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Categories:

• Nonstick cooking spray, for the pan
• 1/3 cup stone-ground white cornmeal
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• 5 large eggs, at room temperature
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 cup buttermilk
• 3 tablespoons rainbow or red, white and blue sprinkles

Frosting:

• 3 sticks (1 1/2 cups) unsalted butter, at room temperature  
• 1/4 teaspoon kosher salt 
• 3 ounces chopped white chocolate, melted and cooled slightly  
• 6 cups confectioners' sugar  
• 1 1/2 teaspoons pure vanilla extract

Garnish:

• 1 cup blueberries
• One 16-ounce container strawberries
• 1 tablespoon apple jelly or apricot jam, melted

Directions:

1. For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray. 
2. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
3. Start by creaming together the sugar and butter with an electric mixer on medium-high until light and fluffy—this takes about 3 minutes. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla. Reduce the speed and add one-third of the flour mixture. Alternate with half of the buttermilk, then repeat with the remaining flour and buttermilk in two more additions. Gently stir in the sprinkles. Pour the batter into a prepared baking pan, smooth the top, and bake at 350°F for 30–35 minutes, or until golden and springy. Let cool in the pan for 15 minutes.
4. Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
5. For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
6. Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
7. For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.

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