White Texas Sheet Cake
This White Texas Sheet Cake is a twist on the classic chocolate Texas sheet cake. It's simple to assemble in under an hour and the ultimate easy dessert to serve to a crowd.
Servings: 24 servings
Calories: 289kcal
Ingredients
For the Cake
- 1 cup salted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons almond extract or vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups granulated sugar
For the Icing
- 1/2 cup salted butter
- 6 tablespoons milk
- 3 1/2-4 1/2 cups powdered sugar see notes about adjusting
- 1 teaspoon almond extract or vanilla extract
- 1/2-1 cup sliced almonds or chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F. Grease a 15x10-inch pan or 13x18 sheet pan with butter or nonstick spray.
- In a saucepan, bring butter and water to a boil. Remove from heat.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- In a separate bowl, whisk together eggs, sour cream and almond or vanilla extract. Fold the wet ingredients into the dry ingredients.
- Gradually add the hot butter and water mixture, stirring until smooth and combined.
- Pour the batter into the prepared pan. Bake 24-28 minutes in a 15x10-inch pan or 18-22 minutes in a 13x18-inch sheet pan, or until a toothpick inserted in the center comes with a few moist crumbs. Check it early.
- When 5-10 minutes remains on the cake, prepare the icing. Combine butter and milk in a saucepan and bring to a boil. Remove from heat and whisk in powdered sugar and almond or vanilla extract until smooth. Fold in nuts.
- Dollop the hot icing evenly on top of the hot cake. Slowly spread in an even layer. Allow it to cool slightly before serving.
Video
Notes
Storage:
Store any leftover cake in an airtight container in at room temperature for up to 4 days. You can freeze the cake too for up to 2 months, just be sure to thaw before serving. It's also a great cake to make in advance, and it's so easy to serve to a crowd. Making it in a baking sheet also allows it easily transport to any family gathering too! Expert Tips:
Store any leftover cake in an airtight container in at room temperature for up to 4 days. You can freeze the cake too for up to 2 months, just be sure to thaw before serving. It's also a great cake to make in advance, and it's so easy to serve to a crowd. Making it in a baking sheet also allows it easily transport to any family gathering too! Expert Tips:
Expert Tips
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- Be sure to bake the cake in a baking sheet. This is key to a Texas sheet cake, it's a thinner cake with a crackly, crunchy icing on top!
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- We make a boiled icing for this cake, it's key to attaining that beautiful shiny top that also crinkles when you put your fork into it.
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- Icing Tips. We love to add nuts to our White Texas Sheet cake. They pair nicely with the almond extract and add a little hint of texture. If you're not adding nuts, reduce the milk to 3 tablespoons and use 5-6 cups powdered sugar. If using nuts, start with 3 1/2 cups powdered sugar and add more to your desired spreadable texture. Depending on how many nuts you use will determine how much powdered sugar you'll need for optimal thickness.
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- You want to icing the cake while it's still warm. Both the cake and the icing will be warm and then when you let them cool together, it creates that perfect soft and rich texture.
- If you don't like almond flavor, you can swap for the vanilla extract.
Nutrition
Calories: 289kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 196mg | Potassium: 57mg | Fiber: 1g | Sugar: 27g | Vitamin A: 399IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
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