White Chocolate Texas Sheet Cake
Have I got a doozy of a recipe for you today! White Chocolate Texas Sheet Cake. Yessiree, this amazing cake is a take-off on my lovely Texas Sheet Cake recipe. This one uses a Ghirardelli white chocolate baking bar instead of regular chocolate. Yes, it’s mouthwatering. Yes, it’s irresistible. Yes, you’ve gotta make it!
Follow Me On Instagram!
I made a couple of sheet cakes for John to take out to his office in February before the nation closed down with Corona Virus. One was an easy Lemon Sheet Cake and the other was this version of Texas Sheet Cake. I cut each Sheet Cake in 48 pieces. Both of those cakes were gone way before noon that day. Everyone raved over them. (They enjoy being spoiled by my treats). 🙂
One of the things I enjoy about this dessert is it’s really terrific for potlucks or when you need to bring a dessert for a crowd. Also, it’s made completely different than most cake recipes. Both the icing and the cake mixture are prepared on top of the stove. It’s based on an old vintage recipe from the 40s and 50s. That’s the way they made cakes back then.
The icing also uses white chocolate along with walnuts. It’s poured over the top of the cake after it cools. I like to keep the cake refrigerated so it cuts more easily, but it really doesn’t need to be refrigerated for a couple of days.
If you need a dandy dessert for your next party, your family and friends will go bananas over this terrific recipe. You just can’t go wrong with chocolate anything. Plus, it’s really a low-maintenance recipe as far as desserts are concerned. It’s great for birthdays, potlucks, family reunions, or just because you love chocolate. Yum. I think I’ll have another slice. 🙂
White Chocolate Texas Sheet Cake is amazing.
Texas Sheet Cake made with Ghirardelli’s white chocolate is fantastic!
This luscious dessert will cure any sweet tooth craving.
White Chocolate Texas Sheet Cake is perfect for tailgating, office or holiday parties.
Here’s what I did.
I used these ingredients for the cake.
Melt butter in saucepan over low to medium heat.
Combine flour and sugar in mixing bowl.
Add flour mixture to melted butter in sauce pan.
The mixture will be thick.
Add half-and-half and white chocolate and stir until well combined. Allow mixture to come to a boil and remove from heat.
Whisk or stir mixture until combined.
Add baking soda to buttermilk or soured milk.
The mixture will fizz and activate. I found it easier to keep the mixture in a bowl since it may overflow.
Add buttermilk mixture, eggs and vanilla to the other cake ingredients and stir well to combine.
Pour cake batter into a greased 12×17″ cookie sheet.
Bake in a 400 degree oven for about 20 minutes. (My cake took 30 minutes). Allow cake to cool completely before adding icing.
I used these ingredients for the icing.
Melt chocolate in a saucepan over low heat. Be careful not to put the heat on too high or the white chocolate will scorch.
Add half-and-half and butter and bring to a boil.
Remove from heat.
Add powdered sugar and vanilla.
Add walnuts.
Stir ingredients to combine.
Spread icing over cooled cake. Place sheet cake in refrigerator so the icing sets up and hardens.
I refrigerated the cake a couple of hours before cutting into serving pieces.
White Chocolate Texas Sheet Cake is such a delightful dessert.
Chocolate lover’s will go crazy over this scrumptious cake.
White Chocolate Texas Sheet Cake is the perfect dessert for a crowd. It makes 48 servings!
Here’s the recipe!
WHITE CHOCOLATE TEXAS SHEET CAKE
(My own concoction)
White Chocolate Texas Sheet Cake
Equipment
- 2 medium sauce pans
- 2 wooden spoons
- 1 whisk if desired
- measuring cups
- measuring spoons
- 1 spatula
- 1 11x17" jelly roll pan
Ingredients
CAKE:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups granulated sugar
- 1 cup unsalted butter (2 sticks)
- 1 cup half-and-half or water
- 4 oz. Ghirardelli white chocolate baking bar
- 1/2 cup buttermilk (I soured a half cup of milk with 1 tbsp. white vinegar for 5 minutes)
- 1 tsp. baking soda
- 2 large eggs beaten
- 1 tsp. vanilla extract
ICING:
- 1 oz. Ghirardelli's white chocolate baking bar (2 squares)
- 1/2 cup half-and-half
- 1/2 cup unsalted butter (1 stick)
- 3 cups powdered sugar
- 1 cup walnuts chopped, or pecans (measure after chopping)
- 1 1/2 tsp. vanilla extract
Instructions
CAKE:
- Melt butter in sauce pan over low to medium heat.
- Combine flour and granulated sugar and add to melted butter.
- Add half-and-half and white chocolate.
- Stir in thoroughly.
- Let mixture come to a boil in saucepan over medium heat.
- Remove from heat.
- Let cool 15 minutes.
- Dissolve baking soda in buttermilk.
- The mixture will expand and foam.
- Add to white chocolate mixture with eggs and vanilla.
- Mix all together and pour into greased 11x17” jelly roll pan.
- Bake at 400° for 20 minutes, or until a toothpick inserted in center comes out clean.
- Mine took 30 minutes.
- Allow cake to cool completely before adding icing.
ICING:
- Bring white chocolate, half-and-half and butter to a boil in saucepan at low to medium heat.
- Remove from heat.
- Add powdered sugar, nuts and vanilla and combine well.
- Spread icing over cooled cake.
- Be sure to spread the nuts evenly over the cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Are you drooling yet?
If you enjoy white chocolate, you’ll love this cake.
I’m ready for a slice right now. How about you?
White Chocolate Texas Sheet Cake is wonderful for birthdays, special occasions like baby showers, or just because you love chocolate!
You may also enjoy these delicious recipes!
White Chocolate Texas Sheet Cake
Equipment
- 2 medium sauce pans
- 2 wooden spoons
- 1 whisk if desired
- measuring cups
- measuring spoons
- 1 spatula
- 1 11×17" jelly roll pan
Ingredients
CAKE:
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups granulated sugar
- 1 cup unsalted butter (2 sticks)
- 1 cup half-and-half or water
- 4 oz. Ghirardelli white chocolate baking bar
- 1/2 cup buttermilk (I soured a half cup of milk with 1 tbsp. white vinegar for 5 minutes)
- 1 tsp. baking soda
- 2 large eggs beaten
- 1 tsp. vanilla extract
ICING:
- 1 oz. Ghirardelli’s white chocolate baking bar (2 squares)
- 1/2 cup half-and-half
- 1/2 cup unsalted butter (1 stick)
- 3 cups powdered sugar
- 1 cup walnuts chopped, or pecans (measure after chopping)
- 1 1/2 tsp. vanilla extract
Instructions
CAKE:
- Melt butter in sauce pan over low to medium heat.
- Combine flour and granulated sugar and add to melted butter.
- Add half-and-half and white chocolate.
- Stir in thoroughly.
- Let mixture come to a boil in saucepan over medium heat.
- Remove from heat.
- Let cool 15 minutes.
- Dissolve baking soda in buttermilk.
- The mixture will expand and foam.
- Add to white chocolate mixture with eggs and vanilla.
- Mix all together and pour into greased 11×17” jelly roll pan.
- Bake at 400° for 20 minutes, or until a toothpick inserted in center comes out clean.
- Mine took 30 minutes.
- Allow cake to cool completely before adding icing.
ICING:
- Bring white chocolate, half-and-half and butter to a boil in saucepan at low to medium heat.
- Remove from heat.
- Add powdered sugar, nuts and vanilla and combine well.
- Spread icing over cooled cake.
- Be sure to spread the nuts evenly over the cake.
4 Comments
Char R
May 18, 2020 at 3:40 pm
YUM! This sounds delicious. Regular Texas sheet cake is my very favorite cake! Can’t wait to try this!
Char in Wi.
Teresa
May 19, 2020 at 11:55 am
Hi, Char. It’s really a fantastic recipe. I think you’ll enjoy it.
Tommy Pease
May 18, 2020 at 1:52 pm
White chocolate Texas sheet cake. Since I am new at baking can this cake be cooked as a Bundt cake? If so any changes in cooking time or anything else.
Thanks for your time.
Tom
Teresa
May 18, 2020 at 2:42 pm
Hi, Tommy. I would not recommend it as a bundt cake, but if that’s your only option, here goes: Grease and flour a large bundt pan. Don’t allow the cake batter to come up to more than one inch from the top of the bundt pan. (Put any excess batter in something else). Bake about 45-60 minutes or until a knife inserted in center comes out clean. This is very important, otherwise the cake will fall out of the pan in clumps. It may take up to 1 1/2 hours to cook completely. Allow the cake to cool completely before adding icing. I’m not sure this icing will work well on a cake that’s vertical instead of horizontal. It may slide off. You may have to refrigerate the icing before adding it and then refrigerate the cake afterwards to keep the icing on the cake and not sliding down to the bottom of the serving platter that the cake rests on. Hope that helps. If you have a large cookie sheet that would be a better option.