Why You’ll Love This Recipe
This White Texas Sheet Cake is a game-changer! It’s easy to make, incredibly flavorful, and perfect for feeding a crowd. The cake is light yet indulgent, with a subtle almond flavor that pairs perfectly with the smooth frosting. Plus, it’s baked in a large sheet pan, making it perfect for serving a crowd without any complicated steps. The frosting is creamy and adds the perfect sweetness to balance the cake’s texture. Whether you’re serving it for a special event or just a weeknight treat, this cake will quickly become a family favorite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp baking soda
Frosting:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a saucepan, melt the butter over medium heat, then add the water and bring to a boil. Pour the hot mixture into the dry ingredients and stir well.
- Add the sour cream, eggs, vanilla extract, almond extract, and baking soda. Mix until smooth and fully combined.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a small saucepan, melt the butter and milk together over medium heat. Stir in the powdered sugar, vanilla extract, and almond extract. Mix until smooth.
- Once the cake is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, pour the frosting over the warm cake, spreading it evenly.
- Allow the cake to cool completely before serving.
Servings and Timing
- Servings: 12-16 servings
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Cooling time: 20 minutes
Variations
- Flavoring: If you want to switch up the flavor, you can add lemon zest to the batter for a citrus twist or use coconut extract instead of almond extract for a tropical touch.
- Nuts: Add chopped nuts like pecans or walnuts to the frosting or cake for added texture and flavor.
- Frosting options: You can try a cream cheese frosting or a simple buttercream if you want to change up the frosting style.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
- Reheating: To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 300°F for 5-10 minutes.
FAQs
Can I use buttermilk instead of sour cream in this recipe?
Yes, buttermilk can be used instead of sour cream. It will give the cake a slightly different texture but will still produce a delicious result.
Can I make this cake in advance?
Absolutely! This cake can be made up to 2 days in advance. Just cover it tightly and store it at room temperature until you’re ready to serve.
Can I freeze this White Texas Sheet Cake?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap or foil. It will stay good in the freezer for up to 2-3 months.
Can I use a different pan size?
This recipe is designed for a 9×13-inch pan. If you use a different size pan, the baking time may need to be adjusted.
Can I substitute the almond extract?
Yes, you can substitute almond extract with another flavoring, such as coconut extract or vanilla extract.
How can I make this cake more flavorful?
You can add a bit of citrus zest, such as lemon or orange zest, to the batter to enhance the flavor profile.
What’s the best way to frost this cake?
Spread the frosting evenly over the warm cake for the best texture and to allow the frosting to melt into the cake slightly.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the refrigerator for up to a week. Let it come to room temperature before spreading it on the cake.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the packaging to ensure it is a one-to-one replacement.
Conclusion
This White Texas Sheet Cake is an easy and irresistible dessert that will impress your friends and family. With its light, moist texture and sweet, creamy frosting, it’s perfect for any occasion. Whether you’re hosting a party or simply treating yourself, this cake will surely become a staple in your baking repertoire.
PrintWhite Texas Sheet Cake
A delicious twist on the classic Texas Sheet Cake, this White Texas Sheet Cake is soft, moist, and topped with a rich, creamy frosting. It’s a perfect dessert for any occasion, offering a light and fluffy texture with a subtle almond flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp baking soda
- For the frosting:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a saucepan, melt the butter over medium heat, then add the water and bring to a boil. Pour into the dry ingredients and stir well.
- Add sour cream, eggs, vanilla extract, almond extract, and baking soda. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting, melt butter and milk together over medium heat. Stir in powdered sugar, vanilla extract, and almond extract, mixing until smooth.
- Once the cake is baked, cool for 10 minutes and then pour the frosting over the warm cake, spreading evenly.
- Allow the cake to cool completely before serving.
Notes
- For a citrus twist, add lemon or orange zest to the batter.
- For a tropical flavor, substitute coconut extract for almond extract.
- For added texture, mix chopped nuts like pecans or walnuts into the frosting or cake.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 40g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
