Blonde Texas Sheet Cake Recipes

BLONDE TEXAS SHEET CAKE WITH PECANS

Steps:

• Spray a *10x15x1 inch sheet pan with nonstick spray.
• Preheat oven to 375 degrees F.
• In a large pan, bring 1 cup butter and water to a boil.
• Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda.
• Stir until smooth.
• Pour batter into prepared pan.
• Bake at 375 degrees for 20 to 22 minutes or until the cake is golden brown.
• Cool for 20 minutes.
• For the frosting. Combine 1/2 cup butter and milk in a saucepan.
• Bring to a boil then remove from heat.
• Whisk in sugar and 1/2 teaspoon almond extract.
• Stir in pecans.
• Spread over warm cake.
• Serve the cake warm or cold.
• Store in an airtight container.*Read post above for substitutions

BLONDE TEXAS SHEET CAKE RECIPE - (4.3/5)

Steps:

• For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk to the cake mixture, blending well. Add eggs and vanilla (plus almond extract if desired), mixing well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done. Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm. Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting. If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days. *Remember it cools fast and sets up quickly.

WHITE TEXAS SHEET CAKE

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

BLOND TEXAS SHEET CAKE

Steps:

• Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.
• Bake at 350°F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.
• Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.
• Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.

BLONDE TEXAS SHEET CAKE

Steps:

• Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
• Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
• FROSTING:.
• Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
• Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
• Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

CLASSIC TEXAS SHEET CAKE

Steps:

• Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
• In large bowl, stir together flour, granulated sugar and salt; set aside.
• In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
• Pour frosting over hot cake. Cool completely before cutting, about 1 hour.