Dreamy White Texas Sheet Cake: A Simple Recipe for Southern Indulgence

Texas sheet cake, a classic dessert cherished for its simplicity and crowd-pleasing appeal, gets a delicate, elegant makeover in this white version. This recipe delivers a moist, tender cake with a creamy, melt-in-your-mouth white chocolate frosting. Perfect for potlucks, birthdays, or a simple weeknight treat, this White Texas Sheet Cake is guaranteed to become a family favorite.

## What Makes White Texas Sheet Cake Special?

While the traditional Texas sheet cake boasts a rich chocolate flavor, this white variation offers a lighter, more subtle taste. The secret lies in the use of white chocolate and a touch of almond extract, which complements the sweetness beautifully. The resulting cake is incredibly moist, thanks to the buttermilk in the batter and the pour-over frosting that soaks into every crumb.

## Key Ingredients and Their Role

Before we dive into the recipe, let’s understand the function of each ingredient:

* **Flour:** All-purpose flour provides the structure for the cake. Be sure to measure it accurately using the spoon-and-level method to avoid a dry cake.
* **Sugar:** Granulated sugar adds sweetness and moisture. It also helps tenderize the cake by inhibiting gluten development.
* **Butter:** Unsalted butter contributes richness, flavor, and tenderness. Using unsalted butter allows you to control the amount of salt in the recipe.
* **Shortening:** Vegetable shortening adds moisture and helps create a tender crumb. It also helps the cake stay fresh for longer.
* **Water:** Boiling water is essential for blooming the cocoa powder (or in this case, melting the white chocolate) and creates a more intense flavor.
* **Buttermilk:** Buttermilk adds tanginess and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
* **Eggs:** Eggs bind the ingredients together and add richness and structure.
* **Baking Soda:** Baking soda reacts with the buttermilk to create leavening, resulting in a light and airy cake.
* **Salt:** Salt enhances the flavors of the other ingredients.
* **Vanilla Extract:** Vanilla extract adds a warm, classic flavor.
* **Almond Extract:** A touch of almond extract complements the white chocolate beautifully and adds a sophisticated flavor.
* **White Chocolate:** This is the star of the show! Use good-quality white chocolate for the best flavor and texture.
* **Powdered Sugar:** Powdered sugar forms the base of the frosting, providing sweetness and structure.

## White Texas Sheet Cake Recipe

This recipe is divided into two parts: the cake and the frosting. Both are relatively easy to make, and the result is well worth the effort.

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 20-25 minutes

### Ingredients for the Cake:

* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 cup (2 sticks) unsalted butter
* 1/2 cup vegetable shortening
* 1 cup water
* 1 teaspoon salt
* 1/2 cup buttermilk
* 2 large eggs
* 1 teaspoon baking soda
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 6 ounces good-quality white chocolate, chopped

### Ingredients for the Frosting:

* 1 cup (2 sticks) unsalted butter
* 6 ounces good-quality white chocolate, chopped
* 5 cups powdered sugar
* 1/2 cup milk
* 1 teaspoon vanilla extract
* Optional: White chocolate shavings for garnish

### Equipment:

* 9×13 inch baking pan
* Mixing bowls
* Saucepan
* Whisk
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula

### Instructions:

**Get Started:**

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking.

**Make the Cake:**

1. In a large bowl, whisk together the flour, and sugar. Make sure there aren’t any clumps.
2. In a saucepan, combine the butter, shortening, and water. Bring to a boil over medium heat, stirring occasionally, until the butter and shortening are melted. Then remove it from heat.
3. Add the chopped white chocolate to the hot butter mixture. Stir until the white chocolate is completely melted and smooth. Be careful not to burn the white chocolate.
4. Pour the hot white chocolate mixture over the flour mixture and stir until just combined. Be careful not to overmix. Overmixing can lead to a tough cake.
5. In a separate bowl, whisk together the buttermilk, eggs, baking soda, vanilla extract, and almond extract. Then add this into white chocolate mix and stir until well combined.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be lightly golden brown on top.
8. Let the cake cool slightly while you make the frosting.

**Make the Frosting:**

1. In a saucepan, melt the butter and white chocolate over medium heat, stirring constantly, until smooth. Remove from heat. Again, avoid burning the white chocolate.
2. Gradually add the powdered sugar to the melted butter and white chocolate mixture, alternating with the milk. Beat with an electric mixer until smooth and creamy. Mix until you get a consistent creamy texture.
3. Stir in the vanilla extract.

**Assemble the Cake:**

1. While the cake is still slightly warm, pour the frosting evenly over the top. The warmth will help the frosting soak into the cake, making it extra moist.
2. If desired, garnish with white chocolate shavings.
3. Let the cake cool completely before cutting and serving. This allows the frosting to set properly.

## Tips for the Perfect White Texas Sheet Cake

* **Use good-quality white chocolate:** The quality of the white chocolate will significantly impact the flavor of the cake and frosting. Opt for a brand you trust.
* **Don’t overmix the batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until the ingredients are just combined.
* **Pour the frosting while the cake is still warm:** This allows the frosting to soak into the cake, creating a moist and flavorful dessert.
* **Adjust the sweetness to your preference:** If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
* **Add a touch of citrus:** A little lemon or orange zest in the batter or frosting can add a bright, refreshing flavor.
* **Experiment with extracts:** Try different extracts, such as coconut or maple, to customize the flavor of the cake.
* **Use a digital thermometer:** White chocolate is prone to burning. To avoid burning, use a digital thermometer when melting the white chocolate to ensure it doesn’t exceed 115°F (46°C).
* **Sift the powdered sugar:** Sifting the powdered sugar before adding it to the frosting will help prevent lumps and ensure a smooth, creamy texture.
* **Chill the cake (optional):** While delicious at room temperature, chilling the cake for a couple of hours before serving can enhance the flavor and make it easier to cut.

## Variations and Additions

* **Lemon White Texas Sheet Cake:** Add the zest of one lemon to the cake batter and 1 tablespoon of lemon juice to the frosting.
* **Coconut White Texas Sheet Cake:** Add 1/2 cup of shredded coconut to the cake batter and 1/4 teaspoon of coconut extract to the frosting. Garnish with toasted coconut flakes.
* **Almond White Texas Sheet Cake:** Increase the almond extract to 1 teaspoon in the cake batter and add 1/2 teaspoon of almond extract to the frosting. Top with sliced almonds.
* **Sprinkles:** For a festive touch, add sprinkles to the frosting while it’s still wet.
* **Berries:** Fresh berries, such as raspberries or strawberries, make a beautiful and delicious topping.

## Serving Suggestions

* Serve the White Texas Sheet Cake chilled or at room temperature.
* Pair it with a scoop of vanilla ice cream or whipped cream.
* Enjoy it with a cup of coffee or tea.
* It’s the perfect dessert for potlucks, parties, or family gatherings.

## Storage Instructions

* Store leftover White Texas Sheet Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
* To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

## Troubleshooting

* **Cake is dry:** This could be due to overbaking or using too much flour. Be sure to measure the flour accurately and don’t overbake the cake.
* **Cake is too dense:** This could be due to overmixing the batter or not using enough leavening. Mix the batter until just combined and make sure your baking soda is fresh.
* **Frosting is too thin:** This could be due to not using enough powdered sugar. Add more powdered sugar, 1/4 cup at a time, until the frosting reaches the desired consistency.
* **Frosting is too thick:** This could be due to using too much powdered sugar. Add more milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.
* **White chocolate is seizing:** White chocolate can seize (become grainy and clumpy) if it gets too hot or comes into contact with water. Melt the white chocolate over low heat, stirring frequently, and avoid getting any water in it.

## Nutritional Information (Approximate)

(Per serving, based on 16 servings)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 3-5g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

This White Texas Sheet Cake is a delightful twist on a classic dessert. Its moist texture, delicate flavor, and creamy white chocolate frosting make it a winner every time. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends and family. Enjoy! This recipe is relatively simple and offers a good level of customizability, enabling every baker to tailor it to their specific liking and flavor preferences. Happy Baking!