Photo: David Holifield
Flag Cake (From Scratch)
18 ingredients
30 min
18 to 24 servings
openrecipes
An iconic 4th of July dessert, this time made 100% from scratch!
Estimated Nutrition (whole recipe, rough)
1043
Calories
41g
Protein
30g
Fat
152g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- 3 cups all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup + 2 tablespoons unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1½ teaspoons vanilla extract
- :
- 2 cups unsalted butter, at room temperature
- 24 ounces cream cheese, at room temperature
- 4 cups powdered sugar
- 1½ teaspoons vanilla extract
- :
- 24 ounces raspberries
- 16 ounces blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes