Texas Sheet Vanilla Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 teaspoons vanilla extract
02 -
½ teaspoon kosher salt
03 -
2 cups granulated sugar
04 -
1 tablespoon and 1 teaspoon baking powder
05 -
2½ cups all-purpose flour
06 -
4 large eggs at room temp
07 -
1¼ cups milk (whole or 2%)
08 -
10 tablespoons (1¼ sticks) unsalted butter, softened
→ Frosting
09 -
6 ounces (1½ cups) pecans, chopped, split in half
10 -
3 cups powdered sugar
11 -
2 tablespoons milk (whole or 2%)
12 -
3 tablespoons unsalted butter
13 -
4 ounces cream cheese
# Instructions:
01 -
Turn your oven to 350°F. Spray an 18x13-inch baking sheet with cooking spray. Get milk, butter, and eggs to room temp.
02 -
Grab a medium bowl and stir together baking powder and flour.
03 -
Cream the butter, salt, and sugar until light and fluffy. Beat in eggs, one after the other. Slowly add the flour mix, milk, and vanilla bit by bit until it just comes together.
04 -
Pour the batter into your sheet pan. Bake for 23-26 minutes, or until it turns golden and a tester comes out clean.
05 -
Warm up the butter, cream cheese, and milk until smooth. Stir in powdered sugar until it’s shiny. Toss in 1 cup of pecans.
06 -
Drizzle the warm frosting over the cake that’s cooled a bit. Sprinkle the rest of the pecans on top. Let it cool all the way before serving.
# Notes:
01 -
Make sure your ingredients aren’t cold.
02 -
Frosting works best when it’s still warm.