As a child, the 4th of July was one of my favorite holidays. We’d caravan to visit grandparents and extended family for a week or two of summer fun. The days were filled with cousins, backyard BBQs, homemade ice cream and pretzels from my grandmother’s kitchen. We’d sleep outside the night before the big parade to reserve a spot along the route. Evenings ended with sparklers and fireworks, and a white Texas sheet cake often made an appearance — nostalgic Independence Day at its finest.
Top White Texas Sheet Cake with Your Favorite Fruit
Though our current family traditions aren’t exactly the same, we still celebrate wherever we are. This year we hope to catch fireworks and spend the day with family, and I’m planning to bring my favorite White Texas Sheet Cake for dessert. This white version of the classic Texas sheet cake is easy to dress up: arrange red and blue fruit for a patriotic look, or top it with toasted coconut for a tropical twist.
Simple and Delicious Sheet Cake
This White Texas Sheet Cake is ideal for large gatherings because it bakes on a standard 18 x 13-inch half-sheet pan. It comes together quickly — about 10 minutes to mix, roughly 20 minutes to bake, and just a few minutes to ice and decorate. The almond extract gives the cake a delicate, wedding-cake-like note that pairs beautifully with fresh raspberries and other berries. If you prefer not to use almond extract, you can omit it or substitute vanilla extract. The result is an easy, crowd-pleasing dessert that’s simple to transport and serve.
Kids especially enjoy decorating a giant sheet cake. I like to set out bowls of berries and other toppings so they can make whatever design they want. Fresh raspberries and blueberries are my favorite combination, but any fresh berries or chopped nuts work well as a topping.
White Texas Sheet Cake: Coconut Version
I often bring this cake to baby showers and other events and top it with toasted coconut. You can toast sweetened, shredded coconut quickly in the microwave: spread 1 cup on a plate and microwave in 15–30 second increments, stirring between sessions until golden. If you prefer, toast coconut in the oven for a more even color. For a coconut variation, add a teaspoon of coconut extract to the batter and a half teaspoon to the icing, then top with a cup of toasted coconut.
Happy Independence Day
Whatever your holiday traditions, I hope this White Texas Sheet Cake finds a place on your family’s table. It’s easy to make, simple to decorate, and feeds a crowd. Enjoy the holiday weekend — and if you bake this cake, I’d love to see your version and how you decorate it.
White Texas Sheet Cake
By: Amy Coyne
White Texas sheet cake topped with a light almond icing and decorated with fresh berries is a perfect Fourth of July or summer party treat.
Prep: 25 mins Cook: 20 mins Total: 45 mins Servings: 24 slices
Equipment
- baking sheet (half sheet pan, 18 x 13 inches)
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) — optional
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) — optional
- 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 the oven to 350°F (175°C). Prepare a half-sheet pan by spraying with non-stick spray or lining with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
- In a separate bowl or a saucepan, melt the butter. Stir in warm water, sour cream, eggs and almond extract. Whisk until combined.
- Pour the liquid into the dry ingredients and whisk until smooth and lump-free. Spread the batter evenly in the prepared pan.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. If needed, bake a few minutes longer, checking frequently to avoid over-baking.
Almond Icing
- While the cake bakes, melt the butter for the icing in a microwave-safe bowl or on the stove. Stir in the milk, salt, almond extract and powdered sugar. Whisk to form a smooth, pourable icing.
- As soon as the cake comes out of the oven, pour the icing over the hot cake and spread it to the edges.
- Top the cake with fruit, toasted coconut or pecans. For a Fourth of July look, arrange berries into a flag pattern; for a tropical party, top with toasted coconut. Enjoy.
Notes
For a coconut version, add 1 teaspoon coconut extract to the batter and 1/2 teaspoon to the icing. Top the cake with 1 cup toasted coconut.
Nutrition
Approximate per serving: Calories: 280 kcal, Carbohydrates: 40 g, Protein: 2 g, Fat: 13 g, Saturated Fat: 8 g, Sugar: 32 g. Nutrition information is an approximation.
Storage tip: Store leftover cake covered at room temperature for up to two days, or refrigerate for longer storage. Bring to room temperature before serving for best texture.