This White Texas Sheet Cake is rich, buttery, moist, and perfect for feeding a crowd. Itโs topped with a simple white frosting that is perfect for decorating for any kind of special occasion.
You can decorate with sprinkles, chopped nuts, coconut, or piped buttercream. If chocolate is more your thing, you'll love our Texas Chocolate Sheet Cake.
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White Texas Sheet Cake Recipe
This White Texas Sheet Cake recipe is one of my go-to birthday cake recipes because itโs simple, delicious, and can easily be flavored and decorated in so many different ways. Although no one knows for sure, itโs likely called a Texas Sheet Cake because of the sheer size of the cake.
Whatever the reason, the cake batter is super moist, fluffy, and full of flavor thanks to all of the butter, whole eggs, and sour cream. If you want to get really creative, feel free to flavor the cake and the frosting with vanilla or almond extract, or even toss some sprinkles into the cake batter to make it a confetti cake.
Ingredients That You Will Need
- Butter - unsalted butter works great.
- Sugar - youโll need white granulated sugar for this recipe.
- Salt - sea salt works great.
- Water - regular tap water is added after the butter mixture has boiled.
- Flour - youโll need all-purpose flour for this sheet cake.
- Baking Soda - youโll add just a little bit of baking soda to keep the cake fluffy as well as cause it to rise a little in the oven.
- Eggs - any kind of large eggs will work great.
- Sour Cream - this adds moisture and flavor to the sheet cake.
Buttercream Frosting
- Butter - you will need your butter to be softened at room temperature. You can also warm it gently in the microwave for about 10 seconds at a time.
- Milk - whole milk or 2% milk is best.
- Powdered Sugar - this adds sweetness without any grittiness.
- Flavoring: if you want to flavor your frosting, feel free to add about 1 teaspoon of vanilla extract, almond extract, coffee extract, or any other flavoring that you would like.
How to Make This Texas White Sheet Cake
- Boil the butter mixture. In a small pot over medium heat, add the butter, sugar, salt and water and bring to a boil while stirring. Once the butter has melted and the sugar has dissolved, remove from heat and set aside.
- Mix together the rest of the batter. In a stand mixer, with the whisk attachment, or a large bowl using an electric mixer, combine the flour and baking soda. Slowly pour the hot butter mixture into the flour mixture while mixing on low. Next, add the eggs one at a time, scraping down the bowl as needed. Finally, add the sour cream and mix again until the cake batter is combined.
- Bake. Pour batter into a large greased 12" x 18" sheet cake pan (or a jelly roll pan) and bake for about 20 minutes, or until the top of the cake springs back when gently pressed. You can also check that a toothpick inserted into the center comes out clean.
- Make the frosting. While the cake is baking, prepare the frosting. In a stand mixer with the whisk attachment, add the room temperature butter. Whisk until the butter is light and fluffy, or about 2 minutes. Add the milk and half of the powdered sugar. Whisk on low speed until combined. Add the remaining powdered sugar and whisk again until the frosting is light and fluffy.
- Frost the cake. When the cake is finished baking, add dollops of frosting to the warm cake. Use an offset spatula to spread the frosting evenly as it melts.
- Cool and serve. Allow the cake to cool completely inside the pan on a wire rack before cutting into slices and serving. Enjoy!
Easy Recipe Variations
Enjoy experimenting with these delicious variations to create all sorts of sheet cake flavors:
- Add your favorite kind of chocolate chips to the cake batter.
- Fold crushed pineapple and shredded coconut into the cake batter, then top with cream cheese frosting and a sprinkle of toasted coconut.
- Fold fresh strawberries into the cake batter, then top the baked cake with whipped cream and garnish with fresh strawberries.
- Add lemon zest and fresh raspberries to the batter, then drizzle lemon glaze over the cooled cake. Decorate with more fresh raspberries.
- Add orange zest to the cake batter, then top with a creamy orange creamsicle frosting.
- Fold shredded coconut, lime zest, and lime juice into the cake batter. Drizzle a tangy lime glaze over the cooled cake and sprinkle toasted coconut on top.
Frequently Asked Questions
The main difference between a regular cake and a sheet cake is the size of the pan that it is baked in. Sheet cake is generally just a single layer cake with frosting on top. Itโs usually baked in a half sheet pan or jelly roll pan so it is a thin cake.ย
This recipe calls for baking the cake in a sheet cake pan, or a 12โ x 18โ half sheet pan. You can also use a jelly roll pan (12โ x 15โ) if you want a slightly thicker cake.ย Just remember that the baking time will vary slightly.
The amount of people that your sheet cake will feed depends on the size of pan and how big you cut your slices. As a reference, if you cut a 12"x18" cake into 3โ x 3.5โ pieces, you will get about 20 slices.
Sure! You can make the recipe as directed, then bake in cake rounds, cupcake tins, or even a smaller 9โ square pan. Just keep in mind that youโll need to adjust the baking time.
Storing And Freezing Instructions
- Room Temperature: wrap leftovers tightly with plastic wrap, then store in a cool, dry place for up to 3 days.
- Refrigerator: if you want the cake to last a bit longer, wrap and store leftovers in the fridge for up to 5 days.
- Freezer: you can freeze leftover cake for up to 2 months. Just make sure to wrap in plastic wrap and aluminum foil, then transfer to an airtight container to freeze
White Texas Sheet Cake Recipe
Ingredients
- 1 cup Butter
- 2 cups Sugar
- ยฝ teaspoon Salt
- 1 cup Water
- 2ยผ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 3 large Eggs
- ยฝ cup Sour Cream
Frosting
- 1 cup Butter room temperature
- ยผ cup Milk
- 4 cups Powdered Sugar
Instructions
White Sheet Cake
- Preheat oven to 350 degrees.
- In a small pot over medium heat, add the butter, sugar, salt, and water. While stirring, bring the mixture to a boil so that the butter is melted and the sugar has dissolved. Remove from the heat and set aside.
- In a stand mixer, with the whisk attachment, combine the flour and baking soda. Slowly pour the hot butter mixture into the dry ingredients while mixing on low. Next, add the eggs one at a time, scraping down the bowl as needed. Finally, add the sour cream and mix again until the cake batter is combined.
- Pour batter into a large greased 12" x 18" sheet cake pan (or a jelly roll pan) and bake for about 20 minutes, or until the top of the cake springs back when gently pressed.
- While the cake is baking, prepare the frosting.
Frosting
- In a stand mixer with the whisk attachment, add the room temperature butter. Whisk until the butter is light and fluffy, or about 2 minutes.
- Add the milk and half of the powdered sugar. Whisk on low speed until combined. Then, add the remaining powdered sugar and whisk again until the frosting is light and fluffy.
- When the cake is finished baking, add dollops of frosting to the warm cake. Use an offset spatula to spread the frosting evenly as it melts.
- Allow the cake to cool completely before cutting into slices and serving. Enjoy!
Nutrition
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This Texas White Sheet Cake Recipe, topped with a simple white frosting, is fluffy, buttery, rich, and oh-so-delicious. It's perfect for crowds and couldn't be easier to make.
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