White Chocolate Texas Sheet Cake
User Reviews
4.6
39 reviews
Excellent
White Chocolate Texas Sheet Cake
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A fast, EASY, no-mixer cake that's soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!
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Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- ½ cup sour cream I used lite
- 1 teaspoon almond extract
Frosting
- ½ cup unsalted butter
- ¼ cup milk I used coconut milk
- 3 cups confectioners’ sugar*
- 1 teaspoon almond extract
- ¾ cup white chocolate chips
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Instructions
Make the Cake:
- Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
- To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
- In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
- To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
- Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note – the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven.
- Allow cake to cool in pan on a wire rack while you prepare the frosting.
Make the Frosting:
- To a medium saucepan add the butter, milk, and bring just to a boil.
- Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
- Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
- Evenly sprinkle with white chocolate chips before serving.
- Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.
Notes
- *The original recipe calls for 4 1/2 cups confectioners’ sugar. I used 3 1/2 cups based on reviews people left saying at 4 1/2 cups the frosting is both too sweet and too stiff and 3 1/2 cups was indeed plenty. If I were to make this frosting again, I would add 2 1/2 cups confectioners’ sugar, taste the frosting and check for consistency, and if necessary add another 1/2 cup for a total of 3 cups at the maximum.
- Adapted from Taste of Home.
Nutrition Information
Show Details
Serving
1
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
39 reviews
Excellent
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