This show stopping Union Jack cake recipe is perfect for bringing along for a street party dessert or celebrating the Royal Jubilee with friends and family!
I've been meaning to make and photograph this fun British flag cake design for years, it's so simple, but so impressive!
I've made various versions of this Union Jack cake to celebrate several Royal occasions over the years, and it's always gone down a storm, so when I noticed the upcoming Royal Platinum Jubilee, making this Union Jack sheet cake again was at the top of my list!
I prefer to make this Union Jack tray bake with a simple vanilla whipped cream, as seen in the recipe below, but if you're taking it somewhere where it will be difficult to keep chilled, I would recommend replacing the whipped cream with buttercream icing instead, as it would be more stable than whipped cream in warmer temperatures.
For a fun Jubilee activity, you could get the kids to help you create the fruity Union Jack flag on top, or set them a challenge to make it all by themselves!
Summer Fruits Union Jack Traybake
Ingredients:
For the cake:
- 300g softened butter
- 300g golden caster sugar
- 6 eggs
- 300g self-raising flour
- 1 Tbsp vanilla extract
- 2 Tbsp milk
To decorate:
- 300ml double cream
- few drops vanilla extract
- 1 Tbsp icing sugar
- 200g strawberries
- 100g raspberries
- 150g blueberries
Method:
Preheat oven to 180°C (Gas mark 4/350°F). Grease and line a 30cm x 20cm (12in x 8in) rectangle cake tin.
Place the butter and caster sugar in a large bowl and whisk together until well combined and fluffy.
Add the eggs, two at a time, whisking after you add each pair. Once the eggs have all been whisked in, add the flour, vanilla extract and milk. Whisk again until fully combined.
Pour the cake mixture into the prepared cake tin. Gently smooth the top down with a spatula, then bake in the pre-heated oven for around 35 minutes, until golden and springy to the touch.
Once the cake is cooked, transfer to a wire rack and leave to cool completely before decorating.
Once the cake is completely cold, prepare the whipped cream:
Whip the double cream in a bowl with the vanilla extract and icing sugar until thick and fluffy.
Spread the whipped cream in a thick layer over the top of the cake, taking it right up to the edges and keeping it as neat as possible.
Wash and hull the strawberries, then cut them in half lengthways.
Arrange the strawberries on the top of the cake in a cross shape. Add the raspberries in lines to form the diagonal cross. Fill in the gaps with triangles of blueberries.
Pop in the fridge until ready to serve.
Enjoy!
If you liked this Royal recipe, you might also enjoy these Union Jack inspired recipes too:
Red, White and Blue Chocolate Fudge
Or check out our collection of Royal Recipes for Kids for loads more Royal Jubilee recipes and ideas!
Grace
Summer Fruits Union Jack Traybake
Ingredients
For the cake:
- 300 g softened butter
- 300 g golden caster sugar
- 6 eggs
- 300 g self-raising flour
- 1 Tbsp vanilla extract
- 2 Tbsp milk
To decorate:
- 300 ml double cream
- few drops vanilla extract
- 1 Tbsp icing sugar
- 200 g strawberries
- 100 g raspberries
- 150 g blueberries
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F). Grease and line a 30cm x 20cm (12in x 18in) rectangle cake tin.
- Place the butter and caster sugar in a large bowl and whisk together until well combined and fluffy.
- Add the eggs, two at a time, whisking after you add each pair. Once the eggs have all been whisked in, add the flour, vanilla extract and milk. Whisk again until fully combined.
- Pour the cake mixture into the prepared cake tin. Gently smooth the top down with a spatula, then bake in the pre-heated oven for around 35 minutes, until golden and springy to the touch.
- Once the cake is cooked, transfer to a wire rack and leave to cool completely before decorating.
- Once the cake is completely cold, prepare the whipped cream:
- Whip the double cream in a bowl with the vanilla extract and icing sugar until thick and fluffy.
- Spread the whipped cream in a thick layer over the top of the cake, taking it right up to the edges and keeping it as neat as possible.
- Wash and hull the strawberries, then cut them in half lengthways.
- Arrange the strawberries on the top of the cake in a cross shape. Add the raspberries in lines to form the diagonal cross. Fill in the gaps with triangles of blueberries.
- Pop in the fridge until ready to serve.
If you enjoyed this recipe, why not save it to Pinterest so you can easily find it again!
Val Reid says
Mis-print in the above recipe on the size of the cake tin - 12 x 8 inch cake tin not 18!
Grace Hall says
Thank you for letting me know, I've corrected the typo!