Red White and Blue White Texas Sheet Cake

By srumbel

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.
from ourbestbites.com

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
• 1 quart strawberries and/or raspberries

Preparation

Step 1

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.