Your cart

Memorial Day Sheet Cake Recipe

Memorial Day Sheet Cake Recipe

Ina Garten’s flag cake is a show stopper.  It’s such a great, rich cake and I’ve made it for many forth of July parties.  This year, I’m mixing things up and making it for Memorial Day.  There are so many holidays that it is perfect for.  I read recently that an Ina Garten fan iced the whole cake and just sprinkled the raspberries and blueberries randomly throughout the cake for an easy variation. 

If you’re bring this cake to a party, leave it in the half sheet pan to decorate and cover with our half sheet pan cover for easy transportation.

The icing spreads evenly - with those pretty little peaks that I always see on Pinterest cakes. (I used the large straight blade.) And the Decorating Kit is just so much fun and easy to use - makes me want to decorate everything with icing!

Our half sheet pan (the same one Ina uses) is the perfect size for the cake. When it comes to decorating, you don’t need to squish everything on to make the stars and stripes look good. And with the cover – I can frost and decorate, and then easily take it along to wherever we’re going.

NoteIf you don’t want to serve your cake from the pan, line the pan with parchment paper and turn it out into a board before you ice and decorate it. 

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar

6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:
2 half-pints blueberries
3 half-pints raspberries

Directions

Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan (half sheet pan).

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

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

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan (half sheet pan). If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Comments on this post (1)

  • Jun 02, 2022

    I might have commented on this Memorial Day Sheet Cake before, but take my word for it this is the best recipe I have ever made for a rich cake. It is the best!

    — Anita

Leave a comment

Recent posts
Phyllo Shells with Goat Cheese & Tomato Conserve
Southern Conserve Meyer Lemon Blood Orange Pepper Jelly
Sesame Asian Infused Pasta with The Southern Conserve Miso Sesame Scallion Vinaigrette
Lemon Curd with Cream Cheese Base by The Southern Conserve
Deviled Eggs by The Southern Conserve
Tomato Conserve Meatloaf Wrapped in Bacon by Southern Conserve
Celebrate Cinco de Mayo with Barefoot Contessa Ina Garten's 3 Mouthwatering Tex-Mex Recipes
Ina Garten's Lemon Angel Food Cake
Ina Garten's Delicious Palomas
Vegan Potato Salad with Chef Lynn Michelle
Grilled Lollipop Lamb Chops with Chef Lynn Michelle
Spring Kale Salad with Tangy Vinaigrette by Chef Lynn Michelle
Easter Vegetarian Potato Salad Boats with Chef Lynn Michelle and CH2 Magazine
Tabouleh and Tzatziki Party by the Lake
Making a Functional Fuss-Free Kitchen a la Ina Garten
Our Favorite Recipes from The Barefoot Contessa Cookbooks
3 Kitchen Tools We Can't Live Without
3 of Ina Garten's Most Loved Kitchen Tools
Galentine's Day Cookie Party
Ways to Celebrate Valentine's Day: Ina Garten Style
Our Top 4 Favorite Barefoot Contessa Recipes
5 Reasons to Try a Barefoot Contessa Cookbook
How to Refresh Your Kitchen for the New Year
Kitchen Essentials for 2023
Chipotle Cheddar Crackers Recipe
Chef Lynn Michelle's Gooey Cinnamon Rolls
Chef Lynn Michelle's Pepperoni Rolls
Chef Lynn Michelle’s White Truffle Smoked Salmon Crostinis
Ina Garten's Pomegranate Cosmos
Ina Garten’s Chipotle and Rosemary Roasted Nuts


Browse New Arrivals

Sold out

Sold out

Sold out

Sold out