This white Texas sheet cake is a crowd-pleaser that never disappoints. With a light, fluffy crumb and buttery richness in every bite, it’s irresistible from the first bite to the last!
If you’re looking for a dessert that’s as simple to make as it is delicious, this white Texas sheet cake is the answer. This delightful twist on the classic Texas sheet cake features a tender, moist crumb flavored with hints of vanilla and almond. Topped with a rich, buttery frosting, it’s the kind of cake that’s perfect for a casual get-together, a special celebration, or just a sweet treat to enjoy at home. Get ready to impress your friends and family with a cake that’s not only beautiful but absolutely irresistible!
Why You’ll Love This White Texas Sheet Cake Recipe
- Incredibly moist and tender. This cake has a light, fluffy texture that practically melts in your mouth.
- Flavorful. The subtle flavors of vanilla and almond add just the right amount of sweetness, while the rich, buttery frosting brings it all together in one irresistible bite.
- Crowd-pleaser. Ideal for parties, potlucks, or any occasion, this cake is sure to impress.
- Simple and easy. With straightforward ingredients and steps, this cake is a breeze to make. You won’t need any special equipment, either. Leave your stand mixer unplugged and grab a mixing spoon!
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Unsalted butter – Here’s why I bake with unsalted butter.
- Water
- Granulated sugar
- All-purpose flour – Be sure to measure this accurately, either with a digital scale or with the spoon and sweep method. Learn more: How to Measure Flour
- Eggs – Let these come to room temperature so they’ll mix more smoothly. Also, if you add cold eggs to the warm batter, you’ll have little bits of cooked egg in your cake batter.
- Sour cream – Set this out along with the eggs. Use full-fat sour cream for the best flavor and texture.
- Vanilla extract – Use a good quality store-bought or homemade vanilla extract.
- Almond extract – This plays a big part in the flavor of the cake and frosting, so use a good quality one. If you aren’t a fan of almond extract, you can substitute more vanilla extract or use another extract like coconut or lemon.
- Baking soda
- Baking powder
- Salt – Just regular table salt is fine. Learn more: Types of Salt in Baking
- Milk – I use whole milk, but another type should work well enough.
- Confectioners’ sugar – Also labeled as powdered sugar, icing sugar, or 10X sugar. If yours is lumpy, sift it for a smoother frosting.
- Chopped nuts – Pecans or walnuts are a good choice, or lean into the almond idea with almonds. For more flavor, you can toast the nuts. Learn more: How to Toast Nuts
How to Make White Texas Sheet Cake
Make the Cake
- Prepare for baking. Heat the oven to 350°F. Grease and flour a 13″ x 18′ sheet pan.
- Melt the butter. Bring the butter and water to a boil and then remove from the heat.
- Start mixing. Mix the flour and sugar. Add the butter mixture, stirring to combine.
- Finish mixing. Add the eggs, sour cream, both extracts, baking powder, baking soda, and salt, mixing until smooth.
- Bake. Spread the batter evenly in the pan, and bake for 18 to 22 minutes or until a pick inserted into the center comes out clean.
- Cool. Let the cake cool in the pan for 10 to 15 minutes.
Make the Frosting
- Heat. Melt the butter in a saucepan. Stir in the milk, bring to a boil, and remove from the heat.
- Mix. Gradually mix in the confectioners’ sugar, whisking until smooth. Stir in the extracts followed by the nuts.
- Frost the cake. Pour the frosting over the warm cake and spread evenly. Allow the frosting to set before serving.
Tips for Success
- Use the right size pan. You’ll need a 13″ x 18″ sheet pan (also known as a half sheet pan) to make this big, thin cake. If necessary, you can use a jelly roll pan, but you’ll likely need to add a few minutes to the baking time. Learn more: Baker’s Guide to Sheet Pans
- Prep your pan well. Be sure to grease and flour your pan well. You can do this with butter and flour or with a cooking spray with flour (like Baker’s Joy or Pam Baking). This cake is delicate, so it’s important to take this extra step.
- Don’t over-mix the batter. When combining the wet and dry ingredients, mix just until everything is incorporated. Over-mixing can lead to a denser cake.
- Get the timing right. The frosting needs to go onto the cake while it’s still warm so that it spreads easily. I usually start making the frosting when the cake lacks about 5 minutes in the oven, but you may need slightly more or less time. If you haven’t already measured everything for the frosting, do that when you put the cake into the oven so the process will go smoothly once you get started.
Variations and Serving Suggestions
- Nut options. You can use pecans, walnuts, almonds, or another favorite. Or omit them entirely if you prefer.
- Coconut lovers. Stir in 1/2 cup of shredded coconut into the frosting for a tropical twist. You can also sprinkle some toasted coconut on top for added texture. (Here’s how to toast coconut.)
- A hint of spice. Add a teaspoon of ground cinnamon or a pinch of nutmeg to the cake batter for a warm, spiced version of this classic treat.
- Fresh berries. Serve with a handful of fresh berries like raspberries, blueberries, or sliced strawberries on the side for a pop of color and a fruity contrast. I especially like this option if I’m omitting the nuts from the frosting.
- Mini servings. This cake is delightfully rich, so it’s a good candidate for cutting into smaller, bite-sized squares for a fun, easy-to-eat option at parties or gatherings.
How to Store
After the cake has cooled and the frosting has set, this white Texas sheet cake can be stored at room temperature up to 3 days. Cover it tightly with plastic wrap or transfer to an airtight container. For longer storage, it can be refrigerated up to 5 days. Just make extra sure it’s well-sealed to prevent it from becoming dry. Bring to room temperature for serving for the best flavor and texture.
How to Freeze
Let the cake cool completely and then wrap well in plastic wrap. Wrap again in aluminum foil or place in an airtight, freezer-safe container. Properly stored, it should keep in the freezer up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature for serving.
More Sheet Cake Recipes
White Texas Sheet Cake
This velvety smooth white Texas sheet cake features buttery richness in every bite. It offers effortless elegance in a crowd-pleasing package!
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter
- 1 cup (236ml) water
- 2 cups (400g) granulated sugar
- 2 cups (240g) all-purpose flour
- 2 large eggs, at room temperature
- 1/2 cup (113g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the frosting:
- 1/2 cup (113g) unsalted butter
- 1/4 cup (59ml) milk
- 4 & 1/2 cups (495g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (120g) chopped pecans or walnuts (optional)
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease and flour a 13x18-inch sheet pan.
- In a medium saucepan, combine the butter and water. Bring to a boil, then remove from heat.
- In a large mixing bowl, whisk together the flour and sugar.
- Pour the hot butter mixture over the flour and sugar, and stir to combine.
- Add the eggs, sour cream, vanilla extract, almond extract, baking powder, baking soda, and salt. Mix just until combined and smooth.
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes.
To make the frosting:
- While the cake is cooling, melt the butter in a medium saucepan over medium heat. Stir in the milk and bring to a boil, then remove from the heat.
- Gradually whisk in the confectioners’ sugar until smooth.
- Stir in the vanilla and almond extracts. If using, add the chopped pecans and mix well.
- Pour the frosting over the warm cake and spread it evenly. Let the frosting set before cutting the cake into squares and serving.
Notes
Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days.
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4 Comments on “White Texas Sheet Cake”
Hello from Canada! I love your recipes and have your book as well.
I am just wondering if the sheet cakes can be made in 8 x 8, 9 x 9, or 9 x 13 pans. I like my cake to be “thicker”!
Thank you.
Hi, Carolyn! You could possibly make this in a 9×13 pan. However, I’ve not tried it so I can’t say how well it would work. You’d definitely need to increase the baking time to get it baked thoroughly. If I were to try it, I’d add about 5 minutes to the baking time and reassess at that point. I would guess that it would need longer (maybe 10-15 minutes total additional time), but you’ll likely be able to tell at that point about how much more oven time it might need. Thanks for your support! 🙂
Thanks for your response. I’ll let you know how it goes. I wanted to tell you – you don’t have to post all this – 2 of my special favourites are your Mini Strawberry Banana Buckles (I don’t know what it is, but just thinking about them makes my mouth water) and the Caramel Almond Chocolate Chunk Cookies (I bake them jumbo bakery style and warm them up). Thanks for all the baking ideas; it’s nice to bake something you know you can count on because I am always trying something “new”.
Thank you so much for letting me know about your favorites, Carolyn! I’ve not made either of those in a while, but now I’m craving those buckles in particular. Happy baking!