There’s still time for a few more potlucks this summer, and sheet cakes are the best way to feed a large group of people! Try this classic chocolate Texas sheet cake or Coca-Cola cake next!
Texas White Sheet Cake
Today I’m sharing one of my favorite cakes, white Texas sheet cake! I love it for so many reasons, besides the fact that it tastes incredible. It’s perfect for summer because it only takes 20 minutes to bake, and it feeds a crowd. Perfect for those summer potlucks and barbecues! This cake is also super easy to make. You don’t need any type of electric mixer, you can do it all by hand. Trust me, this Texas sheet cake is always a hit and goes fast! It’s not hard to see why. It doesn’t get much better than a super moist, vanilla almond cake smothered in homemade buttercream! This cake so soft and tender, you won’t be able to get enough. No more of those dry Texas sheet cakes, thanks to the sour cream added to the batter! If there’s one cake you make this summer, it’s got to be white Texas sheet cake.
White Texas Sheet Cake Ingredients
These ingredients are the heart and soul of your White Texas Sheet Cake and its luscious frosting. The flavor and texture they create is so irresistible! Exact measurements are in the recipe card below.
Unsalted Butter: Adds rich, buttery goodness to every bite. Water: Water helps create the right texture and keeps things moist and tender. All-Purpose Flour: Flour gives the cake structure and substance. Granulated Sugar: Sugar adds sweetness to the cake and also helps it get that lovely golden color when baked. Large Eggs: The binding agents. Eggs help hold everything together and contribute to that delightful fluffiness. Sour Cream: The secret to moisture! Sour cream keeps the cake wonderfully moist and adds a subtle tanginess. Almond Extract and Vanilla Extract: The flavor power duo. These extracts give the cake its delightful aroma and taste. Almond is like a sophisticated twist, and vanilla is the timeless classic. Baking Soda: Baking soda helps the cake get nice and fluffy by making it rise during baking. Salt: Salt enhances all the other flavors and keeps the sweetness in check.
For the Buttercream
Butter: This is where the creamy dreaminess starts. Butter brings a luxurious, velvety texture to the frosting. Milk: Milk thins out the frosting just right, making it easy to spread. Powdered Sugar: Powdered sugar adds sweetness and that delightful fluffiness to your frosting. It’s like a cloud of sweetness that melts in your mouth. Almond Extract: Almond extract gives your frosting a subtle nutty flavor. Salt: Salt brings out all the wonderful flavors in the frosting.
How to Make White Texas Sheet Cake
Making this Texas sheet cake is so straightforward and extremely easy to make. Mix up your ingredients, add your batter to a baking sheet, and then let it bake for 20 minutes until it’s nice and golden brown!
Using a Different Pan: This cake can be made in a jelly roll pan (10×15 inches), but it MIGHT spill over the side just a little. I placed a larger baking sheet on the rack below when I tested this recipe in that size pan. This prevented cake batter from spilling onto the bottom of the oven. Frost While Warm: Don’t make the frosting too soon! Both the frosting and the cake should still be pretty warm when you frost the cake. This helps the frosting spread and seep into the sponge. Mix By Hand: No need for a mixer with this recipe! Everything for Texas sheet cakes is easy to do by hand. This will save you a dish or two. Prep Your Baking Sheet: Properly preparing the baking sheet is crucial to this recipe. Give it a good, thorough spray with pan spray before adding a handful of flour. Tilt the pan around so the flour fully coats the pan spray. Tap out the excess flour.
At Room Temperature: Cover leftover cake tightly with foil or plastic wrap. Leftovers will keep for up to 5 days.
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