Moist and delicious. This is a great cake recipe for your 4th of July celebration!
*For the best results, be sure the butter and eggs are room temperature.
*Cake flour should always be sifted before measuring.
Preheat the oven to 350Fº.
Grease and place a piece of parchment paper(9X13) of a 9 X 13 sheet pan; set aside.
In a mixing bowl, sift the flour, baking powder, and salt; sift into another mixing bowl, repeat for a total of 4 times; set aside.
In the bowl of a standing electric mixer, cream the butter and sugar. Add the eggs one at a time, beating after each one is added.
Add the dry ingredients alternately with the milk and vanilla.
Pour into the prepared pan.
Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Invert cake onto a 9 X 13 cake board; remove parchment paper and cool completely.
While the cake is cooling, make the frosting and wash the blueberries and strawberries. Spread out on a paper towel lined jelly roll pan; set aside to dry completely.
Slice the strawberries.
Decorating the Flag Cake:
1. Frost the sides and top of the cake.
2. Place blueberries and sliced strawberries on the cake.
3. Add an Ateco® star tip #826 to a pastry bag. Fill it /2 full with icing. Pipe the stripes onto the cake.
4. Add an Ateco® star tip #30 to a pastry bag. Fill it /2 full with icing. Pipe the stripes onto the cake.