White Texas Pancake Recipe+VIDEO
White Texas Pancake Recipe+VIDEO
The white version of the classic cake! This cake is moist and has an amazing layer of frosting. The whole cake has a hint of almond flavor. It can also provide a lot of food, which is very suitable for parties and gatherings.
This cake recipe is perfect for large groups. Unlike our white slice cake with chocolate frosting, this cake has a delicious almond extract frosting.
White vs. chocolate
I tend to like the white version of desserts (vanilla is preferred to chocolate, that is to say)… For example:
This pancake is the “white” version of our family’s favorite chocolate pancake.
I am also a huge fan of almond extract, (I put it in most of my desserts, even if it doesn’t need it) and this dessert has it in cakes and frosting!
Bottom line-I just like this dessert recipe, and I hope you like it too. 🙂
Tips for making white paper cakes
We always use a 15Ă—10 cake pan/jelly roll pan to make white Texas pancakes, but You can use pans of other sizes. Just make sure you adjust the baking time!
- Full-size rimmed biscuit chip: If you use this size, double the formula. Bake for 18-20 minutes, and then use a toothpick to check whether it is cooked. Continue to check every 5 minutes until the toothpick is clean.
- 9Ă—13 pan: Bake for 30-35 minutes or until the toothpick inserted in it becomes clean.
If you don’t have almond extract, Or don’t like it, you can use vanilla extract instead.
Extra toppings: I tend to like this cake without any toppings, but chopped walnuts are a popular topping. You can also put roasted coconut, sprinkle water or any other crushed nuts you like on top.
Very suitable for feeding the crowd
The characteristic of this white Texas pancake is that it can feed a large group of people. This is why we often do this for family gatherings and gatherings.
Sometimes when we need to prepare many other things for the party, It is convenient to make this cake in advance, freeze it, and then thaw it the day before the party.
Once the cake is completely cooled and frosted, cover it tightly with plastic wrap or store it in an airtight freezer-safe container. Store it in the refrigerator for up to 2 months.
Before serving, let it thaw in the refrigerator overnight or at room temperature for several hours. You can also freeze it without frosting and then frost the cake before serving.
Store any leftoverssecond Cover, at room temperature, 2-3 days. It can also be stored in the refrigerator for up to 7 days.
For more favorite cake recipes:
Course dessert
American cuisine
Preparation time 10 minutes
20 minutes cooking time
Total time 30 minutes
24 servings
Calories 323 kcal
Author Little Luna
cake
- 1 cup butter
- 1 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 2 eggs beaten
- 1/2 cup sour cream
- 1/2 teaspoon almond extract
frost
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1/2 cup chopped walnuts (optional)
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Boil 1 cup of butter and 1 cup of water in a saucepan.
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Turn off the heat, add flour, baking soda, salt, sugar, eggs, sour cream and almond extract and stir until smooth.
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Pour into greased 11×15 baking pan. Bake at 375 degrees for 20-22 minutes, or until a toothpick inserted in the center is clean. Cool in a pan on a metal rack for 20 minutes.
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When the cake cools, make the frosting.
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Combine butter and milk in a pan; cook on low heat until the butter melts. Bring to a boil over medium heat.
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Remove from heat, add powdered sugar and almond extract; stir with an electric mixer at medium speed until uniform. Add walnuts (optional).
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Spread icing sugar on the cake.
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