Flag Cake with Whipped Cream Frosting & Bunny Grahams
Ingredients
The cake
-
1
cup
butter
-
1 ½
cups
white sugar
-
8
large
egg yolks
-
¾
cup
milk
-
1 ½
teaspoons
vanilla extract
-
2
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
The frosting
-
3
oz
cream cheese, softened
-
⅓
cup
sugar
-
1
teaspoon
vanilla extract
-
2
cups
heavy whipping cream, chilled
Toppings
-
1
cup
Annie’s Homegrown Bunny Grahams
-
1
pint
fresh strawberries, sliced
-
1
cup
fresh blueberries
Instructions
- Preheat the oven to 350º F and grease and flour a 9x13 inch pan.
- Sift together the cake flour, baking powder, and salt in a small bowl.
- Cream the butter and sugar together until light and fluffy in a large bowl.
- Beat in the egg yolks one at a time, then stir in the vanilla.
- Alternately mix in the flour mixture and milk on low speed until just incorporated.
- Scrape the batter into the prepared pan and bake for 25 to 30 minutes until the top springs back when tapped.
- Cool the cake for 15 minutes before transferring it to cooling racks.
- For the frosting, beat together cream cheese, sugar, and vanilla until smooth.
- Slowly add the heavy whipping cream and beat until the frosting holds stiff peaks.
- Once the cake is cooled, spread the frosting over the top and edges.
- Create a flag design using blueberries for the square and Bunny Grahams as stars, and lay sliced strawberries for the stripes.
- Serve the cake.
Nutrition Facts (estimated)
Servings
12
Calories
511
Total fat
34g
Total carbohydrates
50g
Total protein
5g
Sodium
278mg
Cholesterol
112mg
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