Get the Recipe:
White Texas Sheet Cake
This velvety smooth white Texas sheet cake features buttery richness in every bite. It offers effortless elegance in a crowd-pleasing package!
Ingredients
For the Cake:
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) water
- 2 cups (400 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 2 large eggs, at room temperature
- 1/2 cup (113 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the frosting:
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (60 ml) milk
- 4 1/2 cups (495 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (120 g) chopped pecans or walnuts, optional
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan.
- In a medium saucepan, combine the butter and water. Bring to a boil, then remove from heat.
- In a large mixing bowl, whisk together the flour and sugar.
- Pour the hot butter mixture over the flour and sugar, and stir to combine.
- Add the eggs, sour cream, vanilla extract, almond extract, baking powder, baking soda, and salt. Mix just until combined and smooth.
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes.
To make the frosting:
- While the cake is cooling, melt the butter in a medium saucepan over medium heat. Stir in the milk and bring to a boil, then remove from the heat.
- Gradually whisk in the confectioners’ sugar until smooth.
- Stir in the vanilla and almond extracts. If using, add the chopped pecans and mix well.
- Pour the frosting over the warm cake and spread it evenly. Let the frosting set before cutting the cake into squares and serving.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days.
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