White Texas sheet cake is just the thing when you want an easy cake to feed a crowd! So simple anyone can make it, this is a cake you’ll make again and again!
Have you ever said to yourself “self, you know what I need today? I need 150 square inches of cake.”?
Because I have. I have had that exact conversation with myself. It was awkward because part of me knew that’s just too much but the part of me ruled by sugar overruled and opted just to do a couple extra miles on the treadmill.
And today you’re the lucky beneficiary of the recipe with which I fed my craving! (Not all at once. Even I can’t eat an entire 15- by 10-inch cake in one sitting.)
This white Texas sheet cake is unbelievably moist thanks to sour cream, and perfectly flavored with vanilla and almond. And it’s topped with the most delicious butter pecan frosting you can even imagine.
I repeat: butter pecan frosting. Three words have never sounded so tempting.
Plus, this cake is crazy EASY to make. Guys! It’s almost dangerous because you can make yourself a Texas sheet cake cake any time the craving strikes.
For the cake itself, you boil water and butter, then whisk in the rest of your ingredients, then bake it. That’s it. No mixers, no special equipment. And you probably have all the ingredients on hand right now!
The frosting is similarly simple; boil butter and milk, add almond and vanilla extracts, mix in some sugar and pecans, and pour it over the cake.
As Ina would say, how easy is that? This is a cake that even the most beginning of beginning bakers can make successfully.
White Texas sheet cake: a dessert so easy even Cookie could make it—if she had thumbs and a footstool tall enough to reach the stove, that is.
White Texas sheet cake is just the thing when you need a delicious but EASY cake to feed a crowd!
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup sour cream
- 2 eggs lightly beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 1 cup chopped pecans
Preheat the oven to 350 degrees. Spray a 10- by 15-inch cake pan with cooking spray and lightly dust the flour. Tap out the excess flour and set pan aside.
Place the butter and water in a small saucepan set over medium heat and bring to a boil, stirring occasionally. Pour mixture into a medium mixing bowl and whisk in the flour and sugar until just combined. Add the sour cream, eggs, salt, almond extract, and vanilla extract, and whisk until smooth. Pour into the prepared cake pan and smooth the top with an offset spatula.
Bake for 22 to 26 minutes, until cake is light brown and springs back when lightly pressed with your fingertip.
While cake is in the oven, make the frosting. Place the butter and milk in a medium saucepan set over medium heat. Bring to a rolling boil, stirring occasionally. Remove from the heat and whisk in the almond extract, vanilla extract, and salt. Gradually stir in the powdered sugar until smooth and pourable. Stir in the pecans.
Once the cake is done, pour the frosting over the warm cake and spread into an even layer. Cool to room temperature and serve.
Adapted from Texas Ties