White Almond Texas Sheet Cake

We are taking tradition and changing it up a bit. Everyone loves themselves some Chocolate Texas Sheet Cake, but now and then, a really good (and easy) white cake just hits the spot.

This recipe is for a moist, tender cake infused with the subtle sweetness of almond, one of my favorite flavors. Everyone knows how easy sheet cakes are, and that’s why they have stood the test of time. They are always a welcome treat at family gatherings, pitch-ins, and church socials.

The great thing about these sheet cakes is the moist, fluffy cake and the fact that you can put the icing on while the cake is hot. This cuts down the time it takes to make this homemade classic dessert, but it also means you get to eat it sooner, and that is a definite crowd-pleaser.

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs room temperature
• ½ cup sour cream

Frosting

• 1 tsp almond extract
• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

How To Make White Almond Texas Sheet Cake

Cake

1. Preheat oven to 375° and grease a 15″x 10″ baking sheet with non-stick cooking spray.
2. Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
3. In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
4. Now add in your eggs and sour cream. Beat until combined.
5. Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

1. Combine the butter and milk in a large saucepan and bring just to a boil until the butter is melted.
2. Remove from heat and whisk in the powdered sugar and the almond extract.
3. Pour/spread over the warm cake, sprinkle with the slivered almonds, and allow the icing to set and the cake to cool.

Tips, Tricks, Questions, and Comments

I always say baking and cooking aren’t rocket science but you still have to measure! Sometimes, with your heart or your ancestors whispering in your ear, “when”, but when it comes to baking cakes, it’s best to follow measurements. Now, I will say that I give a range in this recipe for the almond flavoring because that can be very personal and doesn’t mess with the consistency of the batter, just the taste of the cake!

Baking time and temperature are important. Overbaking can result in a dry cake, while underbaking may leave the center raw. Use the provided bake time as a guideline for when to check the cake. Use a toothpick or cake tester to check for doneness—when perfectly baked; it should come out clean or with a few moist crumbs attached.

Are you not the biggest fan of almond flavoring? No worries—you can still make this cake! Swap out the almond extract for vanilla and the slivered almonds for pecans or walnuts. It will be just as delicious! Make sure you switch out the almond flavoring in the cake and the frosting!

Prefer a more traditional chocolate version? Check out my classic Chocolate Texas Sheet Cake, it’s just as delicious and also a crowd-pleaser.

Print

White Almond Texas Sheet Cake

A moist, fluffy crowd pleasing easy dessert. This homemade delicious classic is great for any celebration or just baking for the family.

Servings 20

Calories 402kcal

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs room temperature
• ½ cup sour cream
• 1 tsp almond extract

Frosting

• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

Instructions

Cake

• Preheat oven to 375° and grease a 15"x10" baking sheet with non-stick cooking spray.
• Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
• In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
• Now add in your eggs and sour cream. Beat until combined.
• Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

• In a large saucepan combine the butter and milk, bring just to a boil until the butter is melted.
• Remove from heat and whisk in the powdered sugar and the almond extract.
• Pour/spread over the warm cake, sprink with the slivered almonds and allow icing to set up and cake to cool.

Nutrition

Serving: 1slice | Calories: 402kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 272mg | Potassium: 76mg | Fiber: 1g | Sugar: 47g | Vitamin A: 494IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.5mg

The post White Almond Texas Sheet Cake appeared first on The Farmwife Feeds.

You know a recipe is good when it comes from a small-town church cookbook, and this one is straight out of one. All recipes for this well-known cake are very similar and always delicious.

Chocolate Texas Sheet Cake

This is one of those cakes that we (or at least I) tend to forget about. If I’m asked to bring a dessert to a get-together I tend to gravitate towards cookies or I simply grab a cake mix and make cupcakes. But when I do make this it always gets rave reviews so I’m going to intentionally add this to my go-to recipes.

I honestly had to Google why this is called “Texas” Sheet Cake! My research concluded 3 possible reasons: it’s the size of Texas, the recipe first appeared in a Texas newspaper, and it is the official funeral cake (much like funeral potatoes here in the midwest) of Texas. I don’t know that it really matters where the name came from, but all these words about it make me seem more like an expert on sheet cakes, so here we are!

Gather Your Ingredients

Cake Ingredients

• 1 cup water
• 1 cup butter (2 sticks)
• 2½ Tablespoons cocoa
• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (your choice)

Icing Ingredients

• 5 Tablespoons buttermilk
• 1/2 cup butter (1 stick)
• 3 Tablespoons cocoa

How To Make Chocolate Texas Sheet Cake

One of my favorite things about this cake and frosting is that the cake can be iced warm from the oven. Having to wait for a cake to cool is torture for me!

Sheet Cake Instructions

• Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
• In a large mixing bowl add the flour, sugar, and baking soda – stir to combine – set aside.
• In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
• In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn’t burn or stick to the bottom of the pan.
• Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
• Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter – stir to combine thoroughly. If using nuts add them now.
• Pour the batter into your greased baking pan.
• Bake for 15-20 minutes, depending on the size and thickness of your pan, it is done when a toothpick in the center comes out clean

Chocolate Frosting Instructions

• Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
• In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
• Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
• Allow the frosting to set for 10-15 minutes before eating.

Tips, Tricks, Questions, and Comments

What if I don’t have buttermilk?

I don’t always have buttermilk in my fridge but I do like to keep some dry buttermilk in my pantry for occasions such as the need for cake! However, sour cream is a great substitute in this recipe that I have used myself. There are several ways to make buttermilk using ingredients that you probably already have in your refrigerator and pantry. A quick Google search for “buttermilk” substitutes will have you baking cake in no time!

Do I have to use nuts?

I’m always reminded of the Almond Joy vs. Mounds candy bar commercial:

“sometimes you feel like a nut, sometimes you don’t”

No, you don’t have to use nuts, they are completely optional. I used walnuts in this one photographed because that is what my son requested but I personally love pecans in mine! Peanuts or even almonds would work and be delicious. I’m sure there are more nuts that would work but that’s the extent of my midwestern nut knowledge! Now Hickory nuts would be fantastic but they are hard to shell!

What size pan and what if I don’t own one that size?

The biggest thing to keep in mind when choosing a pan is for it to have deep sides! Most recipes for sheet cake use a jelly roll pan.

Sheet Pans, Cookie Sheets, and Jelly Roll Pans

OH MY!

I am going to give a quick rundown of basic pan sizes. Don’t get caught up in pan size so much you don’t make the cake – just keep in mind it needs to hold the batter and have high enough sides. Baking time might vary a few minutes if a smaller pan so that it finishes cooking in the center since it will be thicker.

Full-Sheet Pan: measures 26-by-18 inches with sides about one inch high. Typically too large for everyday home use for baking as they don’t fit in typical home ovens.

Half-Sheet Pan: measure 18-by-13 inches, half the size of a full-sheet pan (isn’t that exactly what the name says) , also with sides about one inch high.

Quarter-Sheet Pan: Any guesses, we are on a roll….measures 13-by-9 inches, with sides about 1 inch.

Jelly Roll Pan: measures in-between a half-sheet and quarter-sheet pan, about 15.5-by-10.5 inches.

Cookie Sheet: A cookie sheet has one raised side, which is often slanted outward, and three flat edges. This allows air circulation around the cookies for even and quicker cooking, some are also insulated on the bottom to help prevent browning!

NO, it is not necessary to own all of these, I don’t own all of these. I have no problem interchanging pans for whatever I need. When it comes to recipes such as this that suggest a specific size pan and you opt to use what you have available just watch closely baking times.

Looking for a “Texas” size sheet cake but not chocolate? My Peanut Butter Sheet Cake serves a crowd and is a hit!

Print

Chocolate Texas Sheet Cake

An easy-made-from-scratch chocolate sheet cake and icing that feeds a crowd.

Calories 7696kcal

Ingredients

Sheet Cake

• 1 cup water
• 1 cup butter (2 sticks)
• 2½ Tablespoons cocoa
• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (your choice) Optional

Icing

• 5 Tablespoons buttermilk
• 1/2 cup butter (1 stick)
• 3 Tablespoons cocoa
• 3¾ cups powdered sugar
• 1/2 cup chopped nuts (the same kind as you used in your cake) Optional

Instructions

Sheet Cake Instructions

• Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
• In a large mixing bowl add the flour, sugar, and baking soda – stir to combine – set aside.
• In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
• In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn't burn or stick to the bottom of the pan.
• Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
• Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter – stir to combine thoroughly. If using nuts add them now.
• Pour the batter into your greased baking pan.
• Bake for 15-20 minutes, depending on the size and thickness of your pan, when a toothpick in the center comes out clean

Chocolate Sheet Cake Frosting

• Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
• In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
• Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
• Allow the frosting to set for 10-15 minutes before eating.

Notes

Store the cake in an airtight container. Will keep for 2-3 days.

If making a day ahead cover tightly with saran wrap.

Nutrition

Serving: 1piece | Calories: 7696kcal | Carbohydrates: 1070g | Protein: 72g | Fat: 375g | Saturated Fat: 191g | Polyunsaturated Fat: 70g | Monounsaturated Fat: 88g | Trans Fat: 11g | Cholesterol: 1076mg | Sodium: 3610mg | Potassium: 1619mg | Fiber: 24g | Sugar: 852g | Vitamin A: 9268IU | Vitamin C: 2mg | Calcium: 513mg | Iron: 12mg

The post Chocolate Texas Sheet Cake appeared first on The Farmwife Feeds.

Food can be fun!

Fun to make and fun to eat, learning about colors and trying different foods can be a great kitchen experience with kids!

Let’s start with RED and this delicious and easy Easy Cherry Dessert!

Next up is ORANGE! These fun cupcakes are made using 3 ingredients – a cake mix, orange soda and a giant marshmallow! Orange Soda Cupcakes

Yellow here with Pineapple Upside Down Cake – YUM YUM YUM

Nothing like some fresh lime juice to perk up the flavor in my GREEN Fresh Squeezed Lime Bars!

Blueberry only makes sense for BLUE – top your ice cream with this delicious Sweet Blueberry Topping!

And PURPLE jello makes everyone happy, Dreamy Triple Layer Jello Cups!

Then cap off the rainbow celebration with Rainbow Cool Whip Mini Cakes!

My friend Liz over at Farmwife Cooks pulled together fun meals for each color as well, linked with color drinks fromLeah at Farmwife Drinks and a craft for each color from Sarah at Farmwife Crafts.

Rainbow Dinner Project – Eat, Drink, Play By Color

The post A Rainbow of Sweets appeared first on The Farmwife Feeds.

My kitchen often suffers from an identity crisis a lot of times of the year but February and March hit my poor kitchen hard with Mother Nature and her bipolar attitude and calving. Which also means My Bath Towels Lead a Double Life!

But calving makes me smile and so do sweets like these lime bars, so all is good!

Limes make me happy – wether they are in these Fresh Squeezed Lime Bars or part of a margarita, which if you added tequila to these you could totally have your dessert and drink it too!

I have actually made these with tequila and you end up with an awesome Margarita Bar dessert!  I simply followed the directions below but added 2 tablespoons of tequila into your wet ingredients and it adds just a touch of tequila flavor!

Fresh Squeezed Lime Bars

Print

Fresh Squeezed Lime Bars

Author Jent

Ingredients

Crust:

• 2 cups flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1 cup butter

Lime Top:

• 4 eggs
• 1/3 cup lime juice
• 1/4 cup flour
• 2 cups sugar
• 2 tsp grated lime peel
• 1/2 tsp baking powder
• couple drops of green food coloring optional- I used Wilton Kelly Green
• 2 tablespoons tequila

Instructions

Crust:

• Combine all the ingredients in a bowl and cut in butter and combine with a pastry cutter
• Put in a 9x13 pan and pat down evenly to cover bottom of pan
• Bake in a preheated 350 degree oven for 10 minutes

Lime Top:

• Whisk eggs, lime juice, flour, sugar, lime peel, baking powder and green food coloring together until throughly mixed
• Pour over cooked crust and return to 350 degree oven till filling is set, approximately 25 minutes

Linked to Meal Plan Monday – check it out!

The post Fresh Squeezed Lime Bars appeared first on The Farmwife Feeds.