Hey all! Just popping in to share this quick recipe. I won’t bore you with my usual overly descriptive recipe pre-story other than to say, this recipe is from my friend, Nicole Maki’s blog called Made by Nicole. Nicole is an amazing artist and talented home cook. In 2011 she embarked on a 52 Cakes project, baking a cake a week for a year. Lucky for us she did, because that is where I discovered this wonderful recipe for Vanilla Texas Sheet Cake.
This cake checks all the boxes. It’s moist and delicious, comes together quickly and with little effort, easily feeds a crowd (or one hungry family), and tastes amazing on it’s own or as a sturdy foundation for showcasing homemade ice cream.
VANILLA TEXAS SHEET CAKE
2 cups + 4 tablespoons all purpose flour
2 cups sugar
1/2 teaspoon salt (I used Morton’s Kosher)
1 teaspoon baking soda
1 cup butter
1 cup water
1/2 cup sour cream
1 cup butter
6 tablespoons evaporated milk
1 teaspoon vanilla
4-5 cups powdered sugar
Preheat oven to 375 degrees. Lightly grease and flour a sheet pan (18×13). I use a high walled cake pan that’s also 18×13, but it’s 2″ high.
In a medium bowl, combine flour, sugar and salt. Set aside.
In a large bowl, mix together eggs, baking soda and sour cream. Set aside.
In a saucepan, combine butter and water over medium heat. When the butter is melted and the mixture begins to boil, remove from heat.
Stir the butter and water into the flour mixture. Add this mixture into the egg and sour cream mixture. Whisk until all ingredients are well incorporated. Pour into the prepared sheet pan.
Bake at 375 degree for 20-25 minutes (mine took 25 minutes) or until a toothpick inserted in the center comes out clean.
While the cake is cooling, make the icing. In a large saucepan, heat butter and evaporated milk together over medium heat. Bring to a boil and let boil for 30 seconds. Turn off the heat and whisk in powdered sugar, pinch of salt and vanilla until smooth. Ice cake while mostly cooled, but still slightly warm.