Warm, buttery vanilla flavors that make your tastebuds smile with a simple icing create this wonderful White Texas Sheet Cake.
Texas White Sheet Cake Recipe
Indulge in the heavenly goodness of a White Texas Sheet Cake. This easy dessert features a moist and fluffy white cake topped with a rich, creamy icing.
Perfect for any occasion, this classic treat really stands out as unique, yet enjoyable. Discover the ultimate dessert experience with our mouthwatering White Texas Sheet Cake recipe.
This sheet cake is similar to our Texas Brownies and makes a thinner layer of moist cake with a nice layer of homemade icing making each bite so rich and flavorful.
Reasons To Love This Recipe
- A cake that’s easy to make at home for special occasions like a birthday party or another celebration.
- The thin layer of cake with a thin even layer of icing that spreads evenly when warm is perfection!
- Common ingredients that we always have on hand is all that’s necessary to make this White Texas Sheet Cake.
- Can flavor it with almond extract OR vanilla extract based on your preferences for different flavor profiles.
- The cake is so moist from the sour cream and extra butter that it is extra delicious.
- Butter – use real butter to really help the cake flavor bloom.
- Sour cream
- Baking soda
- Vanilla extract – almond extract can be substituted
- Powdered sugar
Almond Vs. Vanilla Extract
The original recipe calls for a full teaspoon of almond extract. Being from the Midwest where vanilla is a more traditional flavor, the almond extract was stronger than we enjoy.
In our next test we used pure vanilla extract and we haven’t turned back.
This is of course personal preference it I highly recommend using just half of a teaspoon of almond extract on the first test run if that’s the flavor you prefer.
How to Make White Texas Sheet Cake
Add two sticks of butter and water to a medium saucepan.
While this mixture is coming to a boil measure dry ingredients and place in a medium sized mixing bowl.
Then pour in boiling liquid and mix well.
Add sour cream and lightly beaten eggs and add to flour mixture. Stir again.
Pour into a greased jelly roll pan and bake for 20 – 22 minutes in a preheated 375℉ oven.
Allow cake to partially cool.
How to Make The Icing
Measure out confectioners sugar and set aside.
Once the frosting is mixed together it will begin to harden on top fairly quickly. So be sure to focus all of your attention on this icing once you get started.
Using the same sauce pan bring another stick of butter and milk to a boil.
Remove from the heat and add vanilla extract.
Add powdered sugar.
Use a whisk to stir until smooth.
As soon as the mixture is smooth pour over the warm, but not hot sheet cake.
This icing sets up very quickly, so pouring as evenly as possible in an effort to avoid trying to smooth the top out with a butter knife or spatula will be best.
Note the top right corner of the cake that I tried to smooth out too late. Working late will do more damage to the finish than just leaving it be.
Recipe Tips and Tricks
- Cake batter may seem very liquid and this is normal. When poured in a jelly roll pan in a thin layer it will bake and set up quickly and beautifully.
- Have powdered sugar pre-measured and once added stir quickly and pour over the cake immediately.
- The icing sets up very fast and is difficult to smooth more than 30 – 60 seconds after being poured out of the warm sauce pan.
- Icing will run off if the cake is hot, but is more difficult to spread if the cake is cool. So try to make and pour icing quickly when the cake is warm.
- Can add 1/2 cup of chopped nuts on top of the icing very quickly before it sets up if you like.
More Easy Dessert Recipes:
Cake Mix Cupcakes are bakery quality treats that are so easy to make at home.
Peanut Butter Dream Bars is a classic Amish dessert with a sweetened condensed milk filling that’s amazing.
Sour Cream Coconut Cake is special because it’s best made a couple days ahead of time.
White Texas Sheet Cake
- 1 cup butter
- 1 cup water
- 2 cup all-purpose flour
- 2 cup granulated sugar
- 2 eggs beaten
- 1/2 sour cream
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1/4 cup milk
- 2 teaspoons vanilla
- 4 1/2 cups powdered sugar
- 1/2 cup nuts optional
- Coat a jelly roll pan 10 x 15" with non-stick cooking spray. Preheat oven to 375℉.
- Stir together flour, sugar, salt, and baking soda.
- In a small saucepan bring 1 cup of butter and water to a boil.
- Add liquid to the dry ingredients and stir until smooth.
- Then add lightly beaten eggs, sour cream and vanilla. Stir until smooth.
- Pour into jelly roll pan and bake for 20 – 22 minutes.
- Bring butter and milk to a boil.
- Remove from the heat add vanilla extract.
- Whisk in powdered sugar and stir until smooth. Pour over a warm, but not hot cake.
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