Barefoot Contessa | Flag Cake | Recipes

Ingredients

• 18 tablespoons (2-1/4 sticks) unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1-1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 pound (4 sticks) unsalted butter, at room temperature
• 1-1/2 pounds cream cheese, at room temperature
• 1 pound confectioners’ sugar, sifted
• 2 half-pints blueberries
• 3 half-pints raspberries