White Texas Sheet Cake
Recipe Introduction
Quick Hook
Ever had one of those days where only cake will do? Honestly, White Texas Sheet Cake is the answer. It's a vanilla dream with a creamy white frosting.
Brief Overview
This Texas Sheet Cake Recipe is a lighter take on the classic chocolate version. Originating from Texas, it's meant to feed a crowd.
It is an easy bake that requires approximately 45- 50 minutes to make from scratch. It yields about 16-20 servings.
Main Benefits
The highlight? It's super easy and everyone loves it. It’s a crowd pleasing dessert recipe perfect for potlucks. What makes this White Texas Sheet Cake Recipe special is its simplicity and deliciousness.
Ready to bake something amazing? This Sheet Cake Recipe is where it’s at.
Unveiling the Southern Belle of Baking
This White Texas Sheet Cake is like a warm hug. You know, that comforting feeling you get from a familiar face? That's exactly what this cake delivers.
I remember once, my Aunt Carol brought a Texas Sheet Cake just like this to our family reunion, and it disappeared in minutes.
It's the kind of cake that makes everyone happy. The best part is it comes together so fast that you can whip one up when you crave something sweet in less than an hour.
Why this Easy Sheet Cake Recipe Rocks
Honestly, this vanilla sheet cake recipe is foolproof. It's one of those "dump and stir" kinds of recipes. You know the ones? Where you basically throw everything in a bowl, mix it up, and hope for the best? Well, this one always works.
Perfect for newbie bakers. Plus, it makes a huge 9x13 cake so there's plenty to share. If you are not keen on sharing (like me!), you can have it all for yourself.
What's the Secret Ingredient?
The key to a good buttermilk sheet cake is, well, the buttermilk. It adds this tanginess that balances out the sweetness perfectly.
Trust me on this one. Using room temperature ingredients really helps too. It makes the batter smooth. I once forgot to take the buttermilk out of the fridge, and the cake just wasn't as good.
Learn from my mistakes, people!
Ingredients & Equipment: Let's Get Started!
Right, so you're ready to tackle this White Texas Sheet Cake Recipe ? Sorted! It's honestly easier than making a cuppa.
First, we need to get our bits and bobs together. No stress, most of this stuff is probably lurking in your kitchen already.
You'll see why it's an Easy sheet cake recipe when we dive in.
Main Ingredients: The A-Team
Here's what you'll need for this Texas Sheet Cake Recipe . Remember, it's all about precision here.
For the Dreamy Cake:
- Flour: 2 cups (250g) all-purpose, sifted. Get a decent brand, yeah? No one wants a gritty White Texas Sheet Cake .
- Sugar: 2 cups (400g) granulated. Standard stuff.
- Baking Soda: 1 teaspoon (5g) . Makes the cake rise nice and tall.
- Salt: ½ teaspoon (3g) . Balances the sweetness.
- Buttermilk: 1 cup (240ml) , room temperature. This is key for that tender crumb.
- Veg Oil: ½ cup (120ml) . Any neutral oil will do.
- Eggs: 2 large , room temperature. Helps bind everything together.
- Vanilla Extract: 1 teaspoon (5ml) . Don't skimp on the good stuff.
- Almond Extract: ½ teaspoon (2.5ml) . Optional, but gives it a lovely something something.
- Unsalted Butter: 1 cup (227g) . This makes all Texas Sheet Cakes have that amazing butter flavor
- Water: 1 cup (240ml) . Helps create that super moist texture.
- Shortening: 1/2 cup (113g) . You can use butter if you want to get the same flavor.
For that Glorious Frosting:
- Unsalted Butter: 6 tablespoons (85g) .
- Milk: 1/4 cup (60ml) .
- Powdered Sugar: 4 cups (480g) , sifted. Sifted, or it'll be lumpy.
- Vanilla Extract: 1 teaspoon (5ml) .
- Pinch of salt.
Seasoning Notes: The Flavor Boosters
Right, let's talk flavours.
Vanilla and almond are your best mates here. The almond gives a Vanilla sheet cake recipe a warm hug, you know? If you're not keen, just double the vanilla.
Honestly, a pinch of salt in sweet things is a game changer. Enhances all the flavours.
Equipment Needed: The Bare Essentials
No need for fancy gadgets for this Sheet Cake Recipe . Basic stuff will do the trick:
- 9x13 inch baking pan. Crucial for a proper sheet cake.
- Mixing Bowls. You'll need a couple.
- Saucepan. To melt the butter mixture.
- Whisk. For combining dry ingredients.
- Electric Mixer. Makes frosting a breeze, but a strong arm works too.
- Rubber Spatula. For scraping the bowl and spreading the frosting.
- Measuring cups and spoons. Obvs.
Right then, we've got our kit. Next, let's get baking this Crowd pleasing dessert recipe . I'm telling you now, you'll be the star baker after this White Texas Sheet Cake ! It is great to know 9x13 cake recipes .
White Texas Sheet Cake: From Oven to OMG!
Honestly, is there anything better than a big ol' slice of cake? This White Texas Sheet Cake Recipe is about to become your new best friend.
Think Vanilla Sheet Cake Recipe , but kicked up a notch with that classic Texas charm. We're talking easy, delicious, and ready to feed a whole crowd! Perfect for parties, potlucks, or just when you need a sweet treat.
Trust me, this Texas Sheet Cake Recipe is a game changer.
Prep Steps: Get Your Bake On!
This Easy Sheet Cake Recipe is all about prep. It's not a race, but being organized makes baking a breeze.
First, get your mise en place sorted. That just means having everything measured and ready to go. Time saving tip: Sift your flour and powdered sugar ahead of time.
You'll thank me later. Safety first! Make sure your oven is preheated to 350° F ( 175° C) before you even think about mixing.
step-by-step: Let's Bake This Cake!
Okay, here's the lowdown on making this White Texas Sheet Cake :
- Grease and flour a 9x13 inch pan. Nobody wants a stuck cake!
- Whisk together 2 cups flour , 2 cups sugar , 1 teaspoon baking soda , and ½ teaspoon salt in a bowl.
- Mix 1 cup buttermilk , ½ cup vegetable oil , 2 eggs , 1 teaspoon vanilla , and ½ teaspoon almond extract in another bowl.
- Melt 1 cup butter , 1/2 cup shortening , and 1 cup water in a saucepan until simmering.
- Pour the hot butter mixture over the dry ingredients. Whisk until combined.
- Slowly add the buttermilk mixture to the batter. Whisk until smooth.
- Pour into the pan and bake for 25- 30 minutes . A skewer should come out clean.
- While baking, melt 6 tablespoons butter and ¼ cup milk for the frosting. Whisk in 4 cups powdered sugar , 1 teaspoon vanilla , and a pinch of salt until smooth. Pour over the hot cake.
Pro Tips: Cake Boss Level
Want to level up your Texas Sheet Cakes game? Here are a few tricks. Don't overbake the cake, or you'll end up with something dry.
I've done it, and it's not pretty. Hot cake + hot frosting = a match made in heaven. This White Texas Sheet Cake needs that warmth to soak in.
And embrace those cracks! They're like little frosting highways. One time, I forgot the almond extract and honestly, it just wasn't the same.
Now I swear by it. Also, don't overmix the batter! And this Buttermilk sheet cake is fantastic to make-ahead! Just bake, cool and keep covered.
This Crowd pleasing dessert recipes is a keeper. Grab this easy and perfect 9x13 cake recipes today!
Recipe Notes for Your Perfect White Texas Sheet Cake
Right, so you're about to embark on your White Texas Sheet Cake Recipe adventure? Ace! Let's chat about some key notes to ensure your bake is a resounding success.
I've made tons of Texas Sheet Cakes in my time. Honestly, a few times it looked like a disaster, but hey, that's how you learn, right?
Serving Suggestions: Make it Look and Taste Amazing
Okay, presentation time! White Texas Sheet Cake is already gorgeous, but let's elevate it. Think of a nice square on a plate, dusted with a little powdered sugar. Simple, but elegant!
For a party, why not serve alongside a scoop of vanilla ice cream? Or, even better, a pile of fresh raspberries.
The tartness cuts through the sweetness beautifully. Iced coffee or a proper Southern sweet tea goes down a treat too.
Storage Tips: Keepin' it Fresh
This Sheet Cake Recipe is usually devoured in one sitting at my place! But, if you have leftovers, store them properly.
- Refrigerate: Pop the cake in an airtight container and it'll happily sit in the fridge for up to 3 days.
- Freezing: Need longer storage? Cut the cake into squares, wrap them individually, and freeze for up to 2 months. Thaw in the fridge before enjoying.
- Reheating: I'm not sure reheating is needed. However, if you're thawing from frozen, a few seconds in the microwave can revive it.
Variations: Make it Your White Texas Sheet Cake
Fancy a twist? This Vanilla sheet cake recipe is so adaptable. Try adding a tablespoon or two of lemon zest to the batter for a zesty kick.
For a gluten-free version, use a 1:1 gluten-free flour blend. If you want to substitute the shortening with butter that is also ok, you'll get the same flavor.
Oh, and if you're feeling fancy, brown the butter for the frosting. It adds a lovely nutty depth.
Nutrition Basics: A Little Bit of Sweet Truth
Look, let's be real, this isn't health food. But it’s a crowd pleasing dessert recipe for a reason! One slice (based on 16 servings) has roughly 450 calories.
It's high in sugar and fat but has a small protein content and is a great source of pure, unadulterated joy.
I made this Easy sheet cake recipe for years and its health benefits are mood boosting. The Buttermilk cake recipe is a really good one for sure!
So, there you have it! Your guide to White Texas Sheet Cake perfection. Don't be afraid to experiment. Get stuck in.
You got this! These Texas Sheet Cakes made with the 9x13 cake recipes are pure baking magic!
Frequently Asked Questions
Why is it called "Texas" Sheet Cake? Is it really from Texas?
That's a great question! While the exact origin is a bit hazy, the name "Texas Sheet Cake" likely comes from the cake's large size everything's bigger in Texas, right? It's designed to feed a crowd, like at a good ol' Texas barbecue.
It has gained popularity throughout the United States, becoming a staple for gatherings and celebrations due to its ease of preparation and crowd pleasing flavor.
Can I make this White Texas Sheet Cake ahead of time?
You bet! In fact, making it a day ahead can actually enhance the flavors. Just prepare the cake and frosting as directed, then cover it tightly and store it at room temperature. If you want to prepare it even further in advance, you can bake the cake, let it cool completely, wrap it well, and freeze it.
Then, make the frosting fresh when you're ready to serve.
Help! My frosting is too thin/thick. What do I do?
Don't fret, easy fixes here! If your frosting is too thin, gradually add more sifted powdered sugar, a tablespoon at a time, until you reach your desired consistency. If it's too thick, add a teaspoon or two of milk until it thins out. Remember, the frosting should be pourable but not watery, kind of like a nice gravy.
Can I use a different kind of extract instead of almond in my White Texas Sheet Cake?
Absolutely! While almond extract adds a lovely subtle flavor, you can certainly experiment. Lemon extract would give it a zesty kick. You could also increase the amount of vanilla extract for a stronger vanilla flavour. Or, for a real Southern twist, try a tiny splash of bourbon!
How should I store leftover White Texas Sheet Cake? Will it dry out?
To keep your leftover cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It's best kept at room temperature, where it will stay moist for up to 3 days. If you live in a particularly warm climate, you can store it in the refrigerator, but be aware that the frosting might firm up a bit.
Let it come to room temperature before serving for the best texture.
Is White Texas Sheet Cake bad for me? What are the nutritional considerations?
Like most cakes, this is definitely a treat, not a health food! It's higher in calories, sugar, and fat, so moderation is key. You can make some adjustments to lighten it up a bit, like using a sugar substitute in the frosting or reducing the amount of butter slightly.
But honestly, sometimes you just need a little indulgence, and that's perfectly okay. Consider portion size and enjoy responsibly, like a good cuppa!
White Texas Sheet Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 25g |
| Fiber | 1g |
