Description
This classic White Texas Sheet Cake is a moist and tender dessert featuring a delicate crumb infused with almond and vanilla extracts. Topped with a luscious, creamy icing studded with roasted salted almonds, this cake offers a perfect balance of flavors and textures. Baked in a large jelly roll pan, it’s an ideal treat for gatherings and celebrations.
Ingredients
Cake
- 1⅔ cups (209g) all purpose flour (spooned and leveled or weighed)
- 1 cup (200g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) salted butter (cut into pieces)
- ½ cup water
- ⅓ cup sour cream
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¾ teaspoon almond extract
Icing
- ½ cup (113g) salted butter (cut into pieces)
- ⅓ cup milk
- 4 cups (480g) powdered sugar (sifted if lumpy)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup (100g) chopped roasted salted almonds
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10x15x1-inch jelly roll pan thoroughly, then set it aside to be ready for the batter.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Ensure the flour is measured accurately by weight or using the spoon and level method for consistency.
- Prepare Butter-Water Mixture: In a medium saucepan, melt the ½ cup of salted butter over medium heat. Add the water and bring this mixture to a boil. Once boiling, reduce heat and simmer for 30 seconds. Immediately pour this hot butter-water mixture over the dry flour mixture and stir with a wooden spoon or rubber spatula until thick and combined.
- Combine Wet Ingredients: In a separate bowl or glass measuring cup, whisk together the sour cream, eggs, baking soda, vanilla extract, and almond extract until smooth.
- Mix Batter: Pour the wet ingredient mixture into the flour and butter mixture. Stir until just combined. If there are lumps, carefully use a whisk briefly to smooth the batter without overmixing.
- Bake Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it evenly and tap the pan on the countertop a few times to release any air bubbles. Bake in the preheated oven for 15 to 20 minutes, checking doneness by inserting a toothpick into the center—it should come out clean. Start preparing the icing during the last 5 minutes of baking.
- Prepare Icing: Using the same saucepan, melt the remaining ½ cup of salted butter. Add the milk and bring to a simmer over medium heat. Remove the pan from heat and gradually whisk in the sifted powdered sugar, adding one cup at a time until fully incorporated and smooth. Stir in the vanilla and almond extracts. If the icing is too thick, return the pan briefly to the heat to thin it out to a pourable consistency. Finally, fold in the chopped roasted salted almonds.
- Ice the Cake: Pour the warm icing evenly over the freshly baked cake. Use a spatula to gently spread the icing into an even layer across the top of the cake.
- Cool and Set: Place the iced cake pan on a wire rack and allow it to cool completely. Let the icing set for several hours before slicing and serving to achieve the best texture and flavor.
Notes
- Make sure to measure flour by weight or use the spoon and level method to avoid a dense cake.
- The butter-water mixture must be hot when poured over the flour to properly blend and activate the baking soda.
- Do not overmix the batter; this keeps the cake tender.
- The icing is made in the same saucepan used for the butter-water mixture to save time and dishes.
- The chopped roasted salted almonds add a nice crunch and nutty flavor to the icing.
- Allow the cake to cool and icing to set fully for best serving consistency; patience improves texture and taste.
- If icing thickens too much while cooling, gently reheat to restore spreadability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
