Funfetti Flag Cake
Funfetti flag cake is festive and delicious! White sheet cake filled with patriotic sprinkles and topped with fresh whipped cream, blueberries and strawberries. It's fun to make and great for a party!
Ingredients
- 2 ½ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup plain greek yogurt or sour cream
- 1 cup milk, I like whole or 2%
- ½ cup red white and blue sprinkles
topping
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pint strawberries, sliced
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray - the kind with flour in it.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, beat together the sugar and oil until combined. Beat in the whole eggs and egg whites. Beat in the vanilla extract and almond extract. Beat in the yogurt.
- Add in half of the dry ingredients, then beat in the milk. Finish by beating in the remaining dry ingredients until combined.
- Pour the batter into the greased baking dish. Bake for 25 to 32 minutes, or until the center is set and a tester inserted into the center comes out clean. Let the cake cool completely before frosting and topping with the berries.
topping
- Add the cold cream to the bowl of your electric mixer. Beat until soft peaks form, then add the vanilla extract and sugar. Beat until stiff peaks form.
- Frost the cooled cake (it must be cool!). Top with the berries in the flag pattern. At this point, you can refrigerate the cake for a few hours before serving or serve immediately.
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