Healthier American Flag Cake

Lighter American Flag Cake 

A More Balanced Fourth of July Dessert 

If there’s one dessert that screams summer, it’s an American Flag Cake. Inspired by Ina Garten’s iconic recipe, I wanted to create a version that stayed true to everything people love about the original— but with a few swaps to lighten it up and cut back on some calories.

Rather than turning it into a high protein dessert, my goal was simple: reduce some of the butter and sugar, swap the sour cream for protein rich Greek yogurt, and create a lighter cream cheese frosting that still tastes indulgent. The result is a moist, buttery vanilla sheet cake topped with tangy cream cheese frosting and fresh berries.

It’s the perfect centerpiece for Fourth of July, Memorial Day, Labor Day, or any summer gathering.

 

Ingredients

Cake

• 210g unsalted butter, softened (about 2 sticks)
• 440g granulated sugar
• 6 large eggs, room temperature
• 240g 0% Greek yogurt
• 12g olive oil
• 1 teaspoon fresh lemon juice (half a lemon)
• 2 teaspoons vanilla extract
• Zest of 1 lemon 
• 330g (3 cups) all purpose flour
• 40g (⅓ cup) cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

Frosting

• 225g unsalted butter, softened (two sticks)
• 680g light cream cheese, softened (three blocks)
• 250g powdered sugar
• 1½ teaspoons vanilla extract
• Pinch of kosher salt

Decoration

• Fresh blueberries (2 pints)
• Fresh raspberries (3 pints)

Instructions

1. Prepare the Cake

Preheat your oven to 350°F.

Grease and flour an 18 × 13-inch sheet pan. (If using an 18 × 12 × 1-inch pan, fill it about three quarters full and bake the remaining batter as cupcakes.)

2. Cream the Butter and Sugar

Using a stand mixer or hand mixer, beat the butter and sugar for 4–5 minutes until very light and fluffy.

3. Add the Eggs

Add the eggs one at a time, mixing well after each addition.

Mix in the Greek yogurt, olive oil, lemon juice, vanilla, and lemon zest.

4. Mix the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Cornstarch
• Salt
• Baking soda

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.

5. Bake

Spread the batter evenly into the prepared pan.

Bake at 350°F for 20 minutes if using a shallower pan, and 30–35 minutes if using the standard 8x13x1.5 inch pan Ina uses.

The cake is done when:

• the center reaches 205–207°F, or
• a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cake to cool completely before frosting.

Make the frosting while the cake is baking.

Beat the butter until smooth. Add the softened light cream cheese and beat until creamy. Mix in the powdered sugar. Add the vanilla and pinch of salt and beat until light and fluffy.

Spread evenly over the cooled cake.

Decorate

Arrange blueberries in the upper left corner to create the “stars.”

Use raspberries to create the red stripes, leaving the white frosting exposed between each row. Pipe the extra frosting onto the white stripes. 

Refrigerate for at least 30 minutes before slicing for the cleanest cuts.

Nutrition (Per Serving — 1 of 24 pieces)

Calories: 370

Protein: 6 g

Carbohydrates: 42 g

Fat: 20 g

Saturated Fat: 11 g

Fiber: 1 g

Sugar: 31 g

Baker’s Notes

• Using 0% Greek yogurt + 12g olive oil replaces the richness of sour cream while keeping the cake moist and tender.
• Reducing the sugar allows the vanilla and fresh berries to shine without sacrificing sweetness.
• Cutting the butter in the frosting in half and using light cream cheese creates a frosting that’s rich, tangy, and much lighter than the original.
• For the best texture, use room-temperature ingredients and avoid overmixing the batter (eggs, butter, cream cheese).
• An instant-read thermometer is the easiest way to ensure perfect doneness—aim for 205–207°F in the center of the cake.
• I used an 18x12x1 inch pan, and had batter left over I used in cupcake molds. You could probably get away with adding the rest of the batter to that sheet pan (with something underneath to catch the spillage), but always run the risk of overflow and no one wants an oven fire on July 4th. 

Because of the ingredient changes, each slice is approximately 25–30% lower in calories, 40–45% lower in fat, 45–55% lower in saturated fat, and 30–35% lower in added sugar than the same sized slice of Ina’s original version, without sacrificing taste & texture.