White Texas Sheet Cake
This White Texas Sheet Cake is a twist on the classic chocolate Texas sheet cake. It’s simple to assemble in under an hour and the ultimate easy dessert to serve to a crowd.
After living in Texas for several years, we are huge fans of Texas Sheet Cake. In fact, our Texas Sheet Cake Bites have gone viral several times on our social media. If you’ve never had this cake before, it’s traditionally a moist chocolate cake made in baking sheet (sheet pan) and topped with a rich, crackly chocolate icing.
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In the white version, we are making it with almond or vanilla extract and a white frosting on top. It’s rich, decadent, and perfect for any level of baker. If you love making cakes, be sure to also try our Peaches and Cream Cake and Chocolate Gooey Butter Cake.
Table of Contents
Why You’ll Love this Recipe
- Great cake recipe to serve a crowd. This White Texas Sheet Cake is ideal for any large gathering because it’s made in a baking sheet. Slicing and serving is simple and it’s easy to transport too!
- A foolproof cake recipe we’ve been making for years. We love the classic chocolate version of this cake, but the vanilla or almond version is also delicious. It’s a great dessert for beginner bakers to try because it’s simple in prep.
- Rich in flavor. This is one of those desserts that’s going to be gone instantly, everyone always loves how moist and decadent a Texas sheet cake is.
Laura Ashley’s Tip: When it comes to making a white version of this Texas Sheet Cake, we love using almond extract or vanilla extract. Both versions are equally delicious depending on what flavors you love more!
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
For the Cake
- Salted butter: The creamy base of the cake that also adds moisture.
- Water: Moistens the cake batter to the right consistency.
- Sour cream: Adds creaminess and moisture to the cake as well as a hint of tang.
- Eggs: Binds the cake batter.
- Almond extract or vanilla extract: Gives a nice hint of almond or vanilla flavor.
- All-purpose flour: The flour that makes the base of the batter.
- Baking soda: Helps the cake to rise and be tender in each bite.
- Salt: Always add salt to your baked goods! It brings out the other flavors in the dessert.
- Granulated sugar: Sweetens the cake batter.
For the Icing
- Salted butter: The base of any good buttercream.
- Milk: Used to help thin out the icing to the right consistency.
- Powdered sugar: Adds structure to the icing and also helps to sweeten it.
- Almond extract or vanilla extract: We add more almond extract here too for even more of that sweet flavor we all love.
- Sliced almonds or chopped pecans or walnuts: We love a bit of nutty crunch on this cake but you can also omit the nuts too. See “Expert Tips” below if you decide to remove them.
Tools You’ll Love
- Mixing Bowls
- Rubber Spatula
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Small Saucepan
- 13″x18 Sheet Pan or 15×10 Sheet Pan (I use a 15×10!)
How to make White Texas Sheet Cake
- Preheat oven to 350°F. Grease a 15×10-inch pan or 13×18 sheet pan with butter or nonstick spray.
- In a saucepan, bring butter and water to a boil. Remove from heat.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- In a separate bowl, whisk together eggs, sour cream and almond or vanilla extract. Fold the wet ingredients into the dry ingredients.
- Gradually add the hot butter and water mixture, stirring until smooth and combined.
- Pour the batter into the prepared pan. Bake 24-28 minutes in a 15×10-inch pan or 18-22 minutes in a 13×18-inch sheet pan, or until a toothpick inserted in the center comes with a few moist crumbs.
- When 5-10 minutes remains on the cake, prepare the icing. Combine butter and milk in a saucepan and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla or almond extract until smooth. Fold in nuts.
- Dollop the hot icing evenly on top of the cake. Slowly spread in an even layer. Allow it to cool slightly before serving.
Expert Tips
- Be sure to bake the cake in a baking sheet. This is key to a Texas sheet cake, it’s a thinner cake with a crackly, crunchy icing on top!
- We make a boiled icing for this cake, it’s key to attaining that beautiful shiny top that also crinkles when you put your fork into it.
- Icing Tips. We love to add nuts to our White Texas Sheet cake. They pair nicely with the almond extract and add a little hint of texture. If you’re not adding nuts, reduce the milk to 3 tablespoons and use 5-6 cups powdered sugar. If using nuts, start with 3 1/2 cups powdered sugar and add more to your desired spreadable texture. Depending on how many nuts you use will determine how much powdered sugar you’ll need for optimal thickness.
- You want to icing the cake while it’s still warm. Both the cake and the icing will be warm and then when you let them cool together, it creates that perfect soft and rich texture.
- If you don’t like almond flavor, you can swap for the vanilla extract.
Storage
Store any leftover cake in an airtight container in at room temperature for up to 4 days. You can freeze the cake too for up to 2 months, just be sure to thaw before serving.
It’s also a great cake to make in advance, and it’s so easy to serve to a crowd. Making it in a baking sheet also allows it easily transport to any family gathering too!
FAQs
This is a white version of the classic chocolate Texas sheet cake. It’s a thinner cake that’s super moist with a shiny, crackly icing.
A Texas sheet cake is larger since it’s baked in a baking sheet rather than a cake pan.
No, it can be stored at room temperature for up to 4 days in an airtight container.
More Easy dessert Recipes
White Texas Sheet Cake
Ingredients
For the Cake
- 1 cup salted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons almond extract or vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups granulated sugar
For the Icing
- 1/2 cup salted butter
- 6 tablespoons milk
- 3 1/2-4 1/2 cups powdered sugar see notes about adjusting
- 1 teaspoon almond extract or vanilla extract
- 1/2-1 cup sliced almonds or chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F. Grease a 15×10-inch pan or 13×18 sheet pan with butter or nonstick spray.
- In a saucepan, bring butter and water to a boil. Remove from heat.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- In a separate bowl, whisk together eggs, sour cream and almond or vanilla extract. Fold the wet ingredients into the dry ingredients.
- Gradually add the hot butter and water mixture, stirring until smooth and combined.
- Pour the batter into the prepared pan. Bake 24-28 minutes in a 15×10-inch pan or 18-22 minutes in a 13×18-inch sheet pan, or until a toothpick inserted in the center comes with a few moist crumbs. Check it early.
- When 5-10 minutes remains on the cake, prepare the icing. Combine butter and milk in a saucepan and bring to a boil. Remove from heat and whisk in powdered sugar and almond or vanilla extract until smooth. Fold in nuts.
- Dollop the hot icing evenly on top of the hot cake. Slowly spread in an even layer. Allow it to cool slightly before serving.
Video
Notes
Store any leftover cake in an airtight container in at room temperature for up to 4 days. You can freeze the cake too for up to 2 months, just be sure to thaw before serving. It’s also a great cake to make in advance, and it’s so easy to serve to a crowd. Making it in a baking sheet also allows it easily transport to any family gathering too! Expert Tips:
Expert Tips
-
- Be sure to bake the cake in a baking sheet. This is key to a Texas sheet cake, it’s a thinner cake with a crackly, crunchy icing on top!
-
- We make a boiled icing for this cake, it’s key to attaining that beautiful shiny top that also crinkles when you put your fork into it.
-
- Icing Tips. We love to add nuts to our White Texas Sheet cake. They pair nicely with the almond extract and add a little hint of texture. If you’re not adding nuts, reduce the milk to 3 tablespoons and use 5-6 cups powdered sugar. If using nuts, start with 3 1/2 cups powdered sugar and add more to your desired spreadable texture. Depending on how many nuts you use will determine how much powdered sugar you’ll need for optimal thickness.
-
- You want to icing the cake while it’s still warm. Both the cake and the icing will be warm and then when you let them cool together, it creates that perfect soft and rich texture.
- If you don’t like almond flavor, you can swap for the vanilla extract.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
I had this exact cake cooked by a master chef and it was awesome!!
Oh that is AMAZING!! Thank you SO much!!!🥰
Outstanding!! This will be my go to cake for any special occasion, it’s simple to make with out of this world almond flavor, plus my husband loves it. Took 90 minutes from start to finish, not bad. Thank for sharing!
This makes my heart SOOOOO happy! Thank you SO much!!!🥰 I love that you made it and that it was such a hit!
Came out good ! Brought for a work gathering – it was a hit.
That’s WONDERFUL! Thank you SO much!!!🥰 So happy you made it and that it was a hit!
Yum
Thank you SO much!!!🥰
HELLO THERE MY NAME IS NANCY IM A DIETBETIC PERSON AND YES I LOVEEEEE TO BAKE WHAT OTHER INGREDIENTS CAN I USE BESIDE SUGAR TO MAKE MY CAKES
For many recipes, you could try substituting sugar with Swerve Sweetener.
What do you suggest for high altitude adjustments? I’d love to make this but at altitude everything turns out terrible for me!
High altitude baking can be tricky because the lower air pressure affects how cakes rise and bake. Here are some common adjustments to improve your results:
1) Increase Flour: Add an extra 1-2 tablespoons of flour to strengthen the batter.
2) Reduce Baking Powder/Baking Soda: Decrease by about 1/4 teaspoon per teaspoon called for, to prevent over-rising.
3) Adjust Liquids: Slightly increase liquids (such as milk or water) to keep the batter moist.
4) Increase Oven Temperature: Raise the oven temperature by 15-25°F to help set the structure before over-expanding.
5) Shorten Baking Time: Check for doneness earlier, as baked goods tend to cook faster at high altitudes.
6) Use Acidic Ingredients: Incorporate a small amount of lemon juice or vinegar to strengthen the gluten structure.
Thank you so much for the info! Even when it doesn’t turn out like you plan, almond flavored stuff is still amazing! I used a 12×17 and no convection this time. I will make sure to check the cake earlier next time. You are so sweet to respond. I absolutely love your recipes and have made many of them! Thank you for sharing what you love with those of us looking for new things to make. Keep it up!
You’re so kind, Mel! Thank you SO much!!!🥰 It truly means so much to me that you say that!
Help. I bake often and almost always successfully. This one did not turn out for me. (I followed the recipe precisely and watched the video multiple times). I used a half sheet and it says bake 28-32 minutes. I checked it at 25 and it was dark brown and dry. I understand that I can pull that sooner. But the icing was pure liquid. It was not fluffy by any means. I brought the milk and butter to a boil and added in powdered sugar and extract. It was just liquid. I did not add nuts and I know that will make it less thick but I had to add 1-1 1/2 more of powdered sugar just to get it somewhat thicker. I still had to pour it on the cake. Any advice? It is was so runny.
Hi Mel! Thank you for making the cake, and I’d love to help troubleshoot. Input like this is super helpful for me and others.
– For the doneness, I would say measure your pan to double check the size. I asked my family and referenced other texas sheet cake recipes and the times I noted are consistent with some of them for the times I’ve tested. If your oven is convection, that could have baked it more quickly as well. HOWEVER…the brand of sheet pans I’m using is a bit confusing with what they call them. Their “large sheet pan” is actually a half sheet pan and the full sheet is even bigger and often used for Texas Sheet Cakes, so that’s why I noted both. So when I went to rebake it tonight, I confirmed that the time is within the original time noted, but I’ve edited the sizes to 15×10 or 13×18 (and removed the confusion of half sheet/full sheet vs large/medium) and the times they would be done to be on the lower end. My oven definitely takes the max time, but I’d rather folks check on the lower end time for doneness first.
– As for the icing, not adding nuts does adjust the volume of the other ingredients. Under the tips and substitutions, I’ve elaborated on that if doing so.
I’m sorry those 2 things didn’t work out! I’ve sent you an email as well.
I hope next time it comes out PERFECT! 🙂
Can you use a combination of vanilla and almond together ??
Yes! That works great! I’ve done it 🙂
This has been a favorite in my house for years. It is fabulous ❤️
Awwww!! That makes my heart so happy to hear!🥰