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This big, hearty White Texas Sheet Cake truly shows off its Lone Star roots - it's enormous, flavorful, and made for sharing. Each bite gives you soft, fluffy cake with smooth, nutty cream cheese topping, making it the ultimate crowd-pleasing dessert.
In my Texas childhood, we couldn't have a family get-together without this cake. There's something magical about watching that warm frosting spread across the cake and sink in just a bit - you can tell it's gonna be something special.
Key Ingredients
- Unsalted Butter: Let it sit out first
- Cream Cheese: For the topping
- Fresh Pecans: Chopped coarsely
- Large Eggs: Not cold from fridge
- Whole Milk: Adds creaminess
- All-Purpose Flour: Forms the base
- Baking Powder: Not expired
- Pure Vanilla Extract: Adds flavor
- Powdered Sugar: For the topping
MAKING IT STEP BY STEP
- 1. Getting Ready:
- Set your oven to 350°F. Give an 18x13-inch baking sheet a good spray. Make sure your butter, eggs, and milk aren't cold - this really matters for good mixing and texture.
- 2. Mix Dry Stuff:
- Stir flour and baking powder together in a bowl. This spreads the rising agents evenly so your cake puffs up right.
- 3. Start With Butter:
- Mix soft butter with sugar until it's light and fluffy, about 2-3 minutes. Add eggs one by one, mixing well after each. Scrape the sides as needed.
- 4. Put It All Together:
- Slowly add flour mix on low, then pour in milk and vanilla. Mix just enough to combine. Spread the mix evenly in your pan using a flat spatula.
- 5. Make The Topping:
- While the cake cools a bit, melt butter and cream cheese with milk until smooth. Mix in powdered sugar until shiny. Toss in pecans and pour over the warm cake.
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Timing is everything with this cake. My grandma from Texas always said, "When hot cake meets warm frosting, that's when the magic happens."
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Keeping and Planning Ahead
You can keep this cake on the counter (covered) for about 3 days, or in the fridge for up to a week. If you put it in the fridge, let it warm up before eating for the best taste. The cream cheese in the frosting means it won't freeze well, so try to enjoy it while it's fresh.
Serving Ideas and Options
This cake tastes best at room temperature when it's super soft and the frosting has set just right. For family gatherings, cut big squares. For fancier events, go with smaller, neat rectangles. During the holidays, you can add colorful sprinkles or arrange pecan halves in pretty patterns on top.
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Fun Ways to Change It Up
You can switch up this huge Texas treat by using different nuts like walnuts or a mix of your favorites. Try adding a bit of cinnamon to the frosting for extra warmth, or swirl together cream cheese frosting with caramel. For special times, you might drizzle white chocolate on top or add a splash of almond flavor to the cake mix. While changing things can be fun, sometimes the original is best. This cake has been made perfect through years of Southern baking tradition.
Frequently Asked Questions
- → What’s the deal with room temp ingredients?
- They mix better and make a smoother batter for even baking.
- → Can I prep this beforehand?
- Totally! Make it 1-2 days early and keep it covered at room temp.
- → What’s the point of warm frosting?
- Warm frosting is easier to spread and gives a glossy finish.
- → Do I have to use pecans?
- Nope! Skip them if needed, and it’ll still be great.
- → Can I freeze the cake?
- Yes, just freeze it without frosting for up to three months and add frosting later.