Go Back
–+ servings
Close up white piece of Texas sheet cake with a delicious white icing.
Print

White Texas Sheet Cake

Warm, buttery vanilla flavors that make a wonderful blonde cake with a simple icing to create our White Texas Sheet Cake.
Course Dessert
Cuisine American
Keyword White Texas Sheet Cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 pieces
Calories 327kcal
Author Jennifer Osterholt

Equipment

Ingredients

Cake

  • 1 cup butter
  • 1 cup water
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 2 eggs beaten
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Icing

  • 1/2 cup butter
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 4 1/2 cups powdered sugar
  • 1/2 cup nuts optional

Instructions

Cake

  • 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.

Icing

  • 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.

Nutrition

Calories: 327kcal | Carbohydrates: 48g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 243mg | Potassium: 49mg | Fiber: 1g | Sugar: 39g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg