I love cake and a variety of cake recipes. This white Texas sheet cake is such a yummy recipe. It is soft, moist, and topped with a yummy frosting.
Another really cool thing about this cake is that it feeds quite a few people with a reasonable serving size. While chocolate sheet cake is probably the most popular flavor, I really enjoy this white Texas sheet cake. If you are a fan of cake you have got to try it.
In other countries this type of cake is known as a slab cake. Whatever you want to call it, it is awesome, and super easy to make. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make a delicious white Texas sheet cake you need the following ingredients:
- Flour – You can use cake flour or all-purpose flour. If you can find it and afford it, cake flour is the better option, but all-purpose/plain flour works well too.
- Baking powder
- Baking soda
- Water – I always use filtered water, since my tap water tastes gross.
- Sour cream – The sour cream helps to make the cake nice and moist.
- Vanilla extract
- Milk – I generally use whole milk, but other milk will work, including almond milk.
- Powdered sugar – Also known as confectioner’s or icing sugar.
- Almond extract – Or you can just use vanilla extract.
- Copped nuts – Pecans or walnuts are commonly used.
Step 2: How to make white Texas sheet cake
Begin by preheating the oven to 375 F/190 C. In a large bowl whisk together the flour, sugar, salt, baking soda, and baking powder and set aside.
Now take a medium pot and add the water and the butter. Heat it up, stirring occasionally, until little bubbles form around the edges. No need to bring it to a boil. Remove it from the heat.
Now in a small bowl whisk together the eggs, sour cream, and vanilla extract. If you don’t have sour cream you can use this homemade sour cream substitute.
Step 3: Finish the white Texas sheet cake batter
Now, slowly add the flour mixture to the pot of hot butter and water. Mix until smooth, this will also cool down the liquid a bit, making it safe to add the egg mixture.
Now slowly mix in the egg and sour cream mixture with the main cake batter. Mix until all combined and smooth. And there you go, a simple to make, white Texas sheet cake batter.
Step 4: Bake that sheet cake
Now, take a large greased sheet pan, something like a 10×15 or 11×17 sheet pan. Spray it with cooking spray, or grease it with shortening and dust with flour.
Pour in all the cake batter and make sure it is level. Because it is so runny the cake batter should level on its own without the need to use a spatula.
Bake the cake on the middle rack of the oven for 18 to 22 minutes until a toothpick comes out clean. Let the cake cool for 20 to 30 minutes before frosting it.
Step 5: Frosting for the white Texas Sheet Cake
While the cake is cooling it is time to make the frosting. Sure you can just use a store-bought frosting, but really that just won’t do for this awesome cake. Let’s make a special buttercream frosting with pecans.
In a pot, add the milk and the butter, heat it on medium-low heat until you see bubbles around the edges, not boiling. Similar to how the cake was made.
Remove the pot from the stovetop and add in the vanilla extract or almond extract and chopped pecans or walnuts and then whisk or stir in the powdered sugar a little at a time until all combined and you are left with a nice thick frosting. This frosting is amazing.
Pour the frosting out onto the cake and spread it out with a spatula. I really like using a cake spatula because it makes it so much easier.
Now all you need to do is cut into that cake and enjoy! Can you eat just one slice? I know I can’t!
How long does white Texas sheet cake last?
The frosted sheet cake can be stored for 4 to 5 days at room temperature, lightly covered with plastic wrap or stored in an airtight container. Keep it in the fridge to add a few more days of life to it. You may also freeze the cake for a few months if you like.
Here are some other recipes you may like:
White Texas Sheet Cake
- 10×15 inch sheet pan
- Wooden spoon
- 2 cups of all-purpose or cake flour 240g
- 2 cups of white granulated sugar 400g
- 1 tsp. of baking powder 5g
- 1 tsp. of salt 5g
- 1/4 tsp. of baking soda 1g
- 1 cup of butter 226g
- 1 cup of water used bottled or filtered water, unless your tap water tastes really good (236mL)
- 2 large eggs
- 1/2 cup of sour cream 115g
- 1 tsp. of vanilla extract or use almond extract (5mL)
- 1/2 cup of butter 113g
- 1/4 cup of milk 1%, 2%, whole (63mL)
- 4 1/2 cups powdered sugar confectioner’s (562g)
- 1/2 tsp. vanilla extract or use almond extract (3ml.)
- 1 cup of chopped pecans or use walnuts (125g)
Make the Cake
- Preheat the oven to 375 F/190 C. Now in a large bowl let's mix together our flour, salt, baking soda, baking powder, and sugar. Use a whisk or a sifter.
- Heat up the water and butter in a saucepot over medium heat until little bubbles form around the edges. Not boiling.
- Now in a small bowl mix together your eggs, sour cream and vanilla extract.
- Next, slowly add the flour mixture to the hot liquid, stirring quickly. Once it is all combined add the egg mixture. The flour will cool down the mixture, so it doesn't cook the egg mixture. Stir in the egg mixture with a wooden spoon until well combined.
- Spray a sheet pan with cooking spray or grease with shortening and dust with flour. Pour the cake batter in the pan and bake on the middle rack of the oven for 18 to 22 minutes until a toothpick comes out clean. Remove the pan and allow the cake to cool for about 30 minutes.
- While the cake is cooling make the frosting. In a saucepot, add your milk and butter. Again, wait till you see little bubbles then remove it from the heat. Again, stir occasionally.Now add the pecans or walnuts. Then add in one cup of powdered sugar, followed by the vanilla extract (or almond extract). Then mix in the rest of your powdered sugar one cup at a time until all combined.
- Frost the cake with a cake spatula or normal spatula. Cut and serve. Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.