White Texas Sheet Cake is a delightful twist on the classic chocolate version, offering a moist, tender cake with a rich vanilla-almond flavor. This cake is perfect for large gatherings, as it’s baked in a sheet pan and generously topped with a creamy, almond-infused frosting. The light, fluffy texture combined with the sweet, buttery icing makes this cake a crowd-pleaser at any event. It’s easy to make, delicious, and sure to become a favorite for celebrations and potlucks.
Ingredients:
For the Cake:
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 4 cups powdered sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
- Make the Cake Batter:
- In a saucepan, combine butter and water. Bring to a boil, then remove from heat. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir in the hot butter mixture, then add eggs, sour cream, almond extract, and vanilla extract. Mix until smooth.
- Bake the Cake:
- Pour the batter into the prepared sheet pan and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting:
- In a saucepan, melt the butter and milk together. Remove from heat and stir in powdered sugar, almond extract, and vanilla extract until smooth.
- Frost the Cake:
- Pour the frosting over the warm cake, spreading it evenly. Sprinkle with chopped pecans if desired.
- Serve:
- Allow the cake to cool before slicing and serving.
Enjoy this White Texas Sheet Cake as a delightful and easy-to-make dessert perfect for any occasion!
