Quick overview of this White Texas Sheet Cake

This White Texas Sheet Cake is a soft, simple cake that feeds a crowd. It bakes in a 9×13 pan and has a smooth, sweet white frosting. It’s great for birthdays, potlucks, or any time you want an easy, classic dessert. For more sheet cake ideas, see this Texas sheet cake guide.

Why this recipe works so well

• It uses common pantry ingredients.
• The batter is quick to mix by hand.
• Baking in a sheet pan gives even, thin layers that stay moist.
• The warm, glossy frosting spreads easily and sets with a soft finish.

Step-by-step: How to make White Texas Sheet Cake

1. Preheat the oven to 175°C (350°F). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In a saucepan over medium heat, combine 1 cup water and 1 cup unsalted butter. Heat until the butter melts and the mix just reaches a gentle boil. Remove from heat.
4. Pour the hot butter-water into the dry ingredients. Stir until just combined.
5. Whisk in 1/2 cup sour cream (or plain yogurt), 2 large eggs, and 1 tsp vanilla extract. Mix until smooth and creamy.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake 20–25 minutes, or until a toothpick in the center comes out clean.
8. Let the cake cool completely in the pan before frosting.

For a different take — like adding fruit flavors — you can look at a nearby apple-cinnamon sheet cake for ideas and inspiration.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 cup unsalted butter
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 tsp vanilla extract

Frosting:

• 1/2 cup unsalted butter
• 1/4 cup milk
• 4 cups powdered sugar
• 1 tsp vanilla extract
  Optional: Sprinkles or white chocolate curls for topping

Directions

1. Preheat oven to 175°C (350°F). Grease and flour a 9×13-inch pan.
2. Combine flour, sugar, baking soda, and salt in a large bowl. Set aside.
3. In a saucepan over medium heat, melt the butter with water and bring to a gentle boil. Remove from heat.
4. Stir the hot butter-water into the dry ingredients until combined.
5. Add sour cream, eggs, and vanilla. Whisk until the batter is smooth.
6. Pour batter into the prepared pan and spread evenly.
7. Bake 20–25 minutes or until a toothpick comes out clean.
8. Let the cake cool completely.
9. For the frosting: melt butter and milk in a saucepan over medium heat. Remove from heat and whisk in powdered sugar and vanilla until smooth.
10. Pour and spread the frosting over the cooled cake. Add sprinkles or white chocolate curls if you like.
11. Let frosting set before slicing and serving.

Best ways to serve your White Texas Sheet Cake

• Cut into squares and serve on a plate.
• Add a scoop of vanilla ice cream for an extra treat.
• Top slices with fresh berries for color and brightness.
• Serve at room temperature so the frosting stays soft.

How to store leftover cake

• At room temperature: Cover the pan with plastic wrap or a cake cover and keep for up to 2 days.
• In the fridge: Store in an airtight container for up to 5 days. Let slices come to room temperature before serving to restore softness.
• To freeze: Wrap slices tightly in plastic and foil, or freeze the whole pan (well covered) for up to 2 months. Thaw in the fridge overnight.

Helpful tips for a perfect cake

• Measure flour by spooning it into the cup and leveling — don’t pack it.
• Let the cake cool completely before frosting to avoid a runny top.
• Use room-temperature eggs and sour cream for smooth batter.
• If you want a slightly richer flavor, try using cream instead of milk in the frosting.
  For a different sheet cake style, check this easy chocolate sheet cake to compare techniques.

Small variations you can try

• Almond twist: Add 1/2 tsp almond extract with the vanilla in the batter.
• Lemon lift: Use 1 tbsp lemon zest and 1 tbsp lemon juice in the frosting.
• Chocolate chips: Fold 1 cup white chocolate chips into the batter for texture.

Nutritional Information (approximate per slice, 12 slices)

• Calories: 420
• Fat: 18 g
• Carbohydrates: 62 g
• Protein: 3 g
• Sugar: 40 g

(Values are estimates. Exact numbers vary by brands and portion sizes.)

Family-friendly serving ideas

• Cut small squares for kids’ lunchboxes.
• Serve with fruit and a glass of milk for a simple dessert.
• Bring to family gatherings — it’s easy to make ahead and slice.

What pairs well with this cake

• Drinks: Milk, coffee, or a light tea like chamomile or green tea.
• Toppings: Fresh berries, whipped cream, or a drizzle of white chocolate.
• Sides: Vanilla ice cream or a simple fruit salad balances the sweetness.

Frequently Asked Questions

Q: Can I use yogurt instead of sour cream?
A: Yes. Plain yogurt works fine. Use the same amount for similar texture.

Q: Can I make this gluten-free?
A: Replace the flour with a 1:1 gluten-free flour blend. Texture may vary slightly.

Q: Why did my frosting get grainy?
A: Grainy frosting often happens when powdered sugar clumps. Sift the sugar or whisk well while still warm.

Q: Can I halve the recipe for a smaller pan?
A: Yes — reduce all ingredients by half and use a smaller pan. Watch bake time closely.

Q: Can I add food coloring?
A: Yes. Add a few drops of gel food coloring to the frosting and mix until even.

Conclusion

If you want more versions and step-by-step photos, try this classic White Texas Sheet Cake Recipe. For an almond-flavored sheet cake that uses similar methods, see White Texas Sheet Cake – Tastes Better From Scratch. For a quick video-guided version, check out this White Texas Sheet Cake Recipe {+VIDEO} | Lil’ Luna.

White Texas Sheet Cake

A soft and simple cake that feeds a crowd, topped with a smooth, sweet white frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 cup unsalted butter melted
• 1/2 cup sour cream or plain yogurt
• 2 large eggs room temperature
• 1 tsp vanilla extract

For the frosting

• 1/2 cup unsalted butter melted
• 1/4 cup milk
• 4 cups powdered sugar sifted
• 1 tsp vanilla extract
• Sprinkles or white chocolate curls (optional)

Instructions

 

Preparation

• Preheat the oven to 175°C (350°F). Grease and flour a 9×13-inch baking pan.
• In a large bowl, whisk together the flour, sugar, baking soda, and salt.
• In a saucepan over medium heat, combine the water and butter. Heat until the butter melts and the mix just reaches a gentle boil. Remove from heat.
• Pour the hot butter-water into the dry ingredients. Stir until just combined.
• Whisk in the sour cream, eggs, and vanilla extract until smooth and creamy.
• Pour the batter into the prepared pan and spread it evenly.

Baking

• Bake for 20–25 minutes or until a toothpick in the center comes out clean.
• Let the cake cool completely in the pan before frosting.

Frosting

• In a saucepan over medium heat, melt the butter and milk together. Remove from heat.
• Whisk in the powdered sugar and vanilla until smooth.
• Pour and spread the frosting over the cooled cake. Top with sprinkles or white chocolate curls if desired.

Notes

Let the cake cool completely before frosting to avoid a runny top. For variations, consider adding fruit flavors or different extracts.

Keyword Dessert Recipe, Easy Cake, Party Cake, Sheet Cake, White Texas Sheet Cake