Martha Stewart Flag Cake

Mrs.Dr.Fork

subheading: Cake:

18 tablespoons (2¼ sticks) unsalted butter at room temperature

3 cups sugar

6 extra-large eggs at room temperature

1 cup sour cream, at room temperature (I use greek yogurt)

1½ teaspoons pure vanilla extract

3 cups all-purpose flour

⅓ cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

subheading: Icing:

1 pound (4 sticks) unsalted butter at room temperature

1½ pounds cream cheese, at room temperature

1 pound confectioners' sugar, sifted

1½ teaspoon pure vanilla extract

subheading: Assemble:

2 half-pints blueberries

3 half-points raspberries (I use strawberries)

Heat the oven to 350°. Butter and flour an 18x12x1½ inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a owl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blue berries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

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