When Taylor Swift sang, “bakers gonna bake, bake, bake, bake, bake” (Starbucks lovers, anyone?), we’re pretty sure she was thinking back to that time she made this American flag cake in 2014. The superstar celebrated last year’s Independence Day by baking the wonderful Ina Garten’s flag cake with besties Jaime King and model Amanda Griffith. And because we love all things T-Swizzle, we figured we’d give the decadent recipe a shot ourselves. Scroll on to see how we made it!

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How to Make the Cake

Ingredients:

— 9 tablespoons unsalted butter at room temperature

— 1 1/2 cups sugar

— 3 extra-large eggs at room temperature

— 1 cup sour cream at room temperature

— 3/4 teaspoon pure vanilla extract

— 1 1/2 cups flour

— 1/6 cup cornstarch

— 1/2 teaspoon kosher salt

— 1/2 teaspoon baking soda

Tools:

— electric mixer with paddle attachment

— strainer or flour sifter

— 9-inch x 13-inch cake pan

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9-inch x 13-inch cake pan (or, cough, a casserole dish if you can’t find one).

2. Using an electric mixer with a paddle attachment, cream together the butter and sugar on high speed until it is light and fluffy.

3. On medium speed, add the eggs, followed by the sour cream and vanilla. Scrape down the sides of the bowl and continue mixing until the batter is smooth.

4. In a separate bowl, sift together the flour, cornstarch, baking soda and salt. Then add this mixture to the batter in the electric mixer, mixing on low speed until just combined.

5. Pour the batter into your prepared pan, then evenly spread it with a spatula. Bake in the center of the oven for 20 to 30 minutes. When a toothpick comes out clean, it’s ready. Take it out of the oven and let it cool to room temperature.

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Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9-inch x 13-inch cake pan (or a casserole dish if you can’t find one).

Pro Tip: If you plan on transferring your cake out of the cake pan after baking, line your pan with parchment paper instead of buttering and flouring it.

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Using an electric mixer with a paddle attachment, cream together the butter and sugar on high speed until it is light and fluffy. On medium speed, add the eggs, followed by the sour cream and vanilla. Scrape down the sides of the bowl and continue mixing until the batter is smooth.

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In a separate bowl, sift together the flour, cornstarch, baking soda and salt.

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Add this mixture to the batter in the electric mixer, mixing on low speed until just combined.

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Pour the batter into your prepared pan, then evenly spread it with a spatula. Bake in the center of the oven for 20 to 30 minutes. When a toothpick comes out clean, it’s ready. Take it out of the oven and let it cool to room temperature.

Pro Tip: In a rush? After letting the pan cool for about 5 minutes, stick your cake in the freezer for 15 to 20 minutes to speed up the cooling process.

How to Decorate the Cake

Ingredients:

— 2 half-pints raspberries

— 2 half-pints blueberries

— 2 sticks butter

— 3/4 pound cream cheese at room temperature

— 1/2 pound confectioner’s sugar, sifted

— 3/4 teaspoons pure vanilla extract

Tools:

— electric mixer with paddle attachment

— offset spatula

— toothpick

— pastry bag

Instructions:
 1. Using an electric mixer with a paddle attachment, combine the butter, cream cheese, powdered sugar and vanilla until just smooth.

2. Once your cake is at room temperature, spread 3/4 of your icing onto the cake.

3. Use a toothpick to outline the flag design.

4. Fill the upper left corner with blueberries, then fill in every other stripe with raspberries.

5. Put the rest of your icing in a pastry bag and pipe it onto the leftover stripes. If you like, you can add “stars” on top of the blueberries.

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Feel like switchin’ it up? Use strawberries and blackberries instead.

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Using an electric mixer with a paddle attachment, combine the butter, cream cheese, powdered sugar and vanilla until just smooth.

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Once your cake is at room temperature, spread 3/4 of your icing onto the cake.

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Use a toothpick to outline the flag design.

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Fill the upper left corner with blueberries, then fill in every other stripe with raspberries.

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Put the rest of your icing in a pastry bag and pipe it onto the leftover stripes. If you like, you can add “stars” on top of the blueberries.

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Ta-da! You’ve now got yourself a mighty fine, Taylor-Swift-approved, American flag cake.

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Eat up!

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Are you baking T-Swift’s Fourth of July cake? If so, we want to see the results! Share photos with the hashtags #britstagram and #iamcreative so we can take a peek.