White Texas Sheet Cake

June 29, 2011

in Cakes,Desserts

Last summer I ran across a recipe for a “white” version of the classic Texas sheet cake.  For those of you who are not familiar with Texas sheet cake, it is an easy, one-pan recipe you can throw together in a jiffy.  You just melt butter with, in this case, water (the chocolate version calls for buttermilk); bring it to a boil; and then mix in the remaining ingredients in the same pan.  While the cake is baking, you basically use the same technique to make the frosting.  After the cake is baked and cooled very briefly, you pour the warm frosting over the warm cake.  When you do this, something magical happens between the cake and frosting layers.  A very thin layer of ooey-gooeyness is created between two already moist components.  Saying this cake is moist is like saying the Atlantic Ocean is wet!

I had made the chocolate version for more years than I care to admit and had never heard of a white version before.  After making it, I determined that even though I absolutely love almond flavoring it was a bit too much for me in the original recipe.  Because the cake was so fabulous otherwise, I adjusted the almond extract and made it for the second time the next day.  It came out so well that I could not stay away from it.  So, after two cakes in two days and two extra pounds on my scale (with me standing on it), I packed up the rest of the two cakes and sent it with my daughter Amy to her summer job at the pool to share with the lifeguards.

Fast forward to last week—Amy came home from the pool and said that one of the lifeguards who had sampled the cake last summer wanted the recipe.  As I’ve previously mentioned, it doesn’t take much of an excuse for me to bake or cook either a new or old recipe.

So, here you go, Catie—enjoy!

White Texas Sheet Cake

Ingredients for Cake

  • 1 cup butter (2 sticks)
  • 1 cup water
  • 2 cups white granulated sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Ingredients for Frosting

  • 1/2 cup butter (1 stick)
  • 1/4 cup milk
  • 4 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped walnuts


In a large saucepan, bring butter and water to a boil.  Remove from heat, and stir in sugar, flour, eggs, sour cream, almond extract, vanilla extract, salt, and baking soda until smooth.  Pour batter into a greased 10 x 15 x 1 inch baking pan.

Bake at 375 degrees F for 15 to 20 minutes, or until cake is golden brown and tests done with a toothpick.  Cool for 10 minutes.

For frosting, combine 1/2 cup butter and milk in a saucepan; bring to a boil.  Remove from heat.  Mix in sugar and 1/2 teaspoon vanilla extract.  Stir in nuts.  If frosting appears too thick, add a bit more milk to get to desired consistency. Spread frosting over warm cake.

Fran’s note:  This cake is as sweet as it is moist—a small piece is quite rich.  The nuts do help to cut down on the sweetness factor just a tiny bit—but, if you decide to eliminate the nuts, just be prepared to go into a sugar coma (you may in any event).  Don’t say I didn’t warn you!

Source: Slightly adapted from allrecipes.com


9 comments on “White Texas Sheet Cake

  1. Julia on said:

    This looks so good. I’ve only made sheet cake once but I loved it, I need to try this recipe!

  2. Wende on said:

    We are having a family reunion in a couple of weeks and I will be making this cake. We love the chocolate version, but I can’t wait to try this white version. I shared your recipe on my Must Try Tuesday blog post.


    Thanks for sharing!


  3. Finally got around to making the cake and it is absolutely delicious! All my roommates loved it! We’re having a bake-off with the apartment across the hall and I definitely know what I am bringing! A for sure win.

  4. Fran, I’m so excited to find this recipe, and you! I came to your website by way of Pinterest, but not directly to this recipe. I just followed the Peanut Butter Sheet Cake crumbs all the way to your front door. I know that this is a bit forward, but I must say it; “I can’t wait to be rescued by this ‘knight’, er..cake, ‘in gooey, white armor’, as I’ve been missing my Texas sheet cake forever, and a day!” A health issue came between me and my BFF, Chocolate, and I was beginning to wonder if there were any other fish at the dessert bar.;o

  5. Genevieve W on said:

    Do you think this would bake okay in 6inch round cake pans to make a layer cake or is it too moist?

    • Genevieve, if you cut out parchment paper for the bottom of the cake pans and then spray them and the sides of the pans with Pam baking spray (has a little flour in it), I think it would be fine.

  6. Connie on said:

    I made this cake three times so far. The first attempt was good, but we decided we didn’t care for the almond extract flavor.

    The second time, I used vanilla instead. We loved it and got lots of compliments.

    My third time, I mistakenly used one STICK of butter in the cake batter, rather than one CUP. Amazingly, the cake turned out fine anyway–possibly better, being slightly less dense/wet. Given the fat/calories, I’ll continue to use less butter. (I noticed that Taste of Home has a lightened up version of this recipe also, which substitutes applesauce for part of the butter, but I haven’t tried that yet.)

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