White Texas Sheet Cake
White Texas sheet cake topped with a delicious almond icing and decorated with fresh berries is the perfect treat for your 4th of July party.
Ingredients
White Texas Sheet Cake
- 2 cups all purpose flour
- 2 cups granulated 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
Icing and Toppings
- 1/2 cup unsalted butter
- 1/4 cup milk 2% or whole is best
- 1/2 teaspoon almond extract
- pinch of salt
- 3 cups powdered sugar
- 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.
- 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 onto the flour mixture and stir until combined. The batter should be 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
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.