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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 and this white texas sheet cake would make an appearance…nostalgic Independence Day at its finest.
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Top White Texas Sheet Cake with Your Favorite Fruit
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 10 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 any fresh berry will 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.
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
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Equipment
Ingredients
White Texas Sheet Cake
- 280 grams all purpose flour, about 2 cups
- 400 grams granulated sugar, about 2 cups
- 5 grams baking powder, about 1 teaspoon
- 6 grams salt, about 1 teaspoon
- 226 grams unsalted butter, melted, about 1 cup
- 240 grams water, lightly warmed, about 1 cup
- 120 grams sour cream, about 1/2 cup
- 2 large eggs, lightly beaten, about 100 grams
- 4 grams almond extract, about 1 teaspoon
Icing and Toppings
- 113 grams unsalted butter, melted, about 1/2 cup
- 60 grams milk, 2% or whole, about 1/4 cup
- 2 grams almond extract, about 1/2 teaspoon
- 2 grams vanilla extract, about 1/2 teaspoon
- pinch of salt
- 400 grams powdered sugar, about 3 cups
- blueberries, raspberries, strawberries, toasted coconut, chopped pecans, etc…, for topping
Instructions
White Texas Sheet Cake
- Preheat oven to 350 degrees. Prepare a large half sheet pan and spray with non-stick cooking spray or line with parchment paper.
- In a large bowl, combine flour, sugar, baking powder and salt. Whisk together and set aside. In a separate, microwave safe bowl (or in a saucepan on the stove), melt the butter. Mix in warm water, sour cream, eggs and almond extract. Whisk until combined.
- Pour the liquid mixture into the flour mixture and whisk until completely combined and the batter is lump-free. Pour the batter into the pan and spread evenly in the pan. Bake for 20 minutes or until a toothpick is inserted in the center of the cake and it comes out clean with no batter left on it. If wet batter is on the toothpick, let it bake a little bit longer, checking frequently so as not to over-bake the cake.
Almond Icing
- 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. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for our 4th of July festivities and subbed vanilla for the almond extract. Everyone 19-86 loved it! Thanks for a great and oh so simple to make recipe!
So glad you loved this recipe! Thanks for sharing.
The BEST white texas sheet cake – we bring it to summer parties all the time and it’s a hit.
I had this cake at Nikki’s too! I made it today for July 4th. Mine turned out weird. I’m gonna try again though! Thx for the recipe 😊
I’m sorry it turned out weird! Did you substitute any ingredients? I’d love to help you get it right 🙂 We are making it for this weekend too!
Oops! Just found your link in the recipe!
Amy, do you have a favorite brand of sheet pan?
I just had this at Nikki’s and it was delicious! I had to get the recipe!
So glad you loved it! It’s one of our favorites too 🙂
This is maybe one of my all-time favorite cakes! I especially love the toasted coconut with almond extract…served with a big scoop of vanilla ice cream! DELICIOUS!! 🎂😋