White Sheet Cake Recipe
User Reviews
5
White Sheet Cake Recipe
Description
The White Sheet Cake recipe yields a large rectangular cake characterized by a moist and soft crumb, achieved by mixing butter melted with water, then blending in flour, sugar, sour cream, eggs, and almond extract. The baking soda and salt help provide a balanced structure and taste. This combination produces a cake with tender texture and gentle almond notes throughout.
After baking, a warming step creates the frosting by boiling butter and milk, then combining with powdered sugar and almond extract. The frosting is whipped until spreadable and optionally includes chopped walnuts or festive sprinkles to add texture and decoration. The contrast of the creamy frosting with the tender cake enhances the overall dessert experience.
This cake suits sharing with larger groups due to its sheet size, and it can be decorated variably to match occasions. The almond flavor is subtle but distinctive, pairing well with various toppings. Storage and frostings can be adjusted by making the cake ahead and frosting right before serving to keep freshness.
Useful tips include making the cake in advance without frosting for convenience and modifying toppings to preference such as toasted coconut or different nuts, letting the recipe adapt to seasonal or personal tastes.
Ingredients
Cake
- 1 cup butter unsalted
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 egg beaten
- ½ cup sour cream
- ½ teaspoon almond extract
Frosting
- ½ cup butter unsalted
- ⅓ cup milk
- 4½ cups powdered sugar sifted
- ½ teaspoon almond extract
- ½ cup walnuts optional, chopped, or sprinkles
Instructions
- Preheat the oven to 375 degrees F. Grease an 11-x-15-inch baking pan.
- Combine butter and water in a large pot over medium-high heat and bring to a boil.
- Remove from the heat and whisk in flour, sugar, baking soda, salt, eggs, sour cream and almond extract until smooth.
- Pour into the prepared pan. Bake for 18-22 minutes or until a toothpick inserted in center comes out clean.
- While cake is cooling, make frosting: Combine butter and milk in a medium pot over medium-high heat and bring to a boil. Remove from the heat and add powdered sugar and almond extract. Beat at medium speed with a hand mixer until it is a spreadable consistency.
- Stir in walnuts. Spread frosting on top of cake and add sprinkles.
Notes
- You can bake the cake ahead and store it uncovered on the counter for up to 24 hours before frosting.
- When ready to serve, prepare and spread the frosting fresh to maintain its texture.
- Feel free to customize toppings with toasted coconut, sprinkles, or other chopped nuts such as pecans to vary presentation and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 262mg | 11% |
| Potassium | 39mg | 1% |
| Sugar | 39g | 78% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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