Description
This White Texas Sheet Cake is soft, buttery, and topped with a luscious walnut-studded icing. Perfect for celebrations or casual gatherings, it’s a crowd-pleasing dessert that’s quick to make and impossible to resist.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup butter (2 sticks)
- 1 cup water
- 1/2 cup milk
- 4 cups powdered sugar
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, mix eggs, sour cream, and vanilla until smooth.
- In a small saucepan, melt butter with water over medium heat. Once boiling, pour into dry ingredients and mix.
- Stir in the egg mixture until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- While the cake bakes, melt butter and milk in a saucepan. Stir in powdered sugar and vanilla until smooth, then fold in chopped walnuts.
- Pour warm icing over hot cake, spread evenly, and let set for 10 minutes before serving.
Notes
- Toast walnuts before folding into icing for enhanced flavor.
- Add citrus zest to batter for a bright twist.
- Store covered at room temperature for up to 3 days.