Marry This Pioneer Woman White Texas Sheet Cake is a buttery and almond-infused recipe, which is made with sour cream and pecans. It’s perfect for a crowd, ready in about 1 hour and 20 minutes.
Jump to RecipePioneer Woman White Texas Sheet Cake Recipe Ingredients
For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 teaspoon baking soda
For the Frosting:
- ½ cup butter
- ¼ cup milk
- 4 ½ cups confectioners’ sugar
- ½ teaspoon almond extract
- 1 cup chopped pecans
How To Make Pioneer Woman White Texas Sheet Cake Recipe
- Prep Oven and Pan: Preheat your oven to 375°F. Grease a 10×15-inch jelly roll pan or sheet pan.
- Boil Butter and Water: In a medium saucepan, bring the 1 cup of butter and 1 cup of water to a boil. Once boiling, remove it from the heat.
- Mix the Cake Batter: In a large bowl, whisk together the flour and sugar. Pour the hot butter mixture into the dry ingredients and stir until combined. In a separate small bowl, whisk together the eggs, sour cream, almond extract, salt, and baking soda. Add this to the batter and mix until everything is smooth.
- Bake the Cake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly while you prepare the frosting.
- Make the Frosting: While the cake is still warm, prepare the frosting. In a saucepan, bring the ½ cup of butter and ¼ cup of milk to a boil. Remove from the heat.
- Finish and Frost: Whisk in the confectioners’ sugar and almond extract until smooth. Fold in the chopped pecans. Immediately pour the warm frosting over the warm cake and spread it evenly. Let the cake cool completely before slicing and serving.
Recipe Tips
- Why do you pour warm frosting on a warm cake? This is a signature technique for Texas sheet cakes. Pouring the warm frosting over the still-warm cake allows the frosting to set into a thin, glaze-like layer that is incredibly delicious and melts in your mouth.
- How do I get a super moist cake? The sour cream is key to a moist and tender crumb. Also, be careful not to overbake the cake. Check it at the 20-minute mark; it’s done as soon as a toothpick comes out clean.
- Can I use a different extract? Yes, if you’re not a fan of almond extract, you can substitute it with vanilla extract in both the cake and the frosting for a more classic vanilla flavor.
- How can I make the pecans more flavorful? For a deeper, nuttier flavor, you can toast the chopped pecans before adding them to the frosting. Spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
What To Serve With White Texas Sheet Cake
This cake is rich and delicious all on its own, but it’s also great with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A cold glass of milk or a hot cup of coffee
How To Store White Texas Sheet Cake
Room Temperature: Store the cake, covered, at room temperature for up to 4 days. Because the frosting sets, it’s easy to cover without making a mess. Freeze: You can freeze the cake, either whole or in individual slices, for up to 3 months.
White Texas Sheet Cake Nutrition Facts
- Calories: 637 kcal
- Protein: 5g
- Fat: 30g
- Carbohydrates: 85g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What makes a Texas sheet cake different from a regular cake?
The main differences are that it’s baked in a large, shallow sheet pan (a jelly roll pan), making it perfect for feeding a crowd, and it’s frosted while still warm, which creates a unique, thin, glazed frosting.
Can I make this in a 9×13-inch pan?
Yes, but since a 9×13-inch pan is smaller and deeper, the cake will be thicker and will require a longer baking time. Start checking for doneness around 30-35 minutes.
Can I omit the nuts?
Absolutely. If you have a nut allergy or simply don’t care for them, you can leave the pecans out of the frosting entirely. The cake will still be delicious.
Pioneer Woman White Texas Sheet Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes40
minutes637
kcalA buttery, almond-infused white sheet cake baked in a jelly roll pan and topped with a warm, pourable pecan frosting.
Ingredients
Cake: 1 cup butter, 1 cup water, 2 cups all-purpose flour, 2 cups white sugar, 2 eggs, ½ cup sour cream, 1 tsp almond extract, ½ tsp salt, 1 tsp baking soda.
Frosting: ½ cup butter, ¼ cup milk, 4 ½ cups confectioners’ sugar, ½ tsp almond extract, 1 cup chopped pecans.
Directions
- Preheat oven to 375°F and grease a 10×15-inch sheet pan.
- In a saucepan, boil 1 cup of butter and 1 cup of water. Pour over a mixture of flour and sugar.
- Stir in a separate mix of eggs, sour cream, almond extract, salt, and baking soda.
- Pour batter into the prepared pan and bake for 20–22 minutes.
- For the frosting, boil ½ cup butter and ¼ cup milk. Remove from heat and whisk in confectioners’ sugar and almond extract. Fold in pecans.
- Pour the warm frosting over the warm cake and spread evenly.
- Let the cake cool completely before slicing.
Notes
- Make-Ahead: This cake is a great make-ahead dessert as it keeps well and is easy to transport.
- Flavor Twists: Try adding a teaspoon of citrus zest to the cake batter or swapping the pecans for walnuts or almonds.
- Crowd Pleaser: Baked in a sheet pan, this recipe is perfect for potlucks, parties, and large family gatherings.
- Warm Frosting is Key: Don’t let the cake or the frosting cool before combining them; this step is essential for the classic Texas sheet cake texture.
