Every year when I bake and decorate this American flag cake for the 4th of July- I am reminded of what a delicious cake this is! My absolute favorite parts are the fresh raspberries combined with the cream cheese frosting. And the sour cream-based yellow cake is just so yummy!
I had originally found this recipe when it was published in the Martha Stewart Living magazine several years ago. You can find this recipe all over the internet if you just google “Barefoot Contessa Flag Cake.”
Created by Ina Garten, known as the Barefoot Contessa and featured in her 2002 book, Barefoot Contessa Family Style, I had planned to link to the recipe on her website, but alas, it was not there.
So I found it on the Food Network website, and I wanted to share it with you!
Every day is a reason to celebrate our country's flag, don't you think?
Enjoy!
Michelle says
Looks great! Very patriotic – I did something similar using berries to cover my in a Union Jack flag for the Queen’s Diamond Jubilee!
I’m throwing a Patriotic Link Party this week on my blog and would love if you stopped by and shared this 🙂
Michelle says
*cover my trifle!
Sharon says
Very cool! I will definitely try to stop by! 🙂
Michelle says
Thanks for stopping by my link party last week! I’m just about to post a new party (and you’ve been featured!) hope you join in again! Don’t forget to grab your button/links! Have a great week 🙂
Sharon says
Thanks so much for featuring my flag cake for your linky party! I will try to stop by and link up again soon! 🙂
Barb @ A Life in Balance says
I think I remember seeing it in the ML magazine. Is the white whipped cream? It looks so festive!
Sharon says
Hi Barb! No- it is a cream cheese frosting that is just beyond yummy! I could literally eat it with a spoon!