Vanilla Almond White Texas Sheet Cake
User Reviews
5
Vanilla Almond White Texas Sheet Cake
Description
The Vanilla Almond White Texas Sheet Cake is a rich yet tender cake made by melting butter with water, sugar, then combining with sour cream, eggs, vanilla, and a flour mixture leavened with baking soda and balanced with salt. Baking in a large 13x18-inch pan produces a thin, even sheet cake with a soft, moist texture. The almond cream cheese frosting, whipped fluffy from butter, cream cheese, powdered sugar, milk, and optional almond extract, adds a smooth, flavorful layer complementing the cake.
To enhance its presentation, fresh raspberries and blueberries can be arranged on top to form a flag design, creating a visually appealing dessert suited for celebrations or gatherings. The combination of vanilla and almond provides a delicate but distinct flavor profile throughout the cake and frosting.
For variations, the frosting can use either vanilla or almond extract depending on preference. The cake’s moisture and crumb benefit from precise mixing and baking time to ensure it sets without drying.
Ingredients
Vanilla Sheet Cake:
- 1 cup butter
- 1 cup water
- 2 cups sugar
- 2/3 cup sour cream
- 2 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Almond Cream Cheese Frosting:
- 1/2 cup butter softened
- 1 - 8 oz cream cheese softened, package
- 4 cups powdered sugar
- 2 Tablespoons milk or cream
- 1/4-1/2 teaspoon almond extract optional, pure
To make Flag Cake:
- 12 ounces raspberries fresh
- 6 ounces blueberries fresh
Instructions
- Preheat oven to 350°F.
- Light spray a 13 x 18 jelly roll pan with butter or non-stick cooking spray.
- In medium pot, add butter and water and cook over medium heat until melted, about 3-4 minutes. Add sugar and whisk until smooth.
- Remove from heat and let cool for 10 minutes.
- Whisk in sour cream, eggs, and vanilla. Then whisk in flour, baking soda and salt.
- Pour batter into prepared jelly roll pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting:
- Cream together butter and cream cheese until nice and fluffy, about 4 minutes. Add powdered sugar, milk, and pure almond extract.
- Spread over cake and top with fresh fruit, if so desired.
Flag Cake:
- Make two rows of fresh raspberries and skip one to allow the white frosting to show and repeat. Place the blueberries in the corner to make stars.
Notes
- The frosting may be flavored with either vanilla or almond extract according to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 201mg | 8% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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