Go Back
–+ servings
square of white Texas sheet cake on a white plate with a sheet cake in the background.
Print Recipe
5 from 1 vote

White Texas Sheet Cake

White Texas sheet cake is an almond-scented, plush vanilla sheet cake draped in an easy, pecan-studded icing that's perfect for parties!
Prep Time30 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 20 people
Author: Erika Kwee

Ingredients

For the cake

  • 1/2 cup butter, unsalted 113g
  • 1/2 cup vegetable oil 99g
  • 1/4 cup water
  • 2 cups granulated sugar 400g
  • 2 cups all-purpose flour 240g
  • 1/4 cup Argo® Corn Starch 32g
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 large eggs 100g
  • 3/4 cup sour cream 170g
  • 1 tsp almond extract
  • 3/4 tsp vanilla extract

For the icing

  • 1/2 cup butter, unsalted 113g
  • 1/4 cup whole milk 57g
  • 2 tbsp Karo® Syrup 30g
  • 3 cups powdered sugar 340g
  • 1/4 tsp almond extract
  • 1/4 tsp kosher salt
  • 1 cup chopped pecans, toasted 114g

Instructions

For the cake

  • Preheat the oven to 350 degrees Farenheit and grease and flour a 9x13 pan.
  • In a small saucepan, combine the butter, oil and water over high heat and bring to a boil. As you wait, combine the sugar, flour, Argo® Corn Starch, baking soda and salt in a medium bowl.
  • Once the butter mixture boils, pour into the flour mixture and whisk until just combined. Add the eggs, sour cream and extracts and whisk until smooth (don't overmix or you may overdevelop the gluten in the batter).
  • Pour batter into prepared sheet pan and bake for 20-25 minutes, or until the top is golden around the edges. It should smell fragrant and an inserted toothpick should come out clean (a few crumbs are fine) or the cake should spring back under your finger.

For the icing

  • A few minutes before you remove the cake from the oven, start the icing. Combine the butter, milk and Karo® Syrup in a small saucepan over high heat. Once it comes to a boil, remove from heat and whisk the powdered sugar, almond extract and salt into butter mixture. Add the chopped pecans and stir to coat. Immediately pour warm icing over the warm cake. Let it cool to room temperature (at least 1 hour) to let the icing set before serving!

Notes

If you'd like to halve this recipe, you can bake the batter in a quarter sheet pan instead (9x13").
If you don't have sour cream, you can sub full-fat Greek yogurt for the best results. Lower fat Greek yogurt will work in a pinch.
If you don't have or don't prefer almond extract, you can simply substitute the same amount of vanilla extract.