why make this recipe

White Texas Sheet Cake with Chocolate Fudge Frosting is a delightful dessert that you can easily make for any occasion. Its light texture and rich frosting make it a favorite among many. This cake is perfect for birthdays, gatherings, or just a simple family dessert. Plus, it serves a crowd, so you can share it with friends and family.

how to make White Texas Sheet Cake with Chocolate Fudge Frosting

Ingredients:

FOR THE CAKE:

1 cup unsalted butter (2 sticks), room temperature and cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
2 whole eggs, beaten
1/2 cup sour cream
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract (you can use vanilla extract if you prefer)
1/4 teaspoon baking soda

FOR THE FROSTING:

1 cup sugar
½ cup unsweetened cocoa powder, sifted
½ cup milk
4 tablespoons butter, cut into cubes
2 tablespoons light corn syrup
4 cups powdered sugar, sifted
2 teaspoons vanilla extract

Directions:

In a large saucepan, bring butter and water just to a boil (feel free to use a cup of milk instead). Once the butter has melted, remove it from heat.
Next, add the flour, sour cream, sugar, salt, baking powder, baking soda, almond extract (or vanilla), and eggs. Mix with a handheld electric mixer or a stand mixer until smooth.
Pour the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk, then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly.
When the butter has melted and the sauce is slightly smooth, take the pan off the heat. Stir in the confectioners’ sugar and vanilla. Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting, especially if you are using a 9×13 square pan, so keep that in mind. Allow the cake to cool with the frosting to completely set before serving.

how to serve White Texas Sheet Cake with Chocolate Fudge Frosting

Serve this cake at room temperature, cut into squares. You can garnish it with a sprinkle of powdered sugar or some nuts on top for added flavor and texture. It’s great for parties, potlucks, or just a nice family dinner.

how to store White Texas Sheet Cake with Chocolate Fudge Frosting

Store any leftover cake in an airtight container at room temperature for about three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it sit out for a little while before serving, so it can come back to room temperature.

tips to make White Texas Sheet Cake with Chocolate Fudge Frosting

Make sure to use room temperature butter for easier mixing.
For an extra layer of flavor, you can add some chopped nuts to the cake batter or sprinkle them on top of the frosting.
Adjust the sweetness by using less powdered sugar in the frosting if desired.

variation

You can swap out the almond extract for vanilla if you prefer a more classic flavor. Additionally, consider adding chocolate chips to the cake batter for a double-chocolate experience.

FAQs

Can I use a different type of flour?
- While all-purpose flour works best, you can try using cake flour for a lighter cake.
What can I do if the frosting is too thick?
- If your frosting is too thick, you can add a little more milk, one tablespoon at a time, until you reach your desired consistency.
Can I freeze the cake?
- Yes, you can freeze the cake. Wrap it well in plastic wrap and foil before placing it in the freezer. Thaw in the refrigerator before serving.