White Texas Cake (Print Version)
# Ingredients:
→ Cake
01 -
1¼ cups milk, either whole or 2%
02 -
10 tablespoons softened butter (1¼ sticks)
03 -
4 room-temperature large eggs
04 -
2 cups white sugar
05 -
2½ cups plain flour
06 -
1 tbsp plus 1 tsp baking powder
07 -
½ tsp kosher salt
08 -
2 tsp vanilla flavor
→ Frosting
09 -
6 oz pecans, chopped (1½ cups total), divided
10 -
3 cups powdered sugar
11 -
2 tbsp milk, whole or 2%
12 -
4 oz cream cheese
13 -
3 tbsp butter, unsalted
# Instructions:
01 -
Preheat your oven to 350°F and spray a rimmed 18x13-inch pan. Let your eggs, butter, and milk sit out until they're at room temperature.
02 -
In a medium-sized bowl, stir the baking powder and flour together.
03 -
Whip butter, sugar, and salt until they turn light and airy. Add eggs one by one. Slowly include the flour, milk, and vanilla until everything is just blended.
04 -
Pour the batter into the pan you prepped earlier. Bake for 23-26 minutes. It's done when it's golden and a toothpick comes out clean.
05 -
Melt cream cheese, butter, and milk on low heat till smooth. Stir powdered sugar in as you go until glossy. Toss in 1 cup pecans.
06 -
Pour the warm frosting over your cake, which should still be a bit warm. Use the leftover pecans as garnish. Let it cool entirely before cutting or eating.
# Notes:
01 -
Keep ingredients at room temp before starting.
02 -
Frost and spread while frosting is still warm.