Ingredients:

  • 375g (3 cups) All-purpose flour
  • 300g (1 ½ cups) Granulated sugar
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 240ml (1 cup) Whole milk, room temperature
  • 115g (0.5 cup) Unsalted butter, softened
  • 3 Large eggs
  • 2 tsp Vanilla bean paste
  • 3 oz Strawberry gelatin
  • 3 oz Blue raspberry gelatin
  • 240ml Boiling water & 240ml Cold water
  • 480ml (2 cups) Heavy whipping cream, chilled
  • 115g (4 oz) Cream cheese, softened
  • 60g (0.5 cup) Powdered sugar
  • 1 tsp Clear vanilla extract
  • Fresh blueberries and strawberries

Instructions:

  1. Preheat and Prep. Set your oven to 350°F and grease a 9x13 pan.
  2. Cream the fats. Beat the 115g softened butter and 300g sugar until pale and fluffy, about 3 minutes.
  3. Emulsify the eggs. Add the 3 eggs one at a time, beating well after each. Mix in the 2 tsp vanilla bean paste.
  4. Mix dry ingredients. Whisk the 375g flour, 1 tbsp baking powder, and 0.5 tsp salt in a separate bowl.
  5. Alternate liquids. Add the dry ingredients and 240ml milk in three additions, starting and ending with the flour. Note: Do not overmix, or the cake will become tough.
  6. Bake the foundation. Pour into the pan and bake for 30-35 minutes until a toothpick comes out clean.
  7. Cool and Poke. Let the cake cool for exactly 20 minutes. Use the handle of a wooden spoon to poke holes about 1 inch apart across the entire surface.
  8. Prepare the gelatin. Dissolve the strawberry gelatin in 120ml boiling water, then stir in 120ml cold water. Repeat for the blue raspberry gelatin in a separate bowl.
  9. Execute the pour. Using a spoon or squeeze bottle, carefully pour the red gelatin into every other row of holes, then use the blue for the remaining holes.
  10. Chill and Frost. Refrigerate for 4 hours. Whip the 115g cream cheese and 60g powdered sugar, then slowly stream in 480ml heavy cream and 1 tsp clear vanilla, whipping until stiff peaks form. Spread over the cake and decorate with berries in a flag pattern.