One of my favorite desserts in all the world is Texas Sheet Cake. Quick and easy, rich and decadent, and even though it’s not really what comes to mind when you think of summer desserts, for me, Texas Sheet Cake is just as much a part of summer as watermelon and Popsicles and burgers.
But recently, I found myself experiencing a hankering for something like Texas Sheet Cake, only in vanilla. I wanted the same kind of super-easy batter–thin and runny–which yields a light, spongy cake (one that’s flat on top). I wanted the same kind of process, the same size, the same let’s-feed-a-crowd feel, just with an incredible vanilla flavor instead of chocolate. So. I bring to you the White Texas Sheet Cake. And since the 4th of July is around the corner, I bring you the flag cake. Between the light, spongy cake and the tangy cream cheese frosting and the fresh berries, I don’t think you can get a more satisfying summer dessert.
To make the cake, you’re going to need butter, buttermilk, all-purpose flour (lightly spooned into a measuring cup and leveled with a knife), sugar, salt, baking soda, eggs, almond extract, and vanilla extract.
Preheat oven to 350 and grease a jelly roll (10×15″) or half sheet (13×18″) baking sheet. Don’t use anything smaller (like a 9×13″). I mean, we can’t stop you, but the cake will not bake correctly.
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 the top is golden and a pick inserted into the center comes out clean (baking time will vary depending on your oven…start checking sooner rather than later.)
While the cake is cooling, prepare 1 batch of our Perfect Cream Cheese Frosting.
When the cake has cooled, spread the frosting evenly over the cake.
Now…today we’re going to make an American flag-inspired cake, but you can really do whatever pattern you’d like. For the record, I do know our flag has 13 stripes. This baked good is a flag-inspired interpretation and not a stripe-for-stripe replica. Please do not ingest actual flags. Keep your arms and legs inside the ride at all times.
You’re going to need about a pint of washed blueberries or blackberries (or a combination of the two.)
And about a quart of strawberries (or both), washed, hulled, sliced, and drained on a paper towel. You probably won’t need an entire quart, but you’re better off having too many berries than not enough. Also, you can totally use raspberries instead of or along with the strawberries.
Lightly mark a flag pattern into the frosting,
then fill the square with blueberries and/or blackberries and every other stripe with strawberries or raspberries.
Cover and refrigerate until ready to serve.
White Texas Sheet Cake (Red, White, & Blue Edition)
Ingredients
- 1 cup butter
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife
- 2 cups white sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla
- 1 recipe cream cheese frosting linked above
- 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)
Instructions
- Preheat oven to 350 and grease a jelly roll (10x15") or half sheet (13x18") baking sheet. Do NOT use anything smaller. I mean, we can't stop you, but it will not come out correctly.
- 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...start checking sooner rather than later.)
- When the cake has cooled, spread the frosting evenly over the cake. Lightly mark a flag pattern into the frosting, then fill the square with blueberries and/or blackberries and every other stripe with strawberries or raspberries. Cover and refrigerate until ready to serve.
