Vanilla Texas Sheet Cake
Our favorite Texas-style (read: big) sheet cake, VANILLA VERSION. This is so easy to make, it is tender + moist, and it has a bright vanilla icing blanketing the entire thing.
Servings: 24 servings
Ingredients
Cake
- 2 ½ cups (575g) granulated sugar
- 2 ½ cups (380g) all-purpose flour
- 1 ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1/2 cup (120g) sour cream
- 1 Tbsp vanilla extract
- 1 ¼ cups (295ml) water
- 1 ⅓ cups (295g) butter, salted
Frosting
- ¼ cup (59ml) milk
- 10 Tbsp butter
- 3 tsp vanilla extract
- 3 1/2 cups (375g) powdered sugar
- White food coloring, if desired
Instructions
- Preheat the oven to 350°F (180°C). Grease a half sheet pan with nonstick spray and set aside.
- In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.2 ½ cups (575g) granulated sugar, 2 ½ cups (380g) all-purpose flour, 1 ¼ tsp baking soda, ¼ tsp salt
- In a separate bowl, whisk together the eggs, sour cream, and vanilla. Set aside.3 large eggs, 1/2 cup (120g) sour cream, 1 Tbsp vanilla extract
- In a saucepan over medium heat, combine the water and butter. Bring to a boil, stirring occasionally.1 ¼ cups (295ml) water, 1 ⅓ cups (295g) butter, salted
- Pour the hot mixture over the dry ingredients and mix until combined.
- Whisk in the egg mixture until the batter is smooth.
- Pour batter into the prepared pan and bake for 20-22 minutes, or until set.
- While the cake is baking, add the milk, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.¼ cup (59ml) milk, 10 Tbsp butter, 3 tsp vanilla extract
- Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking, if desired.3 1/2 cups (375g) powdered sugar, White food coloring, if desired
- Pour the warm frosting evenly over the hot cake and spread to cover evenly.
- Let the cake cool completely before slicing and serving.
