Best White Sheet Cake With Buttercream Frosting Recipes

WHITE TEXAS BUTTERMILK SHEET CAKE

White Texas Buttermilk Sheet Cake image

Make and share this White Texas Buttermilk Sheet Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

2 2/3 cups flour
2 cups sugar
1/2 cup butter, softened
1/2 cup vegetable oil or 1/2 cup canola oil
1 cup water
2 eggs
2 teaspoons vanilla
1 teaspoon cinnamon (can use more if desired)
1 1/2 teaspoons baking soda
2/3 cup buttermilk
1/2 cup butter, softened
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
2 cups sifted powdered sugar (icing)

Steps:

Set oven to 350 degrees F.
Grease a 17" x 11" baking sheet.
In a bowl mix together the flour and sugar.
In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
Pour into prepared baking pan.
Bake for about 20 minutes or until cake tests done.
For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
Beat until light and fluffy.
Spread over warm cake.

Nutrition Facts : Calories 365.7, Fat 19.3, SaturatedFat 8.9, Cholesterol 55.8, Sodium 228.8, Carbohydrate 45.8, Fiber 0.5, Sugar 32.6, Protein 3.4

VANILLA SHEET CAKE WITH VANILLA BUTTERCREAM FROSTING

Vanilla Sheet Cake With Vanilla Buttercream Frosting image

I was searching for a Vanilla Cake recipe for a friend's birthday and could not find what I wanted, so I combined a few recipes and came up with a very moist, flavorful cake. This recipe includes the cake mix extender I used.My DH who does not like a "white cake" loved it and our friend said it might be my best yet. I used bake even strips to ensure a flat top on the cake and baked at a lower temperature. Hope you enjoy it as much as they did.

Provided by Elaine

Categories Birthday

Time 1h

Yield 1 9x13 cake, 15 serving(s)

Number Of Ingredients 13

Ingredients

1 (18 ounce) package vanilla cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
4 eggs
1 1/4 cups milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup butter or 1/2 cup margarine, softened
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
2 teaspoons vanilla extract

Steps:

Preheat oven to 325 degrees.
Grease and flour a 9X13 baking pan.
Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
Add eggs, milk, oil and vanilla extract to dry mixture.
Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
Stop mixer and scrape down sides of bowl with a spatula.
Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
To prepare frosting, beat butter/margerine in a large bowl until well creamed.
Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
Add the additional tablespoon of milk if the frosting seems to stiff.
Frost cake and decorate as desired.

Nutrition Facts : Calories 501.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 76.6, Sodium 417.2, Carbohydrate 77, Fiber 0.6, Sugar 57.2, Protein 4.9

WHITE TEXAS SHEET CAKE

White Texas Sheet Cake image

This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract
FROSTING:
1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Steps:

Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.

Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.