Sheet cake is a traditionally southern dessert made for large groups of people. In some regions it has even earned the nickname “church lady cake,” because it’s such a common sight at church events. Bakers tend to use a thin baking sheet or jelly roll pan for sheet cake, because it’s not as thick as a typical cake, with a thickness similar to brownies. The classic Texas sheet cake is chocolate-on-chocolate; however, variations like this one have become popular over the years.
Recipe Servings: 50
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- 1 cup (2 sticks) butter, cubed
- 1 cup water
- 2 large eggs
- ½ cup sour cream
- 1 tsp almond extract
Frosting:
- ½ cup (1 stick) butter, cubed
- ¼ cup milk
- 4½ cups powdered sugar
- ½ tsp almond extract
- 1 cup pecans, chopped
Directions
- Preheat the oven to 375°F and grease a 15 x 10-inch baking pan.
- Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Combine the butter and water in a small saucepan and bring just to a boil.
- Stir the butter mixture into the flour mixture.
- Whisk together the eggs, sour cream, and almond extract in a small bowl until blended.
- Add the egg mixture to the flour mixture, whisking constantly.
- Pour the batter evenly into the prepared pan.
- Bake the cake for 18–22 minutes, until golden-brown. A toothpick inserted in the center of the cake should come out clean.
- Remove the cake from the oven and let it cool on a wire rack for about 20 minutes.
- Combine the butter and milk in a large saucepan and bring just to a boil.
- Remove the mixture from the heat.
- Stir in the powdered sugar and almond extract gradually.
- Stir in the walnuts.
- Spread the frosting over the warm cake and serve.
For Cake:
For Frosting:
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