Classic White Texas Sheet Cake

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Instructions

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Generously grease a 12×18-inch rimmed baking sheet (half-sheet pan).

  • In a medium saucepan over medium-high heat, combine the 1 cup of butter and water. Bring to a boil, stirring occasionally until the butter is melted. Immediately remove from heat.

  • In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda.

  • Carefully pour the hot butter-water mixture into the dry ingredients. Using an electric mixer on low speed, beat until the mixture is smooth and combined. Let it cool for 2-3 minutes.

2. Complete the Batter:

  • To the slightly cooled batter, add the eggs, ½ cup sour cream, and 1 tablespoon vanilla. Beat on medium speed for about 1 minute, scraping down the sides and bottom of the bowl, until the batter is completely smooth and well-emulsified.

  • Pour the batter into the prepared baking sheet and spread it into a smooth, even layer.

3. Bake:

  • Bake for 17-20 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.

4. Make the Frosting:

  • While the cake is baking, begin the frosting. In a large, microwave-safe bowl, melt the 1 cup of butter.

  • To the melted butter, add 2 cups of the powdered sugar, ½ cup sour cream, 1 tablespoon vanilla, and ¼ teaspoon salt. Beat with an electric mixer on medium speed until the mixture is completely smooth and free of lumps.

  • Gradually add the remaining 2 ½ cups of powdered sugar, mixing on low speed until incorporated. Then beat on medium speed for another minute until the frosting is smooth, creamy, and spreadable.

5. Frost the Cake:

  • As soon as the cake comes out of the oven, place the pan on a wire rack. Let the cake cool in the pan for 20 minutes.

  • Pour the frosting over the warm cake. Using an offset spatula or the back of a spoon, gently spread the frosting into a smooth, even layer that goes all the way to the edges.

6. Set and Serve:

  • Allow the frosted cake to cool completely at room temperature for at least 1 hour, or until the frosting has set.

  • Cut into squares and serve. Store any leftovers covered at room temperature.

Chef’s Tip: For the most tender crumb, be sure not to overmix the batter once the flour is added. Mix just until the ingredients are combined and no streaks of flour remain.

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