White Texas Sheet Cake
User Reviews
4.8
White Texas Sheet Cake
Description
This White Texas Sheet Cake recipe produces a large, thin sheet of butter cake made in a sizable pan such as an 11x17 inch half sheet for ideal cake-to-frosting ratio. The batter is unique in that butter and water are brought to a boil before combining with dry ingredients, which include flour, sugar, baking soda, and salt. Eggs, sour cream, and vanilla are mixed in after the initial combination to give moisture and tenderness.
Baked at 350°F until set and evenly risen, the cake offers a soft crumb with a subtle density. The frosting consists of butter, powdered sugar, sour cream, vanilla, and salt, giving the icing a creamy texture with pleasant tanginess. This contrasts the sweet cake for a balanced dessert classic.
This cake works well for gatherings given its size and straightforward preparation. Baking times are adjusted by pan size to achieve desired thickness, ranging from about 18 to 25 minutes depending on pan dimensions. The sour cream in frosting can be adjusted for milder flavor by adding milk to achieve preferred consistency.
Ingredients
For the cake
- 1 cup butter (2 sticks)
- 1 cup water
- 2 & 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 egg large
For the frosting
- 1 cup butter (2 sticks)
- 4 & 1/2 cups powdered sugar
- 1/4 to 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon vanilla
Instructions
- Preheat your oven to 350 degrees F. Line a large baking sheet* with parchment paper, or spray well with nonstick spray.
- Make the cake batter. In a medium or large saucepan, add 1 cup butter and 1 cup water. Bring to a boil over medium high heat. Once it boils, take it off the heat.
- In a medium bowl or stand mixer, combine 2 and 1/4 cups flour, 2 cups sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda. Whisk it together. You can choose at this point to add the dry ingredients to the butter/water in the saucepan and mix it right there, or you can pour the wet ingredients into the bowl of dried ingredients. Both ways work fine.
- Stir the wet and dry ingredients together until well mixed, scraping the sides. You can do this by hand or with a mixer.
- Add 1 tablespoon vanilla, 1/2 cup sour cream, and 2 eggs. Blend well until all the lumps are gone, making sure to scrape the sides and bottom.
- Pour the batter into the prepared pan and spread evenly to the sides.
- Bake at 350 for about 18-20 minutes* (check times below), until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don't over bake!
- Make the frosting. I like to wait until the cake is out of the oven before starting the frosting. Melt 1 cup of butter. You can do this in a saucepan on the stove, or in a microwaveable bowl.
- Add 2 cups of powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla. Use a whisk to beat it together, or you can beat with a hand mixer or in a stand mixer. Mix until there are no lumps.
- Add 2 more cups of powdered sugar. Beat well until incorporated. Add the other 1/2 cup of powdered sugar if you like, you can add as much or as little as you want to get your preferred consistency. 4 and 1/2 cups was perfect for me.
- If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top.
- When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake. Let cool at least an hour before digging in so that the frosting has time to set up. (This is what civiled people do. I'm just not there yet, and usually end up digging into a corner of the hot cake like an animal the moment it's frosted.)
- This cake is delicious served on its own! It's also really good served with fresh fruit like raspberries or strawberries.
Notes
- You may bake this cake in varying pan sizes: 9x13 for a thicker cake, 10x15 for medium thickness, or 11x17 for a thinner sheet.
- Baking times vary by pan size: 23-25 minutes for 9x13, about 20 minutes for 10x15, and 18-20 minutes for 12x18 pans; ovens differ so watch closely.
- The sour cream in the frosting adds tang; reduce to 1/4 cup and thin with milk if a less tangy taste is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 430kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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