Share your… Recipe Thursdays {Flag Cake}

July 5, 2012

So, I decided to change things up a bit. I renamed my bi-weekly baking link-up to include all types of recipes. Instead of Baking Thursdays, it’s now Recipe Thursdays.  Share your… Recipe Thursdays to be exact. I’m still keeping it bi-weekly for now but may change that to weekly if I feel that I can keep up with it.

I would love it it would help me spread the word by tweeting, facebook sharing and so on. You can use the #shareyourrecipethursdays on Twitter. Thanks for your support. I truly appreciate it.



Today, I want to share my Flag Cake recipe with you. It’s been a very patriotic themed week so I decided to stay with it. I made this cake today to share with friends and neighbors while we were sitting in one of our driveways watching fireworks.


2 1/2 cups all purpose flour

1/3 cup fine corn meal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 sticks softened, unsalted butter

2 cups sugar

5 large eggs

1 tablespoon pure vanilla extract

1 cup buttermilk

3 tablespoons sprinkles (red, white and blue or rainbow)

blueberries and strawberries for garnish


Preheat oven to 350°.

Coat a 9×13 baking pan with nonstick cooking spray ( I love using Baker’s Joy), set aside

Combine flour, cornmeal, baking powder, baking soda and salt in a small bowl, whisk together

In a separate, bigger bowl, beat the butter with the sugar on medium-high speed with an electric mixer until smooth and fluffy

Beat in the eggs, one at a time

Add the vanilla

Reduce speed to low and add about 1/3 of the flour mixture until just combined

Add about half of the buttermilk

Then repeat, adding flour in two more increments, alternating with the rest of the buttermilk

Stir in the sprinkles, mix well

Transfer to pan, spread evenly

Bake for about 40-45 minutes (until top springs back to light touch)

Cool completely before adding frosting


1/2 cup butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

4 tablespoons buttermilk

Beat butter at medium speed until creamy. Gradually add in powdered sugar, beating at low speed. Add vanilla and buttermilk. Increase speed to medium, and beat until smooth.

Once the cake has cooled completely spread frosting on top and sides.

Garnish with blueberries and strawberries to give it the flag look. Enjoy!

(*Note: I slightly modified a recipe I found on for the cake. The frosting recipe came from

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  • Helen July 5, 2012 at 9:41 am

    Mmm, that cake looks fantastic! Love the sprinkles hiding inside. We put sprinkles in our waffles yesterday morning for “fireworks” and it was yummy.

    • Susi July 5, 2012 at 11:26 pm

      That’s a wonderful idea… I’ll have to do that next time I make waffles!

  • Megan Broutian July 5, 2012 at 3:24 pm

    Change is VERY good. Love the new format and the cake looks fantastic!
    One of these days, I’ll get my act together and actually cook something 🙂

    • Susi July 5, 2012 at 11:28 pm

      Glad you like it. I think, change is good sometimes, too.

  • RoryBore July 5, 2012 at 11:18 pm

    You did such a great job! Looks sooo yummy….and I have a cold and can’t taste or smell anything and NOTHING has appealed to my tummy all day — but this cake! LOL

    Also, passing a little something along to you on my blog 🙂

    • Susi July 5, 2012 at 11:29 pm

      Oh no, poor thing. Feel better. Drink lots of tea… chamomile and honey always works for me!