White Texas sheet cake is a fun twist on the traditional chocolate Texas sheet cake. A few simple ingredients come together quickly on the stove for an easy to make cake.
Somewhere in the nether-lands of the internet (probably on Pinterest), I stumbled upon a white Texas sheet cake recipe. I kinda sat there for a minute staring at the title because “white” and “Texas sheet cake” are polar opposites. Texas sheet cake is all about chocolate – a chewy dense layer of chocolate cake topped with a thick, fudge like chocolate frosting. Ther is nothing white about Texas sheet cake.
But I just couldn’t shake the idea of a white Texas sheet cake… what would it taste like without the chocolate? I decided to let the ladies in my Bible study decide when it was my turn to bring a snack. I dug around the internet a bit and actually settled on a recipe and didn’t make any changes. This is exactly how I would have done it if I’d dreamed this up on my own.
So this wasn’t exactly fudgy. I was expecting nice, thick more brownie than cake but instead I got a very pleasant light cake. Figures that when I’m going for fudgy I get perfectly cakey. It was still delicious! It just wasn’t Texas sheet cake to me – more like a white sheet cake. Next time I will double or triple the frosting. I usually double the frosting for a proper Texas sheet cake and I have no idea why I didn’t this time. I think a thicker layer of frosting would have helped me get in the Texas sheet cake mood.
What I loved most about this cake was how easy it is to make! NO MIXER NEEDED! It came together in about 15 minutes flat. Plus, it was a big hit with the Bible study ladies so it’s definitely a keeper.
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup butter
- 1 cup heavy whipping cream (or water, milk, half and half)
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1/2 cup butter
- 1/4 cup milk
- 1/2-1 teaspoon almond extract (to taste)
- 3 cups powdered sugar
- Whisk together flour, sugar, salt and baking powder in a large bowl and set aside.
- Combine butter and heavy cream in medium sized pot. Bring to a boil over medium high heat, whisking constantly.
- Remove from heat and stir flour mixture into butter and cream.
- Add sour cream and stir then add the eggs and almond extract. Stir to combine.
- Pour the cake batter in to a greased and floured jelly roll pan.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in to the middle of the cake comes out clean. Try not to over bake.
- While the cake is baking, prepare the frosting by combine all ingredients and mixing in a stand mixer until nice and smooth. Set aside.
- Allow cake to cook for 5- 10 minutes and then pour the frosting over the cake, spreading out to the edges so that it covers the entire cake. Allow to cool completely before serving.
Recipe from Capturing Joy with Kristen Duke