White Texas Sheet Cake
This white Texas sheet cake is a soft, fluffy vanilla cake baked in a sheet pan and topped with a warm, sweet almond frosting. It’s the perfect party-sized dessert!
Ingredients
Cake:
- 1 cup (226 g) unsalted butter , sliced
- 1 cup water
- 2 cups (260 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt or table salt
- ½ cup sour cream
- 2 large eggs , whisked
- 1 ½ teaspoons vanilla extract , or almond extract
Icing:
- ½ cup (113 g) unsalted butter , sliced
- ⅓ cup milk , I used 2 %
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 1/2-4 cups (390 g) powdered sugar , sifted
- ⅛ teaspoon salt
Optional toppings: Walnuts, sliced almonds, sprinkles or fresh berries
Instructions
White cake
- Preheat the oven to 350°F. Butter a half sheet pan (13x18 inches) and set aside.
- In a large bowl combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda and 1 teaspoon salt. Set aside.
- Heat 1 cup butter and 1 cup water in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and let sit 2 minutes (can use same pot for frosting). Then pour into the flour mixture. Stir until combined.
- Stir in 1/2 cup sour cream, 2 eggs and 1 1/2 teaspoon vanilla. Pour mixture into prepared pan.
- Bake for 18-20 minutes, or until a toothpick comes clean.
Icing
- Start making the icing as soon as the cake comes out. Melt 1/2 cup butter and 1/3 cup milk in saucepan over medium heat. Once the mixture has melted and comes to a light simmer, remove from heat and whisk in 1/2 teaspoon vanilla and 1/2 teaspoon almond extract and a pinch of salt. Then slowly stir in 3 1/2 cups powdered sugar. Beat with a handheld mixer to remove any lumps. It should be smooth and pourable.
- Evenly pour the warm icing over the warm cake. Immediately spread out evenly with a rubber spatula. Add any toppings if desired (nuts and sprinkles need to be added right after frosting goes on).
- Allow to cool and then cut into squares.
Notes
Make ahead: Make cake 24 hours ahead. Cover with foil and store at room temperature or in the fridge.
Storage: Store leftovers in a covered container for up to 3 days. Freeze for up to 3 months.
Nut lovers: Chop 1/2 cups walnuts or pecans and mix into the frosting.
Recipe slightly adapted from my friend Kristyn's Lil Luna Cookbook in my Cookbook Fanatics Series
Nutrition
Serving: 1g, Calories: 278kcal, Carbohydrates: 48g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 33mg, Sodium: 114mg, Potassium: 29mg, Fiber: 0.4g, Sugar: 37g, Vitamin A: 291IU, Vitamin C: 0.03mg, Calcium: 13mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
