This is your sign to make Ina Garten's famous Flag Cake for your 4th of July celebrations – this patriotic classic is hard to beat

As far as summer showstoppers go, few desserts capture the spirit of the Fourth of July quite like Ina Garten’s iconic Flag Cake. With its charming berry-studded design and timeless vanilla sponge, it’s a true American classic. It is elegant enough for a formal gathering, yet delightfully nostalgic for a relaxed Fourth of July party.

The recipe begins with a rich vanilla sheet cake, infused with sour cream for moisture and subtle tang. It’s topped with a velvety cream cheese frosting, then artfully decorated with plump blueberries and raspberries to form a flag – complete with piped stars and stripes for a playful, patriotic finish.

What makes this cake so enduring is its balance of simplicity and spectacle. It’s unfussy in technique but delivers maximum impact on the table, making it ideal for hosts looking to create a seasonal centerpiece without turning to elaborate patisserie.

Ina Garten’s Flag Cake

A beautiful, berry-topped sheet cake that's as delicious as it is decorative – perfect for summer gatherings and patriotic celebrations.

Serves: 18–20

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients

• For the cake:
• 16 tbsp (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 1 cup sour cream
• 1 tsp pure vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• For the frosting:
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 1 kg (2 lbs) cream cheese, at room temperature
• 1 tsp pure vanilla extract
• ½ tsp almond extract (optional)
• 450g (1 lb) icing sugar, sifted
• For decoration:
• 1 pint fresh blueberries
• 2 pints fresh raspberries

Method

• Preheat & Prepare
• Preheat oven to 180°C / 350°F. Grease and flour a 13x18x1½-inch sheet pan.
• Make the Cake Batter
• In a stand mixer, cream the butter and sugar on medium speed until light and fluffy (about 5 minutes). Add the eggs one at a time, scraping the bowl between additions. Mix in the sour cream and vanilla.
• Dry Ingredients
• In a separate bowl, sift together flour, baking soda, and salt. With the mixer on low, slowly add the dry mixture to the wet ingredients. Mix just until combined.
• Bake
• Spread the batter evenly in the pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
• Make the Frosting
• Beat the butter and cream cheese together until smooth. Add the vanilla (and almond extract if using), then gradually beat in the icing sugar until light and fluffy.
• Decorate
• Spread frosting evenly over the cooled cake. Create a rectangle of blueberries in the top left corner for the 'stars' section. Use raspberries in rows to mimic the red stripes of the American flag. Pipe small dots or stars of frosting between berries for detail if desired.

Equal parts delicious and decorative, Ina’s flag cake continues to resonate – not just as a dessert, but as a celebration of summer at its most joyful. And with red, white, and blue never going out of style, this is one baking tradition that’s well worth revisiting year after year.

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