White Texas Sheet Cake Recipe
This White Texas Sheet Cake is a classic recipe that is easy to make and is topped with a simple, creamy icing with pecans for the perfect crunch.
Servings: 16
Calories: 511kcal
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 cup water
- ½ cup sour cream
- 2 eggs
Icing Ingredients
- ½ cup milk
- ½ cup butter
- 4½ cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Instructions
- Preheat oven to 350ºF.
- Grease and flour, or line with parchment paper, an 11x15 inch rimmed baking sheet.
- Combine flour, sugar, baking soda, and salt together in a large mixing bowl.
- Combine butter and water in a saucepan and heat over medium heat until butter is melted.
- Make a well in the center of the flour mixture and add the eggs and vanilla.
- Whisk the eggs and vanilla. Then add sour cream and whisk into the eggs.
- Next, add the melted butter and water and stir until the batter is smooth.
- Pour into prepared pan and bake in the center of the oven for 20 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven.
- Make the icing. Combine butter, vanilla extract, and milk in a saucepan and bring to a simmer.
- Whisk in powdered sugar until smooth.
- Pour over the hot cake immediately, as the icing will start to stiffen quickly.
- Sprinkle with chopped pecans. (optional)
Notes
Store any leftover cake covered in an airtight container at room temperature for up to two days.
Nutrition
Calories: 511kcal | Carbohydrates: 72g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 293mg | Potassium: 79mg | Fiber: 1g | Sugar: 59g | Vitamin A: 622IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg