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White Texas Sheet Cake Recipe

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4.2 from 12 reviews

This White Texas Sheet Cake is a moist, tender dessert perfect for feeding a crowd. Featuring a rich combination of sour cream and vanilla bean paste, it offers a delicate flavor with a smooth, luscious frosting that includes optional crunchy pecans. Baked in a deep 10 x 15-inch pan, this cake is ideal for gatherings and celebrations.

Ingredients

Cake Ingredients

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 eggs (room temperature)
  • ½ cup sour cream
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon salt
  • 1 teaspoon baking soda

Frosting Ingredients

  • ½ cup butter
  • ¼ cup milk
  • 4 ½ cups confectioners sugar
  • ½ teaspoon vanilla bean paste
  • 1 cup chopped pecans (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375° F. Spray a 10 x 15 deep baking pan with cooking spray to ensure the cake won’t stick.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda thoroughly to evenly distribute the ingredients.
  3. Mix wet ingredients: In a separate bowl, whisk the room temperature eggs, sour cream, and vanilla bean paste until the mixture is smooth and homogenous.
  4. Incorporate wet into dry: Add the wet mixture to the flour mixture and stir just until combined, making sure not to overmix the batter.
  5. Boil butter and water: In a large saucepan, bring the butter and water to a rolling boil. Once boiling, carefully pour this hot mixture into the combined flour and egg batter and mix well until smooth.
  6. Bake the cake: Pour the batter into the prepared 10 x 15-inch baking pan, spreading it evenly. Bake for 20 to 22 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
  7. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 20 minutes to set slightly before frosting.
  8. Prepare the frosting: In a saucepan, bring the butter and milk to a boil. Remove from heat, then whisk in the confectioners sugar and vanilla bean paste until the frosting is smooth. Optionally, fold in the chopped pecans for added texture.
  9. Frost the cake: Quickly spread the frosting evenly over the warm cake to allow it to soak in properly. Let the frosting set before slicing and serving the cake.

Notes

  • Ensure eggs are at room temperature to help the batter combine smoothly.
  • Sour cream in the batter contributes to the cake’s moist and tender crumb.
  • Using vanilla bean paste adds a richer vanilla flavor compared to vanilla extract.
  • Chopped pecans in the frosting add a pleasing crunch and nutty contrast but can be omitted if preferred.
  • Bake the cake right after mixing the batter for best texture and rise.
  • Allow the cake to cool slightly before frosting to prevent melting but frost while still warm to help frosting set nicely.
  • This cake keeps well stored in an airtight container at room temperature for up to 3 days.

Find it online: https://yumntasty.com/white-texas-sheet-cake-recipe/