the flag cake

The perfect cake for 4th of July, no other worded needed. 

Flag Cake

from The Barefoot Contessa

18 tablespoons unsalted butter, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 cup sour cream, at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoon almond extract (optional)

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon kosher salt

1 teaspoon baking soda

Icing: Whipped Cream Cheese Frosting
from Allrecipes.com

1 (8 ounce) package cream cheese, softened
1 cup white sugar (may substitue with 1 3/4 cup powdered sugar)
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions:

1. Heat oven to 350 degrees F. Butter and flour an 18 x 12 x 1 1/2 - inch sheet pan. 
2. Cream butter and sugar on high speed until light and fluffy. On medium speed, add eggs, 2 at a time, then add sour cream, vanilla extract, and almond extract. Scrape down the sides and stir until smooth
3. Stir together the flour, cornstarch, salt, and baking soda in a bowl. With mixer on low speed, add flour mixture to butter mixture until just combined. Pour into prepared pan. Smooth top with spatula. Baking for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature. 
4. Icing: For best results, chill bowl and beaters prior to beating whipping cream. In a small bowl, with electric mixer beat whipping cream until stiff peaks form; set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Chill in refrigerator until use. 
5. Assembly: Spread three-fourths of the icing over the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Put remaining icing in a pastry bag (or ziplock bag) fitted with a star tip. Alternate rows of raspberries and icing until flag is completed. Pipe stars in on the blueberries.