Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag. This will feed a crowd! Serve with extra sliced strawberries if desired.

Recipe Summary

prep:
45 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
24
Yield:
1 11X17-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:
Decoration:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.

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  • Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.

  • Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.

  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.

  • Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.

  • Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.

Cook's Notes:

Cake can be decorated and served right in the pan for easier transport. If removing the cake from the pan, frost the sides and add sliced strawberries around the edge for a nice presentation.

Raspberries can be used for the sides of the flag, but strawberries work best for the maple leaf.

You can find Maple Leaf templates for your cake online.

Store leftover cake, covered, in the refrigerator.

Nutrition Facts

311 calories; protein 3.9g 8% DV; carbohydrates 29.4g 10% DV; fat 20.3g 31% DV; cholesterol 83.9mg 28% DV; sodium 205.1mg 8% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2015
This was the best vanilla cake I've ever made and the whipped cream cheese frosting is magic. I was impressed too that the leftover cake was still in good shape the next day. Read More
(5)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2015
This was the best vanilla cake I've ever made and the whipped cream cheese frosting is magic. I was impressed too that the leftover cake was still in good shape the next day. Read More
(5)
Rating: 5 stars
10/21/2015
This also makes a great Layer cake for any occasion! Put the batter in two 8 or 9 inch round cake pans and bake for 18-20 minutes. Read More
(2)
Rating: 4 stars
07/05/2016
I made it exactly as called for but split it into two for a two day celebration. Will make it again and maybe not wait until Canada Day:D Read More
(1)
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Rating: 5 stars
05/09/2017
Wow! This is one wonderful moist tasty cake!! Made it as directed....although should have let ingredients sit longer at room temperature....just had to mix longer. I didn't make the frosting....I used it for strawberry shortcake instead.... hardly even needs frosting!! Although not a white cake...its yellow in color....its better than any yellow I've ever had. Read More
(1)
Rating: 5 stars
07/07/2017
I made this cake for a July 1st Canada 150 party. Exactly as written -- it was delicious. The best white cake I've ever tasted 20 other people agreed and I had none left at the end of the night. I will be using this cake and frosting recipe again. Won't be waiting for next Canada day. Read More
Rating: 5 stars
07/02/2019
Best vanilla cake I have ever made or tasted. So moist simple and delicious. I brought it to a Canada Day party and there wasn't a crumb left. Read More
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Rating: 5 stars
10/27/2018
I made a Halloween cake using this recipe. I used a bundt pan to make a pumpkin shape layered the two pieces with purple buttercream frosting then covered with white fondant. The cake held up very well. I followed the recipe exactly as written with the exception of adding an additional teaspoon of vanilla and 1 tsp of almond extract. That is just a personal preference though. I also added food coloring to make the batter orange. I will use this recipe for all of my vanilla cake needs! Read More
Rating: 5 stars
07/08/2018
This came out great! The cake is very tasty and the frosting is amazing. I only had an 11 x 15 inch pan and it came out fine. Next time I will have some sliced strawberries on hand to serve with pieces that end up without strawberries on them. Read More