White Texas Sheet Cake (Classic Recipe)

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White Texas Sheet Cake (Classic Recipe)

If you love crowd-pleasing desserts that bring family and friends together, White Texas Sheet Cake should be on your radar. Moist, tender cake meets creamy, nutty icing, all baked in a vast pan designed for sharing. Despite the “Texas” in its name, you don’t need a southern zip code to make this classic recipe your own. It’s a staple for potlucks, birthdays, block parties, and anywhere you want to see a tray vanish within minutes. Let’s dive into every layer of what makes this cake memorable, with a simple guide from ingredients to serving.

What Makes White Texas Sheet Cake Unique?

White Texas Sheet Cake stands out for its light, buttery crumb and signature almond-kissed frosting. Unlike chocolate Texas sheet cake, this version skips cocoa, focusing on vanilla and almond flavor profiles instead. Its sprawling size ensures plenty for a crowd—no need to worry about running out mid-celebration.

The cake is about simplicity and convenience. You mix, bake, ice, and serve right from the pan. With quick preparation and forgiving steps, it’s great even for beginner bakers. The tender crumb comes from a mix of sour cream and butter, while the poured icing (applied while the cake is still warm) fuses flavor right into the top.

Ingredients for White Texas Sheet Cake

Gathering your ingredients is the first step. Each element plays a role in creating the cake’s signature taste and texture.

Cake:
– 2 cups all-purpose flour (measure by spooning and leveling)
– 2 cups granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter
– 1 cup water
– 2 large eggs (room temperature)
– 1/2 cup sour cream
– 1 tsp almond extract

Frosting:
– 1/2 cup unsalted butter
– 1/4 cup milk (2% or whole)
– 4 cups powdered sugar (sifted for smoothness)
– 1/2 tsp almond extract
– 1/2 cup chopped pecans (toasted if you like more flavor)

Ingredient Table

Equipment You’ll Need

• Rimmed sheet pan (13×18 inches works best)
• Mixing bowls (large and medium)
• Whisk and spatula
• Saucepan
• Wire rack
• Small offset spatula for spreading frosting

Step-by-Step Instructions

1. Prep Your Kitchen

Set your oven to 375°F (190°C). While it heats up, grease your rimmed baking sheet thoroughly. You don’t want any part of this cake to stick, so use butter or non-stick spray along the bottom and sides.

Let the eggs and sour cream come to room temperature. This small step ensures they incorporate smoothly and make for a better crumb.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This blends the leavening agents evenly so your cake rises straight and true.

3. Create the Wet Mixture

In a medium saucepan, combine the butter and water. Set over medium heat and cook until the butter melts and the mixture just begins to simmer.

Remove from heat. Pour the hot butter mixture into the bowl of dry ingredients. Stir gently to bring the batter together. You’ll notice it forms a thick batter.

In a small bowl, whisk the eggs, sour cream, and almond extract. Gently fold this mixture into the batter until just combined. Be careful not to over-mix; you want to preserve that light, fluffy texture.

4. Bake the Sheet Cake

Spread the batter evenly in your prepared baking pan. There’s no need for perfection here—this cake evens out as it bakes.

Place the pan on the middle rack of the oven. Bake 18-22 minutes, or until the surface is golden and a toothpick inserted at the center comes out clean.

Once baked, move the pan to a wire rack to cool for about 20 minutes. Don’t let it cool completely; just enough so the icing doesn’t run off.

5. Make the Frosting

While the cake cools, prepare the frosting. In another saucepan, melt the butter with the milk over medium heat. As soon as it comes to a gentle boil, turn off the heat.

Stir in the almond extract. Add the powdered sugar, whisking vigorously until smooth and lump-free.

Fold in the chopped pecans for a nutty crunch. Some like to toast pecans first for deeper flavor—simply warm them in a dry pan for a few minutes, stirring often until fragrant.

6. Frost the Cake

Pour the warm frosting over the slightly warm cake. Use an offset spatula to spread the icing right to the edges.

The icing will soak in just a little, forming a creamy, crackled surface. This fusion of layers makes every bite rich and satisfying.

Let your cake cool to room temperature. The frosting will set, becoming smooth yet slightly crunchy from the nuts.

Tips, Variations, and Troubleshooting

Getting the Best Flavor and Texture

• Toast your pecans: It’s worth the few extra minutes for a fuller flavor.
• Use real butter, not margarine: You’ll taste the difference in every bite.
• Don’t over-mix: Too much stirring creates dense cake. Gently fold ingredients for a tender crumb.

Creative Mix-Ins

• Swap in walnuts or almonds for pecans if that’s your preference.
• Decorate for the occasion: Try colorful sprinkles, edible glitter, or piped frosting for holidays and birthdays.
• Play with extract flavors: Almond is traditional, but a splash of vanilla, orange, or even coconut extract works beautifully.

Common Issues and Solutions

• Cake too dry? Check your baking time; even a few extra minutes can dry out sheet cake.
• Frosting gritty or runny? Sift powdered sugar and allow the cake to cool just enough before icing.
• Cake sticks to pan? Next time, grease well and consider laying down parchment.

Serving & Storing White Texas Sheet Cake

This cake is best at room temperature, served straight from the pan. Slice it into squares—small or large, depending on your party size. Leftovers can be packaged up easily, making great treats for neighbors or lunchboxes.

Storage Tips

• Room Temperature: Keep covered in an airtight container or wrapped tightly in plastic wrap for up to three days.
• Refrigeration: Store in the fridge for a week, but wrap well to prevent dryness. Bring to room temperature before serving for best texture.
• Freezing: Slice the cooled cake into squares. Wrap each slice individually in plastic wrap, then store in a freezer bag or tight container. Freeze for up to three months. Thaw in the fridge overnight, then bring to room temp or microwave briefly before serving.

Make-Ahead Instructions

To bake ahead, prepare the cake as usual but don’t frost. Once the cake cools, wrap tightly and freeze in the pan. When ready to serve, thaw at room temp (about three hours), then make the frosting and ice as usual.

Why White Texas Sheet Cake Belongs at Your Next Gathering

Distinct for its light almond flavor, moist texture, and generous serving size, White Texas Sheet Cake is an enduring classic. The quick preparation and adaptable ingredients add to its appeal. It’s not just for Texans or special occasions—it’s for any day you want simple joy and celebration on a plate.

Bring this cake to your next event and watch it disappear—along with all worries about complicated baking. With a little prep and a lot of heart, this classic sheet cake might just become your new go-to dessert.