White Texas Sheet Cake
User Reviews
5
White Texas Sheet Cake
Description
White Texas Sheet Cake is characterized by its thin, large sheet form and tender crumb that comes from a combination of shortening, butter, and buttermilk. The batter is uniquely prepared by pouring a hot butter and water mixture over the dry ingredients before adding extracts, buttermilk, and eggs, which helps create a moist texture. The cake bakes quickly at a high temperature, producing a tender but fully cooked structure.
The frosting is a creamy vanilla buttercream made by beating powdered sugar with softened butter, milk, and vanilla extract until fluffy. It is spread over the cooled cake to contrast with the warm buttery flavors. The option to include rainbow sprinkles adds a touch of color and fun decoration.
This cake is well suited for casual occasions where a sheet cake format allows for easy cutting and serving. The combination of vanilla and almond extracts gives it a distinctive flavor compared to traditional chocolate Texas sheet cake.
A practical note from the recipe suggests making a buttermilk substitute by mixing lemon juice or vinegar with regular milk, allowing for flexibility if buttermilk is not on hand. This helps maintain the cake’s moisture and texture even when ingredients are limited.
Ingredients
FOR THE CAKE
- ½ cup shortening
- ½ cup butter salted, 1 stick
- 1 cup water
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk well shaken, whole
- 2 large egg at room temperature
FOR THE FROSTING
- 1 lb. powdered sugar also called confectioners’ sugar, box
- ½ cup butter softened to room temperature, salted
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Rainbow sprinkles optional garnish
Instructions
- Preheat the oven to 400°F. Grease a 10×15″ non-stick jelly roll pan with shortening or line with parchment paper. Set aside.
- Bring the shortening, butter, and water to a boil.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl.
- Pour the hot butter mixture over the flour mixture in the bowl. Use an electric mixer to beat for 1 minute on medium speed.
- Slowly add the vanilla, almond extract, buttermilk, and eggs last. Beat for one more minute and then pour the batter into the prepared pan.
- Bake for 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the cake on a wire rack to cool.
- Once the cake has cooled completely, prepare the frosting.
- In a large bowl, with a mixer on low speed, combine the powdered sugar, butter, milk, and vanilla. Beat on medium speed for 1-2 minutes, or until fluffy and creamy. If desired, add more milk until the frosting is a spreadable consistency.
- Spread the frosting on the cooled cake. Garnish with sprinkles. Slice into small squares and serve!
Notes
- If you don't have buttermilk, create a substitute by combining ½ tablespoon of lemon juice or white vinegar with ½ cup of milk; let it rest for 5 minutes before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1slice of frosted cake | |
| Calories | 189kcal | 9% |
| Carbohydrates | 28.8g | 10% |
| Protein | 1.2g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24.4mg | 8% |
| Sodium | 108.6mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 23.7g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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