Name: Canadian Flag Cake
Prep time: 45 min
Cook time: 45 min
Yield: 24
Ingredients: White sugar - 1 ½ cups; Butter, softened - 1 cup; Eggs, at room temperature - 3 large; Sour cream, at room temperature - ½ cup; Vanilla extract - 2 teaspoons; All-purpose flour - 2 ½ cups; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Salt - 1 pinch; Milk, at room temperature - 1 cup; Cream cheese, softened - 1 (8 ounce) package; White sugar - ½ cup; Vanilla extract - 1 teaspoon; Heavy whipping cream - 2 cups; Sliced fresh strawberries - 2 cups

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Canadian Flag Cake

1. White sugar - 1 ½ cups

2. Butter, softened - 1 cup

3. Eggs, at room temperature - 3 large

4. Sour cream, at room temperature - ½ cup

5. Vanilla extract - 2 teaspoons

6. All-purpose flour - 2 ½ cups

7. Baking powder - 2 teaspoons

8. Baking soda - 1 teaspoon

9. Salt - 1 pinch

10. Milk, at room temperature - 1 cup

11. Cream cheese, softened - 1 (8 ounce) package

12. White sugar - ½ cup

13. Vanilla extract - 1 teaspoon

14. Heavy whipping cream - 2 cups

15. Sliced fresh strawberries - 2 cups

How to cook deliciously - Canadian Flag Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x17-inch baking pan with 1-inch high sides.

2. Stage

Prepare the cake: Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat eggs one at a time into the butter mixture; beat in sour cream and vanilla.

3. Stage

Sift flour, baking powder, baking soda, and salt together in a bowl. With the mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape the sides and bottom of the bowl and finish mixing with a rubber spatula. Pour batter into the prepared pan; spread to corners of the pan and smooth the top with a spatula.

4. Stage

Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from the pan, run a paring knife between cake and the pan. Cover cake pan with a plate or cooling rack; invert to transfer cake onto a plate.

5. Stage

Make the frosting: Beat cream cheese, sugar, and vanilla together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.

6. Stage

Spread cream cheese mixture evenly over top and sides of cake, smoothing the top.

7. Stage

Finish with decoration: Place 2 to 3 rows of overlapping strawberry slices parallel to the short sides of the cake for the two red stripes of the Canadian flag. Trace out a maple leaf shape in the center of the cake with a toothpick. Use points of strawberry slices to create points of the maple leaf. Cut a strip of strawberry for the leaf stem. Fill in the area of the maple leaf with sliced strawberries.

8. Stage

Refrigerate cake until ready to serve.