Flag Cake

How to Make Flag Cake

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1. Heat the oven to 180°C / 350°F and grease and line a 23 x 33 cm baking tin.

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2. Beat the 115 g butter and the caster sugar for 3 minutes, until pale and fluffy, then beat in the eggs one at a time and the 2 tsp vanilla.

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3. Whisk the flour, baking powder and salt together and add to the batter in three parts, alternating with the milk, mixing until just smooth.

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4. Spread the batter in the tin and bake for 28 to 30 minutes, until golden and a skewer comes out clean.

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5. Cool the cake in the tin for 15 minutes, then turn it out and cool completely, about 1 hour, before frosting.

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6. Beat the cream cheese and the 100 g butter until smooth, then beat in the icing sugar and the 1 tsp vanilla until light and thick.

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7. Spread the frosting over the top of the cake in a smooth layer.

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8. Mark a square in the top left corner and fill it with rows of blueberries. Lay rows of strawberry halves across the rest of the cake for the red stripes, leaving a gap of frosting between each row.

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9. Chill until ready to serve.

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Tips for Making Flag Cake

• Cool the cake completely before frosting. Warm sponge melts the frosting and it slides off.
• Hull and dry the strawberries. Wet fruit bleeds into the frosting and streaks it pink.
• Decorate the cake close to serving time. The berries release juice after a few hours in the fridge.

What to Serve with Flag Cake

• Vanilla ice cream
• Lemonade
• A barbecue

Storing & Reheating Flag Cake

Keeps covered in the fridge for up to 2 days, though the berries soften. Freeze the plain unfrosted cake for up to 2 months.

Flag Cake FAQ: Common Questions

Flag Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.