Easy White Texas Sheet Cake Recipe
Everyone thinks of chocolate cake when it comes to a Texas sheet cake, but I decided to make a white version that’s studded with white chocolate chips. This is a fast and easy white cake recipe and you don’t even need to use a mixer. Just whisk everything together which is my idea of a perfect cake. The Texas sheet cake is soft, tender, fluffy, moist, and everything you want in a white cake. I don’t often make sheet cakes because truthfully I don’t need that much cake laying around. But I had out of town guests coming and I knew that it would be the perfect opportunity to make a big ‘ole Texas-sized cake. My daughter said the cake gets a 10 out of 10 and everyone loved it. The frosting is sweet. I find desserts in the South, i.e. Texas, to be on the sweet side and this frosting is no exception. If you have a mouth full of sweet teeth, you will love the frosting. That said, we also noticed that the intensity level of the sweetness of frosting mellowed after a couple days I adapted the cake from this recipe and cut back on the confectioners’ sugar by a full cup after reading some reviews that stated it was too sweet as written. The original recipe calls for 4 1/2 cups confectioners’ sugar and I added 3 1/2 cups and that was plenty. If I were to made this cake again, I would add 2 1/2 cups, see how it tastes and what the texture is like, and if necessary go up to 3 cups total, but not more.
What’s in White Texas Sheet Cake?
To make this white Texas chocolate sheet cake, you’ll need:
All-purpose flour Granulated sugar Baking powder Salt Baking soda Unsalted butter Water Eggs Sour cream Almond extract Milk Confectioners’ sugar White chocolate chips
How to Make White Texas Sheet Cake
In a small saucepan, combine the butter, water, and bring just to a boil. Whisk the butter mixture into the dry ingredients, then stir in the eggs, sour cream, and almond extract. Pour the cake batter into a greased 15x10x1-inch baking pan. Bake the white chocolate cake until done and a toothpick inserted into the center comes out clean. Let the white Texas sheet cake cool completely, then top with white chocolate frosting and chocolate chips.
Can I Halve This Recipe?
The first thing I always wonder when I when I see sheet cake recipes is: can I halve it? As I mentioned before, I don’t make them often because I don’t need so much cake all at once usually. I like to fit into my clothes. With this recipe, while I haven’t personally tried it, I think you would be fine halving it and baking it in a 9×9-inch pan. The baking time may vary slightly but it should be close.
Tips for Making White Texas Sheet Cake
There is almond extract in the batter but I really didn’t taste it much in the finished cake. If you’re an almond extract lover, I would go heavier handed when adding it to the batter. I prefer almond to vanilla extract in desserts like this, especially with white chocolate involved. It really is a better choice in my opinion than vanilla extract but do as you see fit. The white chocolate chips add visual appeal and also add sweetness. If you’re not a white chocolate person, you can always adds nuts, sprinkles, or just omit.
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