Martha Stewart Festive Flag White Sheet Cake

Martha Stewart Festive Flag White Sheet Cake

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Nutritional Info
  • Servings Per Recipe: 68
  • Amount Per Serving
  • Calories: 79.5
  • Total Fat: 1.6 g
  • Cholesterol: 1.1 mg
  • Sodium: 135.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.7 g

View full nutritional breakdown of Martha Stewart Festive Flag White Sheet Cake calories by ingredient
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Makes one 12-by-18-inch sheet cake
Makes one 12-by-18-inch sheet cake

Number of Servings: 68


    •1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet - I usd some fat free yogurt and applesauce, unsweetened, to substitute here
    •3 cups cake flour (not self-rising), plus more for baking sheet
    •2 teaspoons baking powder
    •1 teaspoon salt
    •2 1/4 cups sugar (or substitute one cup with Splenda)
    •1/2 teaspoon pure vanilla extract
    •1 cup milk - I used unsweetened rice milk
    •8 egg whites

    Cream Cheese Frosting
    (makes about 12 cups)
    * 1 1/2 pounds unsalted butter, room temperature
    * 2 pounds cream cheese, room temperature
    * 1 pound confectioners' sugar
    * 1 1/2 teaspoons pure vanilla extract

    Festive Flag Cake
    •2 recipes White Sheet Cake
    •Cream Cheese Frosting
    •1 1/2 pints fresh blueberries
    •1 1/2 pints fresh raspberries


1. Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
2.In a medium bowl, sift together flour, baking powder, and salt; set aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5.Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.
* 68 servings is mini cupcakes

Making the frosting:
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.

To make the Festive Flag Cake:
1.Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
2.Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

Number of Servings: 68

Recipe submitted by SparkPeople user AFRICAPARISH.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Wrong. Cake: 2.25 stick butter, 3C flour, 3C sugar, 6 egg (all), 1.25C SOUR CREAM, 1.5 tsp vanilla ex, 2 tsp FINE LEMON ZEST, 1/3C corn starch, 1tsp salt, 1 tsp baking soda, .5 pint blueberries, 1.5 pint rasp/strawberries. FROSTING: 1lb butter, 1.5 lb cream cheese, rest correct. Don't mess w Martha! - 7/5/11

    Was this review helpful?   yes  No
  • Thank you, Snobrdchic, I have been looking every where for this version of the flag cake recipe . I made it when the magazine came out, and I was certain that it was lemon sour cream, but I couldn't find my copy of the magazine. The original recipe seems to have disappeared from even Martha's site. - 3/21/16

    Was this review helpful?   yes  No
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