Description
This Vanilla Texas Sheet Cake is a moist, tender, and richly flavored dessert that combines a simple vanilla batter with a luscious vanilla buttercream frosting. Baked in a large half sheet pan, it’s perfect for gatherings and celebrations, delivering the iconic thin, melt-in-your-mouth texture of traditional Texas sheet cakes but with a delightful vanilla twist.
Ingredients
Scale
Cake
- 2 ½ cups (575g) granulated sugar
- 2 ½ cups (380g) all-purpose flour
- 1 ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup (120g) sour cream
- 1 Tbsp vanilla extract
- 1 ¼ cups (295ml) water
- 1 ⅓ cups (295g) salted butter
Frosting
- ¼ cup (59ml) milk
- 10 Tbsp butter
- 3 tsp vanilla extract
- 3 ½ cups (375g) powdered sugar
- White food coloring, if desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a half sheet pan thoroughly with nonstick spray and set aside to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking soda, and salt until evenly combined. This forms the base of your cake batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, and vanilla extract. Set this mixture aside as it will be incorporated into the batter later.
- Boil Water and Butter: In a saucepan over medium heat, combine the water and salted butter. Bring this mixture to a rolling boil, stirring occasionally to melt the butter and combine flavors well.
- Combine Wet and Dry Ingredients: Pour the hot water and butter mixture over the dry ingredients, stirring to combine thoroughly. Then whisk in the egg, sour cream, and vanilla mixture until the batter is smooth and free of lumps.
- Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for 20-22 minutes, or until the top is set and a toothpick inserted comes out clean.
- Prepare Frosting: While the cake bakes, combine milk, butter, and vanilla extract in a saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently to prevent scorching.
- Finish Frosting: Remove the saucepan from heat and whisk in powdered sugar until smooth and thick. Add white food coloring if desired for appearance. Adjust frosting consistency by whisking in more milk a little at a time until you reach your preferred thickness.
- Frost the Cake: Immediately pour the warm frosting evenly over the hot cake, spreading it out to cover the entire surface evenly before it sets.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing and serving to enjoy the best texture and flavor.
Notes
- Ensure the butter-water mixture is boiling hot before adding to the dry ingredients to activate the leavening properly.
- Use full-fat sour cream for best moisture and flavor.
- Cool the cake completely before slicing to prevent the frosting from sliding off.
- White food coloring is optional but helps achieve a bright white frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vanilla Texas Sheet Cake, sheet cake, vanilla cake, easy cake recipe, buttercream frosting, American dessert, party cake
