Fourth of July Sheet Cake Recipe


Fourth of July Sheet Cake Recipe

As many of you know, I love to cook and entertain, especially when it comes to festive occasions with friends and family. For the 4th of July, one of my favorite desserts to make for a party or backyard gathering is the 4th of July sheet cake. I stumbled upon this yummy recipe on Epicurious by Kelly Senyei when my kids were younger, and it has been a hit ever since. The rich, moist chocolate cake, crowned with buttery cream cheese frosting and fresh summer berries, is a crowd-pleaser for all ages. The fun and easy-to-assemble American flag decoration makes it perfect for bakers of any skill level and kids love to help join in on the decorating fun. This festive cake not only dazzles with its patriotic flair but also brings everyone together in the joyous spirit of the holiday.


For the cake:

1 cup boiling water

3/4 cup natural unsweetened cocoa powder

1 tablespoon instant coffee 

1/2 cup whole milk

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 cup light brown sugar

1 cup sugar

4 large eggs

For the frosting:

2 (8-ounce) packages cream cheese (room temperature)

2 sticks (1/2 pound) unsalted butter (room temperature)

1 1/2 teaspoons vanilla extract

1 1/2 cups confectioners' sugar

For the decorations:

1 1/2 pints raspberries (about 3 cups total)

1/2 pint blueberries (about 1 cup total)


Make the cake:
Step 1
Preheat to 350°F.
Step 2
Butter the bottom and sides of a 13- by 9-inch metal baking pan and line the bottom with wax or parchment paper.
Step 3
In a medium bowl, whisk together the boiling water, cocoa powder, and instant coffee granules until smooth. Whisk in the milk and vanilla.
Step 4
In a second medium bowl, sift together the flour, baking soda, and salt.
Step 5
In the bowl combine the butter with both sugars and mix until light and fluffy. Add eggs, flour and cocoa powder mixtures in small batches, beginning and ending with the flour mixture. Pour the batter into the pan, smoothing the top and bake the cake for about 35 to 40 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack (or leave it in the pan) but let it cool completely.


Make the frosting:
Step 6
In a bowl combine the cream cheese, butter and mix until creamy and smooth. Add vanilla extract. Slowly add the sifted confectioners' sugar and mix thoroughly until the frosting is smooth. Chill the frosting in the refrigerator for 30 minutes before assembling the cake.


Assemble and serve the cake:
Step 7
Frost the top and sides of the cake with 2 1/2 cups of the frosting. 

Step 8
Using a toothpick or small knife, outline a 4 1/2-inch-long by 3 1/2-inch-wide rectangle in the top left corner of the cake. This area will be reserved for blueberries.
Step 9
Starting with the longer side of the cake that is closest to you, pipe a line of frosting along the top edge of the cake then arrange two horizontal rows of raspberries directly above the line of frosting. Pipe a second line of frosting above the raspberries and arrange two more horizontal rows of raspberries directly above the frosting. Repeat this process two more times, making sure to exclude the top left corner that is reserved for the blueberries. Arrange the blueberries in horizontal rows in the top left corner of the cake.

Step 10
Slice and serve the cake immediately or store it, covered securely in plastic wrap, in the refrigerator until ready to serve.


Happy 4th of July from all of us at Stick & Ball!

If you make this cake, we would love it if you share and tag us on Instagram @stickandball + #stickandball

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