White Chocolate Texas Sheet Cake

By srumbel

White Chocolate Texas Sheet Cake – A fast, EASY, no-mixer cake that’s soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!
from averiecooks.com

Ingredients

• Cake
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 1 cup water
• 2 large eggs
• 1/2 cup sour cream (I used lite)
• 1 teaspoon almond extract
• Frosting
• 1/2 cup unsalted butter
• 1/4 cup milk (I used coconut milk)
• 3 cups confectioners’ sugar* (see Note 1 below)
• 1 teaspoon almond extract
• 3/4 cup white chocolate chips

Preparation

Step 1

Cake – Preheat oven to 375F. Spray a 15x10x1-inch very well with floured cooking spray or grease and flour the pan; set aside.

To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.

In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.

To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.

Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note – the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven. Allow cake to cool in pan on a wire rack while you prepare the frosting.

Frosting – To a medium saucepan add the butter, milk, and bring just to a boil.

Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.

Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.

Evenly sprinkle with white chocolate chips before serving. Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.


Adapted from Taste of Home
Recipe Notes and Tips:

The original recipe calls for 4 1/2 cups confectioners’ sugar. I used 3 1/2 cups based on reviews people left saying at 4 1/2 cups the frosting is both too sweet and too stiff and 3 1/2 cups was indeed plenty. If I were to make this frosting again, I would add 2 1/2 cups confectioners’ sugar, taste the frosting and check for consistency, and if necessary add another 1/2 cup for a total of 3 cups at the maximum.

Yield: one 15x10x1-inch cake

Can I Halve The Recipe

The first thing I always wonder when I when I see sheet cake recipes is can I halve it? As I mentioned before, I don’t make them often because I don’t need so much cake all at once usually. I like to fit into my clothes.

With this recipe, while I haven’t personally tried it, I think you would be fine halving it and baking it in a 9×9-inch pan. The baking time may vary slightly but it should be close.