Saturday, April 18, 2020

A Perfect White Sheet Cake Recipe

    Don't you just love sheet cake?  I know I do.  My Pumpkin Sheet Cake is always popular in the fall months and my Texas Sheet Cake is perfect anytime.    You might think a white sheet cake sounds boring compared to other flavors but you would be WRONG!  This cake is super moist and rich.  This cake would be perfect for brunch, a potluck or just for dessert at home!

For the Cake:

  • 3 c. all-purpose flour
  • 2 c. sugar
  • 1 c. butter
  • 1/2 c. sour cream
  • 2 lg. eggs
  • 2 tsp. almond extract
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda

For the Frosting:

  • 4 1/2 c. powdered sugar
  • 1/2 c. butter
  • 1/4 c. milk
  • 1/2 tsp. almond extract
  • 1 c. chopped walnuts or pecans (optional)

    Preheat your oven to 375 degrees and lightly oil your sheet pan.  I used a 17" x 11" sheet pan. 

      In a medium sized pot, combine the butter with 1 cup of water and bring it to a boil.  
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Just to show you how I cut up my butter before adding in the water to boil.
     Remove it from heat and allow it to sit for 5 minutes, to cool off a bit.  Pour into a large bowl, and whisk in the flour, sugar, baking powder, baking soda, and salt. 
      In a small bowl, whisk the eggs, sour cream, vanilla, and almond extract.  Once they are blended together, add it into the large bowl with the other ingredients.  Stir well. 
   Pour the cake batter onto the sheet pan and bake for 18 minutes or until it is done.  To check for doneness, insert a toothpick into the center and if it comes out clean, the cake is done.  

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The baked cake.
    Allow the cake to cool for at least 30 minutes before frosting it.  
      To make the frosting, combine the butter and milk into a medium sized pot and bring it to a boil.  Remove the pan from heat and stir in the almond extract and the powdered sugar a cup at a time.  Stir in the nuts if you desire and then spread the frosting over the cake.  Cut, serve, and enjoy!  
     This cake freezes well and the longer the cake sits, the better it tastes so it is best to make this cake a day in advance. 

Serves 20 and each piece has 60 carbohydrates per slice. 
    Be sure to view her Carrot Sheet Cake too.  So good!

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