As a kid, the 4th of July was one of my favorite holidays. We would caravan out to visit grandparents and extended family for a week or two of summer fun. The week was filled with playing with cousins, snacking on pretzels from my grandma’s kitchen, backyard BBQs with homemade ice cream and sleeping outside on the street the night before the big 4th of July parade to save our big family a place to watch along the parade route. Evenings were capped off with sparklers and a fireworks show…nostalgic Independence Day at its finest.
We don’t have those exact same traditions with my little family now, but we do celebrate as best we can wherever we are. This year we are hoping to catch a fireworks show and spend the day with family. I’m also hoping it will include my favorite White Texas Sheet Cake for a festive dessert. This white version of a Texas Sheet Cake can be gussied up with blue and red fruit for a festive treat, or topped with toasted coconut for a delicious coconut version.
Simple and Delicious Sheet Cake
White Texas Sheet cake is the perfect cake to take to a large gathering or family party because it is baked on an 18 by 13 size half sheet pan (affiliate link to my favorite pan). It takes 5 minutes to mix the cake batter together, twenty minutes to bake and five minutes to decorate. The almond extract adds a delicious “wedding-cake-esque” flavor that is so delicious, especially paired with fresh raspberries. If you aren’t a fan of almond flavor, no worries…you can leave it out or substitute some vanilla extract. Easy peasy and oh so delicious.
My kids especially love being able to decorate a giant sheet cake. I like to set out all the berries or other toppings and let them make whatever decoration they want. I love the combination of fresh raspberries and blueberries, but I’m sure any fresh berry would work.
White Texas Sheet cake: Coconut Version
I’ve often made this sheet cake for baby showers or other events and top it with toasted coconut. Did you know you can toast your coconut in the microwave? Place 1 cup of sweetened, shredded coconut on a plate. Microwave in 15-30 second increments, stirring between sessions. The coconut will brown right up after a minute or two and you will have the perfect, simple toasted coconut. You could also use the oven to get your coconut nice and toasty if you don’t want to use a microwave. The recipe for the coconut version of this cake is in the recipe notes below.
Recipe Notes: For a coconut version, add 1 teaspoon of coconut extract to the batter and ½ teaspoon of coconut extract to the icing. Top cake with 1 cup of toasted coconut.
Happy Independence Day
However you celebrate Independence Day or whatever your traditions are, I hope this White Texas Sheet Cake will make it to your family’s table. Have a wonderful holiday weekend and don’t forget to tag me if you make it! I’d love to see what you create. Yum!
White Texas Sheet Cake
Yield: One, 18 by 13 sheet cake
Time: 10 minute mix, 20 minute bake
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1/2 cup unsalted butter
- 1/4 cup milk
- Pinch of salt
- 1/2 tsp. almond extract
- 3 cups powdered sugar
- Blueberries, Raspberries, Strawberries, Toasted Coconut, Chopped pecans, etc…
- Preheat oven to 350 degrees.
- Spray a large half sheet pan (about 18 X 13 in size) with non-stick cooking spray.
- In a large bowl, combine flour, sugar, baking powder and salt. Stir together and set aside. In a separate, microwave safe bowl (or in a saucepan on the stove), melt the butter. Mix in the water, sour cream, eggs and almond extract. Stir until combined.
- Pour the liquid mixture into the flour mixture and stir until combined and the batter is lump-free. Pour the batter into the pan and bake for 20 minutes. After 20 minutes, insert a toothpick in the center of the cake. If it comes out clean with no batter left on it, it is ready to go. If not, let it bake a little bit longer, checking frequently so as not to overbake the cake.
- While the cake bakes, make the icing. In a microwave safe bowl (or a saucepan on the stove), melt the butter. Add the milk, salt, almond extract and powdered sugar. Whisk together to form a smooth, liquid icing.
- As soon as the cake comes out of the oven, pour the icing on top of the cake and spread evenly to all the edges of the cake.
- Top the cake with fruit, toasted coconut or pecans. We like making it into the shape of a flag for a 4th of July BBQ or to top with toasted coconut for a party. Check the recipe notes for a coconut version of this delicious cake.
- Let the cake cool completely and serve. Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂