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A classic White Texas Sheet Cake that brings together tender vanilla cake with a luscious cream cheese frosting. This crowd-pleasing dessert features a perfectly moist crumb topped with a pourable frosting that sets to create a smooth, creamy layer studded with toasted pecans.
The first time I made this for a family reunion, my aunt declared it better than her mother's recipe - high praise in Texas! Now it's my go-to dessert for any gathering where I need to feed a crowd with minimal fuss.
Essential Ingredients
- Unsalted Butter: Room temperature
- Whole Milk: For rich texture
- Large Eggs: Room temperature
- All-Purpose Flour: Spooned and leveled
- Full-fat Cream Cheese: Softened
- Pure Vanilla Extract: Never imitation
- Pecans: Toasted and chopped
- Baking Powder: Fresh for proper rise
- Kosher Salt: Enhances flavor
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Grease and flour an 18x13 sheet pan or line with parchment. Toast pecans until fragrant, about 8 minutes. Have all ingredients at room temperature for best results.
- 2. Cake Batter:
- Cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, incorporating fully between each addition. Mix in vanilla. Whisk dry ingredients separately.
- 3. Mixing Method:
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with flour. Mix just until combined - overmixing creates tough cake. Pour into prepared pan, spreading evenly.
- 4. Baking Process:
- Bake for 20-25 minutes until edges are lightly golden and center springs back when touched. Cool in pan on wire rack for exactly 10 minutes before frosting.
- 5. Frosting Creation:
- While cake bakes, prepare frosting. Melt butter and cream cheese together until smooth. Add vanilla, then whisk in powdered sugar until glossy. Stir in toasted pecans.
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My grandmother's secret to perfect Texas sheet cake was timing the frosting just right. "Pour it when the cake is warm enough to drink it in, but cool enough to hold it," she'd say.
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Storage and Make-Ahead Success
Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The frosting will firm up when chilled but returns to perfect creaminess at room temperature. For best results, let chilled cake stand for 20 minutes before serving. Can be frozen for up to 3 months - wrap individual pieces tightly in plastic wrap and foil.
Temperature and Serving Variations
While delicious at any temperature, this cake reaches peak perfection when served at room temperature, allowing the frosting to achieve its ideal creamy texture. For summer gatherings, keep chilled until 30 minutes before serving. In winter, try warming individual pieces slightly - the frosting becomes almost fudge-like.
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Presentation Ideas
Transform this humble sheet cake into an elegant dessert by garnishing with additional toasted pecans, a light dusting of powdered sugar, or fresh berries. For special occasions, drizzle each piece with caramel sauce or serve alongside vanilla bean ice cream. Cut into smaller squares for buffets or arrange on a tiered platter for more formal settings.
Frequently Asked Questions
- → Can I make this ahead?
- Yes, make up to 2 days ahead. Store covered at room temperature or refrigerate for longer storage.
- → Why pour frosting while cake is warm?
- The warm cake helps the frosting spread easily and creates a better bond between cake and frosting.
- → Can I freeze this cake?
- Yes, freeze unfrosted for up to 3 months. Make frosting fresh when ready to serve.
- → Can I skip the nuts?
- Yes, the frosting works fine without pecans, though they add nice texture and flavor.
- → What pan size alternatives work?
- You can use two 9x13-inch pans, adjusting baking time accordingly.