White Texas Sheet Cake

 

White Texas Sheet Cake

Ingredients

For the Cake

1 cup (4.5 oz / 128 g) all-purpose flour

1 cup (7 oz / 198 g) granulated sugar

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup (1 stick / 4 oz / 113 g) unsalted butter, cut into 1-inch cubes

½ cup (4 oz / 113 g) water

1 large egg

¼ cup (2 oz / 57 g) sour cream

½ teaspoon almond extract

¼ teaspoon baking soda

For the Frosting

½ cup (2.5 oz / 71 g) sliced almonds

½ cup (1 stick / 4 oz / 113 g) unsalted butter

2 cups + 2 tablespoons (8.5 oz / 241 g) powdered sugar

¼ cup (2 oz / 57 g) whole milk

¼ teaspoon kosher salt

½ teaspoon almond extract

Instructions

For the White Texas Sheet Cake

Prepare the oven and pan:

Adjust an oven rack to the center position and preheat the oven to 350°F (175°C). Lightly coat a 9 x 13-inch sheet pan with nonstick cooking spray.

Combine dry ingredients:

In a small mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

Melt butter and start the batter:

In a medium heavy-bottomed saucepan over medium-low heat, melt the butter. Once melted, stir in the water using a heatproof spatula. Increase the heat to medium-high and bring the mixture to a boil. Let it boil for 30 seconds, then remove from heat.

Add dry ingredients:

Off the heat, add the whisked dry ingredients to the saucepan and stir until smooth. Let the mixture cool slightly while you prepare the remaining ingredients.

Mix wet ingredients and add to batter:

In another small bowl, whisk together the egg, sour cream, and almond extract until fully combined. Whisk in the baking soda. Pour this mixture into the saucepan and stir until just combined—do not overmix.

Transfer to pan and spread:

Pour the batter into the prepared pan. Gently tilt the pan to spread the batter evenly into a thin layer.

Bake the cake:

Bake for 18 to 20 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.

While the Cake Bakes – Toast the Almonds and Make Frosting

Toast the almonds:

Spread the sliced almonds in a single layer in a medium skillet. Toast over medium heat for 5 to 10 minutes, stirring every 2 to 3 minutes, until golden brown and fragrant. Transfer to a plate to cool and prevent further cooking.

Make the frosting:

In a separate medium saucepan, melt the butter over medium-low heat. Once melted, add the confectioners’ sugar, milk, and salt. Reduce heat to low and whisk continuously for about 5 minutes, or until the frosting is smooth and no lumps remain.

Assemble the Cake

Finish the frosting:

Once smooth, remove the frosting from heat. Stir in the almond extract, then add the toasted almonds. Mix until the almonds are fully coated.

Frost the warm cake:

With the cake still warm, pour the frosting over the top. Carefully tilt the pan to spread the frosting evenly across the surface. If needed, use an offset spatula to help spread it into a thick, uniform layer.

Let it cool:

Allow the cake to cool on a wire rack for about 1 hour, or until the frosting is firm to the touch.

Serve and store:

Serve at room temperature. Cover tightly with plastic wrap and store at room temperature for up to 3 days.