Enjoy this White Texas Sheet Cake with Chocolate Frosting for picnics, potlucks, or weekday dinners. This sheet cake is a perfect cake recipe for novice bakers.
This White Texas Sheet Cake is one of my most popular recipes on my blog. If I had to guess why, it is because this cake is simple, moist, and the photos make you want to try this cake recipe immediately, right? I can’t tell you how many times I have made this cake. My guess is almost close to 10 and that is a lot for me. I happen to think this White Texas Sheet Cake is the perfect cake for novice bakers. If you have never made a cake before, unless it came from a box (there is nothing wrong with that by the way), this cake is perfect for you! It is a bit unorthodox the way it is made. What I mean is the cake starts off on the stove and then transfers to the oven. Typically, cakes start off in a regular mixing bowl and it is taken from there. To be honest, I think warming the ingredients makes for a moist cake. In fact, I made a cake not too long ago where I warmed the milk and the cake came out incredibly moist and soft.
Ingredients
FOR THE CAKE:
1 cup Water
1 cup Butter, Cubed
2 cups Flour
2 cups Sugar
2 whole Eggs, Beaten
½ cups Sour Cream
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Almond Extract
¼ teaspoons Baking Soda
FOR THE FROSTING:
1 cup Sugar
½ cups Unsweetened Cocoa, Sifted
½ cups Milk
4 Tablespoons Butter
2 Tablespoons Light Corn Syrup
4 cups Powdered Sugar, Sifted
2 teaspoons Vanilla Extract
Preparation
Preheat oven to 375 Degrees
In a large saucepan, bring butter and water just to a boil.Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt, baking powder, and eggs and mix to combine. smooth.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn’t want a thin cake. But its up to you.
For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool with the frosting to completely set before serving.