Description
A nostalgic White Texas Sheet Cake featuring a tender crumb and sweet icing, perfect for gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional)
- 1/2 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a large sheet pan.
- In a large bowl, cream together the granulated sugar and butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture until well combined.
- If desired, fold in the chopped pecans.
- Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- For the icing, mix the powdered sugar, milk, and vanilla in a bowl until smooth.
- Once the cake has cooled, spread the icing over the top and let it set before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Don’t over-mix the batter to avoid a dense cake.
