This post may contain affiliate links. Please view my disclosure page for more information.

Wednesday, June 24, 2015

White Texas Sheet Cake - A Guest Post by MiMi

   I'm not quite sure what got me started looking at sheet cake recipes, but I spent an entire morning pinning different ones to my Pinterest page.  Father's Day was coming up so I asked Pops to choose one.  He really likes a white cake with white frosting so it didn't surprise me when he chose this one.  Most cake recipes require softened butter and room temperature ingredients.  I don't always plan ahead when making cake so I was really happy to find that most of the sheet cake recipes were started in a pan on the stove.  No planning ahead required and most of the ingredients are staples in our home.  The icing is cooked also.  Again, no softened butter needed.


   Another advantage to this kind of sheet cake recipe is that you put a warm icing on a warm cake so it smooths itself out pretty well.  No worrying about crumbs surfacing as you ice the cake.  I have made a traditional chocolate Texas Sheet Cake many times.  I think I will be making this one and some new ones again and again.  This recipe is quick, easy and fun to make!


     I followed the recipe for White Texas sheet cake from Kitty's Kozy Kitchen. After reviewing several recipes, I realized that most of them follow this same recipe.  The only change I made was the addition of 1 tsp of vanilla in both the cake and icing recipes.  I really like the way a combination of vanilla and almond extracts taste in cakes and icings.
-MiMi


White Texas Sheet Cake

Ingredients:

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp almond extract
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt

Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 c powdered sugar
1/2 tsp almond extract
1 tsp vanilla extract

  1. Preheat the oven to 375 F and grease your sheet cake pan (MiMi used this 10x15x1 pan).
  2. Bring butter and water to a boil in a large saucepan.
  3. Remove from heat and stir in remaining cake ingredients.
  4. Pour into prepared pan and bake for 22 minutes.
  5. Cool for about 20 minutes.
  6. For frosting, bring butter and milk to a boil in a large saucepan.
  7. Remove from heat and stir in remaining ingredients.
  8. Spread warm frosting over warm cake and let cool completely before serving. 
A few more of our favorite cakes:








Miz Helen’s Country Cottage





21 comments:

  1. I love Texas Sheet Cakes! I've been making the chocolate ones since I was 16, wayyyy back in the day! I believe I've tried this one, but so happy to see the recipe so I can pin it, in this age of technology. lol....thanks so much for sharing. The peanut butter one is also delicious, and sometimes, I make one flavor cake and another flavor icing. Such an easy and delicious cake.

    ReplyDelete
    Replies
    1. Me too! We used to have the chocolate version all the time when I was younger, but I hadn't had one in quite some time. Now we have been on a sheet cake kick! There is something really fun about them. Plus I really like frosting, so the thinner cakes lends itself to a better cake to frosting ratio for me! ;-)

      Delete
  2. This looks so yummy! My hubby is a big fan of simple sheet cakes and this one looks like a winner in his book. Thanks for sharing at Inspiration Thursday! Hope to see you next week.

    ReplyDelete
    Replies
    1. Sometimes simple is really good! It had been quite some time since I had a sheet cake, but I have been getting into them again. This is the third one we have had this year! My littlest sister was in heaven with this one.

      Delete
  3. I'm a fool for sheet cakes, and I love white cake. Any recipe to try! Thanks for sharing at Funtastic Friday:-)

    ReplyDelete
    Replies
    1. It had been a while since I made a sheet cake, but now I am on a roll! I can't stop making them. They are so easy and fun!

      Delete
  4. I usually make chocolate cakes all the time so this recipe will be a nice change for everyone. thanks for sharing at #AnythingGoes

    ReplyDelete
    Replies
    1. It is so hard to pick what flavor to do with so many options, but sometimes it is really nice to have a white cake and white frosting! It is my dad's favorite and one of mine too!

      Delete
  5. I want a piece right now! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!

    ReplyDelete
  6. 9x13 jelly roll pan? I have a 9x13 cake pan, is that the same thing?

    ReplyDelete
    Replies
    1. A regular 9x13 would work as well, it will just sit lower in the pan (or you could use a slightly larger jelly roll pan). It is just easier to frost when the the side of the pan are lower.

      Delete
    2. I had MiMi remeasure the pan just to be sure. The pan she used is 9x13 on if measured on the bottom, but it flares slightly and measures 9 1/2x 14 1/2 on the top, so I would imagine that would sell as a 10x15 with an inch lip.

      I think a 9x13 would work great, I would just add a few minutes to the cook time as it will be a little thicker cake.

      Delete
  7. Looks so good, and I REALLY love the thick frosting! =) Thanks so much for sharing with us at Weekend Potluck. We all loved it so much it's featured at this week's party...please keep 'em coming. And may you and yours enjoy a fabulous 4th.

    ReplyDelete
    Replies
    1. I think frosting make the cake, so there has to be a good balance of cake to frosting! Thanks so much! Have a great weekend!

      Delete
  8. Is this cake supposed to be not very "cakey" or did I do something wrong?

    ReplyDelete
    Replies
    1. Texas sheet cakes are traditionally thinner than a regular cake (like a cake mix cake). Is that what you mean? It should still have a cake texture, just not as tall as you might be used to. Maybe slightly denser too, but you should definitely recognize it as being cake. What does yours look like?

      Delete
  9. Is there a way to modify this recipe for a smaller crowd? Thanks!

    ReplyDelete
    Replies
    1. We have never tried it, but I don't see why you couldn't half it and make it in a 9x9 or 8x8 pan. Just watch it in the oven so you don't over bake it.

      Delete
  10. This brings this misplaced Texas girl back home :) Thanks for sharing with us at From The Archives Friday!

    ReplyDelete
    Replies
    1. Thanks for hosting! Texas sheet cakes are some of my favorite to make!

      Delete