White Texas Sheet Cake is a vanilla version of the classic Chocolate Texas Sheet Cake. Soft and moist white sheet cake with a buttery and sweet walnut icing.
You’re Going To Want To Make This Easy White Texas Sheet Cake Recipe
Most of us have all heard of Texas Sheet Cake. I even have a delicious recipe here on my site that you should absolutely try. It’s a casual chocolate cake that is commonly served at potlucks or easy entertaining events, but It’s really the perfect dessert to bring to any occasion. Today we’re talking about the white (vanilla) version of the classic that is totally perfect! The cake batter is made in a saucepan with no mixer required! It’s incredibly moist thanks to the addition of sour cream and melted butter in the batter. And the icing on top is next level. I am going to fill you in on all the details…
What is White Texas Sheet Cake?
White Texas Sheet Cake is the vanilla version of traditional Chocolate Texas Sheet Cake. Full disclosure, I prefer the vanilla version more. There I said it! Overall, I am more of a vanilla cake person, and this cake is so incredibly moist with a thicker layer of sweet icing on top that is buttery, delicious, and loaded with chopped walnuts. I love it so much. Almond extract gives it a sweet flavor that is unique, but you can also make it with vanilla extract as well.
Easy To Prepare and Serve:
The great thing about this recipe is that there is no mixer required. Yep, you heard that right…a cake recipe that doesn’t require a hand mixer or stand mixer. Let me break down the easy factors:
Like I said, no mixer required! The cake batter is essentially made in a large saucepan. You start with melted butter and water which creates a very moist base.
No special tools needed. A whisk, a rubber spatula, and a 15×10 inch baking pan.
A jelly roll pan works great for this recipe and most of us have one of those in our kitchen cabinets. Just ensure it has at least a 1- inch side. I happen to have a nonstick 15×10 pan that I love using for this recipe, but it’s not necessary. Just coat your pan with nonstick baking spray or butter!
The icing is also made right in a saucepan too. Melt the butter and milk together and whisk powdered sugar right in!
Serve this cake right in the sheet pan it was baked. You spread the icing on the warm cake and it melts a little right into the cake adding to the moistness. It’s perfect for casual entertaining!
Why Is It Called Texas Sheet Cake?
The name “Texas Sheet Cake” and its roots are varied. Some sources say the name comes from the large size of the sheet cake…being Texas sized. Other sources claim the name originates from a Texas newspaper first printing the recipe. It’s also been known as Texas Funeral Cake.
What’s the Difference Between Sheet Cake and Regular Cake?
I know this might seem like a silly question but I have also wondered this, so I thought I would just explain a little. Sheet cake sizes can vary, but an easy distinction is that it’s a single layer cake baked in a sheet pan. It’s really that simple! Most sheet cakes are rectangular shaped with a layer of frosting on top. But you can bake most cake recipes in a variety of pans, from round pans to stack and layer, to bundt pans, muffins tins, or sheet pans.
With that said, this White Texas Sheet Cake is an extremely soft and moist cake recipe (thanks to the sour cream) that is best baked sheet pan-style. It might be a little soft to withstand baking it to stack and layer.
Ingredients:
This cake has very simple ingredients which is what makes it great to whip together anytime!
Cake Ingredients:
Cubed butter. I use salted butter in this recipe, as I do most of my recipes. But you can use unsalted butter if you prefer. I like the cube the butter before melting, as it will melt a little faster and more evenly. If your butter is at room temperature you don’t have to cube it, but for cold butter cube it!
Water
Granulated sugar
Baking soda
Kosher salt
All-purpose flour
Large eggs at room temperature. Having the ingredients at room temperature just allow them to mix in easier, as well as ensuring even baking.
Sour cream at room temperature. Again, adding this in at room temperature makes the mixture come together smoothly.
Flavoring: you can use almond extract or pure vanilla extract. Traditional White Texas Sheet Cake uses almond extract, but I like to mention that vanilla extract works great too if you don’t love that almond flavor! Or you can even use a mixture of both!
Icing Ingredients:
Cubed butter. Like stated above, the cubed butter will just melt more evenly and quicker. You are melting this together with milk and the less time the milk cooks prevents the milk from potentially scalding in the pan.
Milk. I use 2% milk, but you can use whole milk as well.
Almond extract or pure vanilla extract. Just like with the cake, you can use either almond extract or vanilla, or a combination of both.
Powdered sugar. I recommend whisking this prior to adding to the milk and butter. This ensure not adding too much if it’s packed down, but also helps in breaking up an lumps so your icing will be smooth without having to work at it!
Walnuts. You can certainly omit the nuts all together, but they do add great texture to the cake. You can also use pecans or even chopped pistachios!
How To Make White Texas Sheet Cake/Instructions:
Prep: Preheat the oven to 350°F. Coat a 15x10x1-inch. baking pan with nonstick spray. Set aside. You can also bake this in an 18×13-inch sheet pan for a thinner cake.
Make the Cake Batter: In a large saucepan on medium heat, melt the butter and water together. Bring the mixture almost to a boil and remove from the heat.
Whisk in the granulated sugar, baking soda, salt, and flour until combined.
In a small bowl, whisk the eggs, sour cream and extract together until blended. Add the egg mixture to the flour mixture slowly, whisking until smooth.
Bake the Cake: Pour the batter to the prepared pan. Bake for 20 – 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
Make the Icing: In a large saucepan on medium-low heat, melt the butter and milk together. Stirring frequently, continue heating the mixture until it starts steaming. Remove it from the heat and stir in the extract. Gradually add in the powdered sugar, whisking until smooth. Stir in the walnuts and spread onto the cake (it will be slightly warm).
Allow the cake to cool completely before slicing.
Can I Halve This Recipe?
Yes, absolutely. You can easily cut this recipe in half. Bake it in a 11×7 pan for 11 – 13 minutes, or until the cake is set.
How Many Does It Serve?
Obviously this depends on the size of the pieces you cut. I always err on the side of larger pieces because it’s a thin cake after all. I don’t slice the pieces the same size I would a brownie. So I say my recipe serves 16, but you could also cut the slice a little smaller and it could serve 20. It’s really up to your sweet tooth!
Storage:
I store this Texas Sheet Cake airtight at room temperature for up to 3 days. I cover the pan tightly with either foil or plastic wrap. You could also refrigerate this if you would like as well for up to 5 days.
Variations:
This cake is essentially already a variation of Texas Sheet Cake, but there are always more ways you can “make it your own”:
Swap out the nuts. I hinted on this earlier, but you can use any type of chopped nuts in the icing you like: pecans, pistachios, or macadamia nuts would be delicious!
Make it citrus! Use lemon extract in place of the almond or vanilla and add a little lemon zest in the icing!
Swirl in some caramel into the icing before it sets. This will not only taste great but look pretty!
This Vanilla Sheet cake is the PERFECT cake to bring or serve to any occasion!
Cake:
1 cup butter, cubed
1 cup water
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups all-purpose flour
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon almond extract or 2 teaspoons vanilla extract
Icing:
3/4 cup butter, cubed
1/3 cup milk
1/2 teaspoon almond extract or 1 teaspoon vanilla extract
6 cups powdered sugar
1 cup chopped walnuts
Cake: Preheat the oven to 350°F. Coat a 15x10x1- inch. baking pan with nonstick spray. Set aside.
In a large saucepan on medium heat, melt the butter and water together. Bring the mixture almost to a boil and remove from the heat.
Whisk in the granulated sugar, baking soda, salt, and flour until combined.
In a small bowl, whisk the eggs, sour cream and extract together until blended. Add the egg mixture to the flour mixture slowly, whisking until smooth.
Transfer the batter to the prepared pan. Bake for 20 – 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
Icing: In a large saucepan on medium-low heat, melt the butter and milk together. Stirring frequently, continue heating the mixture until it starts steaming. Remove it from the heat and stir in the extract. Gradually add in the powdered sugar, whisking until smooth. Stir in the walnuts and spread onto the cake (it will be slightly warm).
