4th of July Cake

I made this cake for our 4th of July festivities, and it was a big hit! I was nervous because it started to overflow while it was baking, but I just peeled off the little parts that ran over the edge and my husband ate them all! I figured if he liked the little scraps, the cake must be good. I almost didn't finish preparing it because I was worried I didn't bake it right... But I am so glad I did! I halved this recipe because we didn't have enough friends at our feast, and I didn't want to be eating it for the next 17 years.

4th of July Cake

adapted from Barefoot Contessa

Cake:

18 TBSP (2 1/4 sticks) Unsalted Butter, @ room temperature

3 Cups Sugar

6 Large Eggs, @ room temperature

1 Cup Sour Cream, @ room temperature

1 1/2 tsp. Pure Vanilla Extract

3 cups All-Purpose Flour

1/3 Cup Cornstarch

1 tsp. Kosher Salt

1 tsp. Baking Soda

Icing:

1 pound (4 sticks) Unsalted Butter, @ room temperature

1 1/2 pounds Cream Cheese (3 8 oz. packs), @ room temperature

1 pound Confectioners' Sugar, sifted

1 1/2 tsp. Pure Vanilla Extract

2 Half-Pints Blueberries

4 Half-Pints Raspberries

Preheat oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2 inch sheet cake pan.

Cream the butter and sugar on high speed until light an fluffy. On medium speed, add eggs, 2 @ a time, then add sour cream and vanilla. Make sure to scrape down sides of bowl and mix until smooth.

Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the greased cake pan and smooth with spatula. Bake in the center of the oven for 20-30 minutes, or until toothpick comes out clean. Cool @ room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix until smooth (because of all the butter, this is a pretty runny icing. you will want to refrigerate your cake after it is decorated).

Spread half of the icing on top of the cooled sheet cake. Out line the star section of the cake with a toothpick. With a star tip on your pastry bag, pipe 2 rows of icing, then place 2 rows of raspberries, alternately, to form the stripes of the cake. Fill the upper corner with blueberries and then pipe frosting stars on top of blueberries.

**You will want to put this in the fridge for at least an hour to let it all set up. Anyone who eats this delight will love it... I promise! It was such a delicious and unique cake, and the cream cheese frosting was amazing! Make it with a random array of fresh berries for any other occasion!