White Chocolate Texas Sheet Cake

White Chocolate Texas Sheet Cake – A fast, EASY, no-mixer cake that’s soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!

Everyone thinks of chocolate cake when it comes to a Texas sheet cake but I decided to make a white version that’s studded with white chocolate chips.

This is a fast and easy cake and you don’t even need to use a mixer. Just whisk everything together which is my idea of a perfect cake.

What Does The Cake Taste Like

The cake is soft, tender, fluffy, moist, and everything you want in a white cake.

I don’t often make sheet cakes because truthfully I don’t need that much cake laying around. But I had out of town guests coming and I knew that it would be the perfect opportunity to make a big ‘ole Texas-sized cake.

My daughter said the cake gets a 10 out of 10 and everyone loved it.

There is almond extract in the batter but I really didn’t taste it much in the finished cake. If you’re an almond extract lover, I would go heavier handed when adding it to the batter.

I prefer almond to vanilla extract in desserts like this, especially with white chocolate involved. It really is a better choice in my opinion than vanilla extract but do as you see fit.

What Does The Frosting Taste Like

The frosting is sweet. I find desserts in the South, i.e. Texas, to be on the sweet side and this frosting is no exception. If you have a mouth full of sweet teeth, you will love the frosting. That said, we also noticed that the intensity level of the sweetness of frosting mellowed after a couple days

I adapted the cake from this recipe and cut back on the confectioners’ sugar by a full cup after reading some reviews that stated it was too sweet as written.

The original recipe calls for 4 1/2 cups confectioners’ sugar and I added 3 1/2 cups and that was plenty.

If I were to made this cake again, I would add 2 1/2 cups, see how it tastes and what the texture is like, and if necessary go up to 3 cups total, but not more.

The white chocolate chips add visual appeal and also add sweetness. If you’re not a white chocolate person, you can always adds nuts, sprinkles, or just omit.

Can I Halve The Recipe

The first thing I always wonder when I when I see sheet cake recipes is can I halve it? As I mentioned before, I don’t make them often because I don’t need so much cake all at once usually. I like to fit into my clothes.

With this recipe, while I haven’t personally tried it, I think you would be fine halving it and baking it in a 9×9-inch pan. The baking time may vary slightly but it should be close.

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White Chocolate Texas Sheet Cake

Yield: one 15x10x1-inch cake

Total Time:1 hour, for cooling

Prep Time:10 minutes

Cook Time:16 minutes

White Chocolate Texas Sheet Cake – A fast, EASY, no-mixer cake that’s soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!

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5

5 / 5 (2 Reviews)

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Ingredients:

Cake 

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 1 cup water
• 2 large eggs
• 1/2 cup sour cream (I used lite)
• 1 teaspoon almond extract

Frosting

• 1/2 cup unsalted butter
• 1/4 cup milk (I used coconut milk)
• 3 cups confectioners’ sugar* (see Note 1 below)
• 1 teaspoon almond extract
• 3/4 cup white chocolate chips

Directions:

1. Cake – Preheat oven to 375F. Spray a 15x10x1-inch very well with floured cooking spray or grease and flour the pan; set aside.
2. To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
3. In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
4. To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
5. Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note – the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven. Allow cake to cool in pan on a wire rack while you prepare the frosting.
6. Frosting – To a medium saucepan add the butter, milk, and bring just to a boil.
7. Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
8. Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
9. Evenly sprinkle with white chocolate chips before serving. Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.

Adapted from Taste of Home

Recipe Notes and Tips:

1. The original recipe calls for 4 1/2 cups confectioners’ sugar. I used 3 1/2 cups based on reviews people left saying at 4 1/2 cups the frosting is both too sweet and too stiff and 3 1/2 cups was indeed plenty. If I were to make this frosting again, I would add 2 1/2 cups confectioners’ sugar, taste the frosting and check for consistency, and if necessary add another 1/2 cup for a total of 3 cups at the maximum.

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Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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