Recipes Desserts Cakes White Cake Recipes Canadian Flag Cake 4.8 (14) 9 Reviews 10 Photos Celebrate Canada Day with a Canadian flag cake! Vanilla sheet cake is topped with a whipped cream cheese frosting and decorated with strawberries to make the flag of Canada. This will feed a crowd. Serve it with extra sliced strawberries if desired. Submitted by WestCoastMom Updated on June 18, 2023 Save Rate Print Share Trending Videos Close this video player 10 10 10 10 10 Prep Time: 45 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hr 35 mins Servings: 24 Yield: 1 11x17-inch cake Jump to Nutrition Facts Ingredients Cake: 1 ½ cups white sugar 1 cup butter, softened 3 large eggs, at room temperature ½ cup sour cream, at room temperature 2 teaspoons vanilla extract 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 pinch salt 1 cup milk, at room temperature Frosting: 1 (8 ounce) package cream cheese, softened ½ cup white sugar 1 teaspoon vanilla extract 2 cups heavy whipping cream Decoration: 2 cups sliced fresh strawberries Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x17-inch baking pan with 1-inch high sides. Prepare the cake: Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat eggs one at a time into the butter mixture; beat in sour cream and vanilla. Sift flour, baking powder, baking soda, and salt together in a bowl. With the mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape the sides and bottom of the bowl and finish mixing with a rubber spatula. Pour batter into the prepared pan; spread to corners of the pan and smooth the 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 the pan, run a paring knife between cake and the pan. Cover cake pan with a plate or cooling rack; invert to transfer cake onto a plate. Make the frosting: Beat cream cheese, sugar, and vanilla 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. Finish with decoration: Place 2 to 3 rows of overlapping strawberry slices parallel to the short sides of the cake for the two red stripes of the Canadian flag. Trace out a maple leaf shape in the center of the cake with a toothpick. Use points of strawberry slices to create points of the 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. Tips This 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. I Made It Print Nutrition Facts (per serving) 311 Calories 20g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 311 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 62% Cholesterol 84mg 28% Sodium 205mg 9% Total Carbohydrate 29g 11% Dietary Fiber 1g 2% Total Sugars 18g Protein 4g 8% Vitamin C 8mg 9% Calcium 70mg 5% Iron 1mg 5% Potassium 95mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved