White Texas Sheet Cake Recipe

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Published: April 7, 2021Author: Camille Beckstrand
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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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Other delicious sheet cake recipes:

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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  1. Happy Valley Chow says:
    March 16, 2014
    That is a beautiful cake and sounds delicious. Great job as usual :) Happy Blogging! Happy Valley Chow
    Reply
    • Camille says:
      March 16, 2014
      Thank you so much! :)
      Reply
  2. Emily @ Life on Food says:
    March 16, 2014
    I love Texas sheet cake. Three cheers for cake!
    Reply
    • Camille says:
      March 16, 2014
      Thanks Emily! Have a great night!
      Reply
  3. Becca says:
    March 16, 2014
    The cake looks tasty. What is the source for the recipe? Is it your original recipe that you developed?
    Reply
    • Camille says:
      March 16, 2014
      This recipe is adapted from AllRecipes. :)
      Reply
  4. Chloe @ foodlikecake says:
    March 17, 2014
    Texas sheet cakes are amazing! Your cakes always look amazing!
    Reply
  5. Kiki C says:
    March 17, 2014
    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!
    Reply
  6. Cheryl at Snaps of Ginger says:
    March 17, 2014
    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/
    Reply
  7. Alisa says:
    March 24, 2014
    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.
    Reply
  8. Gracie says:
    March 24, 2014
    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.
    Reply
  9. Patty says:
    March 29, 2014
    Can this cake be frozen with the icing? Looking forward to making it!!
    Reply
    • Cyd says:
      March 31, 2014
      It should work just fine freezing it with the icing on.
      Reply
  10. sarah says:
    May 25, 2014
    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?
    Reply
    • Cyd says:
      May 27, 2014
      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.
      Reply
  11. Kim Sandoval says:
    September 3, 2016
    Sounds delicious! Is it possible to halve the recipe and bake it in a 9x13 pan?
    Reply
    • Cyd says:
      September 6, 2016
      It should work. Just watch the cake as it cooks because the cooking time may be slightly different.
      Reply
  12. Sheila Beal says:
    March 11, 2018
    Could you add fresh berries on top?
    Reply
    • Cyd says:
      March 12, 2018
      Berries would be delicious on top of this cake.
      Reply
  13. Michelle says:
    September 11, 2018
    How many would this serve?
    Reply
    • Cyd says:
      September 14, 2018
      It serves about 30 people. You could easily cut them smaller if you needed more servings.
      Reply
  14. Cheryl says:
    February 22, 2019
    Husband is allergic to almonds can I use vanilla extract instead?
    Reply
    • Cyd says:
      February 26, 2019
      Yes, vanilla extract will work great too.
      Reply
  15. Steph says:
    February 26, 2019
    My family loved this cake! Thank you so much for posting. Made me feel like I can cook from scratch too!!
    Reply
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