White Texas Sheet Cake with Warm Almond Buttercream

As soon as I tast­ed this cake — I knew, I had to have the recipe, I had to share it on the blog — what the world needs now is this cake. One bite will start a chain reac­tion of all things good — hey, world peace starts with good cake ((I wish)). A cake this tasty is per­fect for a cel­e­bra­tion — how about and Inde­pen­dence Day cel­e­bra­tion?

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A few months ago, I was at a potluck din­ner at mom & dad’s church. I usu­al­ly pass on dessert — because once I start try­ing of the deli­cious­ness at the dessert  table, I find it hard not to sam­ple every­thing. Regard­less, one thing I sim­ply can­not say no to is home­made white cake with home­made white icing.

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Some peo­ple are choco­late cake peo­ple, oth­ers are white cake people.…I am a white cake per­son, haha! I whis­pered to mom, ‘do you know who made this?’ — she point­ed to the lady who made this lit­tle piece of Heav­en and said ‘go ask her for it, I am sure she will share it with you.’ I twist­ed mom’s arm, try­ing to con­vince her to acquire it for me. Why I have a prob­lem ask­ing peo­ple for recipes I don’t know… I imag­ine some­one snap­ping ‘NO — it’s a secret fam­i­ly recipe & you are not fam­i­ly…’ and I just can’t rev myself up to hear that. 

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Well, even though I twist­ed mom’s arm, she would not budge. Then David start­ed teas­ing me. Oh, they were hav­ing a grand old-time at my expense. Then mom popped up and went to talk to the lady who made the cake. I felt relieved. Then a strange thing hap­pened, mom came back to our table and set down. ‘Okay, you can go ask her now — I told her you were com­ing over.’

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Now is where I go from relief to con­fu­sion. ‘Why would mom get up, walk over and talk — just to tell her I am com­ing to ask for her recipe?’ AND ‘now I look like a weirdo’. After a few min­utes of mom’s per­sis­tence and my resis­tance, I walked up to the sweet church lady ((Cheryl)) and said ‘I just love your cake — I have nev­er tast­ed any­thing so deli­cious — the almond extract just makes it per­fect, could I please have your recipe?’. She looked at me and said ‘No, I just can’t — I don’t share my recipes…’ 

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I gulp & start to apol­o­gize (why I am sor­ry has noth­ing to do with her and every­thing to do with being sor­ry I let mom push me into ask­ing for the recipe…) and  then she looks at me and dies laugh­ing. Through the hahas she says — ‘your mom made me do it. I am sor­ry — I didn’t want to be mean, your mom made me say it ((inter­est­ing)), YES!! You can have the recipe!!’. It sud­den­ly makes sense — Mom has tears com­ing out from laugh­ing so hard. And that is the sto­ry of how I got this recipe and a list of neu­roses I try to deny own­er­ship of. 

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Noth­ing can dis­tract from the deli­cious­ness of this recipe. Pos­sess­ing the recipe makes it all worth it! Here are a few tips I learned as I fol­lowed the recipe:

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  • The recipe is intend­ed for a 15“x10“x1” bak­ing pan. I have a pan small­er and a pan larg­er, but not this size. If I went with the small­er pan — it would over­flow & using the larg­er pan would cause it to be too thin. I fixed this by adding 1 cup flour, ½¼¾ t bak­ing soda, ¼ cup sour cream, 1 cup sug­ar & one egg. Those addi­tions caused the bat­ter to fit per­fect­ly into a 17“x11“x1” jel­ly pan or  a half sheet bak­ing pan. 

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  • You may think that sour cream is option­al. It is not. I learned the hard way. Actu­al­ly, I for­got it — the first time. It tast­ed good but had a weird tex­ture. So — don’t leave out the sour cream.

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  • One thing that makes this recipe unique is adding rain­ing ingre­di­ents to water and but­ter that have melt­ed on the stove. I add the sug­ar right away, stir­ring cooks it slight­ly. Then I com­bine all the dry ingre­di­ents and add the dry in thirds alter­nat­ing and egg between each third.

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  • When adding the eggs, whisk as if you are in the last turn of an Olympic race and you’re ahead by a nose ((fast)). If you are too slow your eggs will scram­ble — and I am pret­ty sure that would make this cake NOT the best white cake ever.…

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  • Now for the icing, it is also pre­pared on the stove top. If you increase the amount of bat­ter, you will need to increase the amount of icing. Just add 1–2 extra T of milk and 1 c of pow­dered sug­ar. 

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  • One last tip, make sure you time the end of the cake bak­ing pret­ty close to the end of icing mak­ing. I think the best tim­ing is to pull the cake out, let it cool for 5 min­utes & dur­ing that 5 min­utes fin­ish mix­ing up the icing. Once the icing is fin­ished, pour it over the warm cake. This will help to spread out even­ly and result in a smooth appear­ance. My tim­ing was slight­ly off and the icing looked dry in a few places. 

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White Texas Sheet Cake with Warm Almond But­ter­cream — For 15“x11“x1” pan
Serves 20
The per­fect white almond cake, dense & moist topped with the most deli­cious thick & creamy warm almond but­ter­cream.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
404 calo­ries
58 g
58 g
19 g
3 g
10 g
108 g
197 g
47 g
1 g
8 g
Nutri­tion Facts
Serv­ing Size
108g
Serv­ings
20
Amount Per Serv­ing
Calo­ries 404
Calo­ries from Fat 167
% Dai­ly Val­ue *
Total Fat 19g
29%
Sat­u­rat­ed Fat 10g
50%
Trans Fat 1g
Polyun­sat­u­rat­ed Fat 2g
Monoun­sat­u­rat­ed Fat 6g
Cho­les­terol 58mg
19%
Sodi­um 197mg
8%
Total Car­bo­hy­drates 58g
19%
Dietary Fiber 1g
3%
Sug­ars 47g
Pro­tein 3g
Vit­a­min A
10%
Vit­a­min C
0%
Cal­ci­um
2%
Iron
2%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Cake
  1. 1 c water
  2. 1 c but­ter ((2 sticks))
  3. 2 c sug­ar
  4. 2 eggs, beat­en
  5. ½ c sour cream
  6. 2 t almond extract
  7. 2 c flour
  8. 1 t kosher salt
  9. 1 t bak­ing soda
Icing
  1. ½ c but­ter
  2. ¼ c milk
  3. 4½ c con­fec­tion­ers sug­ar
  4. 1 t almond extract
  5. 1 c pecans (option­al — I didn’t use pecans)
Direc­tions
  1. Pre­heat oven to 375°. In a large saucepan, bring but­ter and water to a boil. Com­bine flour, salt & bak­ing soda in a medi­um mix­ing bowl. Remove the but­ter & water from the heat, add sug­ar, stir­ring to dis­solve. Add about 1/3 of the flour mix­ture, stir. Add a beat­en egg, stir (quick­ly so the egg doesn’t scram­ble) & and repeat this process until the flour and egg have been incor­po­rat­ed in the warm liq­uid and the bat­ter is smooth. Add sour cream and almond extract, stir­ring to com­bine.
  2. Pour bat­ter into a greased 15“x11“x1” jel­ly roll pan (I also lined it with parch­ment paper). Place in a pre­heat­ed oven for 18 min­utes until gold­en brown and the tooth­pick tests clean.
  3. Mean­while, com­bine but­ter & milk in a medi­um saucepan & bring to a boil. Remove from heat & stir in con­fec­tion­ers sug­ar and almond extract. Con­tin­ue to stir until smooth. Pour over cake that has cooled for about 5 min­utes but is still pret­ty warm.
  4. Yields 16–20 serv­ings.
beta
calo­ries
404
fat
19g
pro­tein
3g
carbs
58g
more
Food for a Year: https://foodforayear.com/
White Texas Sheet Cake with Warm Almond But­ter­cream — 17″ x 11″ x 2″ pan
Serves 28
The slight­ly BIGGER ver­sion of the most per­fect white almond cake, dense & moist topped with the most deli­cious thick & creamy warm almond but­ter­cream.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
421 calo­ries
58 g
63 g
21 g
3 g
11 g
114 g
212 g
47 g
1 g
9 g
Nutri­tion Facts
Serv­ing Size
114g
Serv­ings
28
Amount Per Serv­ing
Calo­ries 421
Calo­ries from Fat 179
% Dai­ly Val­ue *
Total Fat 21g
32%
Sat­u­rat­ed Fat 11g
53%
Trans Fat 1g
Polyun­sat­u­rat­ed Fat 2g
Monoun­sat­u­rat­ed Fat 7g
Cho­les­terol 63mg
21%
Sodi­um 212mg
9%
Total Car­bo­hy­drates 58g
19%
Dietary Fiber 1g
3%
Sug­ars 47g
Pro­tein 3g
Vit­a­min A
11%
Vit­a­min C
0%
Cal­ci­um
3%
Iron
2%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Cake
  1. 1½ c water
  2. 1½ c but­ter ((3 sticks))
  3. 3 c sug­ar
  4. 3 eggs, beat­en
  5. ¾ c sour cream
  6. 2 t almond extract
  7. 3 c flour
  8. 1½ t kosher salt
  9. 1½ t bak­ing soda
Icing
  1. ¾ c but­ter
  2. ½ c milk
  3. 6 c con­fec­tion­ers sug­ar
  4. 1½ t almond extract
  5. 1½ c pecans (option­al — I didn’t use pecans)
Instruc­tions
  1. Pre­heat oven to 375°. In a large saucepan, bring but­ter and water to a boil. Com­bine flour, salt & bak­ing soda in a medi­um mix­ing bowl. Remove the but­ter & water from the heat, add sug­ar, stir­ring to dis­solve. Add about 1/3 of the flour mix­ture, stir. Add a beat­en egg, stir (quick­ly so the egg doesn’t scram­ble) & and repeat this process until the flour and egg have been incor­po­rat­ed in the warm liq­uid and the bat­ter is smooth. Add sour cream and almond extract, stir­ring to com­bine.
  2. Pour bat­ter into a greased 17“x11” jel­ly roll pan or half sheet bak­ing pan (I also lined it with parch­ment paper). Place in a pre­heat­ed oven for 20 min­utes until gold­en brown and the tooth­pick tests clean.
  3. Mean­while, com­bine but­ter & milk in a medi­um saucepan & bring to a boil. Remove from heat & stir in con­fec­tion­ers sug­ar and almond extract. Con­tin­ue to stir until smooth. Pour over cake that has cooled for about 5 min­utes but is still pret­ty warm.
  4. Yields 28 serv­ings.
beta
calo­ries
421
fat
21g
pro­tein
3g
carbs
58g
more
Food for a Year: https://foodforayear.com/
Mom said she was try­ing to help me over­come my ‘fear’. I am not sure it worked — we just have to wait & see. This cake was well worth endur­ing mom’s lit­tle prank — I count it as my prize! Oh — and guess who got the first ((well sec­ond — the first end­ed up in the garbage because I for­got sour cream)) cake I baked?? My mom­ma.  I hope this goes into your recipe trea­sure chest…it cer­tain­ly tastes good enough to be hon­ored in such a way.

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