This White Texas Sheet Cake is a delicious moist vanilla sheet cake that is topped with an amazing icing, its a great dessert for a crowd.
This white Texas sheet cake is a white cake version of a traditional chocolate Texas sheet cake. Instead of a chocolate cake, it’s a basic buttery vanilla cake, that is moist, sweet, and so delicious. I love this “white” sheet cake version maybe even more than a traditional Texas sheet cake, but I’ll be sharing a yummy recipe for that hopefully in the next few weeks.
It’s one of my new favorite cake recipes, and it’s so easy to make too! It’s perfect for baking up before a party, or potluck because it’s so simple to make, ready to eat in a couple hours, and makes a lot of cake!
Tips for making a white sheet cake:
- If you don’t have a jelly roll pan (10x15inches) you can bake this cake in a half baking sheet pan (13x18inches) instead. The cake will be thinner since the pan is larger, so the baking time will be less. I’d check it after about 15 minutes, bake the cake until a toothpick comes out clean.
- The cake can also be baked in a 9×13 pan. This will make it more of a traditional cake shape and size, instead of a sheet cake, so it won’t serve as many people, and you may have some extra icing. The cake should bake for about 30-35 minutes, or until a toothpick inserted in the middle comes out clean (or mostly clean – a few crumbs are okay)
- The cake is delicious just topped with the icing as called for, but you can also add a variety of toppings on the icing. A popular choice is to sprinkle chopped walnuts over the top, but you could also add coconut (toasted or not), or sprinkles.
- If you like almond extract you can substitute that for the vanilla extract, or do a mixture of half and half in both the cake and the icing recipes.
- This white Texas sheet cake can be stored at room temperature for two to three days, covered with plastic wrap, or a lid. The cake can also be made even more ahead of time as needed, by wrapping it in plastic wrap then in aluminum foil, then freezing for up to 2 months. You can also wrap individual slices. When you’re ready to enjoy the cake, thaw at room temperature overnight.
How to make a White Texas Sheet Cake?
Similar to the chocolate version of this cake, this White Texas Sheet Cake starts with boiling the water and butter together in a medium sauce pan. In a separate bowl you’ll combine your flour, sugar, baking soda, and salt. Then when the butter is boiling you’ll pour the melted butter into the flour mixture and stir it all together. Then stir in the eggs, sour cream, and vanilla extract. Stir till just combined.
Pour the batter into a jelly roll pan that was sprayed with nonstick spray. Bake until the top is lightly golden and a toothpick can be inserted and comes out clean (or a few crumbs are okay). Let the cake cool for about 10 minutes while you prepare the icing.
For the icing you’ll start with boiling the milk and butter together. Then pour the melted butter mixture over the powdered sugar and vanilla extract and stir it all together till you have a nice thin icing. Pour the icing over the warm cake and spread it evenly to the edges of the cake. Allow the cake to cool, till the frosting is set then slice and serve it up. Mmm.
This cake is sweet, moist, fluffy, and so delicious. It’s thin, and topped with the best vanilla icing. It practically melts in your mouth, it’s that good. It’s the perfect cake for a party, or a summer barbecue with family and friends.
Looking for more sheet cake recipes?
- Chocolate Texas Sheet Cake
- Lemon Texas Sheet Cake on Five Heart Home
- German Chocolate Sheet Cake on Chef In Training
- Cinnamon Roll Sheet Cake on Oh Sweet Basil
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White Texas Sheet Cake
Ingredients
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Large Eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a jelly roll pan (15x10inches) with nonstick spray.
- In a large bowl combine the flour, sugar, baking soda and salt. Whisk together.
- Add your butter and water to a sauce pan and bring to a boil over medium high heat.
- Remove from heat and pour into the flour mixture. Stir until combined.
- Add in the eggs, sour cream, and vanilla extract and stir it all together.
- Pour cake batter into the prepared pan.
- Bake the cake for 18-23 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay).
- Cool the pan for 20 minutes.
For the Frosting:
- Add your butter and milk to a medium sauce pan and cook over low heat until the butter melts.
- Raise temperature to a medium heat and bring to a boil.
- Add the powdered sugar and vanilla extract to a bowl.
- Pour the melted butter mixture over the powdered sugar, and whisk together till nice and smooth.
- Pour frosting over the warm cake.
- Allow to cool completely before slicing and serving.
solveig malvik says
I made this for a 10 year birthday and even though I only used half the sugar, the cake was so sweet that none of the kids wanted to eat it. Might be a European thing? We might just not be used to the sweetness of this? Don’t know.
Aimee says
Definitely might be, as it seems like European sweets are much less sweet 🙂
Konnie says
I have made this sheet cake many times with the almond extract. Everyone loves it! I keep losing the recipe so wrote it down this time! My next event to go to people requested it.
Aimee says
So glad you love it!!
T-Lyn says
I did half vanilla/half almond extract, and it turned out delightful. I made this cake side by side the Chocolate Texas Sheet Cake recipe from Pioneer Woman, and many people liked this one more!
Aimee says
I’m so glad it was a hit! I might like it more than traditional texas sheet cake too
Jackie R says
Thank you for this recipe. I really did like it a lot. I kind of get tired of chocolate, believe it or not.
The only thing I did different was, I checked the temperature of the cake rather than do the toothpick thing. I learned that the hard way when I over baked a cake – long story. I usually bake cakes to about 199 to 203 Degrees Fahrenheit. Just as long as it doesn’t get over boiling point and loses Moisture.
Shirley says
I have always made this cake with almond extract, which we all love but will try it with vanilla next time.
Aimee says
Almond would be delicious too!
micheline d moon says
Can these be made into either standard size cupcakes and/or mini cupcakes?
I made this 3 times in one month. This is a fantastic sheet cake. My son in law calls it the pancake cake.
Aimee says
I haven’t tried it as cupcakes, so I’m not sure, but I think it should work – let me know if you try it 🙂
carol says
do you think i can cut this recipe in half
Aimee says
I haven’t tried, but I think it should work okay.
Nichole says
I just made this cake yesterday for my husbands birthday, we had about 20 people over and everyone LOVED it! I added a Tablespoon of maple extract because I was making it into a maple/bacon cake, absolutely so good! Thanks, Aimee! 🙂
Aimee says
That sounds like such an incredible addition, so glad it was loved by all!
Debra Yadrick says
I made the White Texas Sheet Cake (used the vanilla extract) for a cookout my daughter attended. All the guests LOVED it and requested your recipe.
Aimee says
So glad you all loved it!!
Carina says
I made this for the residents at the aged care facility where I work and it was a huge it. So thank you.
Ali L says
Yuck. This one was a swing and a miss for me. The frosting was like the icing you’d put on cinnamon rolls and just did not go with the density of the cake. We threw it out.
Carina Schoeman says
Hey I made my own icing and it was fantastic. try it with your own icing recipe and see how you like it then
Deitra B. says
what type of flour to use?
Aimee says
all purpose
Judith F. says
Could I make this as a layer cake, possibly with a half batch of frosting added to the warm cake layers, then assembling the cake after the layers have completely cooled and frosting the entire thing with more frosting?
Aimee says
I’m not sure how well the layers would stack, let me know if you try it.
Lori says
Amazing! Best I had. Don’t change the recipe. It’s perfect!
Jackie R says
Grandson wanted this kind of cake for his birthday, but he wanted it stacked as a layer cake. That was almost a disaster. It kept sliding off. I managed to save it with some tricks. I’ll send a picture,
That didn’t work, but trust me it turned out very pretty.
Charmisa says
Why use water? Can I replace it with buttermilk instead?
Aimee says
Traditional Texas sheet cake uses water so I based this recipe off of that. I haven’t tried buttermilk in it’s place, but if you try it watch it closely so it doesn’t curdle when you’re heating it on the stove.
Shaelyn Schneider says
What can I use instead of sour cream? Yogurt? Or buttermilk? Is one better then the other? Thanks!
Aimee says
Yogurt would be the best substitute, but buttermilk may work too, I haven’t tried it though
Deb says
Eggs??? How many, not listed in the ingredients
Aimee says
I double checked and still missed it. You’ll need 2 eggs