White Texas Sheet Cake
This White Texas Sheet Cake is a twist on the classic chocolate Texas sheet cake. It's simple to assemble in under an hour and the ultimate easy dessert to serve to a crowd.
Ingredients
- 1 cupsalted butter
- 1 cupwater
- ½ cupsour cream
- 2 largeeggs
- 1 ½ teaspoonsalmond extract (or vanilla extract)
- 2 cupsall-purpose flour
- 1 ½ teaspoonsbaking soda
- ¼ teaspoonsalt
- 2 cupsgranulated sugar
- ½ cupsalted butter
- 6 tablespoonsmilk
- 3 ½ cupspowdered sugar
- 1 teaspoonalmond extract (or vanilla extract)
- ½ cupsliced almonds (or chopped pecans or walnuts)
Directions
- 1
Preheat your oven to 350°F. Grease a 15x10-inch pan or 13x18 sheet pan with butter or nonstick spray.
- 2
In a saucepan, bring butter and water to a boil. Remove from heat.
- 3
In a large bowl, whisk together flour, baking soda, salt, and sugar.
- 4
In a separate bowl, whisk together eggs, vanilla, sour cream and almond or vanilla extract. Fold the wet ingredients into the dry ingredients.
- 5
Gradually add the hot butter and water mixture, stirring until smooth and combined.
- 6
Pour the batter into the prepared pan. Bake 24-28 minutes in a 15x10-inch pan or 18-22 minutes in a 13x18-inch sheet pan, or until a toothpick inserted in the center comes with a few moist crumbs. Check it early.
- 7
When 5-10 minutes remains on the cake, prepare the icing. Combine butter and milk in a saucepan and bring to a boil. Remove from heat and whisk in powdered sugar and almond or vanilla extract until smooth. Fold in nuts.
- 8
Dollop the hot icing evenly on top of the hot cake. Slowly spread in an even layer. Allow it to cool slightly before serving.