Texas White Sheet Cake (Print Version)
# Ingredients:
→ Cake
01 -
1¼ cups of milk, either whole or 2%
02 -
10 tablespoons of butter, unsalted and softened (1¼ sticks)
03 -
2½ cups of regular flour
04 -
4 large eggs, make sure they're at room temp
05 -
1 tablespoon and 1 teaspoon of baking powder
06 -
2 teaspoons of vanilla
07 -
2 cups of plain old granulated sugar
08 -
½ teaspoon of kosher salt
→ Frosting
09 -
3 tablespoons of unsalted butter
10 -
4 ounces of cream cheese
11 -
3 cups of powdered sugar
12 -
2 tablespoons milk, either 2% or whole milk
13 -
6 ounces of pecans, chopped (makes 1½ cups), split into two portions
# Instructions:
01 -
Set your oven to 350°F. Grease your 18x13-inch baking sheet with some cooking spray. Let the eggs, milk, and butter come to room temp.
02 -
In a medium-sized bowl, stir together flour with baking powder.
03 -
Whip the butter, sugar, and salt until they’re light and airy. Drop in eggs one at a time. Slowly stir in the flour mix, milk, and vanilla—don’t overdo it.
04 -
Pour the batter into the pan. Bake it for 23 to 26 minutes, just until it’s golden and a tester comes out clean.
05 -
Warm up the butter, milk, and cream cheese until they’re creamy. Slowly whisk in the powdered sugar until shiny. Stir in 1 cup of the pecans.
06 -
Pour the warm frosting over the cake while it’s still a little warm. Sprinkle the leftover pecans on top. Let it cool down all the way, then serve.
# Notes:
01 -
Make sure all the ingredients are at room temp before you start
02 -
The frosting is easier to spread when it’s still warm