Blonde Texas Sheet Cake
Indulge in the buttery sweetness of a Blonde Texas Sheet Cake, a delightful twist on the classic. This crowd-pleasing dessert combines a rich, golden-brown cake base with a velvety vanilla glaze, offering irresistible flavor in every bite. Made with pantry staples like light brown sugar, sour cream, and a touch of vanilla, this recipe delivers a tender crumb that melts in your mouth. The easy-to-make glaze is poured over the still-warm cake, creating a luscious finish that seeps into each slice. Sprinkle with chopped pecans or walnuts for a crunchy, nutty topping that complements the cake’s caramel-like notes perfectly. With just 15 minutes of prep and 25 minutes of baking, this one-pan dessert is ideal for potlucks, family gatherings, or weeknight treats. Whether you’re craving nostalgia or a standout sweet, this Blonde Texas Sheet Cake is a guaranteed hit!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup water
- 2 cups light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup sour cream
- 3 cups powdered sugar
- 0.25 cup milk
- 0.5 cup unsalted butter (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 0.5 cup chopped pecans or walnuts (optional topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 13x18-inch rimmed baking sheet or jelly roll pan.
In a large saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 1 cup of water and bring to a gentle boil. Remove from heat and whisk in light brown sugar and granulated sugar until dissolved.
Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract until smooth.
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the saucepan, stirring until just combined.
Fold in the sour cream to create a smooth batter. Pour the batter evenly into the prepared pan and spread it out with a spatula.
Bake the sheet cake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly while you make the glaze.
For the glaze, melt 0.5 cup of unsalted butter in a small saucepan over medium heat. Stir in the milk and bring to a simmer. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
Pour the warm glaze evenly over the slightly cooled sheet cake. Use a spatula to spread the glaze to the edges.
Sprinkle the top with chopped pecans or walnuts, if desired, for added crunch and flavor.
Allow the cake to cool completely before slicing into squares and serving. Enjoy your Blonde Texas Sheet Cake!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 54.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
