Today I’m making a White Texas Sheet Cake.
I’ve been wanting a dessert for Easter, that would feed quite a few people and I think this will be a great option. We’re a huge family and I like to have a nice variety of sweets to offer.
Just cut into whatever size you prefer.
I don’t know if you’ve had Texas Cake before but it’s a dense cake, very filling and really yummy!
This cake is surprisingly easy and goes together quickly.
White Texas Sheet Cake
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
1/2 cup sour cream
1 teaspoon almond or vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
Preheat oven to 375 degrees.
Place butter and water in a large saucepan and bring to a boil.
Remove saucepan from heat and stir in flour, sugar, eggs, sour cream, almond or vanilla extract, salt, and baking soda.
Mix until completely smooth. Pour batter into a greased baking pan (I just used a cookie sheet).
Bake for 20-22 minutes or until cake is golden brown. Let cool completely before frosting.
Top with your favorite frosting. This cake would taste great with Cream Cheese Frosting however, I didn’t have cream cheese on hand so I made butter cream frosting and it was wonderful. (I also used vanilla flavoring. Both are delicious, it’s just personal preferences.)
You can get the vanilla butter cream frosting recipe here.
Set a little white frosting aside if you want to pipe a design on top and tint the rest turquoise and frost.
After the frosting hardens, pipe on the white then add the sprinkles.
And there you have it. A nice addition to your Easter sweets!