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This big, bold White Texas Sheet Cake truly honors its Lone Star roots. Each bite gives you soft, tender cake covered in creamy, pecan-filled cream cheese frosting – it's a treat made for big gatherings and special moments.
In my Texas childhood, we couldn't have a family get-together without this cake. There's something magical about watching that warm frosting poured over the cake, sinking in just a bit – you know you're making something unforgettable.
Key Components
- Unsalted Butter: Left out to soften
- Cream Cheese: For the topping
- Fresh Pecans: Coarsely chopped
- Large Eggs: Softened to room temp
- Whole Milk: Adds creaminess
- All-Purpose Flour: Gives body
- Baking Powder: Recently opened
- Pure Vanilla Extract: Adds flavor
- Powdered Sugar: For the topping
HOW TO MAKE IT
- 1. First Things First:
- Get your oven hot at 350°F. Give an 18x13-inch baking sheet a good spray with cooking spray. Make sure your butter, eggs, and milk aren't cold – they need to be room temp for the best mixing and texture.
- 2. Mix the Dry Stuff:
- Stir flour and baking powder together in a bowl. This helps your cake rise evenly throughout.
- 3. Create Your Base:
- Whip softened butter with sugar until it's fluffy and light, about 2-3 minutes. Drop in eggs one by one, mixing each one in completely. Don't forget to scrape down the sides.
- 4. Putting It All Together:
- Add the flour mix bit by bit on low speed, then pour in milk and vanilla. Don't overmix. Spread the batter across your pan using a flat spatula.
- 5. Whip Up The Topping:
- While your cake cools briefly, melt butter and cream cheese with milk until they're smooth. Mix in powdered sugar until it looks glossy. Toss in pecans and pour over the still-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 when the magic happens."
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Keeping It Fresh
Leave your cake covered on the counter for up to 3 days, or pop it in the fridge for up to a week. If you chill it, let it sit out before serving so it can warm up. The cream cheese in the frosting means this cake doesn't freeze well, so try to enjoy it while it's fresh.
Serving Ideas
This cake tastes best at room temperature when it's super soft and the frosting has set just right. Cut big squares for family gatherings or smaller rectangles for fancier events. During holiday time, jazz it up with seasonal sprinkles or arrange pecan halves in pretty patterns on top.
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Fun Twists
Switch up this Texas favorite by using different nuts like walnuts or a mix of whatever you love. Try adding a bit of cinnamon to your frosting for extra warmth, or swirl some caramel into the cream cheese topping. For birthdays or holidays, try a white chocolate drizzle or put a dash of almond extract in your batter. Though playing around is fun, don't forget that this classic has been perfected through generations of Southern bakers – sometimes the original is still the best.
Frequently Asked Questions
- → What’s the point of room-temp ingredients?
- They mix better so your batter stays smooth and the cake bakes evenly.
- → Can I bake this in advance?
- Definitely! Bake it 1–2 days early and keep it wrapped at room temp.
- → Why does the frosting need to be warm?
- It helps it spread smoothly for a silky finish.
- → Do I have to add pecans?
- Nope, skip them if you’re avoiding nuts or prefer a plain frosting.
- → Can I freeze the cake?
- Yes, freeze the unfrosted cake for up to 3 months. Let it thaw and frost before serving.