If you’re having a Fourth of July party this weekend, serve Ina’s crowd-pleasing cake that feeds up to 24 guests. You can make the easy vanilla sheet cake ahead of time and decorate it with berries and frosting the day of your party to cut down on in-the-kitchen prep during your gathering.
Start with a cooled 18-by-13-inch sheet cake. Ina’s recipe calls for flour and cornstarch, which together make the perfect substitution for cake flour — an ingredient that you might not readily have on hand. The classic vanilla cake is extra dense thanks to the addition of sour cream.
For the icing, combine butter, cream cheese, sugar and vanilla and mix until smooth. Spread 3/4 of the icing on top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick and fill the upper left corner with blueberries as the base for your frosting stars.
Place 2 rows of raspberries across the top of the cake to make a red stripe. Alternate rows of raspberries with piped icing from a pastry bag until the flag stripes are completed then pipe stars on top of the blueberries. Ina serves this cake right in the pan so you don’t have to bother removing it.