White Texas Sheet Cake
This classic White Texas Sheet Cake recipe features a fluffy vanilla cake topped with a simple boiled icing, for a light and delicious alternative to the traditional chocolate version.
White Texas Sheet Cake
White Texas Sheet Cake is the vanilla version of the classic Texas sheet cake dessert, which is usually chocolate. It starts with a fluffy from-scratch vanilla sheet cake that is topped with a simple vanilla boiled icing. But don’t let the simplicity of this recipe fool you, it is packed with delicious flavor!
There’s no cake easier than a sheet cake. There are no layers to assemble, no sides to frost and make a mess, just a single slab of deliciously moist cake and a smooth, creamy layer of homemade frosting!
Less than an hour from mixing bowl to finished cake, this white Texas sheet cake is also a great last-minute dessert. With 24 servings in a single sheet, you can serve a crowd and know that everyone will be happy!
Ingredients
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For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 375°F and coat a 10×15″ jelly roll pan with non-stick cooking spray.
- Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture starts to simmer, then remove pot from heat.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Pour the butter mixture into the bowl of dry ingredients. Stir just until combined.
- Mix in the eggs, sour cream, and vanilla extract.
- Pour the batter into the prepared jelly roll pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes while you prepare the frosting.
Frosting Directions
- Melt the butter and milk together in a medium saucepan over medium heat. Increase the temperature to medium-high, until the mixture begins to simmer.
- In a large mixing bowl, combine the powdered sugar, vanilla extract, and the melted butter mixture. Whisk together until smooth.
- Pour the frosting on top of the cake, while it is still warm, and spread out evenly.
- Cool the cake and allow frosting to set completely before slicing and serving.
Prep Tips
- Cake Pan – A “jelly roll” pan is a shallow rectangular pan that is often used for making thin cake that is the rolled up around a filling, such as a pumpkin log cake. The dimensions of a jelly roll pan may vary slightly, but you’ll want something around 10 x 15 inches, with raised sides, so the batter doesn’t spill over. This is a bit smaller than a half sheet pan, which is 18 x 13 inches in size.
- Pecans – A traditional Texas sheet cake is often topped with pecan halves or chopped pecans. While this recipe doesn’t include nuts, you are more than welcome to sprinkle some on top of the frosting while it sets, for a little crunch.
More Sheet Cake Recipes To Try:
- Chocolate Pumpkin Sheet Cake
- Peanut Butter Texas Sheet Cake
- Chocolate Mint Texas Sheet Cake
- Cinnamon Roll Sheet Cake
- Chocolate Peanut Butter Sheet Cake
White Texas Sheet Cake Recipe (Printable Recipe Card):
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White Texas Sheet Cake
Equipment
- 10 x 15 inch jelly roll pan
- Mixing bowls
- whisk
- Medium Saucepan
Ingredients
For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and coat a 10×15" jelly roll pan with non-stick cooking spray.
- Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture starts to simmer, then remove pot from heat.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Pour the butter mixture into the bowl of dry ingredients. Stir just until combined.
- Mix in the eggs, sour cream, and vanilla extract.
- Pour the batter into the prepared jelly roll pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes while you prepare the frosting.
Frosting Directions
- Melt the butter and milk together in a medium saucepan over medium heat. Increase the temperature to medium-high, until the mixture begins to simmer.
- In a large mixing bowl, combine the powdered sugar, vanilla extract, and the melted butter mixture. Whisk together until smooth.
- Pour the frosting on top of the cake, while it is still warm, and spread out evenly.
- Cool the cake and allow frosting to set completely before slicing and serving.
Notes
- Cake Pan – A “jelly roll” pan is a shallow rectangular pan that is often used for making thin cake that is the rolled up around a filling, such as a pumpkin log cake. The dimensions of a jelly roll pan may vary slightly, but you’ll want something around 10 x 15 inches, with raised sides, so the batter doesn’t spill over. This is a bit smaller than a half sheet pan, which is 18 x 13 inches in size.
- Pecans – A traditional Texas sheet cake is often topped with pecan halves or chopped pecans. While this recipe doesn’t include nuts, you are more than welcome to sprinkle some on top of the frosting while it sets, for a little crunch.
Nutrition
Be sure to pin our Texas sheet cake recipe on Pinterest:
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