White Texas Sheet Cake with Chocolate Fudge Frosting
This White Texas Sheet Cake is one of my most popular recipes on my blog. If I had to guess why, it is because this cake is simple, moist, and the photos make you want to try this cake recipe immediately, right? I can’t tell you how many times I have made this cake. My guess is almost close to 10 and that is a lot for me. I happen to think this White Texas Sheet Cake is the perfect cake for novice bakers. If you have never made a cake before, unless it came from a box (there is nothing wrong with that by the way), this cake is perfect for you! It is a bit unorthodox the way it is made. What I mean is the cake starts off on the stove and then transfers to the oven. Typically, cakes start off in a regular mixing bowl and it is taken from there. To be honest, I think warming the ingredients makes for a moist cake. In fact, I made a cake not too long ago where I warmed the milk and the cake came out incredibly moist and soft.
As I have mentioned before, I have made this cake several times. Every time I made this cake, it has come out lovely. I have made this cake with water, as initially instructed, but I have also made this White Texas Sheet Cake using whole milk and the outcome was the same. Please feel free to use water the first time you make this cake recipe to feel comfortable if this is your first time baking a cake from scratch. Also, I used a 9X13 casserole dish pan and baked the cake, versus a traditional jelly roll pan that is used to bake Texas Sheet Cakes. It is your choice. However, I was told by a somewhat rude viewer that I cannot call this cake a true White Texas Sheet because it wasn’t baked in a traditional Texas sheet pan (pish-posh). If you share that same sentiment, by all means, use the traditional jelly roll pan. You will love this cake all the same.
I have no idea why they call a “Texas Sheet Cake” a “Texas Sheet Cake”. My only idea is that the cake is as big as Texas? That is the only thing I can actually think of. I will tell you this if Texas tastes anything like this cake, then I need to take a visit immediately.
Although this cake seems easy and simple enough to make, and it is, I have never made a cake using the techniques that are used for making this cake such as melting the butter and the milk and adding it to the dry ingredients and pouring the frosting over a hot cake. I think these techniques are what makes the “Texas Sheet Cake” what it is. Before, I use to look at this cake as a regular cake just made in a rectangular pan, but after tasting it my mind will forever be changed.
I think this White Texas Sheet Cake is great for picnics or just to have friends over. I must warn you, the frosting is very rich and sweet, but it is very, very good.
NOTE: There have been some complaints about this cake not coming out well for some people. I am putting this out there because I want to be transparent with my blog followers and visitors. I have tested this recipe exactly 3 times before posting without any changes or alterations and it came out in the same consistency as you see in this picture. I have listed the links below as to where I have adapted these recipes and followed them down to the letter. I have even received good ratings from Tasty Kitchen from people that have made this cake and it turned out well for them:
If your cake is coming out gooey and flat, my suggestions are that your baking powder and soda may not be good, your oven may not be reaching the appropriate temperature, you may be opening the oven one too many times, which can cause the cake to go flat. I love this cake and I hope that you grow to love and share it with your friends and family. If you follow the recipe accurately, you shouldn’t experience any issues. You can even go to the websites where the recipe was adapted from for comparison. I hope this helps.
for full instruction please see : bsugarmama.com
As I have mentioned before, I have made this cake several times. Every time I made this cake, it has come out lovely. I have made this cake with water, as initially instructed, but I have also made this White Texas Sheet Cake using whole milk and the outcome was the same. Please feel free to use water the first time you make this cake recipe to feel comfortable if this is your first time baking a cake from scratch. Also, I used a 9X13 casserole dish pan and baked the cake, versus a traditional jelly roll pan that is used to bake Texas Sheet Cakes. It is your choice. However, I was told by a somewhat rude viewer that I cannot call this cake a true White Texas Sheet because it wasn’t baked in a traditional Texas sheet pan (pish-posh). If you share that same sentiment, by all means, use the traditional jelly roll pan. You will love this cake all the same.
I have no idea why they call a “Texas Sheet Cake” a “Texas Sheet Cake”. My only idea is that the cake is as big as Texas? That is the only thing I can actually think of. I will tell you this if Texas tastes anything like this cake, then I need to take a visit immediately.
Although this cake seems easy and simple enough to make, and it is, I have never made a cake using the techniques that are used for making this cake such as melting the butter and the milk and adding it to the dry ingredients and pouring the frosting over a hot cake. I think these techniques are what makes the “Texas Sheet Cake” what it is. Before, I use to look at this cake as a regular cake just made in a rectangular pan, but after tasting it my mind will forever be changed.
I think this White Texas Sheet Cake is great for picnics or just to have friends over. I must warn you, the frosting is very rich and sweet, but it is very, very good.
NOTE: There have been some complaints about this cake not coming out well for some people. I am putting this out there because I want to be transparent with my blog followers and visitors. I have tested this recipe exactly 3 times before posting without any changes or alterations and it came out in the same consistency as you see in this picture. I have listed the links below as to where I have adapted these recipes and followed them down to the letter. I have even received good ratings from Tasty Kitchen from people that have made this cake and it turned out well for them:
If your cake is coming out gooey and flat, my suggestions are that your baking powder and soda may not be good, your oven may not be reaching the appropriate temperature, you may be opening the oven one too many times, which can cause the cake to go flat. I love this cake and I hope that you grow to love and share it with your friends and family. If you follow the recipe accurately, you shouldn’t experience any issues. You can even go to the websites where the recipe was adapted from for comparison. I hope this helps.
for full instruction please see : bsugarmama.com
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