Flag Cake
- Total Time
- 45 minutes, plus overnight chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings (Makes one 5-by-9-inch cake)
- 18ounces/510 grams fresh raspberries or thawed frozen raspberries
- ⅔cup/135 grams granulated sugar
- Pinch of fine sea salt
- 1teaspoon vanilla extract
- 8ounces/225 grams cream cheese, at room temperature
- ⅓cup/65 grams granulated sugar
- 3cups/720 milliliters heavy cream, chilled
- 48saltine crackers
- Fresh raspberries and blueberries, for finishing
- Confectioners’ sugar, for finishing
For the Raspberry Purée
For the Cake
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
627 calories; 45 grams fat; 27 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 6 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the raspberry purée: In a medium saucepan, stir together the raspberries, sugar and salt. Cook over medium, stirring occasionally, until the berries start to break down, 5 to 6 minutes. Use a potato masher or large fork to smash the berries until they are soft and lumpy.
- Step 2
Strain the purée over a large bowl, discarding the solids. (You should have about 1½ cups/360 milliliters of purée.) Stir in the vanilla extract, and let cool to room temperature.
- Step 3
Make the cake: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape the bowl well. With the mixer still on medium speed, add the cream gradually in a slow, steady stream, pausing for a moment if the milk begins to splash up.
- Step 4
Continue to whip the mixture on medium speed until it forms soft peaks. Scoop about half of the whipped cream (about 3¼ cups) into the bowl with the raspberry purée, reserving the remaining half in the mixer bowl. Use a whisk to mix the raspberry mixture and cream just until combined. (It should still look thick, but also smooth and creamy. Do not overwhip.)
- Step 5
Line a 5-by-9-inch loaf pan with plastic wrap, pressing it firmly into the base, corners and sides and leaving enough excess to wrap the surface of the cake later. Transfer ⅓ of the white whipped cream mixture to a disposable piping bag, or a zip-top bag with a ½-inch opening cut from a lower corner of the bag. (Working with a batch at a time keeps the cream from becoming overworked as you squeeze the bag.) Pipe back and forth to fill the base of the pan with an even layer of white cream. (Alternately, you could dollop the cream into the pan and spread into an even layer.) Arrange 8 saltines evenly on top of the cream, pressing gently to affix them. Pour or spoon ⅓ of the raspberry whipped cream mixture into the prepared pan and spread into an even layer. Arrange 8 saltines evenly over the raspberry-cream cheese mixture, pressing gently into it.
- Step 6
Repeat this process twice more, layering the white whipped cream, saltines, raspberry whipped cream and saltines again until the pan is full. The final layer or two may rise slightly above the top rim of the pan, which is O.K.! (If you can’t fill your pan any more, and still have a little cream left, save it in the refrigerator to use as a topping for ice cream.)
- Step 7
Use the excess plastic wrap to cover the top of the assembled cake. Transfer it to the fridge for 12 hours or overnight.
- Step 8
Unwrap the top of the cake, then invert the pan onto a platter or serving dish. The cake should easily pop out of the loaf pan, but if it doesn’t, you can use the plastic wrap to help to pull it away from the pan. Remove and discard the plastic wrap.
- Step 9
Refrigerate until ready to serve. The cake slices well directly from the refrigerator, but for even cleaner, sharper slices, you can freeze the cake for 15 to 20 minutes before slicing and serving. When ready to serve, pile raspberries and blueberries on top of the cake and dust with confectioners’ sugar.
Private Notes
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Cooking Notes
P
I used a piping bag for the first layer but didn’t bother refilling it for subsequent layers. Seemed like overkill. Spooning some in and smoothing over worked just fine.
Shelly
I followed the recipe except for the saltines, there was demand for chocolate so I used chocolate Graham crackers, it came out very good, would probably be even better with some good quality chocolate shavings on top instead of the berries. I really like that it’s not particularly sweet, even with the chocolate aspect. I would try the saltines next time. I would also try freezing next time instead of the fridge, to get more of an ice cream cake. Easy to make, if you’re not scared of piping bags.
Amy C
Update from the Minnesota Low-Tech Chef: I made this on the 4th of July while listening to Aaron Copeland, and it was really easy. I used exactly 2 bowls, a strainer, and 3 spoons, and beat everything by hand. Chilled it overnight, popped it in the freezer for 20 minutes while I got ready for work this morning, and it came out just like the picture. Stoked to carry on the great flag cake tradition started by my amazing mom!
Tracy
This is very good and not that hard. Very important: do not overmix the berry compote and the whipped cream mixture!!! Seriously, this needs like a whisk or two before you have completely ruined your cake. If you over mix it turns into like a sauce, which will then never set. Will it still taste good? Yes. Can you serve it at a party? No.
Pierre
This came out better than expected-used chocolate wafers instead of saltines. I also thought the raspberry cream was more runny than the white (as others have noted), but it firms up well. Note that the top surface is tiny since it is shaped from a loaf pan, so you won't need a lot of berries to decorate. I also made a version using 8 oz melted bittersweet chocolate and 1/4 c sugar, instead of the raspberry. Much easier to assemble-and used a 6x9" plastic storage container for more surface area
Rachel
They are not supposed to stay crunchy. They are supposed to absorb the whipped cream and become the consistency of cake.
Rick
Made this for the Fourth of July gathering. Followed the recipe to the t, and it came out really good. Make sure you really cool down and measure the purée before proceeding to step 4. Mine was a bit too hot and too much, so when I folded in the whipped cream cheese into the raspberry, the consistency wasn’t right, a bit too runny. I fixed it by adding more cream cheese. Piping works better than spooning: you can have more even striping with piping.
Elle H
I almost exclusively choose NYT recipes, and they’ve always turned out perfectly. Until this one. It is a terrible dessert. Heavy, cloying and lacking both nuance and structure. It made me think that there is too much a a rush for new recipes. I tried it twice, once with saltines and once with chocolate graham crackers to no avail.
Maggie
WFM sells 12oz bags of frozen rasps but I followed to recipe and used 1.5 bags. Future—I will only use 1bag 1/4c sugar—it’s definitely enough. Pizzelles>saltines! If u don’t mind washing the bowl 2x, make the whipped cream in 2 batches.In my experience when you whip so much at once, the bottom of the bowl is runnier than the top. I’ve tried chilling the bowl, super cold cream etc. I’m sure even taking a simple route and using two tubs of coolwhip-one mixed w purée, one plain would be delicious!
Kathy Babiak
I made this yesterday and it was delicious and easy. I didn't strain the puree, as not much was coming through the strainer. It was fine. Super easy to assemble. I didn't bother with the piping bag, just smoothed each layer which was very spreadable. I liked having the saltines, but would have liked more presence... maybe I will make at least one layer thicker (overlap them instead of spacing just 8 out.) Other berries would work great. Rave reviews.
Donna E.
Not sure whether almond or hazelnut or pecan Nut Thins would absorb the liquid and soften enough, but I think those flavors would be awesome in something like this! Def worth a small-scale experiment. You can also try GF animal crackers, which is what I use in making GF banana pudding for my husband.
Nancy P
Several comments below said they used strawberries instead of raspberries and it came out fine.
Amy C
Trying this in the Low-Tech Minnesota kitchen tomorrow, using nothing that plugs in (except for the stove) and no fancy gadgets. Will report back. Hopes are high!
JKevin
My grocery store was out of raspberries, so I used strawberries. Easy to make, I used an offset spatula for the layers, not a pastry bag. Turned out beautiful and delicious.
Megan
I made a simplified version of this with my toddler for July 4. Hand-whipped the cream cheese and only 2 cups of whipping cream (turned out just fine), cooked a bag of frozen raspberries (no sieving) to mix with half of the cream, swapped in graham crackers for saltines because that’s what I had…. We all loved it and I think it was much less fussy.
Kate
We loved this! Made it mostly as directed except ended up with only 1 cup of raspberry puree - still plenty of raspberry flavor. Also didn't pipe - just spooned into pan and smoothed. Used thin ginger cookies instead of saltines. Looked beautiful and sliced beautifully.
Casey
Made this to share at work :) I admit that the only ingredient I measured was the pre-packaged cream cheese, so the puree part didn't set up quiet as nicely, but good enough. I used strawberries instead of raspberries and it had a very nice flavor. I think I could have put in more saltines.
Luis
Great recipe. I followed it exactly and had enough whipped cream and raspberry for two cakes. It was a hit with my family and I’ll likely make it again next year.
Lovestocook
Made last night and just served. Used graham crackers; carefully folded the raspberry puree into the cream but I could tell it was going to be runny. Layered everything according to recipe but I put it straight in the freezer overnight. I let it just sit out for a few minutes before slicing and serving. Sliced perfectly and neatly. Great recipe!
Zee
Why not use graham crackers instead of saltines?
ns
Very heavy! Taste was ok.
CherylS
I like it better with graham crackers
Louise
I followed the directions, and the cake began to slump as I put the berries on the top. It tasted great, but I think it needs something like gelatin (just a bit) or a little sweetened condensed milk to help it hold its shape. It was easy to assemble, the instructions sound complicated, but it's not.
Jenny Pye
This Australian ex-pat made this to take to a July 4th BBQ. I made a double batch because I didn't know how many attendees there would be. This made it a very expensive cake - but it was so well-received it was worth it. It required no baking which was a bonus for summer. I was skeptical about the saltine crackers but they worked well to give the cake substance and cut a little of the sweetness.
Janine Kruger
This was easier than I expected (just spooned, didn’t use piping bag) - and my entire family thought it was delicious!
Jenn Johnson
Looks very nice. Not too hard to make. I would only make this if you’re serving it at home. I took it to a party and it was a lot of extra effort to bring it in the pan, bring a platter, turn it out and decorate it at the party. Plus freezer room! Mulch easier if you can do all this in your own kitchen The filling didn’t have much flavor in my opinion. If I make this again I will add something to give it a little more flavor. Maybe a squeeze of lemon? Or freeze dried raspberry powder?
Jane
I was under no illusion that this would be easy, so that didn’t bother me but the raspberry mixture was too runny. Maybe I mixed it too much, but I thought I was careful. So that made a bit of a mess with the layers. I didn’t use a piping bag, and didn’t need it. The layers were easy to spread, even the runny raspberry, with a spatula and/or offset spatula. But the raspberry oozed out the side when I unmolded it and never set up much.
Mary
I hade beautiful fresh cherries plus some frozen cherries that I wanted to use, so substituted the frozen cherries for raspberries and used a stick blender before passing them through a sieve and incorporating into the whipped cream cheese/cream mixture. Followed all the other directions, but made the flag stripes out of pitted and quartered fresh cherries. It was easy and delicious.
Evie
I think this would be interesting with matzo crackers instead of saltines.
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