White Texas Sheet Cake Recipe

5 from 1 vote

This classic recipe for white sheet cake is rich, buttery, moist, and perfect for feeding a crowd. It’s topped with a simple white frosting that is perfect for decorating for any kind of special occasion.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 408kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter
2 cups sugar
1/2 teaspoon salt
1 cup water
2¼ cups all-purpose flour
1 teaspoon baking soda
3 large eggs
1/2 cup sour cream

Frosting

1 cup butter room temperature
1/4 cup milk
4 cups powdered sugar

US Customary - Metric

Instructions

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. In a stand mixer with the whisk attachment, add the room temperature butter and whisk until 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!

Notes

Storing instructions: wrap leftovers tightly with plastic wrap, then store in a cool, dry place for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.

Nutrition