White Texas Sheet Cake Ii
Indulge in the irresistibly moist and tender delight of White Texas Sheet Cake II, a crowd-pleasing dessert that’s perfect for any occasion. This easy-to-make recipe starts with a rich, almond-infused cake base, made ultra-fluffy with sour cream and topped with a luscious, buttery almond frosting. Baked to perfection in just 20 minutes, this 10x15-inch sheet cake is ideal for serving a crowd, with 24 generous portions ready to impress. The optional sprinkle of chopped pecans adds a delightful crunch, making each bite a harmonious blend of creamy sweetness and nutty texture. Whether you’re hosting a party or simply craving a quick, elegant dessert, this classic White Texas Sheet Cake will be the star of your table. Perfect for keywords like "easy sheet cake recipe," "almond dessert," and "crowd-pleasing cake," this dessert is destined to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup butter
- 1 cup water
- 0.5 cup sour cream
- 2 large eggs
- 1.5 teaspoons almond extract
- 0.5 cup butter (for frosting)
- 0.25 cup milk
- 0.5 teaspoon almond extract (for frosting)
- 4 cups powdered sugar
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 10x15-inch jelly roll pan or baking sheet.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
In a saucepan over medium heat, combine 1 cup of butter and 1 cup of water. Bring the mixture to a boil, stirring occasionally.
Pour the hot butter mixture into the dry ingredients and stir until combined.
Add the sour cream, eggs, and 1.5 teaspoons of almond extract to the batter. Mix until smooth and well combined.
Pour the batter evenly into the prepared pan and spread it out with a spatula.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan while you prepare the frosting.
In a saucepan, melt 0.5 cup of butter over medium heat. Stir in 0.25 cup of milk and heat until the mixture is warm but not boiling.
Remove the saucepan from heat and stir in 0.5 teaspoon of almond extract and the powdered sugar. Mix well until the frosting is smooth.
Immediately pour the warm frosting over the slightly cooled cake, spreading it evenly with a spatula.
If desired, sprinkle the top of the frosted cake with chopped pecans for added texture and flavor.
Allow the frosting to set before cutting the cake into squares. Serve and enjoy!
Nutrition Facts
Calories |
7618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.6 g | 458% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 1084.2 g | 394% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 884.4 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 809 mg | 17% | |
*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.
