How to Make Ina Garten’s Famous Flag Cake—With a Connecticut Shoreline Twist
There are few summer desserts as iconic—or as charmingly nostalgic—as a classic American flag cake. Equal parts homespun tradition and show-stopping centerpiece, it’s the kind of dish that brings out oohs and ahhs before the first bite is even taken. And when that cake comes from the kitchen of Barefoot Contessa herself, Ina Garten? Well, you know it’s going to be a crowd-pleaser.
Whether you’re celebrating the Fourth of July on the Guilford Green, hosting a backyard cookout in Madison, or watching fireworks from the marina in Mystic, Ina Garten’s Flag Cake is the perfect finale to any Connecticut shoreline gathering. Here, we’ve recreated her beloved recipe—adding a few local touches and tips to make it feel right at home in New England.
Image courtesy of https://deliciousasitlooks.com/
The Backstory Behind the Cake
Ina first introduced this patriotic sheet cake on an episode of Barefoot Contessa, quickly earning it a place in the pantheon of great American desserts. Light, moist yellow cake topped with a rich cream cheese frosting, it’s decorated with fresh blueberries and strawberries to mimic the stars and stripes of the U.S. flag.
The genius of the flag cake lies in its simplicity: it’s festive without being fussy, nostalgic without being dated. And perhaps most importantly, it feeds a crowd—making it ideal for holiday weekends on the Connecticut coast.
Ingredients
For the Cake:
18 tablespoons (2 ¼ sticks) unsalted butter, at room temperature
3 cups granulated sugar
6 extra-large eggs, at room temperature
1 cup sour cream (for a local twist, try Arethusa Farm’s sour cream)
1 ½ teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the Frosting:
1-1/2 pounds cream cheese, at room temperature
1 pound (4 sticks) unsalted butter, at room temperature
1 ½ teaspoons pure vanilla extract
1 pound confectioners' sugar, sifted
For Decoration:
1 pint fresh blueberries
1 ½ pints fresh strawberries, hulled and sliced
Local tip: Visit Bishop’s Orchards in Guilford or the Niantic Farmers Market for just-picked berries. Look for deep-blue blueberries and vibrant red strawberries—freshness matters here, both for flavor and that picture-perfect finish.
Directions: How to Make Ina Garten’s Flag Cake
1. Preheat and Prepare:
Preheat your oven to 350°F. Grease and flour an 18x13x1½-inch sheet pan, or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar:
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5 minutes, until light and fluffy.
3. Add Eggs and Vanilla:
With the mixer on medium, add the eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla, scraping down the bowl to ensure even mixing.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overbeat.
5. Bake:
Pour the batter into the prepared sheet pan and smooth the top. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
6. Make the Frosting:
In a clean mixer bowl, combine the cream cheese, butter, and vanilla. Beat until smooth. Add the sifted confectioners' sugar and mix on low until combined, then whip on high for a light, fluffy texture.
7. Decorate the Flag:
Frost the cooled cake generously. Create a square of blueberries in the top left corner for the stars. Then arrange strawberry slices in rows to mimic red stripes. Use the frosting itself as the white stripes for a clean, minimalist look.
Pro Tips for a Shoreline Celebration
Serve Chilled: On humid Connecticut afternoons, this cake is best served slightly chilled. Keep it in a cooler or fridge until ready to slice.
Add Lemon Zest: Want a hint of brightness? Add fresh lemon zest to the frosting for a subtle citrus pop that pairs beautifully with summer berries.
Make it Mini: Hosting a smaller gathering? Halve the recipe and bake in a 9x13 pan for an intimate dinner party dessert.
Final Word
Ina Garten’s Flag Cake is more than just a dessert—it’s a celebration of community, tradition, and those slow, golden hours that stretch from Memorial Day to Labor Day along the Connecticut coast. And while you could pick up a sheet cake from a grocery store, there’s something about baking it yourself, berry by berry, that makes the holiday feel just a little more special.
So grab your mixing bowl, roll up your sleeves, and make space in the fridge. This is the cake you’ll return to summer after summer.
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There’s no sweeter way to celebrate the Fourth of July on the Connecticut shoreline than with Ina Garten’s beloved Flag Cake. We recreated the classic with a few local twists—including fresh-picked berries and shoreline party tips.