White Texas Cake (Print Version)
# Ingredients:
→ Cake
01 -
2½ cups plain flour
02 -
10 tablespoons unsalted butter, soften it up
03 -
½ teaspoon salt (use kosher if you can)
04 -
4 eggs, let them warm up to room temp
05 -
1¼ cups milk (whole or 2% works)
06 -
2 teaspoons vanilla
07 -
1 tablespoon + 1 teaspoon baking powder
08 -
2 cups white sugar
→ Frosting
09 -
4 oz of cream cheese
10 -
2 tablespoons milk (use whole or 2%)
11 -
3 tablespoons softened butter
12 -
6 oz (1½ cups) chopped pecans, split in half
13 -
3 cups powdered sugar, sifted if clumpy
# Instructions:
01 -
Set your oven to 350°F. Spray a 13x18-inch sheet pan with nonstick spray. Leave butter, milk, and eggs on the counter to warm up.
02 -
In a medium bowl, combine the baking powder and flour with a whisk until fully mixed.
03 -
Cream the sugar, salt, and butter until fluffy. Add eggs one by one. Slowly add in the dry ingredients, then the milk and vanilla, stirring just enough to blend.
04 -
Pour your batter into the prepared pan and bake for 23-26 minutes, or until it’s golden and a toothpick comes out clean.
05 -
Warm up the milk, butter, and cream cheese until smooth and melted. Gradually stir in powdered sugar until it’s shiny. Toss in 1 cup chopped pecans.
06 -
Drizzle the warm frosting over the cake while it’s barely cool. Sprinkle on the rest of the pecans. Let it cool all the way before slicing.
# Notes:
01 -
Let all ingredients come close to room temp before using
02 -
The frosting works best when it's warm as you spread it