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This big-hearted White Texas Sheet Cake stays true to its roots - it's grand, flavorful, and made for sharing. Every bite gives you soft, delicious cake covered with smooth, pecan-filled cream cheese topping, making it the perfect treat for gatherings and celebrations.
In my Texas childhood, we couldn't have a family get-together without this cake. There's something magical about watching that warm frosting pour over the cake and sink in just a bit - you can tell it's gonna be amazing.
Key Components
- Unsalted Butter: Left out to soften
- Cream Cheese: For the topping
- Fresh Pecans: Coarsely chopped
- Large Eggs: Not cold
- Whole Milk: Adds creaminess
- All-Purpose Flour: Gives cake body
- Baking Powder: Recently purchased
- Pure Vanilla Extract: For flavor
- Powdered Sugar: For the topping
HOW TO MAKE IT
- 1. Initial Setup:
- Get your oven going at 350°F. Give an 18x13-inch rimmed baking sheet a good spray with cooking spray. Make sure butter, eggs, and milk aren't cold - this really matters for good mixing and texture.
- 2. Dry Ingredients:
- Mix flour and baking powder together in a bowl. This helps the cake rise evenly throughout.
- 3. Butter Base:
- Mix the soft butter with sugar until it's fluffy and pale, about 2-3 minutes. Add eggs one by one, making sure each is fully mixed in before adding another. Don't forget to scrape the bowl.
- 4. Combining Components:
- Slowly add in the flour mix on low, then pour in milk and vanilla. Just mix until everything comes together. Spread the mix evenly in your pan using a flat spatula.
- 5. Frosting Creation:
- While your cake cools a bit, melt butter and cream cheese with milk until it's all smooth. Stir in powdered sugar until shiny. Toss in pecans and pour over the slightly warm cake.
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Timing is everything with this cake. My grandma from Texas always told me, "When warm cake meets warm frosting, that's where the magic happens."
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Keeping It Fresh
You can keep this cake on the counter for about 3 days if it's covered well. Want it to last longer? Pop it in the fridge for up to a week. Just remember to let it warm up before eating for the best taste. The cream cheese in the frosting means this cake doesn't freeze very well, so try to enjoy it while it's fresh.
Serving Ideas and Options
This cake tastes best when it's not cold from the fridge. For backyard parties, cut big squares that everyone can grab. If you're hosting something fancier, try smaller, neat rectangles instead. During Christmas or other holidays, add some festive sprinkles or arrange whole pecans in pretty patterns on top.
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Fun Twists
You can play with this Texas favorite by switching up the nuts - maybe try walnuts or mix different kinds together. Add a sprinkle of cinnamon to the frosting for extra warmth, or make a cool swirled look by mixing cream cheese frosting with caramel. For birthday parties or holidays, try adding a white chocolate drizzle or a splash of almond extract to the cake mix. Though it's fun to try new things, don't forget that sometimes the classic version is hard to beat - this cake has been getting better through generations of Southern cooking.
Frequently Asked Questions
- → What's the point of room temp ingredients?
- They mix together way better, giving you smoother batter and cake texture.
- → Can I make this before my event?
- Sure, you can bake it 1-2 days early and keep it covered on your counter.
- → Why does the frosting need to be warm?
- A warm topping flows nicely and gives you that pretty, shiny finish.
- → Are the nuts needed?
- Nope, you can leave them out if someone can't eat nuts.
- → Will this freeze okay?
- Definitely! Freeze without topping for up to 3 months and add it after thawing.