White Texas Sheet Cake
This White Texas Sheet Cake is a great cake for feeding a crowd.
WHITE TEXAS SHEET CAKE
I’m in a bit of an identity crisis. Remember when I felt like I was meant to be Greek? Well I also feel deep down that I’m a Texan at heart.
A Greek Texan…it could happen.
And no, I’ve never actually lived there but from what I hear, I would fit in.
Everything’s BIG in Texas and this girl loves huge trucks, tall men (my husband’s 6’6″), and big furniture.
And the HAIR! Anyone who knows me knows I’m a little obsessed with BIG hair. The bigger the better. Big hair is hard and next to impossible to achieve in the humidity of Florida, but I try. I curl and tease the crap out of it. But I always want it bigger. Bigger is better, right?
I haven’t quite mastered the draawwl, but Texas, oh Texas – I’ll come home someday.
Until then, I’ll turn to food as I usually do and make Texas themed food to make me feel at “home”. I love the traditional chocolate Texas Sheet Cake but this buttery white sheet cake has been calling to me for months. I’ve had it bookmarked at Life as a Lofthouse forever. It has almond flavoring but you could use vanilla as well. It would be pretty with some sprinkles on it or just plain.
White Texas Sheet Cake
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose four
- 2 cups white sugar
- 2 eggs , beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter , cubed
- 1/4 cup milk
- 4 cups powdered sugar
- 1/2 teaspoon almond extract
Preheat oven to 375 degrees.
In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. No need to use an electric mixer. Batter will be very thin.
Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.
For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.