With summer approaching, my friends at Organic Valley asked me to create an easy Flag Cake recipe using their amazing heavy whipping cream (our absolute fave and what we use daily at the bake shop) and fresh in season berries. If you know me, then you know decorating is not my forte, to say the least haha! It’s not the kind of baking I usually do, and I like my desserts a little more rustic and freeform. With that being said, this Chocolate Berry Flag Cake is a recipe that even I can do. So, if I can do it – then so can you! I’ve created a simple and moist chocolate cake recipe, with delicious whipped cream frosting – flag or no flag, red and blue berries on top just make a delicious and festive cake either way. So now that I’ve given you a pep talk for making this easy flag inspired cake, I will show you how to make it!
When I was thinking of the recipe for this Flag Cake, I realized pretty much all of the recipes on Pinterest include a yellow or white cake with the iconic flag design in fresh berries. So why not make it chocolate instead, I thought. Chocolate cake with whipped cream frosting is one of my all time favorite cake combinations. Plus it makes the red, white, and blue pop even more on top of the chocolate cake!
Tips for Making the Best Chocolate Berry Flag Cake
• You can make the cake ahead of time if you’re prepping for a party, it can be baked the night before. But, I would recommend making the whipped cram frosting the day of, as it’s always best when it’s fresh! You can prepare and decorate this in the morning, and stick in the fridge for later that day. Just make sure this cake stays refrigerated until it’s ready to be served, because of the whipped cream frosting it should not sit out as it will melt and droop.
• If you don’t have raspberries on hand, feel free to use strawberries or cherries as well, it would be delicious with any of these options.
• If you’re going to use strawberries, you should cut them into slices for the flag, the raspberries or cherries can be used whole.
• It truly helps to have all your dairy ingredients at room temperature. This helps make a smoother cake batter as the cold ingredients won’t cause the batter to clump. Leave them out for an hour or two before you plan to make the cake.
Chocolate Berry Flag Cake
Makes 9 x 13-inch cake
1 cup (226 grams) Organic Valley Salted Butter, softened
340 grams (1 1/2 cups) organic cane sugar
1 teaspoon organic vanilla extract
4 Organic Valley Large Eggs, room temperature
1 cup Organic Valley Whole Milk, room temperature
1/2 cup Organic Heavy Whipping Cream, room temperature
255 grams (2 cups) all purpose flour
85 grams (1 cup) Dutch cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon fine sea salt
Whipped Cream Frosting
2 cups Organic Valley Heavy Whipping Cream
142 grams (1 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
6 ounces organic blueberries
12 ounces organic raspberries
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until there are no chunks of butter.
Add the eggs, milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.
In a separate bowl, add the flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add to the butter mixture and mix on until combined into a smooth batter. Pour into the prepared baking pan.
Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
To assemble: Add the Whipped Cream Frosting on top of the cake and spread evenly. Starting at the left corner, add 7 blueberries in a row. Then add 4 more rows of 7 blueberries to create the blue square of the flag. Next, add a row of raspberries starting at the top row where the blueberries end. The first row of raspberries will go to the end of the frosting. Next, add a second row of raspberries at the last row of blueberries. Last, add 2 more rows of raspberries spaced evenly on the bottom portion of the cake.
Store in the fridge until ready to serve. Leftovers can be stored in the fridge for up to 3 days.
Gluten Free – Replace the all purpose flour with 255 grams (1 2/3 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!