To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.

Mix on low until there are no chunks of butter.

Add in the eggs, the milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl as needed.

Add the dry ingredients: flour, cocoa powder, baking powder, and sea salt in that order.

Mix on low speed until combined into a smooth batter, be sure to scrape down the sides of the bowl to ensure everything is combined.

Pour the batter into the prepared baking pan and spread out evenly.

To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form and the whipped cream doesn’t fall off the whisk.

To assemble: Add the frosting on top of the cake and spread evenly.

Starting at the left corner, add 7 blueberries in a row. Then add 4 more rows of 7 blueberries to create the blue square of the flag.

Next, add a row of raspberries starting at the top row where the blueberries end. The first row of raspberries will go to the end of the frosting. Next, add a second row of raspberries at the last row of blueberries. Last, add 2 more rows of raspberries spaced evenly on the bottom portion of the cake.