Happy Birthday America!

I hope everyone had a wonderful 4^th of July! My vacation was much needed and so much fun. Here is the recipe for my annual American Flag Cake! This is one of my favorite yellow cake recipes, perfectly moist and delicious. 

INGREDIENTS

For the cake:

• 1 1/2 cups (3 sticks/342 grams) unsalted butter, at room temperature
• 2 cups (400 grams) granulated sugar
• 3 egg
• 3 egg yolks
• 1 teaspoon vanilla extract
• 3 cups (360 grams) cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (240 grams) nonfat buttermilk

For the Icing:

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream
• 1 cup Strawberries, sliced
• 1 cup Blueberries

DIRECTIONS

For the cake:

1. Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour two 8-inch round cake pans.

2. Using a stand mixer fitted with the paddle attachement (or a handheld mixer), cream together the butter and granulated sugar on medium speed for 3–4 minutes, or until light and fluffy. (This step will take 8–10 minutes if using a handheld mixer.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.

in a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined. On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated. Scrape the bowl and paddle again, then beat on medium speed for 20–30 seconds, or until the mixture is homogeneous.

3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined. Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl well. Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined. Add the rest of the buttermilk and mix just until combined. Be careful not to overmix.

4. At this point, it is best to finish the mixing by hand. Remove the bowl from the mixer stand and, using the rubber spatula, fold in the remaining flour mixture just until the batter is homogeneous. As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl. Divide the batter evenly between the prepared cake pans.

5. Bake for 40–50 minutes, or until the tops are golden brown and the cakes spring back when pressed in the middle with a fingertip. Let cool completely in the pans on wire racks. (The cooled cakes can be tightly wrapped in plastic wrap and stored in the freezer for up to 1 week. Thaw at room temperature, still wrapped tightly in plastic wrap.)

For the Icing:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. 

*Note: I only did half of this recipe for my Flag Cake and only did one layer.