White Texas Sheet Cake

White Texas Sheet Cake 5 (1 of 1)

A co-worker of mine sadly has left us and is moving on to another job, and we threw her a going away party, so naturally I had to sign up to bring a dessert! I wanted to do something a little different and then I found this gem of a cake! This maybe wasn’t the best decision for a super hot day because you have to stand over a boiling pot twice, but it was totally worth it!! This cake was light and moist but rich all at the same time. It has LOTS of butter in it and that gives it such a nice flavor and texture.  I cut back the sugar in the icing (reflected below) and it worked perfectly so that it wasn’t too sweet/sugary.  Everyone raved over this dessert and kept asking me what was in it.  I just kept saying, LOTS of butter, haha! It also called for almond extract, but when I went to my pantry I was out and since I was making this at like 10 pm, I just subbed with vanilla and it worked great.  You could also do a combination of almond & vanilla that way the almond won’t overpower the cake.  Make this cake and you will make lots of new BFF’s haha!

White Texas Sheet Cake (3 of 6)

White Texas Sheet Cake
Source: Taste of Home

Ingredients:

For the Cake:
1 cup (2 sticks) butter, cubed
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. salt
1 tsp. baking powder
1 tsp. almond or vanilla extract
1/4 tsp. baking soda

For the Frosting:
1/2 cup (1 stick) butter, cubed
1/4 cup milk
3 1/2 cups confectioners’ sugar
1/2 tsp. almond or vanilla extract

Directions:

For the Cake:
Preheat oven to 375 degrees.  Spray a 15 x 10 x 1 inch rimmed baking sheet (cookie sheet) with cooking spray, set aside.

In a large pot, add butter and water.  Bring to a boil and remove from heat as soon as it starts to boil.  Add in the flour, sugar, eggs, sour cream, salt, baking powder, almond or vanilla extract and baking soda.  Stir together until fully incorporated.

Pour batter into prepared pan.  Bake for approximately 18 to 22 minutes, until lightly golden and a tester comes out clean.  Set pan on a cooling rack and allow to cool for 20 minutes before frosting the cake.

For the Frosting:
In a medium sized pot, add butter and milk. Bring to a boil and remove from heat as soon as it starts to boil.  Add in the confectioners’ sugar and almond or vanilla extract.  Stir until fully incorporated.

Spread icing evenly over the cake after it has cooled for 20 minutes.  Let set to cool completely, then slice into squares. Store at room temperature in an airtight container.

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    Comments

    1. Mmmm this looks spectacular and it’s kind of fitting how everyone is going to Blog Her in Austin!
      Julie @ Julie’s Eats & Treats recently posted..Thursday JEMs 6/6/13My Profile

    2. I just died and went to heaven looking at these:)
      Ally’s Sweet & Savory Eats recently posted..Grilled Summer Party BreadMy Profile

    3. delish! texas cake does have a lot of butter, but it makes alot & that’s what makes it so amazing! love the white version :)

    4. I’ve never made a sheet cake before… can you believe that? Maybe I should give this recipe a try since it looks so dang good!
      katie recently posted..Greek Crostini with Whipped FetaMy Profile

    5. I have always wanted to try a white Texas sheet cake! Thank you for the inspiration!
      tanya recently posted..Simplifying with ZiplistMy Profile

    6. I’d never made a sheet cake before. Easy as heck, but next time I am not baking it on a really hot day! Icing was thick and sweet – too sweet for me, but the kids loved it after the game.

    7. I feel like im The laSt one to hAve dIscovered this pin! I Made this cake this weekenD. I had to blend my own powdered sugar For the frosting and i dont think i blended it enOUgh because the texture was sandy….can you give advice on any other reasons this may have Happened? Tasted fabulous Though!

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