Deliciously Healthier American Flag Cake for Summer Celebrations
Celebrate summer with this deliciously healthier American Flag Cake, a lighter take on a classic favorite, perfect for festive gatherings.
Equipment
- - Baking sheet
- - Mixing bowls
- Whisk
- Spatula
Ingredients
For the Cake
- 1 cup Unsalted Butter Room temperature
- 1.5 cups Granulated Sugar
- 0.5 cup Honey Can substitute with maple syrup
- 3 Large Eggs Room temperature
- 1 teaspoon Vanilla Extract Use pure vanilla
- 1 cup Nonfat Plain Greek Yogurt Can substitute with regular yogurt
- 1 cup White Whole Wheat Flour
- 1 cup All-Purpose Flour Can substitute with gluten-free flour
- 1 teaspoon Baking Soda Ensure it's fresh
- 0.5 teaspoon Kosher Salt
- 1 cup Milk Any type, including non-dairy options
For the Frosting
- 8 oz Reduced-Fat Cream Cheese Can substitute with full-fat
- 0.5 cup Unsalted Butter Room temperature
- 2 cups Powdered Sugar Adjust to taste
For Decoration
- 1 cup Fresh Blueberries Can substitute with raspberries
- 1 cup Sliced Fresh Strawberries Or any other berry
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking sheet thoroughly.
- In a large bowl, cream together softened unsalted butter and granulated sugar until fluffy.
- Add honey, eggs, and vanilla extract, mixing until well incorporated.
- Stir in the nonfat plain Greek yogurt until well blended.
- In a separate bowl, whisk together both types of flour, baking soda, and kosher salt.
- Gradually add the dry mix into the wet ingredients, alternating with milk until smooth.
- Pour the batter into the prepared pan and bake for 18-22 minutes, or until golden brown.
- Allow the cake to cool completely in the pan on a wire rack.
- Beat together reduced-fat cream cheese, unsalted butter, powdered sugar, and Greek yogurt.
- Spread the frosting generously over the cooled cake.
- Top with fresh blueberries and sliced strawberries in a flag design.
Notes
Ensure all ingredients are at room temperature for best results. Adjust frosting sweetness as needed.