Vanilla Texas Sheet Cake is a twist on a classic church potluck recipe, topped with a creamy vanilla frosting and chopped Diamond walnuts.
I don’t want to be disrespectful, but the desserts that the church ladies provide for funerals are the best! There is nothing like a table full of a variety of desserts, all so varying and tempting in their own way. When I am in front of that dessert table, I remember exactly what it felt like to be a kid in a candy shop. So many choices…I want them all!
We were invited to an Easter potluck this year and I quickly remembered the dessert I chose at the most recent funeral I attended. It was a Texas Sheet Cake, but unlike the traditional chocolate Texas Sheet Cake, it was vanilla! It was perfectly sweet and so good, I knew I needed to make it for the potluck we were attending.
I found a recipe that seemed similar to what I had at the funeral on Food.com. I made some simple changes (added vanilla instead of almond extract, slightly reduced the sugar in the frosting and added chopped Diamond Walnuts to half the cake and left the other half plain, so people could make their own choice as to if they wanted nuts on their slice or not). See below for my slightly adapted recipe, but go here to see how the recipe was originally posted.
This is such a great recipe for a crowd because it makes quite a bit…serving up to 20 people. If you have an Easter event coming up and are looking for something simple and delicious to make, I highly recommend giving this Vanilla Texas Sheet Cake recipe a try! Enjoy!
- 1 cup butter, cut into cubes
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs, beaten
- ½ cup sour cream
- 1 teaspoon Vanilla Bean Paste (or vanilla extract)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter
- ¼ cup milk
- 4 cups powdered sugar
- ½ teaspoon vanilla bean paste (or vanilla extract)
- 1 cup chopped Diamond Walnuts
- Preheat oven to 375°F.
- Spray a 15x10 inch baking pan with cooking spray. (I bought this new pan for this cake... so worth it)
- In a large saucepan, bring butter and water to a boil.
- Remove from heat; stir in flour, sugar, eggs, sour cream, vanilla bean paste or vanilla extract, salt and baking soda until smooth. (Batter will be thick)
- Pour into the prepared 15x10 inch baking pan.
- Bake at 375°F for 20-22 minutes, or until cake is golden brown.
- Cool for 20 minutes.
- Meanwhile, for the frosting, combine butter and milk in a saucepan; bring to a boil, stirring as to not scorch the milk. Remove from heat. Add sugar and vanilla bean paste or extract and mix well.
- Spread over warm cake, top with chopped walnuts.
Disclosure: I am honored to be a compensated part of the Diamond Nuts blogger ambassador team. All opinions expressed are my own.