Description
White Texas Sheet Cake is a moist and tender cake featuring a delicate crumb and a luscious sour cream-infused batter, topped with a creamy, tangy vanilla sour cream frosting. Perfect for large gatherings, this easy-to-make sheet cake combines rich butter, sugar, and vanilla for classic Southern comfort with an elegant twist.
Ingredients
Scale
Cake Batter
- 1 cup (2 sticks) butter
- 1 cup water
- 2 & 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
Frosting
- 1 cup (2 sticks) butter
- 4 & 1/2 cups powdered sugar
- 1/4 to 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper or spray well with nonstick spray to prevent sticking.
- Boil Butter and Water: In a medium or large saucepan, combine 1 cup butter and 1 cup water. Bring the mixture to a boil over medium-high heat, then remove from heat immediately.
- Mix Dry Ingredients: In a medium bowl or stand mixer, whisk together 2 & 1/4 cups flour, 2 cups sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda until evenly combined.
- Combine Wet and Dry Ingredients: Slowly stir the hot butter and water mixture into the dry ingredients, mixing thoroughly by hand or with a mixer until well combined and smooth, scraping the sides.
- Add Vanilla, Sour Cream, and Eggs: Incorporate 1 tablespoon vanilla extract, 1/2 cup sour cream, and 2 large eggs into the batter. Mix well until all lumps disappear and the batter is smooth, ensuring to scrape down the sides and bottom.
- Pour Batter Into Pan: Transfer the batter to the prepared baking sheet, spreading it evenly across the surface to ensure uniform baking.
- Bake Cake: Bake at 350°F for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean and the sides start to pull away slightly from the pan. Avoid overbaking to retain moisture.
- Melt Butter for Frosting: While baking, melt 1 cup butter in a saucepan or microwave-safe bowl to prepare the frosting base.
- Mix Initial Frosting Ingredients: In a mixing bowl, whisk together the melted butter, 2 cups powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla extract until smooth and lump-free. Use a hand mixer if preferred.
- Add Remaining Powdered Sugar: Beat in 2 additional cups of powdered sugar, mixing well until fully incorporated. Add the remaining 1/2 cup powdered sugar gradually to achieve your desired frosting consistency, around 4 & 1/2 cups total works best.
- Break Up Frosting Shell if Needed: If the cake is not done when frosting is ready, stir the frosting occasionally to prevent a hardened layer from forming on top.
- Cool Cake and Frost: Remove the cake from the oven and let it cool for 15-20 minutes. Spread the prepared frosting evenly over the warm cake. Allow the cake to cool completely for at least one hour so the frosting sets properly before serving.
- Serve: Enjoy this delicious cake as is or with fresh fruit like raspberries or strawberries for added freshness and flavor contrast.
Notes
- For best results, do not overbake the cake to keep it moist and tender.
- If parchment paper is unavailable, greasing and flouring the baking sheet can prevent sticking.
- Adjust powdered sugar quantity in frosting to your preferred sweetness and thickness.
- Serve warm for a gooey treat or cooled for a firmer texture.
- Fresh berries on the side complement the rich flavors perfectly.
