Irresistibly Moist White Texas Sheet Cake with Almond Frosting: An Easy Recipe Guide
Step aside, chocolate lovers! While the traditional chocolate Texas Sheet Cake holds a special place in many hearts, its lesser-known sibling, the White Texas Sheet Cake, offers an equally delightful, yet distinctively elegant experience. This thin, moist cake boasts a remarkably tender crumb and a rich flavor profile thanks to key ingredients like sour cream, generous amounts of butter, and the star of the show: almond extract. In my humble opinion, this almond-infused white cake often feels even more decadent than its cocoa-laden counterpart, making it a truly unforgettable dessert.
If you’re looking to expand your baking repertoire or simply crave a dessert that’s both comforting and sophisticated, this White Texas Sheet Cake recipe is a must-try. It’s perfect for potlucks, family gatherings, or simply as a special treat because it’s designed to feed a crowd without requiring complicated techniques. Its simplicity, combined with its profound flavor, makes it a true winner.
Crafting the Perfect White Texas Sheet Cake: The Leavening Secret
Like many beloved recipes, variations of White Texas Sheet Cake exist, primarily differing in their choice of leavening agents. Some recipes might call for baking powder, while others opt for baking soda, and a few daring versions even combine both. This subtle difference can significantly impact the cake’s texture and rise. Through experimentation, I’ve found that baking soda consistently delivers a superior result for this particular cake.
My initial test with baking powder yielded a good cake, but the second attempt, using only baking soda, produced a cake with a noticeably finer crumb and a more tender, delicate texture. This is likely due to the baking soda reacting with the sour cream in the batter, creating the perfect balance of acidity and leavening for a beautifully risen and incredibly moist cake. For optimal results and that signature soft, fluffy texture, stick with the baking soda as specified in the recipe below.
The Pecan Topping: A Texas Tradition Reimagined
A classic Texas Sheet Cake, regardless of its color, often includes nuts. Most recipes typically mix walnuts directly into the frosting before pouring it over the warm cake. However, for this white version, I opted for a slightly different approach to highlight the cake’s delicate appearance and distinctive almond flavor. I chose to omit the nuts from the frosting itself. Instead, true to its Texas roots, I generously sprinkled chopped pecans over the top of the freshly frosted cake.
This method offers several advantages: it provides a lovely visual contrast against the smooth white frosting, adds a delightful crunch, and allows the nutty flavor of the pecans to shine through without interfering with the frosting’s creamy texture. Toasting the pecans beforehand intensifies their flavor, adding another layer of complexity to this already delicious dessert. Of course, if you have a preference for walnuts or simply wish to incorporate them into the frosting, feel free to adapt this step to your taste – baking is, after all, an art of personal expression!
Almond Extract: The Heart of This White Texas Sheet Cake
This cake is unequivocally designed for those who truly appreciate the aromatic and distinctive flavor of almond extract. It’s not merely a subtle hint; the almond extract plays a starring role, infusing both the cake and the frosting with its characteristic sweet, nutty essence. What makes this cake truly special isn’t just its super moist texture or its perfect height; it’s the pronounced yet never overpowering presence of almond extract that sets it apart.
If your goal is simply a plain yellow or white cake without a dominant flavor profile, vanilla extract would be a perfectly suitable substitute. However, to experience the White Texas Sheet Cake in its full glory and understand why it stands as a unique variation, the almond extract is non-negotiable. It transforms a simple sheet cake into a gourmet experience, making each bite a fragrant and flavorful delight. The balance of almond with the richness of butter and sour cream creates a sophisticated taste that is hard to resist.
While I thoroughly enjoyed this White Texas Sheet Cake and highly recommend it, I confess that my personal preference still leans towards the chocolate version due to long-standing tradition. Yet, this white adaptation offers a refreshing and equally satisfying alternative that deserves its own moment in the spotlight. It’s a wonderful choice when you want something different, something bright and full of a unique flavor that will leave a lasting impression on your taste buds.
Baking this cake is a straightforward process, making it an ideal choice for both seasoned bakers and novices alike. The pourable frosting, which sets into a thin, delicate crust, is one of the hallmarks of a Texas Sheet Cake, and this white version executes it perfectly. Prepare to be amazed by how easily such an elegant dessert can come together in your own kitchen.
Tips for Baking Success
- Pan Size Matters: The original Texas Sheet Cake is famous for its thin profile. An 11×7 inch pan (or a similar rectangular sheet pan) is crucial for achieving this characteristic height and ensuring even baking. If you use a larger pan, the cake will be even thinner, and baking time might decrease.
- Boiling Water Trick: Don’t skip the step of bringing butter and water to a boil before adding them to the dry ingredients. This method helps to create the uniquely moist and tender texture that Texas Sheet Cakes are known for. It almost “cooks” the flour slightly, contributing to the cake’s structure and preventing a dry crumb.
- No Overmixing: Once you add the wet ingredients to the flour mixture, stir just until combined. Overmixing can develop the gluten in the flour too much, leading to a tough cake. The batter should be glossy and smooth.
- Warm Cake, Warm Frosting: The magic of Texas Sheet Cake frosting lies in pouring it over a warm, but not piping hot, cake. This allows the frosting to melt slightly and seep into the top layer of the cake, creating an incredibly moist and flavorful crust. Allowing the cake to cool for about 20 minutes is typically the sweet spot.
- Sift Your Confectioners’ Sugar: For the smoothest, most lump-free frosting, always sift your confectioners’ sugar. This simple step makes a huge difference in the final texture of your frosting.
Now, let’s dive into the full recipe details so you can create this magnificent White Texas Sheet Cake with Almond Frosting in your own kitchen!
Recipe
White Texas Sheet Cake
Pin Recipe
Ingredients
- Butter for greasing pan
- 1 cup all-purpose flour (130 grams)
- 1 scant cup granulated sugar (185 grams)
- ½ teaspoon salt reduce to pinch if using salted butter
- 8 tablespoons unsalted butter (114 grams)
- ½ cup water
- ¼ cup sour cream (60 grams)
- 1 large egg
- ⅛ teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking soda
Frosting
- 1 ½ cups confectioners’ sugar, sifted (200 grams)
- 4 tablespoons unsalted butter, softened (56 grams)
- 2 tablespoons whole milk
- ⅛ teaspoon salt
- ½ teaspoon almond extract
- ⅓ cup toasted pecans chopped
Instructions
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Preheat your oven to 375°F (190°C). Prepare an 11×7 inch baking pan by greasing only the bottom with butter. This ensures the cake will release easily while maintaining its structure.
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In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, and salt. Whisk these dry ingredients together to ensure they are well-distributed.
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In a 3 ½ quart saucepan, melt the 8 tablespoons of unsalted butter. Once melted, stir in the water and bring the mixture to a rolling boil over medium heat. Carefully pour this hot butter-water mixture into the bowl containing the flour mixture. Using a rubber scraper, stir diligently, scraping down the sides of the bowl, until the ingredients are just blended and no dry streaks remain.
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In a separate small bowl, whisk together the sour cream, large egg, vanilla extract, and almond extract until smooth. Add this egg mixture to the main mixing bowl and stir until everything is well-blended. Finally, stir in the baking soda. The batter will appear wonderfully shiny and smooth at this point.
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Pour the prepared batter evenly into the greased pan. Bake for 20 to 22 minutes, or until the cake springs back gently when lightly touched in the center. Avoid overbaking. Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes before frosting. This resting period is crucial for the frosting.
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While the cake is baking and cooling, prepare your frosting ingredients. Accurately weigh out your confectioners’ sugar and sift it thoroughly to eliminate any lumps, ensuring a smooth frosting texture. Set it aside for later.
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Rinse out the saucepan used for the cake batter. Melt the 4 tablespoons of unsalted butter in it over medium heat. Add the whole milk and salt, stirring until the mixture is smooth and combined. Remove the saucepan from the heat. Gradually add the sifted confectioners’ sugar, about ½ cup at a time, stirring continuously until each addition is completely smooth. If the saucepan loses too much residual heat and the frosting becomes too stiff, you can return it to a very low burner for a moment, stirring constantly, until it regains a pourable consistency. Finally, stir in the ½ teaspoon of almond extract. Immediately pour the warm frosting evenly over the slightly cooled cake.
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Generously sprinkle the chopped toasted pecans over the top of the warm, freshly frosted cake. Allow the icing to set completely, which will form a delicate crust, before slicing and serving. Enjoy your homemade White Texas Sheet Cake!
Frequently Asked Questions about White Texas Sheet Cake
- Can I use a different size pan for White Texas Sheet Cake?
- While the recipe specifies an 11×7 inch pan for that classic thin sheet cake profile, you can use a 9×13 inch pan. Be aware that the cake will be even thinner, so keep a close eye on it during baking, as the cook time will likely be shorter (around 18-20 minutes). Always check for doneness by gently touching the center – it should spring back.
- Is almond extract essential, or can I substitute it?
- Almond extract is the signature flavor of this particular white Texas Sheet Cake, truly making it special. If you’re not a fan of almond, you can substitute it with an equal amount of pure vanilla extract for a classic white cake flavor. However, to experience the unique taste this recipe offers, almond extract is highly recommended.
- Why is the frosting poured over a warm cake?
- Pouring the warm frosting over a slightly cooled (but still warm) cake is a key technique for Texas Sheet Cakes. The warmth of the cake allows the frosting to melt slightly and spread evenly, creating a thin, glossy layer that sets into a delicious, delicate crust. This also helps seal in moisture, contributing to the cake’s incredible tenderness.
- Can I make this cake ahead of time?
- Yes, White Texas Sheet Cake is an excellent make-ahead dessert! It actually benefits from a day to allow the flavors to meld and the cake to become even more moist. Store it covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerating, let it come to room temperature for the best texture and flavor before serving.
- Can I freeze White Texas Sheet Cake?
- Absolutely! This cake freezes beautifully. Once the frosting has fully set, you can cut the cake into individual servings or larger portions. Wrap them tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw individual slices at room temperature or overnight in the refrigerator.
We hope you enjoy this fantastic White Texas Sheet Cake as much as we do. It’s a testament to how simple ingredients, when combined with a few thoughtful techniques, can create a truly unforgettable dessert. Happy baking!