I’m excited to share a recipe that’s a true crowd-pleaser: Pioneer Woman’s White Texas Sheet Cake. This dessert is known for its moist, fluffy texture and rich, buttery flavor, topped with a creamy almond-flavored frosting. Perfect for gatherings, potlucks, or just satisfying a sweet craving, this sheet cake is easy to make and absolutely delicious. Let’s get started!
What is Pioneer Woman White Texas Sheet Cake?
Pioneer Woman’s White Texas Sheet Cake is a tender and moist white cake, baked in a large sheet pan and topped with a sweet, almond-flavored frosting. Unlike the traditional chocolate Texas sheet cake, this version offers a lighter flavor profile but is just as decadent and satisfying. The cake is perfect for serving a crowd and can be easily transported, making it ideal for any occasion.
Other Pioneer Woman Recipes
What makes this Pioneer Woman White Texas Sheet Cake so good?
- Perfect for gatherings: This cake serves a large number of people, making it great for parties, potlucks, or family get-togethers.
- Moist and flavorful: The cake is incredibly moist and buttery, with a subtle almond flavor that pairs perfectly with the frosting.
- Easy to make: Simple ingredients and straightforward steps make this cake accessible for bakers of all levels.
- Customizable: Add your favorite toppings, like toasted nuts or sprinkles, to make it your own.
- Pioneer Woman’s touch: A recipe that reflects Ree Drummond’s love for comforting, homemade desserts.
Ingredients Needed to Make Pioneer Woman White Texas Sheet Cake
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 4 cups powdered sugar
- 1 teaspoon almond extract
- 1/2 cup chopped toasted almonds or pecans (optional, for topping)
Equipment
To make Pioneer Woman’s White Texas Sheet Cake, you’ll need the following equipment:
- 18×13-inch sheet pan: For baking the cake.
- Mixing bowls: For preparing the cake batter and frosting.
- Saucepan: For heating the butter and water mixture.
- Whisk or electric mixer: For mixing the ingredients.
- Measuring cups and spoons: To measure out the ingredients accurately.
- Spatula: For spreading the batter and frosting.
Instructions to Make Pioneer Woman White Texas Sheet Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 18×13-inch sheet pan or line it with parchment paper.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Heat the butter and water: In a medium saucepan, combine the butter and water. Bring to a boil over medium heat, stirring until the butter is melted. Remove from heat.
- Mix the wet ingredients: Pour the hot butter mixture into the dry ingredients and stir until combined. Add the sour cream, eggs, vanilla extract, and almond extract. Mix until the batter is smooth and well combined.
- Bake the cake: Pour the batter into the prepared sheet pan and spread it evenly with a spatula. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
- Make the frosting: In a medium saucepan, melt the butter over medium heat. Add the milk and bring to a boil, stirring constantly. Remove from heat and gradually whisk in the powdered sugar and almond extract until smooth and creamy.
- Frost the cake: Pour the frosting over the warm cake, spreading it evenly with a spatula. If desired, sprinkle the top with chopped toasted almonds or pecans.
- Serve: Allow the frosting to set before cutting the cake into squares. Serve and enjoy!
What Goes Well With Pioneer Woman White Texas Sheet Cake
- Fresh berries: Serve with a side of fresh strawberries, raspberries, or blueberries for a fruity contrast.
- Vanilla ice cream: A scoop of vanilla ice cream pairs perfectly with the warm, buttery cake.
- Whipped cream: Add a dollop of whipped cream for an extra layer of sweetness.
- Coffee or tea: The light almond flavor of the cake pairs beautifully with a cup of coffee or tea.
- Fruit compote: Serve with a spoonful of fruit compote for added flavor and texture.
Essential Tips for Perfecting Pioneer Woman White Texas Sheet Cake
- Don’t overmix the batter: Mix just until the ingredients are combined to avoid a dense cake.
- Frost while warm: Pour the frosting over the cake while it’s still warm for the best texture and flavor.
- Use room temperature ingredients: Make sure the eggs and sour cream are at room temperature for a smoother batter.
- Add toppings: Customize your cake with toppings like toasted nuts, sprinkles, or even fresh fruit.
- Store properly: Keep the cake covered to maintain its moisture and freshness.
Variations of Pioneer Woman White Texas Sheet Cake
- Lemon Texas Sheet Cake: Add lemon zest and lemon extract to the batter and frosting for a citrusy twist.
- Coconut Texas Sheet Cake: Stir shredded coconut into the batter and sprinkle more on top of the frosting.
- Chocolate Chip Texas Sheet Cake: Fold chocolate chips into the batter for a sweet surprise in every bite.
- Vanilla Texas Sheet Cake: Use vanilla extract in place of almond extract for a classic vanilla flavor.
- Berry-Topped Texas Sheet Cake: Top the frosted cake with fresh berries for a colorful and delicious presentation.
Storing Pioneer Woman White Texas Sheet Cake: Best Practices
- Use an airtight container: Store any leftovers in an airtight container at room temperature.
- Keep fresh for up to a week: The cake stays moist and delicious for up to 5-7 days when stored properly.
- Freeze for longer storage: You can freeze the cake for up to 3 months. Wrap individual squares in plastic wrap and store them in a freezer-safe container.
Reheating Pioneer Woman White Texas Sheet Cake: Best Practices
- Microwave reheating: Microwave individual squares on a microwave-safe plate for 10-15 seconds to warm slightly.
- Serve at room temperature: This cake is best enjoyed at room temperature, but a slight warming can enhance the flavors.
Nutrition Value (per serving):
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g
- Sodium: 150mg
- Sugar: 35g
How Can I Make Pioneer Woman White Texas Sheet Cake Healthier?
To make Pioneer Woman’s White Texas Sheet Cake healthier, consider these simple adjustments:
- Use whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Reduce the sugar: Cut back on the amount of sugar in the cake and frosting or use a natural sweetener.
- Use Greek yogurt: Replace the sour cream with Greek yogurt for a protein-packed alternative.
- Use less butter: Reduce the amount of butter in the frosting or use a lighter butter alternative.
- Add fresh fruit: Top the cake with fresh berries or fruit slices for added nutrients and natural sweetness.
FAQs
Can I make Pioneer Woman’s White Texas Sheet Cake ahead of time?
Yes, you can prepare the cake a day in advance. Simply bake and frost the cake, then cover it tightly and store it at room temperature until you’re ready to serve.
Can I freeze Pioneer Woman’s White Texas Sheet Cake?
Yes, you can freeze the cake. After baking and cooling, cut it into squares and wrap them individually in plastic wrap. Store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
What’s the best way to frost the cake?
Frost the cake while it’s still warm, as this allows the frosting to spread easily and seep slightly into the cake, creating a moist and flavorful dessert.
Can I use different extracts in this cake?
Yes, you can substitute the almond extract with vanilla, lemon, or even coconut extract to customize the flavor of the cake and frosting.
Final Words
Pioneer Woman’s White Texas Sheet Cake is a delightful dessert that’s perfect for any occasion. With its moist, fluffy texture and rich almond-flavored frosting, this cake is sure to become a favorite among family and friends.
Other Yummy Recipes:
- Trisha Yearwood Peach Cobbler
- Pioneer Woman Chocolate Chip Bars
- Pioneer Woman Banana Pudding
- Pioneer Woman Blackberry Cobbler With Pie Crust
Pioneer Woman White Texas Sheet Cake Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pioneer Woman’s White Texas Sheet Cake is a tender and moist white cake, baked in a large sheet pan and topped with a sweet, almond-flavored frosting. Unlike the traditional chocolate Texas sheet cake, this version offers a lighter flavor profile but is just as decadent and satisfying. The cake is perfect for serving a crowd and can be easily transported, making it ideal for any occasion.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 4 cups powdered sugar
- 1 teaspoon almond extract
- 1/2 cup chopped toasted almonds or pecans (optional, for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 18×13-inch sheet pan or line it with parchment paper.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Heat the butter and water: In a medium saucepan, combine the butter and water. Bring to a boil over medium heat, stirring until the butter is melted. Remove from heat.
- Mix the wet ingredients: Pour the hot butter mixture into the dry ingredients and stir until combined. Add the sour cream, eggs, vanilla extract, and almond extract. Mix until the batter is smooth and well combined.
- Bake the cake: Pour the batter into the prepared sheet pan and spread it evenly with a spatula. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
- Make the frosting: In a medium saucepan, melt the butter over medium heat. Add the milk and bring to a boil, stirring constantly. Remove from heat and gradually whisk in the powdered sugar and almond extract until smooth and creamy.
- Frost the cake: Pour the frosting over the warm cake, spreading it evenly with a spatula. If desired, sprinkle the top with chopped toasted almonds or pecans.
- Serve: Allow the frosting to set before cutting the cake into squares. Serve and enjoy!
