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White Texas Sheet Cake (Red, White, & Blue Edition)

5 from 7 votes
This easy White Texas Sheet Cake is a fun alternative to the traditional chocolate version!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings24 servings
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Equipment

Ingredients

  • 1 cup butter
  • 1 ½ cups buttermilk
  • 2 cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife
  • 2 cups white sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 ½ teaspoons almond extract
  • 1 ½ teaspoons vanilla
  • 1 pint blueberries and/or blackberries washed
  • 1 quart strawberries and/or raspberries washed (if using strawberries, also hull and slice them and then pat them dry with a paper towel)

Frosting

  • 2 8 ounce packages cream cheese light works fine, although it will yield a slightly softer frosting at almost room temperature
  • ½ cup salted butter at almost room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla or almond extract or both

Instructions

  • Preheat oven to 350 and grease a jelly roll (10x15") or half sheet (13x18") baking sheet. Do NOT use a smaller pan.
  • Combine the butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat.
  • In a large mixing bowl or bowl of a stand mixer fitted with the wire whisk attachment, combine the flour, sugar, baking soda, and salt. Add the buttermilk/butter mixture and mix until combined. Add the eggs and extracts and mix until smooth. The batter will be thin.
  • Pour the batter into the prepared baking sheet and bake for 18-24 minutes or until a pick inserted into the center comes out clean (baking time will vary depending on your oven).

Frosting Instructions

  • While cake is baking, prepare the frosting. Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Store in refrigerator until cake has finished baking and cooled completely.

Decoration Instructions

  • Slice strawberries, setting them on a paper towel to drain slightly (so the juices don't run all over the cake). When the cake has cooled completely, spread the frosting evenly over the cake using an offset spatula.
  • Lightly mark a flag pattern into the frosting using a toothpick, then fill the square with blueberries and/or blackberries and every other stripe with strawberries or raspberries. Cover and refrigerate until ready to serve.

Notes

When scooping your flour, lightly spoon it into a measuring cup and level using a knife.
Ensure you use the correct size of pan. Do not use a 9x13 pan - the cake will not bake correctly.
The baking time will vary depending on your oven. It's a good idea to start checking on the cake sooner, rather than later.
The frosting can be made up to a day ahead of time if desired.
For the frosting, light cream cheese works fine, although it will yield a slightly softer frosting at almost room temperature
To ensure the juices don't run all over the cake, place strawberries on a paper towel to drain them slightly.

Nutrition

Calories: 283kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 46mg, Sodium: 208mg, Potassium: 117mg, Fiber: 2g, Sugar: 31g, Vitamin A: 416IU, Vitamin C: 25mg, Calcium: 32mg, Iron: 1mg
Course: Desserts
Cuisine: American
Keyword: sheet cake, Texas sheet cake, white cake
Calories: 283kcal
Author: Kate Jones
Cost: $10
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