Fabulous White Chocolate and Blueberry Sheet Cake with White Chocolate Buttercream Icing

You do want to have this cake recipe in your repertoire! It is the easiest and yet one of the best cakes I make……..
It’s a one-bowl, no-mixer, quick-baking delight! You can make it in a sheet pan for a quick fix for your hungry teenagers or in a tart or spring form pan for a more elegant presentation.

This cake has a lovely fraternal twin sister you may be familiar with; Texas Sheet Cake. Texas Sheet Cake has been a old stand-by in our family for as long as I can remember. As wonderful as these two sisters are, they are also a bit dangerous. Why?……….Well, any cake that can go from raw ingredients to mixed, baked and frosted in less than an hour, to me is extremely dangerous! I timed how long it took me to mix up the cake from start to finish – 10 minutes and it was in the oven! Twenty minutes to bake, twenty minutes to cool while you make the icing – with tricks like this up your sleeve, who knows, you might just win a popularity contest!!

The generic name for this delicious cake is White Texas Sheet Cake. There are a zillion variations you can make to the basic recipe; this time I added white chocolate and plump, juicy blueberries. I also added white chocolate to the buttery, creamy frosty, hence the name – Fabulous White Chocolate and Blueberry Sheet Cake with White Chocolate Butter Cream Icing. Once you taste this delightful cake you will be calling it FABULOUS too!!

Be sure to check back as I will be posting the chocolate version soon with some fun variations!



Fabulous White Chocolate and Blueberry Sheet Cake with White Chocolate Buttercream Icing

CAKE
1 cup butter
1 cup water
1 cup white chocolate chips
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
½ cup sour cream*
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups blueberries

FROSTING
1/2 cup butter
1/2 cup milk
1 cup white chocolate chips
6½ cups powdered sugar
1 teaspoon vanilla
½ teaspoon almond extract

1. Preheat oven to 375˚. Grease a sheet pan (12×17) with baking spray. Rub spray all over pan with a paper towel. Spray lightly one more time. Set aside.

2. For cake place butter, water and white chocolate in a microwave-safe bowl. Microwave on high for 2 1/2 minutes. Remove from microwave and whisk until mixed well. Add sugar, flour and salt and mix well. Add eggs, vanilla and baking soda; whisk until smooth. Add sour cream* and mix until incorporated. Pour into prepared sheet pan, scatter blueberries over batter and bake 20-22 minutes or until cake is golden brown and toothpick inserted in center of cake comes out clean or with a few crumbs. Cool for 20 minutes while making frosting.

3. For frosting wash bowl and whisk. Combine butter, milk and white chocolate in the bowl. Microwave on high for 2 1/2 minutes. Remove from microwave and stir well with a whisk. Add 4 cups powdered sugar and whisk until smooth. Add remainder of powdered sugar and whisk again. Stir in vanilla and almond extracts. Pour over warm cake and spread quickly to cover surface. Let cool and enjoy!! (Well, honestly we don’t always let it cool!)

Notes:
*Did you know that in most cakes, muffins, coffee cakes, etc., you can substitute buttermilk or yogurt for sour cream? Don’t try to use just regular milk though because you need the acid to interact with the baking soda. If you are REALLY in a pinch, just add one tablespoon white vinegar to 1/2 cup of milk and substitute an equal amount for the sour cream, honestly, no one will know the difference!!

I make this cake in all different types if pans. I have made it in 2 spring form pans or even two round cake pans, sometimes a 9×13 inch cake pan. If I use two pans, sometimes I will freeze one of them – when thawed, you would never know it had been frozen. You will have to adjust the baking time just a bit if you use a different pan – it will take a little longer to bake. Test it at 20 minutes and set your timer for 3-5  extra minutes at a time until cake tests done.

I’m not sure who to give credit for the original recipe to, I got the recipe from a co-worker many years ago and I have given it out more times than I can count but I think that the originator deserves a Texas size medal!

PRINTABLE RECIPE



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