Ingredients1 h 35 m servings 311
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 311 calories; 20.3 29.4 3.9 84 205 Full nutrition
ReviewsRead all reviews 8
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.
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.
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 frostin...
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
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.
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 ...
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 ...