4th of July Flag Cake with Berries



18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract

Flag made of Berries:
2 half-pints blueberries
3 half-pints raspberries

This cake can be made much quicker and easier if you use a store bought vanilla or white cake mix and just frost and decorate the top of the cake.

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.


Easy Strawberry Shortcake


1 1/2 lbs strawberries, stemmed and quartered
3 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Whipped Cream
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest


Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Place a metal bowl and beaters in the freezer during shortcake cooking time.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Best Chocolate Coffee Cake

The richest, chocolatiest, moistest, most irresistible chocolate cake ever! The recipe below is for the cake. You can use our own personal recipes for Chocolate Buttercream Frosting, or Chocolate Fudge, to fill and frost the cake, then add berries, jams, any any other fillings and toppings you wish to add your own personal touch to the cake.


  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar (brown sugar is okay too)
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 medium or large eggs
  • 1 cup brewed black coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees F, 175 degrees C (if you’re using dark non-stick pans, preheat oven to 325 degrees F).
  2. Grease and flour one 9×13 inch pan or a bunt cake pan if you have one.
  3. In large mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix well.
  4. Add in the eggs, coffee, buttermilk, oil and vanilla all together, then beat for 2 minutes with a mixer on medium speed.
  5. Pour into your pre-greased baking pans.
  6. Bake for 30 to 40 minutes. After 3o minutes, check with toothpick inserted into center of the cake to see if it comes out clean.
  7. Cool the cake for 10 minutes before removing from the pan.
  8. Finish cooling on a wire rack.  When completely cooled, fill and frost as desired.

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Orange Date Pound Cake

  • Prep Time: 15 min. Bake Time: 70 min. + (time to cool)
  • 12-16 Servings


  • 1 cup (2 sticks) butter, softened (just leave it out overnight if you can)
  • 3 cups brown sugar, divided (white sugar is okay too, brown gives a rich color to the finished product)
  • 4 eggs
  • 1 tablespoon shaved orange peel, divided
  • 3 cups all-purpose baking flour
  • 1 teaspoon baking soda
  • 1&1/3 cups buttermilk
  • 1 pound chopped dates (chop in half, then in 3rds)
  • 1 cup coarsely chopped pecans (you can also use walnuts if you prefer)
  • 1/2 cup orange juice


  1. In a large bowl, whip butter and 2 cups sugar until light and fluffy.
  2. Add in the eggs, one at a time, beating well after each one.
  3. Beat in 2 teaspoons of the shaved orange peel.
  4. Combine flour and baking soda together, then add to the creamed mixture, alternating with buttermilk. Beat well, until smooth after each addition.
  5. Stir in dates and pecans.
  6. Pour into a greased and floured 10-in. bundt cake pan. You can also use rectangular pound cake pans if you prefer.
  7. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  8. In a small mixing bowl, combine the orange juice, and remaining sugar and shaved orange peel, until blended. Drizzle over the cake while warm.warm cake.

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Irish Creme Bundt Cake


  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix (any brand)
  • 1 (3.4 ounce) package instant vanilla pudding mix (any brand)
  • 4 medium or large eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur (Bailey’s)
  • 1/2 cup butter (1 stick)
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur (will need this as well as earlier amount)
 To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan to form the top crust of the cake.
  3. In a large mixing bowl, combine the yellow cake mix and pudding mix. Crack in the eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
  4. Beat the mixture for 5 minutes at high speed, or until the batter is mixed well. Pour batter over the nuts in pan.
  5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan for 20 minutes, then flip it over onto your serving dish.
  6. Poke holes into the top of the cake with a kabob skewer or fork and spoon the glaze over top and brush onto sides of cake so that it seeps into the holes. Allow to absorb glaze repeat until all glaze is used up.

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Pumpkin Crunch Cake


  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup granulated white sugar
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix (any brand)
  • 3/4 cup butter or margarine, melted
  • 1 1/2 cups chopped fresh walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar and pumpkin spice. Mix all the ingredients well and pour into a 9×13 inch cake pan.
  3. Sprinkle the dry yellow cake mix over the top, then drizzle with melted butter or margarine. Top with the chopped walnuts.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a pick inserted near the center comes out clean with no cake crumbs attached.


Chocolate Pumpkin Shaped Cake

This is a very easy recipe, but sure to impress any Halloween party guests!! The entire cake can be made with store bought ingredients, no baking from scratch necessary.

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2 packages of chocolate cake mix (including the eggs and water, and anything else listed on the instructions on the package)

  • 1 1/4 cup(s) powdered (confectioner’s) sugar
  • 1 tablespoon corn syrup
  • 4 teaspoons milk (any kind will do)
  • orange food coloring (or red and yellow to make it if orange is not available)
  • 1/3 cups store bought white or vanilla frosting
  • 1  wafer ice cream cone
  • 1 small tube green decorating icing
  • edible leaf or petal sugar decorations, for garnish (if you can find them, not crucial to the recipe)

  1. Grease two standard 12-cup Bundt cake pans with oil or cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan.
  2. Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white.
  3. Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down.
  4. Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.

4th of July Spectacular Cake


  • 2 pints fresh strawberries, hulled and sliced
  • 1/2 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 pints fresh blueberries
  • 1/2 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
  • 2 (8 ounce) tubs frozen whipped topping, thawed


  1. Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
  2. In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
  3. Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
  4. Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
  5. The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
  6. Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.

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Cake Balls

Any flavor cake mix and combination of frosting flavors can be used to make these cute, and ever so popular cake balls!
Prep Time: 40 Min
Cook Time: 30 Min
Ready In: 1 Hr 10 Min


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating


  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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Easy Iced Lemon Cake


  • 1 (18.25 ounce) package lemon cake mix
  • 2 (14 ounce) cans sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 (12 ounce) container frozen whipped topping, thawed


  1. Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
  2. Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

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