Ina Garten’s Flag Cake

About This Ina Garten Flag Cake Recipe

This is my scaled-down version of Ina Garten’s iconic Flag Cake — the one she’s been making on Barefoot Contessa forever. I halved her original sheet-pan recipe so it fits a standard 9x13 pan, added a little almond extract for that Whole Foods Chantilly Cake vibe, and the result is unreal. Tender, fluffy, lightly sweet, and loaded with berries and cream cheese frosting. It’s beautiful, it’s nostalgic, and it’s genuinely easy (especially if you’re not a cake baker).

Why You’ll Love It

• Perfect size — fits a 9x13 pan instead of a huge sheet pan.

• The flavor is elite — vanilla + almond = BEYOND.

• Soft, moist crumb thanks to the sour cream.

• Cream cheese frosting balances the sweetness perfectly.

• Gorgeous presentation for July 4th, Memorial Day, Labor Day, birthdays, or any berry-season moment.

• Beginner-friendly — no fancy decorating required.

Ingredients You’ll Need

Cake

• Butter

• Sugar

• Eggs

• Sour cream

• Vanilla extract

• Almond extract

• All-purpose flour

• Cornstarch

• Kosher salt

• Baking soda

Cream Cheese Frosting

• Butter

• Cream cheese

• Confectioners’ sugar

• Vanilla extract

Decoration

• Fresh blueberries

• Fresh raspberries

How to Make It

Cream the butter and sugar until fluffy, then add eggs, sour cream, vanilla, and almond extract. Whisk dry ingredients separately and mix them into the batter until just combined. Bake in a greased/floured 9x13 pan until golden and set. Cool completely. Whip the cream cheese frosting until smooth, frost the cake, and decorate with blueberries and raspberries to create the flag pattern. Pipe the remaining frosting for clean white “stripes.”

Tips for Success

• Use a metal 9x13 pan if possible — glass retains heat and can over-brown. If using glass, bake at 325°F and check early.

• Don’t overmix the batter after adding flour — keeps the cake tender.

• Make sure all dairy is room temperature so the batter emulsifies properly.

• Sift the powdered sugar for the smoothest frosting.

• Cool the cake fully before frosting, or it will melt.

• Chill before serving if you want cleaner slices.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Bake the cake and store (unfrosted) tightly covered for up to 24 hours. You can also frost it and refrigerate overnight — decorate with berries the day of.

Can I use frozen berries?

No — they bleed color and get mushy. Always use fresh.

Can I double this recipe?

Yes — doubling returns you to Ina’s original sheet-pan size.

Can I omit the almond extract?

Yes, but it gives the cake that special “Chantilly cake” flavor.

Can I lighten the frosting?

You can replace ½ cup of frosting with stabilized whipped cream for a fluffier texture.

What to Serve With This Cake

• More berries!

• Homemade whipped cream

• A scoop of vanilla bean ice cream

More Recipes You’ll Love

• Strawberry Jell-O Pretzel “Salad”

• Banana Pudding

• Ambrosia Salad

• Strawberry Blueberry Crack Salad

• Brown Sugar Cheesecake with Salted Caramel and Candied Nuts

• Vanilla Bean Tapioca with Brûléed Top

Ina Garten's Flag Cake (smaller version)

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Yield: 12

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Ingredients

Cake

• 9 tablespoons (1 stick + 1 Tbsp) butter (I used salted), at room temperature
• 1½ cups sugar
• 3 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1½ cups all-purpose flour
• 2 tablespoons + 2 teaspoons cornstarch
• ½ teaspoon kosher salt
• ½ teaspoon baking soda

Cream Cheese Frosting

• 2 sticks (1 cup) butter (I used salted), at room temperature
• 12 ounces cream cheese (1½ blocks), at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract

Decoration

• 1 half-pint blueberries
• 1½ half-pints raspberries (or just eyeball how much you need for stripes)

Instructions

Cake

1. Preheat the oven to 350°F. Butter and flour a 9x13" baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy.
3. With the mixer on medium-low, add the eggs one at a time. Mix in the sour cream, vanilla, and almond extract. Scrape down the bowl and stir until smooth.
4. In a separate bowl, ,mix together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, gradually add the dry ingredients to the wet. Mix until just combined. Stir the batter by hand with a rubber spatula to ensure it’s fully incorporated.
5. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
6. In the bowl of a mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla on medium speed until very smooth. Add the sifted confectioners’ sugar and mix on low until combined. Stir with a rubber spatula to ensure it’s well blended.
7. Spread about ¾ of the frosting over the cooled cake. Use a toothpick to lightly outline a flag shape on the surface.
8. Fill the upper left corner with blueberries.
9. Make 2 rows of raspberries across the top to begin the “red” stripes.
10. Transfer the remaining frosting to a piping bag fitted with a star tip, and pipe 2 rows of white stripes beneath the raspberries.
11. Continue alternating 2 rows of raspberries and 2 rows of piped white frosting.

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