White Texas sheet cake is made with buttermilk to keep it extra moist. It has just a touch of coconut flavor. This easy dessert is topped with fudgy white icing generously studded with toasted pecans. A quick from-scratch cake that's perfect for potlucks, casual get-togethers, and bake sales. Takes just a little over 30 minutes!
Grease a high sided cookie sheet or jelly roll pan and line with parchment. Or spray it with cooking spray.
Grease the parchment paper.
Set aside.
Step two
Mix the flour, sugar, baking soda, and salt in the bowl of a mixer.
Set aside.
In a small mixing bowl whisk the flavorings, eggs, and buttermilk together.
Set aside.
Melt the butter in a heavy sauce pan on top of the stove.
Add the water and bring to a boil.
Step three
Pour hot butter mixture over flour mixture in the bowl beating on low.
Switch to medium and beat for 1 minute.
Add the buttermilk mixture.
Beat for one more minute then pour batter into prepared pan.
Smooth the batter out evenly.
Bake in a 350 degree oven for 20 minutes.
Step four: Icing recipe
Melt butter in a small saucepan.
Add the buttermilk.
Bring the mixture to a boil, stirring occasionally.
Remove from heat and add the Confectioner’s sugar, pecans, coconut flavoring, and vanilla.
Mix quickly and spoon over the hot cake.
Smooth to cover the whole top.
Cut in squares to serve.
Video
Notes
Storage:Cover with plastic wrap or aluminum foil and store at room temperature for up to about 5 days or freeze for up to 3 months.You can store it in the refrigerator if you want but I think it has the tendency to dry it out.Tips:
Use everything at room temperature. If your eggs are cold put them in hot water for a minute or two - not hot enough to start them cooking just hot like hot dishwater.
Toast the pecans lightly. I like chop them and then toast them because that way all the sides get toasted. The flavor is out of this world and every time I make something with pecans people wonder what I've done differently than they did. It makes a huge difference.
Use a heavy cookie sheet with sides. It should not be much more than an inch thick. If you've got a 3 inch thick Texas sheet cake it wasn't made by a Texan.
I use salted butter in this. I like the flavor it gives.
If you can stand to do it, cover the finished cake and let it hang out on the counter overnight. The flavors really develop.
I've seen people sprinkle the nuts on top of the frosting. Ummm - no. Stir them in so they are part of the frosting not an addition to it.
Texas sheet cake is never served with buttercream frosting. Just no.
The frosting should be almost pourable and goes directly on the warm cake. If you have to spread it too much the top of the cake is going to tear. Spoon it on and move it around gently.
Substitute almond extract for the coconut and almonds for the pecans... if you must.