White Texas Sheet Cake (Print Version)
# Ingredients:
→ Cake
01 -
10 tablespoons (1 1/4 sticks) unsalted butter
02 -
1 1/4 cups whole or 2% milk
03 -
4 large eggs
04 -
2 1/2 cups all-purpose flour
05 -
1 tablespoon plus 1 teaspoon baking powder
06 -
2 cups granulated sugar
07 -
1/2 teaspoon kosher salt
08 -
2 teaspoons vanilla extract
→ Frosting
09 -
4 ounces cream cheese
10 -
3 tablespoons unsalted butter
11 -
2 tablespoons whole or 2% milk
12 -
3 cups powdered sugar
13 -
6 ounces (1 1/2 cups) chopped pecans, divided
# Instructions:
01 -
Bring butter, milk, and eggs to room temperature. Heat oven to 350°F. Spray 18x13-inch rimmed baking sheet.
02 -
Whisk flour and baking powder in medium bowl.
03 -
Beat butter with sugar and salt until fluffy. Add eggs one at a time. Gradually mix in flour mixture, milk, and vanilla until just combined.
04 -
Spread batter in prepared pan. Bake 23-26 minutes until golden-brown. Cool 10 minutes.
05 -
Heat cream cheese, butter, and milk until smooth. Whisk in powdered sugar. Add 1 cup pecans and spread over warm cake. Top with remaining pecans.
# Notes:
01 -
Best served at room temperature
02 -
Frosting should be poured while cake is still warm
03 -
Allow to cool completely before serving