Funfetti Flag Cake
Nothing better than a berry flag cake in the summer!
This white sheet cake is studded with festive sprinkles, topped with fresh whipped cream and all the cutesy flag berries. It tastes amazing and is fun to serve. I’ve made a cupcake version before and they are always a hit!
Ohhh how we live for a festive sheet cake over here.
I have a triple berry sheet cake with cream cheese frosting and it’s DIVINE. It’s the inspiration base for this recipe. In fact, I took red white and blue sprinkles and just added them to the batter!
That is it.
And then made the classic berry flag. Who made the first flag cake? Ina? Martha? I don’t even know but I thank them for it. It’s basically my favorite cake to make in the summer! It’s fun, festive, delicious and the kids flip over it.
Seriously, they could eat an entire grocery store worth of berries in a week.
This is a fun funfetti cake! My kids love adding the sprinkles. You can use them for brownies or cookies or ice cream sundaes and stuff all summer long. Because you need about ½ cup of sprinkles and those little tubes at the store won’t cut it.
I like to use both vanilla and almond extract. The almond gives it that slight sugar cookie flavor and it’s wonderful. It’s not full blown “wedding cake” flavored – but it has a hint of something else that makes it taste special.
Now the frosting… you know I’m a cream cheese frosting freak. And I LOVE using it on my sheet cakes. But if you want something lighter, I suggest whipped cream. I used fresh whipped cream on this cake because it goes so well with berries.
It’s classic and light and just makes the cake.
While it doesn’t have the same texture, this cake kind of reminds me of angel food cake when you top it with the whipped cream. It’s that light and airy and so lovely to eat on a hot summer day.
And it’s a super fun way to bring in the summer months!
Make it on repeat all season long.
Funfetti Flag Cake
Funfetti Flag Cake
Funfetti flag cake is festive and delicious! White sheet cake filled with patriotic sprinkles and topped with fresh whipped cream, blueberries and strawberries. It’s fun to make and great for a party!
- Preheat the oven to 350 degrees F. Spray a 9×13 inch baking sheet or dish with nonstick baking spray – the kind with flour in it.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat together the sugar and oil until combined. Beat in the whole eggs and egg whites. Beat in the vanilla extract and almond extract. Beat in the yogurt.
- Add in half of the dry ingredients, then beat in the milk. Finish by beating in the remaining dry ingredients until combined.
- Pour the batter into the greased baking dish. Bake for 25 to 32 minutes, or until the center is set and a tester inserted into the center comes out clean. Let the cake cool completely before frosting and topping with the berries.
topping
- Add the cold cream to the bowl of your electric mixer. Beat until soft peaks form, then add the vanilla extract and sugar. Beat until stiff peaks form.
- Frost the cooled cake (it must be cool!). Top with the berries in the flag pattern. At this point, you can refrigerate the cake for a few hours before serving or serve immediately.
Soooo cute.
