White Texas Sheet Cake
User Reviews
4.6
66 reviews
Excellent
White Texas Sheet Cake
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
Cake:
- 2 2 cups all-purpose flour
- 1 ½ 1 ½ cups granulated sugar
- 1 1 teaspoon salt
- 1 1 teaspoon baking powder
- 1 1 cup salted butter
- 1 1 cup water
- ½ ½ cup sour cream light or regular
- 2 2 large eggs
- 1 1 teaspoon almond extract
- 1 1 cup sweetened shredded coconut (optional)
Icing:
- ½ ½ cup salted butter
- ¼ ¼ cup milk
- ½ ½ teaspoon almond extract
- 3 3 cups powdered sugar
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 12X18-inch rimmed baking sheet with nonstick cooking spray. Set aside.
- In a large bowl combine the flour, sugar, salt and baking powder; set aside. In a medium saucepan combine the butter and water and bring to a boil. Once it comes to a rolling boil, remove from the heat and stir it into the flour mixture until combined. Whisk in the sour cream, eggs, almond extract and coconut (if using).
- Spread the batter evenly into the prepared pan and bake for 20-25 minutes.
- Toward the end of the baking time for the cake, in a saucepan, combine the butter and milk for the icing. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and whisk in the almond extract and then gradually whisk in the powdered sugar until smooth.
- Once the cake has been taken out of the oven, pour the icing over the warm cake.
Notes
- Halving the Recipe: ok, let's talk. You could {probably} halve the recipe for a 9X13-inch pan but I haven't tried it yet so experiment and let me know how it goes.
- Coconut Version: also, if you just want to take this to a coconut-crazy level (which I've done and absolutely died over), sub the butter for organic, extra-virgin coconut oil in the cake and the icing, switch out the almond extract for coconut extract (or vanilla extract) and sprinkle toasted coconut over the top of the iced cake.
- Coconut Oil: the coconut oil gives it a slightly sweeter taste but is delicious. I've made it the original way (as posted) and also the coconut way and both are phenomenal.
- Extract: if you don't love the flavor of almond extract, sub in vanilla extract.
Nutrition Information
Show Details
Serving
1 Serving
Calories
280kcal
(14%)
Carbohydrates
38g
(13%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
49mg
(16%)
Sodium
238mg
(10%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 24Servings (12X18-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 280kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 238mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
Other Recipes
You'll Also Love
