A white-cake take on the classic chocolate Texas sheet cake is this white Texas sheet cake. It’s a simple, sweet, buttery vanilla cake that tastes amazing instead of chocolate. I think I enjoy this version of the “white” sheet cake even more than the original, but perhaps in the coming weeks I’ll be posting a delicious recipe for it as well.
It’s incredibly simple to create, making it one of my new favorite cake recipes! It’s very easy to make, ready to eat in a few hours, and creates a lot of cake, so it’s ideal for making ahead of time for a party or potluck!
Tips for making a white sheet cake:
You can bake this cake in a half-baking sheet pan (13 x 18 inches) if you don’t have a jelly roll pan (10 x 15 inches). Because the pan is larger, the cake will bake for a shorter amount of time because it will be thinner. About 15 minutes in, I would inspect it and continue baking the cake until it comes out clean.
Another option for baking the cake is a. This will make it less of a sheet cake and more of a standard cake in size and shape, so it won’t feed as many people and you could have extra frosting. After inserting a toothpick in the center, the cake should bake for about 30 to 35 minutes, or until it comes out mainly clean (a few crumbs are alright).
The cake tastes great just with the frosting as directed, but you may also top the frosting with other toppings. A common option is to top with chopped walnuts, but you may also use sprinkles or coconut, whether toasted.
If you enjoy almond extract, you can use that in place of or mix half and half for the icing and cake recipes.
This white Texas sheet cake keeps well for two or three days when kept at room temperature and covered with a lid. If necessary, the cake can also be prepared even further in advance by freezing it for up to two months after first being wrapped in plastic wrap and then aluminum foil. Slices can also be wrapped individually. Thaw the cake overnight at room temperature before cutting into it.
How to make a White Texas Sheet Cake?
This White Texas Sheet Cake is made similarly to the chocolate version, by first bringing the butter and water to a boil in a medium-sized saucepan. Mix your flour, sugar, baking soda, and in a another basin. After the butter has reached a boiling point, add the melted butter to the flour mixture and whisk everything together. Next, mix in the sour cream, eggs, and vanilla extract. Mix until barely incorporated.
Fill a jelly roll pan with the batter after spraying it with. Bake until the top is just beginning to turn golden and a toothpick inserted into the center comes out clean (a few crumbs will do). As you make the icing, let the cake cool for about ten minutes.
First, bring the butter and milk to a boil together for the frosting. Once the butter has melted, pour the mixture over the vanilla extract and stir until a lovely, thin icing forms. After the cake has warmed up, pour the icing over it and evenly distribute it to the edges. After letting the cake cool until the frosting solidifies, cut it into slices and serve. Ahh.
This cake is incredibly tasty, fluffy, moist, and sweet. It has the nicest vanilla frosting on top and is quite thin. It’s so wonderful that it almost melts in your tongue. This cake is ideal for a get-together or a summertime cookout with loved ones.