Fourth of July or French Flag White Sheet Cake With Raspberries

The aroma of a freshly baked white cake, subtly sweet and comforting, always transports me back to childhood summers. My grandmother, a true culinary artist in her own right, would make a similar cake for every summer holiday. I can still picture the red, white, and blue berries arranged carefully on top, a delicious symbol of celebration. This recipe is a slight twist on that classic, bringing a light and airy texture to the party. It’s a blank canvas for your patriotic or francophile creativity!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes
• Servings: 16
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

Cake

• 3 large eggs
• ½ cup soft unsalted butter
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup low-fat milk

Quick Buttercream Frosting

• ½ cup soft unsalted butter
• 1 large egg yolk (optional)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
• 4 cups sifted confectioners’ sugar
• 6 tablespoons milk

Decoration

• 1 pint blueberries
• 1 pint raspberries

Equipment Needed

• 9×13 inch shiny aluminum baking pan
• Stand mixer
• Measuring cups and spoons
• Sifter
• Wax paper
• Cooling rack
• Offset spatula

Instructions

1. Prepare for baking: Place the rack in the middle of the oven and preheat to 375°F (190°C). Spritz a 9×13 inch shiny aluminum baking pan with Pam or Baker’s Joy.
2. Warm the Eggs: Place the unbroken eggs in a bowl of hot tap water. This helps to bring them to room temperature and contributes to a lighter cake texture.
3. Cream butter and sugar: In a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. This step is crucial for incorporating air into the batter, resulting in a tender crumb.
4. Incorporate eggs and vanilla: Add the eggs, one at a time, to the butter and sugar mixture, then add the vanilla. Beat until thoroughly mixed, about 5 minutes. Ensure each egg is fully incorporated before adding the next.
5. Prepare dry ingredients: Sift the cake flour, baking powder, and salt onto a sheet of wax paper. Sifting ensures a light and airy texture by removing any lumps and incorporating air.
6. Combine wet and dry ingredients: Spoon the flour mixture into the wet ingredients in thirds, alternately with the milk. Mix just until the batter is smooth. Avoid overmixing, as this can develop the gluten in the flour and result in a tough cake.
7. Bake the cake: Pour the batter into the prepared pan and bake until the cake begins to pull away from the sides and a wooden pick inserted into the center comes out clean, about 18 to 20 minutes. Keep a close eye on the cake during the last few minutes of baking to prevent it from overbaking.
8. Cool the cake: Cool the cake in the pan on a rack. Allow the cake to cool completely before frosting to prevent the frosting from melting.
9. Prepare the frosting: While the cake is cooling, place the butter in the mixer bowl and cream until soft.
10. Add optional egg yolk, salt and vanilla: Add the egg yolk, salt, and vanilla extract to the creamed butter.
11. Combine with sugar and milk: With the mixer on low speed, gradually add the confectioners’ sugar and milk alternately until you have a smooth mixture. Adjust the amount of milk to achieve the desired consistency.
12. Chill the frosting: Refrigerate the frosting until the cake is cool. Chilling the frosting will make it easier to spread.
13. Assemble the cake: Invert the cake onto a large serving platter.
14. Frost the cake: Smooth the frosting over the top and sides of the cake, using an offset spatula. An offset spatula helps to create a smooth and even layer of frosting.
15. Decorate with berries: Make a design on top, using the berries to create a flag. Use both raspberries and blueberries in the upper left quadrant to represent the “stars”, then make the “bars” by making alternating horizontal stripes of raspberries and blueberries. Finish by alternating whole blueberries and raspberries all around the base of the cake.

Expert Tips & Tricks

• Cake Flour is Key: Don’t substitute all-purpose flour for cake flour. The lower protein content in cake flour results in a more tender crumb.
• Room Temperature Matters: Using room temperature butter and eggs ensures they emulsify properly, leading to a smooth batter and even baking. If you forget to take the eggs out of the fridge ahead of time, the warm water bath helps.
• Don’t Overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
• Perfect Frosting Consistency: If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar.
• Berry Placement: To prevent the berries from sliding, consider gently pressing them into the frosting.
• Flavor Boost: A touch of almond extract in the frosting adds a lovely subtle flavor.

Serving & Storage Suggestions

Serve the cake chilled or at room temperature. For a festive touch, pair with a scoop of vanilla ice cream or a dollop of whipped cream.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. To prevent the cake from drying out, you can wrap it tightly in plastic wrap before placing it in the container.

The unfrosted cake layers can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting. It is not recommended to freeze the frosted cake.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	373.9 kcal	N/A
Calories from Fat	117 g	31%
Total Fat	13.1 g	20%
Saturated Fat	7.8 g	39%
Cholesterol	66.8 mg	22%
Sodium	178.6 mg	7%
Total Carbohydrate	62 g	20%
Dietary Fiber	2 g	8%
Sugars	45.3 g	N/A
Protein	3.6 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the cake flour with a gluten-free cake flour blend. Be sure to check the blend contains xanthan gum or another binding agent.
• Dairy-Free: Use plant-based butter and milk alternatives such as almond milk or oat milk. Be sure to select a butter substitute that is specifically formulated for baking.
• Lemon Zest: Add the zest of one lemon to the cake batter for a bright, citrusy flavor.
• Strawberry Variation: Use strawberries instead of raspberries, or a mix of both!
• Different Extracts: Experiment with other extracts in the frosting, such as lemon, orange, or peppermint.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes! The cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature. The frosting can also be made a day ahead and stored in the refrigerator.

Q: Can I use a different size pan?
A: While a 9×13 inch pan is recommended, you could use two 8-inch round cake pans. Adjust the baking time accordingly.

Q: What if I don’t have cake flour?
A: For the best results, use cake flour. However, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch.

Q: How do I prevent the cake from sticking to the pan?
A: Using baking spray with flour, or greasing and flouring the pan well, is the best way to prevent sticking. Also, ensure the cake is cooled slightly before inverting.

Q: Can I use frozen berries?
A: Fresh berries are recommended for the best appearance and texture. Frozen berries can be used, but be sure to thaw them completely and pat them dry before arranging them on the cake.

Final Thoughts

This Fourth of July or French Flag White Sheet Cake with Raspberries is more than just a dessert; it’s a celebration on a plate! I encourage you to try this recipe and make it your own, whether it’s through the arrangement of berries or by adding a personal touch to the frosting. I would absolutely love to hear about your baking adventures and see your beautifully decorated creations! Feel free to pair it with a glass of crisp sparkling wine or a refreshing iced tea for the ultimate summer treat. Happy baking!