This easy White Texas Sheet Cake is a fun alternative to the traditional chocolate version!
- 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)
- Preheat oven to 350 and grease a jelly roll (10×15″) or half sheet (13×18″) 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.