit, creating a stunning dessert that is as beautiful as it is delicious. Whether you're celebrating a special occasion or simply craving a sweet treat, this cake is bound to impress and delight all who taste it.
— Constant Cookbook
Ingredients
- FOR THE CAKE:
- 2-1/4 sticks Unsalted Butter
- 3 cups Sugar
- 6 whole Eggs
- 1 cup Sour Cream (Not Low Fat)
- 1-1/2 teaspoon Vanilla
- 3 cups Flour, Sifted
- 1/3 cup Cornstarch
- 1 teaspoon Kosher Salt (Use 3/4 Teaspoon Regular Salt If Kosher Salt Is Not Available)
- 1 teaspoon Baking Soda
- _____
- FROSTING
- 1-1/2 pound Cream Cheese (3 - 8oz. Packages, Not Low Fat)
- 1 pound Unsalted Butter (4 Sticks)
- 1 pound Powdered Sugar
- 1-1/2 teaspoon Vanilla
- 1/2 pint Blueberries
- 2 pints Raspberries (Wash And Pat Dry)
Instructions
- For the cake: Preheat the oven to 350˚. Grease and flour a 17-by-12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.)
- In a bowl with a mixer, mix the butter and sugar together on high speed until light and fluffy, about a minute or so. Add the eggs, two at a time. Mix after each addition. Add the sour cream and vanilla.
- In a separate bowl, sift together the flour, cornstarch, kosher salt and baking soda. Turn the mixer to low and gradually add the flour mixture to the butter/sugar mixture, one scoop at a time. Mix after every addition. Keep adding the flour mixture until just combined. Do not over mix!
- Pour the thick cake batter into the prepared pan. (It's much thicker than regular cake batters.) With a knife or offset spatula, spread the cake batter evenly over the pan.
- Bake until a toothpick comes out clean, 20 to 30 minutes. I baked mine for exactly 20 minutes, so you probably want to start checking then.
- For the the cream cheese icing: Add the cream cheese and butter to the bowl of a mixer. Whip to combine. Add the powdered sugar and vanilla. Mix until thoroughly combined, scraping the sides once during mixing.
- Put about ½ the frosting on the cake. Mark off the area of the stars with a toothpick. (No need to be proportionately accurate; just guesstimate.) Prepare a pastry bag with a large star tip and fill up to 2/3 with icing. Fold down both corners to keep icing from splurging out the top.
- Grip the folded-down end tightly under your fingertips and start squeezing two lines of frosting at the bottom of the cake. Make two rows of raspberries on the cake, then add another two lines of frosting.
- Keep repeating: two lines of frosting, two lines of raspberries, two lines of frosting, etc.
- Fill the square in the corner with a nice layer of blueberries. With the star tip, squeeze little dollops of frosting all over the blueberries to look like stars.<br>
Cook Time
30M
Prep Time
PT1H
Yield
36
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