4th of July Rewind!

I’m trying real hard to catch up here… so just for a moment let your imagination run wild and rewind alll the way back to two weeks ago when you were watching fireworks and eating hot dogs – the 4th of July.

I had some fun company here, although my family was out of town, my big brother brought the troops up to escape the relentless Brooklyn heat. We had a big cookout and spent the day on the dock, soaking up the sun!

I, of course, was the self-appointed dessert master, and I decided to go traditional flag cake with a twist. My Aunt Jean ALWAYS made these cakes on the 4th of July when we were little – but it usually uses Cool Whip as frosting. I made a pretty kick-ass buttercream. Forget light and fluffy on a hot day- we wanted the real deal!

Just as a note, I found the cake a little dense… the taste was good but the texture was just not quite right. Don’t worry King Arthur, I still love you! Maybe I overmixed?? But can I just say again that the frosting was to die for?

Okay patriots, store this one away for next year and pull yourself back to the present. Thanks for bearing with me 🙂

4th of July Flag Cake

Using your favorite vanilla cake and frosting recipe, frost a 9×13 cake. Decorate with blueberries and sliced strawberries to represent a flag!

Vanilla Cake
Adapted from King Arthur Flour

* 2 cups sugar
* 3 1/4 cups King Arthur Unbleached All-Purpose Flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 cup unsalted butter, soft
* 1 1/4 cups milk, at room temperature
* 2 teaspoons vanilla extract
* 4 large eggs

Preheat the oven to 350°F. Lightly grease and flour one 9″ x 13″ pan.

In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scraping the bottom and sides of the mixing bowl.
With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

Pour batter into pan and bake for 40 minutes.

The cake is done when it’s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean. Cool before removing from pan.Ingredients

Vanilla Buttercream Frosting
Adapted from Wilton

  • 1 cup (2 sticks) butter or margarine softened
  • 1 teaspoon clear vanilla extract (I used regular – it just makes for a slightly off white frosting)
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


2 Comments to “4th of July Rewind!”

  1. Glad to hear that you all had a festive and safe 4th of July. I’m sorry to hear that the cake was not as tender as you had hoped. Do you think there may have been too much flour in the batter? Here is our method of measurement for a 4 1/4 ounce cup: http://www.kingarthurflour.com/recipes2008/measuring-flour.html
    Give it a try the next time you bake. Happy Baking! Frank @ KAF, baker/blogger.

  2. Thanks for your reply Frank! I bet that was the problem – I will definitely give your measurement method a try. And don’t worry, this doesn’t reflect at all on my love for KAF… you can see from several other posts that I love your recipes and your flour! Regardless of the texture, everyone loved the cake and it seemed to disappear pretty fast! Thanks again for the tip.

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