Sour Cream Flag Cake for 20 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan and line it with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Using a mixer, cream the softened butter and sugar until the mixture is pale and fluffy.
4. Incorporate eggs one at a time, then stir in the sour cream and vanilla extract until the batter looks creamy and ivory-colored.
5. Slowly fold in the flour mixture and whole milk until no streaks of white remain, taking care not to over-mix.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean and the edges slightly pull away from the pan.
8. Allow the cake to cool completely on a wire cooling rack.
9. Prepare the frosting by beating together softened butter and cream cheese, then incorporating powdered sugar, heavy cream, and vanilla extract until stable.
10. Divide frosting and tint with red and blue food coloring to create the patriotic flag design using piping bags and an offset spatula.