texas white sheet cake recipe
The Best texas white sheet cake recipe
I have been making this Texas White Sheet Cake for years and it is always a hit with my family. The cake is light and fluffy with a delicate almond flavor that pairs perfectly with the creamy frosting. It is the kind of dessert that disappears fast at potlucks and family gatherings. I love how simple the ingredients are and how easy it is to put together. This cake is perfect for birthdays, holidays, or just a weekend treat.
My kids ask for it all the time and I am happy to oblige because it is not overly sweet and feels a bit lighter than other cakes. The key to this recipe is the buttermilk which gives the cake a tender crumb and a slight tang. The hot milk and butter mixture helps create a smooth batter that bakes up evenly. I use a standard sheet pan so the cake is thin and perfect for feeding a crowd. The frosting is poured over the hot cake which lets it soak in and create a glaze like layer.
This technique is what makes Texas sheet cakes so special. The cake stays moist for days if it lasts that long. I usually make it the night before a party and it tastes even better the next day. This cake is not just delicious but it also has some redeeming qualities. Buttermilk is a good source of probiotics and calcium which is great for bone health.
The almonds in the frosting add healthy fats and vitamin E. While this is still a dessert and should be enjoyed in moderation, it is a better choice than many store bought cakes that are loaded with preservatives and artificial flavors. I feel good serving this to my family knowing exactly what is in it. Plus the portion size from a sheet cake is easy to control since you can cut small squares. I have tried many white cake recipes over the years but this Texas version is my favorite.
The combination of vanilla and almond extract is classic and never fails. The frosting is creamy and sets up perfectly without being too hard. I always get compliments when I bring this cake to events and people ask for the recipe. It is one of those recipes that feels special but is actually very straightforward. If you are looking for a crowd pleasing dessert that is easy to make and tastes homemade, this is the one.
Texas White Sheet Cake
A light and fluffy sheet cake with a creamy almond frosting. This classic Texas dessert is perfect for feeding a crowd and stays moist for days.
🥘Ingredients
For the Cake
For the Frosting
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Texas White Sheet Cake Works
To store this Texas White Sheet Cake, keep it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week but let it come to room temperature before serving.
The cake also freezes well if you wrap it tightly and thaw it before frosting. For reheating, just pop a slice in the microwave for about 10 seconds to soften the frosting.
This cake is perfect for serving at family gatherings because it is easy to transport and everyone loves it. I always make it for summer barbecues and holiday parties and it never fails to get compliments.
The simple ingredients and straightforward method make it a reliable recipe that you can count on every time.
❓ Frequently Asked Questions About Texas White Sheet Cake
1. Can I use a different size pan for this cake?
Yes, you can use a 9×13 inch pan but the cake will be thicker and need a longer baking time. Check for doneness at 25 minutes and add time as needed. A 15×10 inch sheet pan is ideal for the thin, traditional Texas sheet cake texture.
2. Can I substitute the buttermilk?
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. This will give the same tangy flavor and tender crumb.
3. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week but bring it to room temperature before serving for the best texture. The frosting may harden slightly in the fridge.
4. Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature and then add the frosting. You can also freeze the frosted cake but the almonds may lose some crunch.
5. Can I use a different extract?
Yes, you can use all vanilla extract if you prefer. The almond extract gives the cake a classic flavor but it is optional. You can also try lemon or coconut extract for a different twist. Start with 1/2 teaspoon and adjust to taste.