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.
Ingredient Notes
Butter – Use real, salted butter. You’ll need some for both the cake and the frosting. Buttermilk – Low fat or full fat will work. Flour – All-purpose flour lightly spooned into a measuring cup and leveled with a knife. White sugar Salt Baking soda Eggs Almond and Vanilla Extracts Blueberries and/or Blackberries – washed and dried. Strawberries and/or Raspberries – washed (if using strawberries, also hull and slice them and then pat them dry with a paper towel). Cream Cheese – light works fine, although it will yield a slightly softer frosting at almost room temperature. Powdered Sugar – sifted.
How to Make White Texas Sheet Cake
