Here is an amazing cake idea for the big 4th of July celebration we’ll all be having soon! I just love this holiday. Not only for the good food and fun we get to have with family and friends, but for the meaning. There is something so special about being able to celebrate our freedom. I am so grateful to be living in this country, and so VERY thankful for the soldiers who fight for our freedom every day!
Okay, so that being said, YOU NEED TO MAKE THIS CAKE! It is so delicious. I ♥ Texas sheet cake, but had never heard of a white version until I was doing some browsing on All Recipes.com. I thought this would taste great, especially because it calls for almond extract instead of vanilla. This is such a perfect dessert that can feed a crowd. We just loved it so much, and I know you will love it too!
White Texas Sheet Cake
- 1 cup (2 sticks) butter
- 1 cup water
- 2 cups All-Purpose flour
- 2 cups white granulated sugar
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1/4 cup milk
- 4 1/2 cups Confectioners’ Sugar
- 1/2 teaspoon almond extract
Directions: In a medium saucepan, bring butter and water to a boil.
Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 degrees F. for 20-22 minutes or until golden brown. Cool cake for about 20 minutes.
For Frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.