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!!
Prep Time10 minutesmins
Cook Time16 minutesmins
Cooling Time1 hourhr
Total Time1 hourhr26 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: easy white cake recipe, texas chocolate sheet cake, texas sheet cake recipe, white chocolate cake, white texas sheet cake
Servings: 20
Author: Averie Sunshine
Ingredients
Cake
2cupsall-purpose flour
2cupsgranulated sugar
1teaspoonbaking powder
1teaspoonsalt
¼teaspoonbaking soda
1cupunsalted butter
1cupwater
2large eggs
½cupsour creamI used lite
1teaspoonalmond extract
Frosting
½cupunsalted butter
¼cupmilkI used coconut milk
3cupsconfectioners’ sugar*
1teaspoonalmond extract
¾cupwhite chocolate chips
Instructions
Make the Cake:
Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
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.
Make the Frosting:
To a medium saucepan add the butter, milk, and bring just to a boil.
Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
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.
Notes
*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.