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Flag Cake #SundaySupper

  • Total Time: 1 hour 20 minutes
  • Yield: 24 servings 1x




  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla bean paste
  • 3 2/3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups almond milk


  • 8 ounces cream cheese
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon vanilla bean paste
  • 33 ½ cups confectioners’ sugar
  • 1 cup blueberries
  • 50 or more Swedish Fish


  1. Make the cake. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line the bottom only with parchment. Butter the parchment.
  2. In a medium bowl, stir together flour, cornstarch, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs one at a time, followed by the vanilla bean paste. Alternately add flour mixture and almond milk, beginning and ending with the flour mixture. I did three installments of flour and two of milk.
  4. Pour batter into prepared pan, smooth into an even layer and bake 40-50 minutes, rotating halfway through, until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
  5. Make the frosting. Beat cream cheese and butter using a hand or stand mixer until light and fluffy. Beat in the vanilla bean paste, followed by the confectioners’ sugar, added one cup at a time. After 3 cups are added, taste the frosting to see if it is sweet enough. Spread frosting over cooled cake.
  6. Use blueberries to create a large square/rectangle in the upper left corner of the cake. Use the Swedish Fish to create the stripes in the flag. Make the blueberry area as large as you like, and make as many stripes as thick as you like. The flag is your creation! Cover cake tightly with plastic wrap and refrigerate for up to three days.


Recipe adapted from Smitten Kitchen

Additional cooling time is necessary

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes