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Perfect No-Melt Flag Cake

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A summer celebration dessert that stays crisp and colorful without melting, featuring moist cake layers, a creamy no-melt filling, and fresh berries arranged like a flag.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (113 g)
  • 1 cup granulated sugar (200 g)
  • 3 large eggs, room temperature
  • 3/4 cup whole milk (180 ml)
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces whipped cream cheese, softened (227 g)
  • 1/2 cup powdered sugar (60 g)
  • 1 cup heavy cream (240 ml), whipped to stiff peaks
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Fresh strawberries, hulled and sliced
  • Fresh blueberries, washed and dried
  • Fresh raspberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  3. In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 1/2 teaspoons vanilla extract.
  5. Alternate adding dry ingredients and milk: add one-third of the flour mixture, then half of the 3/4 cup whole milk. Repeat, ending with the last third of flour. Mix gently to avoid overworking the batter.
  6. Divide batter equally between the prepared pans and smooth tops with a spatula.
  7. Bake for 25-30 minutes. Insert a toothpick into the center; it should come out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. Beat 8 ounces softened whipped cream cheese with 1/2 cup powdered sugar, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract until creamy.
  10. Gently fold in 1 cup stiffly whipped heavy cream until fully combined and light.
  11. Place one cake layer on a serving plate. Spread half of the filling evenly on top.
  12. Add the second cake layer and cover the entire cake with the remaining filling, smoothing the sides and top.
  13. Arrange fresh blueberries in the top left corner to represent stars. Use sliced strawberries to create stripes across the rest of the cake.
  14. Refrigerate the cake for at least 2 hours before serving to firm up the filling and help the cake hold its shape.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to avoid toughness. Whip heavy cream to stiff peaks for stable filling. Gently fold whipped cream into cream cheese mixture to maintain airiness. Chill cake at least 2 hours before serving. Avoid direct sunlight to keep berries fresh. Frozen berries can be used if fresh are unavailable, but pat dry thoroughly.

Nutrition

Keywords: flag cake, no-melt cake, summer dessert, patriotic dessert, Fourth of July cake, berry cake, no-frosting meltdown, easy cake recipe

Find it online: https://merrymorsel.com/perfect-no-melt-flag-cake-recipe-easy-summer-celebration-dessert-ideas/