Ina Garten Fourth of July Cake

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan or line with parchment paper for easier removal.

Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar

In a large bowl or stand mixer, beat butter and sugar together on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Beat in eggs one at a time, followed by vanilla extract and lemon zest (if using), mixing well after each addition.

Incorporate dry ingredients and buttermilk

Reduce speed to low. Add the dry ingredients in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined—do not overmix.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan.

Prepare the frosting

In a mixing bowl, beat the cream cheese and butter until smooth and fluffy. Add vanilla, then gradually beat in powdered sugar until creamy and spreadable.

Frost the cake

Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.

Decorate with berries

Using blueberries, create a square in the top left corner of the cake. Arrange raspberries or sliced strawberries in horizontal stripes to resemble the American flag.

Chill before serving

Refrigerate the cake for at least 30 minutes to help set the frosting and keep the berries fresh.