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Perfect Star-Spangled Berry Sheet Cake Easy Patriotic Buttercream Frosting Recipe

star-spangled berry sheet cake - featured image
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A vibrant, juicy berry-studded vanilla sheet cake topped with a light, fluffy patriotic buttercream frosting, perfect for Fourth of July and summer picnics.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 ½ cups fresh berries (blueberries, raspberries, strawberries)
  • ½ cup frozen mixed berries
  • For the Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With mixer on low, alternate adding dry ingredients in three parts and buttermilk in two parts, beginning and ending with dry ingredients. Mix until just combined.
  6. Fold in fresh and frozen berries gently with a rubber spatula to avoid breaking them.
  7. Pour batter evenly into prepared pan and tap gently to release air bubbles.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Cool cake in pan on wire rack for 30 minutes, then remove from pan and cool completely before frosting.
  10. To make buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar on low speed to avoid sugar cloud.
  12. Add vanilla extract, salt, and cream; beat on high until light and fluffy, about 3-5 minutes.
  13. Spread buttercream evenly over cooled cake using an offset spatula. Optionally pipe stars or waves for decoration.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid toughness. Fold berries gently to prevent color bleeding. Thaw and drain frozen berries well to avoid soggy cake. Frost cake only when fully cooled to prevent melting. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use vegan margarine and plant-based milk alternatives. Crumb coat option available for neat frosting finish.

Nutrition

Keywords: berry sheet cake, patriotic cake, Fourth of July dessert, buttercream frosting, easy summer cake, berry dessert, sheet cake recipe

Find it online: https://sizzlesprout.com/perfect-star-spangled-berry-sheet-cake-easy-patriotic-buttercream-frosting-recipe/