Warm, buttery vanilla notes create a tender, blonde cake finished with a simple, creamy icing — our White Texas Sheet Cake is easy to make and perfect for gatherings.
Reader Yvonne said: “Made this for a birthday cake. Only change made was used almond and vanilla extracts in equal parts. So good!”
Reader Kyla said: “It’s a great recipe for our beginning baker. The cake is moist and delicious! Our family liked the vanilla flavor over traditional chocolate sheet cake!”
Classic Texas White Sheet Cake Recipe
This classic White Texas Sheet Cake is moist, tender, and remarkably simple to make. The thin layer of cake bakes quickly in a jelly roll pan and the warm vanilla icing spreads to create a smooth, flavorful finish. It’s the kind of dessert that works for birthdays, potlucks, or any time you want a reliable, crowd-pleasing cake.
The cake is close in spirit to Texas Brownies but in a light, vanilla-forward version. A generous layer of homemade icing makes each bite rich without being heavy.
Dairy — butter and sour cream in particular — gives this cake its tender crumb and buttery flavor. If you enjoy recipes like Sour Cream Cookies or Banana Bars with Cream Cheese Frosting, you’ll appreciate the same richness here.
Reasons To Love This Recipe
- Quick and simple to prepare, ideal for parties and celebrations.
- The cake bakes in a thin, even layer and the warm icing spreads smoothly for a classic sheet cake look.
- Uses common pantry ingredients you likely already have on hand.
- Easily adjusted for flavor — vanilla or almond extract depending on preference.
- Sour cream and extra butter keep the cake exceptionally moist and flavorful.
Ingredients Needed:
- Butter (use real butter for the best flavor)
- Water
- All-purpose flour
- Granulated sugar
- Eggs
- Sour cream
- Salt
- Baking soda
- Vanilla extract (or substitute almond extract)
- Powdered sugar
Almond vs. Vanilla Extract
The original version of this recipe uses almond extract, which has a pronounced, nutty aroma. If you prefer a more traditional flavor, pure vanilla extract is a great choice. If you want to try almond, start with a smaller amount — about 1/2 teaspoon — and adjust to taste on future batches.
How to Make White Texas Sheet Cake
Preheat the oven to 375°F and coat a 10 x 15″ jelly roll pan with non-stick cooking spray.
In a medium bowl, whisk together the dry ingredients: flour, sugar, salt, and baking soda.
In a small saucepan, combine butter and water and bring to a boil.
Pour the boiling butter-and-water mixture into the dry ingredients and stir until smooth. Add lightly beaten eggs, sour cream, and vanilla, then mix until fully combined.
Pour the batter into the prepared jelly roll pan and bake 20–22 minutes, until set. Allow the cake to cool slightly while you prepare the icing.
How to Make the Icing
Measure the powdered sugar and have it ready. The icing comes together quickly and begins to set soon after combining, so work efficiently once you begin.
In a saucepan, bring butter and milk to a boil. Remove from the heat, stir in vanilla, then whisk in the powdered sugar until smooth.
As soon as the icing is smooth, pour it evenly over the warm (not piping hot) cake. The icing sets quickly, so pour carefully rather than trying to spread it after it begins to firm up.
If you like nuts, sprinkle about 1/2 cup of chopped nuts over the icing immediately before it sets.
A quick note: trying to smooth the icing after it begins to set often leaves an uneven finish. Pour evenly and let the icing level itself for the best look.
Recipe Tips and Tricks
- The batter will be thin — that’s normal. In a jelly roll pan it bakes into a perfectly thin sheet cake.
- Have powdered sugar pre-measured so you can finish the icing without delay.
- The icing becomes difficult to smooth more than 30–60 seconds after pouring; work quickly.
- Pour the icing while the cake is warm; if the cake is too hot the icing will run off, and if it’s cool the icing won’t spread as well.
- Add chopped nuts immediately after pouring if you want a crunchy topping.
More Easy Dessert Recipes:
Cake Mix Cupcakes are a quick, bakery-style treat you can make at home. Peanut Butter Dream Bars and Buckeye Graham Cracker Bars are great options for something different. If you like make-ahead desserts, Sour Cream Coconut Cake improves when made a day or two in advance.
White Texas Sheet Cake
Equipment
-
Jelly Roll Pan (10 x 15″)
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Icing
- 1/2 cup butter
- 1/4 cup milk
- 2 teaspoons vanilla
- 4 1/2 cups powdered sugar
- 1/2 cup nuts (optional)
Instructions
Cake
- Coat a 10 x 15″ jelly roll pan with non-stick spray and preheat oven to 375°F.
- Stir together flour, sugar, salt, and baking soda.
- Bring butter and water to a boil in a small saucepan.
- Pour the boiling liquid into the dry ingredients and stir until smooth.
- Add beaten eggs, sour cream, and vanilla; stir until combined.
- Pour batter into the prepared pan and bake 20–22 minutes.
Icing
- Bring butter and milk to a boil, then remove from heat and add vanilla.
- Whisk in powdered sugar until smooth.
- Pour the icing over the warm (not hot) cake and, if desired, sprinkle nuts on top before it sets.
Nutrition
“Plowing Through Life” is not a dietitian. Nutrition values are estimates and can vary based on ingredients used. For precise nutrition information, run the recipe through your preferred nutrition calculator.
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