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White Texas Sheet Cake Recipe

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Moist white cake topped with a fluffy vanilla frosting and sprinkles make this White Texas Sheet Cake a dessert that everyone loves!
White Texas Sheet Cake Recipe

As much as we love chocolate, this White Texas Sheet Cake may be our new go-to homemade cake recipe!

Traditional Texas Sheet Cake is a chocolate cake made with buttermilk that is topped with chocolate frosting (like our Texas Sheet Cake Cupcakes).

My sister, Camille, made these Texas Sheet Cake Brownies a few years ago and I was instantly on board the Texas Sheet Cake train!

This White Texas Sheet Cake makes the perfect birthday cake, potluck dessert or festive dessert for the next holiday!

White Texas Sheet Cake with frosting and sprinkles
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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.

White Texas Sheet Cake with frosting and sprinkles

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.

Easy to prepare:

Besides feeding a crowd, my favorite thing about this White Texas Sheet Cake is that it is easy to make.

Unlike traditional cake, this cake is made by bringing butter and water to a boil in a saucepan on the stove then stirring in the remaining cake ingredients.

Spread the batter in a half baking sheet that has been generously sprayed with nonstick cooking spray and bake for 20-22 minutes at 375 degrees and let cool completely before frosting.

The frosting can be made by simply creaming all of the frosting ingredients together until light and fluffy.

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.

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Serves: 30

White Texas Sheet Cake Recipe

Moist white cake topped with a fluffy vanilla frosting and sprinkles make this White Texas Sheet Cake a dessert that everyone loves!
Prep Time 40 mins
Cook Time 22 mins
Total Time 1 hr 2 mins
Print Pin

Ingredients

Cake

  • 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

Cream Cheese Frosting

  • 8 ounces cream cheese 1 package, softened
  • ¼ cup butter softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • ½ cup sprinkles optional

Instructions

  • Preheat oven to 375 degrees F.
  • 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.

Notes

  • 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.

Nutrition

Calories: 251 kcal · Carbohydrates: 39 g · Protein: 2 g · Fat: 10 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 37 mg · Sodium: 187 mg · Potassium: 40 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 318 IU · Vitamin C: 1 mg · Calcium: 21 mg · Iron: 1 mg

Equipment

  • Large Saucepan
  • Sheet pan (18x13x1)
  • Non-stick Cooking Spray
  • Mixing Bowl

Recipe Details

Course: Dessert
Cuisine: American
Author: Camille Beckstrand

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Published: April 7, 2021Updated: November 10, 2022

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Questions & Reviews

  1. Happy Valley Chow says:
    That is a beautiful cake and sounds delicious. Great job as usual :) Happy Blogging! Happy Valley Chow
  2. Emily @ Life on Food says:
    I love Texas sheet cake. Three cheers for cake!
  3. Becca says:
    The cake looks tasty. What is the source for the recipe? Is it your original recipe that you developed?
  4. Camille says:
    This recipe is adapted from AllRecipes. :)
  5. Camille says:
    Thanks Emily! Have a great night!
  6. Camille says:
    Thank you so much! :)
  7. Chloe @ foodlikecake says:
    Texas sheet cakes are amazing! Your cakes always look amazing!
  8. 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!
  9. 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/
  10. 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.
  11. 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.
  12. Patty says:
    Can this cake be frozen with the icing? Looking forward to making it!!
  13. Cyd says:
    It should work just fine freezing it with the icing on.
  14. 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?
  15. 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.
  16. Kim Sandoval says:
    Sounds delicious! Is it possible to halve the recipe and bake it in a 9x13 pan?
  17. Cyd says:
    It should work. Just watch the cake as it cooks because the cooking time may be slightly different.
  18. Sheila Beal says:
    Could you add fresh berries on top?
  19. Cyd says:
    Berries would be delicious on top of this cake.
  20. Michelle says:
    How many would this serve?
  21. Cyd says:
    It serves about 30 people. You could easily cut them smaller if you needed more servings.
  22. Cheryl says:
    Husband is allergic to almonds can I use vanilla extract instead?
  23. Steph says:
    My family loved this cake! Thank you so much for posting. Made me feel like I can cook from scratch too!!
  24. Cyd says:
    Yes, vanilla extract will work great too.
Camille Beckstrand
About The Author:

Camille Beckstrand

Camille lives in Utah with her husband Jared and their 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives. She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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