Description
A soft and buttery White Texas Sheet Cake topped with warm vanilla frosting and chopped pecans. This tender sheet cake is moist, lightly sweet, and perfect for gatherings, potlucks, or family celebrations.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, divided
- 2 large eggs
- 1/2 cup sour cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease a 10×15 inch sheet pan.
- In a saucepan over medium heat, melt 1 cup of butter with the milk until combined. Remove from heat.
- Stir granulated sugar, sour cream, eggs, and vanilla extract into the warm butter mixture until smooth.
- In a large bowl, whisk together flour, baking soda, and salt.
- Gradually add the wet mixture to the dry ingredients and stir until just combined.
- Pour batter into the prepared sheet pan and spread evenly.
- Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the frosting by melting the remaining butter in a saucepan. Remove from heat and whisk in powdered sugar until smooth. Add a small splash of milk if needed for a spreadable consistency, then stir in chopped pecans.
- Pour the warm frosting over the warm cake and spread evenly.
- Allow the cake to cool completely before slicing into squares and serving.
Notes
- Pour the frosting over the cake while both are still warm for easier spreading.
- Measure flour carefully to keep the cake tender and moist.
- Toast pecans lightly before adding for deeper flavor.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg