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This Lone Star White Sheet Cake stands tall with Texas-sized flavor - soft, fluffy, and big enough for everyone. Each bite gives you tender cake covered with smooth, pecan-loaded cream cheese topping, making it the ultimate crowd-pleasing treat for any get-together.
I remember this cake at every Texas family reunion growing up. There's something magical about watching that warm frosting spread across the cake, sinking in just a bit – that's when you know you've made something everyone will talk about.
Key Components
- Unsalted Butter: Softened
- Cream Cheese: For the topping
- Fresh Pecans: Coarsely chopped
- Large Eggs: Softened
- Whole Milk: Adds creaminess
- All-Purpose Flour: Gives body
- Baking Powder: Recently opened
- Pure Vanilla Extract: Adds flavor
- Powdered Sugar: For topping
COOKING INSTRUCTIONS
- 1. Get Ready:
- Turn oven to 350°F. Coat an 18x13-inch baking pan with cooking spray. Make sure butter, eggs, and milk aren't cold - this really matters for the cake's texture.
- 2. Mix Powder Items:
- Stir flour and baking powder together in a bowl. This helps the cake rise evenly throughout.
- 3. Make Base:
- Mix soft butter with sugar until puffy and pale, about 2-3 minutes. Drop in eggs one by one, mixing well after each. Don't forget to scrape the bowl.
- 4. Blend Everything:
- Slowly add flour mix on low, then pour in milk and vanilla. Mix just enough to combine. Spread the mix evenly in your pan using a flat spatula.
- 5. Whip Up Topping:
- After the cake cools a bit, melt butter and cream cheese with milk until blended. Mix in powdered sugar until shiny. Toss in pecans and pour over the warm cake.
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Timing really makes the difference here. My grandma from Texas always told me, "When warm cake meets warm frosting, that's when the magic happens."
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Keeping It Fresh
You can keep this cake on the counter (covered) for about 3 days, or put it in the fridge for up to a week. If you chill it, let it sit out a bit before eating so it isn't too firm. Because of the cream cheese topping, this cake doesn't freeze well, so try to enjoy it while it's fresh.
Serving Ideas and Options
This cake tastes best at room temperature when it's super soft and the frosting has just the right feel. For backyard cookouts, cut big squares. If you're hosting something fancy, go with smaller, neat rectangles. During Christmas or other holidays, add some colored sprinkles or arrange whole pecans in pretty patterns on top.
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Fun Twists
Mix up this Texas classic by switching the nuts to walnuts or a combo of your favorites. You can add a sprinkle of cinnamon to the topping for extra warmth, or swirl some caramel into the cream cheese frosting. For birthdays or special days, try drizzling white chocolate on top or adding a dash of almond extract to the cake mix. While playing with the recipe can be fun, sometimes the basic version is still the best - after all, Southern bakers have been perfecting this cake for generations.
Frequently Asked Questions
- → What's the benefit of room temp items?
- They mix together easily, giving your batter a smooth consistency and even baking.
- → Can I bake this in advance?
- Absolutely! Keep it covered at room temperature for up to 2 days.
- → Why apply frosting warm?
- The frosting spreads better and gives a shiny, smooth layer over the cake.
- → What if I leave out the nuts?
- Totally fine! Skip the pecans if you're allergic or prefer without.
- → Is it okay to freeze the cake?
- Yes, freeze the unfrosted cake for 3 months max, then frost once it's thawed.