White Texas Sheet Cake
User Reviews
4.9
White Texas Sheet Cake
Description
This White Texas Sheet Cake involves boiling water and butter which is then mixed into a batter containing flour, sugar, sour cream, and eggs with almond extract for flavor. Baking in a generously greased half-sheet pan results in a large, thin cake that remains moist and tender. The frosting is prepared by boiling milk and butter, then whisking in powdered sugar and almond extract to a smooth, warm glaze. Pouring this over the cake while both are warm allows it to soak in slightly, creating a moist surface with a sweet almond flavor.
This cake is well suited for gatherings due to its size and can be topped with fresh berries for a complementary fruity note. It is enjoyable as a simple dessert or snack, with its soft texture and rich frosting.
It can be made a day ahead with proper storage at room temperature or refrigeration, and berries should be added just before serving. It also freezes well for up to three months, without berries, and should be thawed thoroughly before use.
Ingredients
- 1 cup water
- 1 cup butter salted
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream , plain Greek yogurt
- 2 large egg
- 1 1/2 teaspoons almond extract
For the Frosting:
- 6 Tablespoons milk
- 1/2 cup butter salted
- 3 3/4 cups powdered sugar
- 1 teaspoon almond extract
- berries for topping, if desired
Instructions
- Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13x18'').
- Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined.
- Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
- Pour batter into prepared pan and smooth with a spatula into an even layer.
- Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.
For the Frosting:
- Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
- Allow cake to cool completely, then top with fresh berries, if desired.
Notes
- This cake tastes best made a day ahead; store covered at room temperature or refrigerated.
- Add fresh berries just before serving to maintain their texture and flavor.
- Freeze the cake tightly wrapped without berries for up to 3 months; thaw completely before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 205mg | 9% |
| Potassium | 40mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 42g | 84% |
| Vitamin A | 460IU | 9% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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