White Chocolate Texas Sheet Cake
Serves 20
10 mins prep
16 mins cook
60 mins Cooling Time
86 mins total
A fast, EASY, no-mixer cake that's soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!
0 servings
Cake
Frosting
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Make the Cake:
Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note – the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven.
Allow cake to cool in pan on a wire rack while you prepare the frosting.
Make the Frosting:
To a medium saucepan add the butter, milk, and bring just to a boil.
Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
Evenly sprinkle with white chocolate chips before serving.
Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.