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White Texas Sheet Cake

This cake is good to make a day ahead, and is very popular at pot-lucks.
Print Recipe
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 24 people
Calories 7770.8 kcal

Equipment

  • 1 Large Saucepan For boiling liquids and mixing cake batter/frosting
  • 1 10x15-inch Baking Pan Sheet cake pan
  • 1 Whisk For smooth batter and frosting
  • 1 Set of Measuring Cups and Spoons For accurate ingredient portions
  • 1 Offset Spatula For spreading the warm frosting evenly

Ingredients
  

Main

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter
  • ¼ cup milk
  • 4 ½ cups confectioners' sugar
  • ½ teaspoon almond extract
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.
  • Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
  • Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Notes

For an exceptionally moist cake, ensure the butter and water mixture reaches a rolling boil before incorporating dry ingredients; this technique helps create a tender crumb. Be careful not to overmix the batter once the flour is added, as this can develop gluten excessively, resulting in a tough cake. The timing of frosting is crucial: apply it while the cake is still warm (but not piping hot) to allow it to melt slightly and create a smooth, integrated glaze. To enhance the pecan flavor, lightly toast them before adding to the frosting. Consider substituting a portion of almond extract with vanilla bean paste for a more complex aroma, or browning the butter for the frosting for a deeper, nutty profile.