White Texas Sheet Cake Recipe

Name: White Texas Sheet Cake Recipe
Prep time: 40 min
Cook time: 22 min
Total time: 62 min
Ingredients: 1 cup butter (softened); 1 cup water; 2 cups flour; 2 cups sugar; 2 eggs; ½ cup sour cream; 1 teaspoon almond extract; ½ teaspoon salt; 1 teaspoon baking soda; 8 ounces cream cheese (1 package, softened); ¼ cup butter (softened); 1 teaspoon vanilla; 4 cups powdered sugar; ½ cup sprinkles (optional)

Recipe Ingredient Notes

To make White Texas Sheet Cake, you will need the following ingredients:

Cake

Butter , softened

Water

Flour

Sugar

Eggs

Sour cream

Almond extract

Salt

Baking soda

Cream Cheese Frosting

Cream cheese, 1 package, softened

Butter , softened

Vanilla

Powdered sugar

Sprinkles, optional

How to make White Texas Sheet Cake

Preheat oven to 375℉.

Place one cup butter and water in a large saucepan and bring to a boil.

Remove saucepan from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth.

Pour batter into a baking sheet (18 x 13 x 1-inch) sprayed with nonstick cooking spray.

Bake for 20-22 minutes or until cake is golden brown. Let cool for 20-30 minutes.

For the frosting, cream together cream cheese, butter and vanilla together.

Add powdered sugar and beat until light and fluffy.

Top with sprinkles, if desired.

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:

Counter: Store in an airtight container for up to 3 days are room temperature.

Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.

Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months

Frequently Asked Questions

Ways to decorate your Texas Sheet Cake:

You can easily change up the sprinkles you use to top this sheet cake depending on the season. We love using green and red sprinkles for Christmas or black and orange sprinkles for Halloween.
You could also top this cake with mini M&Ms or other small candies.

How many does it serve?

This White Texas Sheet Cake is made to feed a crowd. You can cut this cake into as many slices as you need, but we recommend slicing it into 30 pieces for a big helping of this delicious cake.

Can you freeze Texas Sheet Cake?

Yes! You can freeze this White Texas Sheet Cake by covering it tightly with plastic wrap and then covering it in foil then placing it in the freezer. Let it thaw at room temperature before serving.
Store this cake (covered) for 3 days at room temperature or for one week in the fridge.

Enjoy More Delicious Sheet Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

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Questions & Reviews

Happy Valley Chow says:

That is a beautiful cake and sounds delicious. Great job as usual :) Happy Blogging! Happy Valley Chow
Emily @ Life on Food says:

I love Texas sheet cake. Three cheers for cake!
Becca says:

The cake looks tasty. What is the source for the recipe? Is it your original recipe that you developed?
Camille says:

This recipe is adapted from AllRecipes. :)
Camille says:

Thanks Emily! Have a great night!
Camille says:

Thank you so much! :)
Chloe @ foodlikecake says:

Texas sheet cakes are amazing! Your cakes always look amazing!
Kiki C says:

That face book comment could have come from my M-I=L, who is known to be quite blunt about her body image ideas, but has also been caught sneaking into my cookie jar when she thought no one was watching!! Your family recipes are fantastic and so very appreciated. Keep up the great work and thanks for this cake recipe. I'm heading to the kitchen to make it now, and will add green coloring to the frosting for a St. Patrick's Day treat!
Cheryl at Snaps of Ginger says:

What a fun idea!! When I make something I bring it into work. We have 40 people in our suite so sweets go pretty fast! ~Cheryl http://snaps-of-ginger.blogspot.com/
Alisa says:

So, would this be good with coconut in place of the sprinkles? I'm not really a fan of the sprinkles, but I LOVE coconut.
Gracie says:

I am from Texas and have made this cake - it is delicious IF you cut the sugar in half (at least!) or more. Trust me - it is way too sweet if you make it exactly as the recipes calls for.
Patty says:

Can this cake be frozen with the icing? Looking forward to making it!!
Cyd says:

It should work just fine freezing it with the icing on.
sarah says:

this looks delicious! I know its a sheet cake recipe but if I wanted to make a layered round cake, this recipe should yeild for it right?
Cyd says:

Hi Sarah, We have only made this in the jelly roll pan. So we don't want to tell you that it would work in a layered round cake without having tried it.
Kim Sandoval says:

Sounds delicious! Is it possible to halve the recipe and bake it in a 9x13 pan?
Cyd says:

It should work. Just watch the cake as it cooks because the cooking time may be slightly different.
Sheila Beal says:

Could you add fresh berries on top?
Cyd says:

Berries would be delicious on top of this cake.
Michelle says:

How many would this serve?
Cyd says:

It serves about 30 people. You could easily cut them smaller if you needed more servings.
Cheryl says:

Husband is allergic to almonds can I use vanilla extract instead?
Steph says:

My family loved this cake! Thank you so much for posting. Made me feel like I can cook from scratch too!!
Cyd says:

Yes, vanilla extract will work great too.
Jaclyn says:

Can I make this recipe in a 13x9 pan?
Momma Cyd says:

We have not tried cooking it in a 9 x 13-inch pan, so not sure of the cooking time. You would need to watch it closely.