White Texas Sheet Cake

There’s something about a simple sheet cake that feels like home, and this White Texas Sheet Cake is no exception. It’s soft, buttery, and moist, with a delicate vanilla flavor that’s just sweet enough to make you smile. But what really takes it over the top is the luscious white icing, studded with crunchy chopped walnuts and poured warm over the cake. Trust me, this one’s a total game-changer. It’s the kind of cake you bake when you want everyone to gather around the table for “just one more slice.”

Behind the Recipe

This cake came into my life during a family reunion in Texas, where everything—including dessert—was big, bold, and built for sharing. While the classic chocolate Texas sheet cake was the star of the dessert table, it was the lesser-known white version that had me coming back for seconds. I still remember the buttery aroma wafting from the kitchen and the way the icing set into this delicate, sugary crust on top. Ever since then, this has been my go-to when I need a quick, crowd-pleasing dessert that tastes like it took hours.

Recipe Origin or Trivia

Texas sheet cake has been around since at least the 1960s, showing up in church cookbooks and community potlucks across the South. While the traditional chocolate version is more well-known, White Texas Sheet Cake is a beautiful variation that swaps cocoa for vanilla and often adds sour cream for extra richness. The cake is baked in a shallow jelly roll pan or baking sheet, which helps it bake quickly and evenly—a lifesaver when you’re short on time but still want to impress.

Why You’ll Love White Texas Sheet Cake

This cake is more than just easy and delicious—it’s got personality, comfort, and just enough elegance to make it special.

Versatile: Perfect for birthdays, baby showers, or lazy Sundays with coffee.

Budget-Friendly: Uses pantry staples, so you won’t break the bank.

Quick and Easy: Bakes in less than 20 minutes and the icing comes together fast.

Customizable: Swap the nuts, add citrus zest, or infuse with almond extract.

Crowd-Pleasing: One pan feeds a whole party, and no one ever says no to seconds.

Make-Ahead Friendly: Make it a day early and it stays moist and delicious.

Great for Leftovers: Stays soft for days and makes an amazing breakfast treat.

Chef’s Pro Tips for Perfect Results

This cake is simple, but these tricks will help you absolutely nail it every time:

• Sift your flour for a lighter, more delicate crumb.
• Don’t skip the warm icing—pouring it over the hot cake creates the perfect glaze.
• Use room temperature eggs and sour cream to help everything blend smoothly.
• Toast your walnuts for a nuttier, deeper flavor.
• Don’t overmix the batter—gentle folding keeps the cake soft and tender.

Kitchen Tools You’ll Need

Nothing too fancy here, just your everyday baking gear:

Jelly Roll Pan (10×15 inches): Gives you that classic sheet cake size and fast baking.

Mixing Bowls: One for wet, one for dry, and you’re good to go.

Whisk and Spatula: For blending and scraping the bowl clean.

Saucepan: To heat the icing ingredients to velvety perfection.

Offset Spreader or Butter Knife: Makes smoothing the icing super easy.

Ingredients in White Texas Sheet Cake

This cake keeps it classic with simple, easy-to-find ingredients that work in perfect harmony.

1. All-Purpose Flour: 2 cups. The soft and sturdy base of the cake.
2. Granulated Sugar: 2 cups. Sweetens the crumb and locks in moisture.
3. Baking Soda: 1 teaspoon. Gives the cake a light, airy rise.
4. Salt: 1/2 teaspoon. Balances out all the sweetness beautifully.
5. Sour Cream: 1/2 cup. Adds moisture and a subtle tang.
6. Eggs: 2 large. Binds everything and adds richness.
7. Vanilla Extract: 1 teaspoon. Brings out the cake’s sweet, creamy flavor.
8. Butter: 1 cup (2 sticks). Used in both cake and icing for richness.
9. Water: 1 cup. Helps melt the butter and blends into the batter.
10. Milk: 1/2 cup. Makes the icing smooth and spreadable.
11. Powdered Sugar: 4 cups. Sweetens the icing with a silky texture.
12. Chopped Walnuts: 1 cup. Adds a delicious crunch and earthy bite.

Ingredient Substitutions

Missing something? Here’s how to make it work with what you’ve got:

Sour Cream: Use plain Greek yogurt for similar moisture and tang.

Butter: Margarine or vegan butter works in a pinch.

Walnuts: Try pecans, hazelnuts, or go nut-free if needed.

Milk: Any dairy-free milk will blend into the icing beautifully.

Vanilla Extract: Almond or lemon extract for a fresh twist.

Ingredient Spotlight

Powdered Sugar: Its fine texture helps create that glossy, pourable icing that sets with just the right bite.

Sour Cream: The key to this cake’s ultra-moist, melt-in-your-mouth texture. It adds richness and keeps it soft for days.

Instructions for Making White Texas Sheet Cake

The best part? You can have this beauty baked, iced, and ready in under an hour. Here’s how:

1. Preheat Your Equipment:
   Heat your oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan or line with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk flour, sugar, baking soda, and salt. In a separate bowl, whisk eggs, sour cream, and vanilla extract.
3. Prepare Your Cooking Vessel:
   In a saucepan, melt 1 cup of butter with 1 cup of water. Once bubbling, pour it into the flour mixture and stir. Add the egg mixture and stir until just combined.
4. Assemble the Dish:
   Pour the batter into the prepared pan, spreading evenly to the edges.
5. Cook to Perfection:
   Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   While the cake bakes, make the icing: melt remaining butter with milk in a saucepan, then stir in powdered sugar and vanilla. Fold in chopped walnuts.
7. Serve and Enjoy:
   Pour the warm icing over the hot cake. Let it cool slightly, then slice and serve while still slightly warm or at room temp.

Texture & Flavor Secrets

What makes this cake so special? It’s that magical contrast—fluffy, tender cake underneath a creamy, slightly crackled icing. The warmth of the nuts adds texture, while the sweet vanilla aroma wraps around you like a kitchen hug. Every bite is buttery, soft, and utterly satisfying.

Cooking Tips & Tricks

• Chill the icing slightly before pouring if you want a thicker glaze.
• For a lemony twist, add zest to the batter and a few drops of juice to the icing.
• Store leftover slices in wax paper to keep them from sticking.

What to Avoid

To make sure your cake turns out perfect every time, avoid these pitfalls:

• Don’t overbake—the cake should be lightly golden but not dry.
• Don’t let the icing cool too much before pouring—it should be smooth and warm.
• Avoid overmixing after combining the wet and dry ingredients to keep the crumb light.

Nutrition Facts

Servings: 20
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Bake the cake a day ahead if needed—the flavor actually deepens overnight. Store covered at room temperature for up to 3 days. To freeze, cut into squares, wrap individually in plastic, and freeze for up to one month. Thaw at room temp or microwave gently before serving.

How to Serve White Texas Sheet Cake

Serve with a scoop of vanilla bean ice cream, a drizzle of caramel, or just a steaming mug of coffee. It’s also the perfect treat for a tea party, bake sale, or a “just because” weekday dessert.

Creative Leftover Transformations

• Turn into mini trifles with whipped cream and berries.
• Crumble into yogurt parfaits.
• Reheat and top with a scoop of ice cream for a warm dessert fix.

Additional Tips

• Want a slightly denser cake? Use buttermilk instead of sour cream.
• Sprinkle coconut flakes or white chocolate chips into the icing for extra flair.
• Add a pinch of salt to the icing for a sweet-salty balance.

Make It a Showstopper

Serve this cake in perfectly cut squares on a vintage cake stand. Top each slice with a whole walnut or tiny edible flower. A sprinkle of powdered sugar gives it that elegant, bakery-fresh finish.

Variations to Try

• Lemon Poppyseed: Add lemon zest and a tablespoon of poppy seeds to the batter.
• Almond Twist: Swap vanilla extract for almond and top with slivered almonds.
• Maple Walnut: Stir maple extract into the icing and double the walnuts.
• Spiced Vanilla: Add a dash of cinnamon and nutmeg to the dry ingredients.
• Berry Bliss: Swirl raspberry jam into the batter before baking.

FAQ’s

Q1: Can I use a 9×13 pan instead?

A1: Yes, but the cake will be thicker. Adjust baking time by adding 5–10 minutes.

Q2: Can I make it nut-free?

A2: Absolutely—just skip the walnuts or replace with toasted coconut.

Q3: What’s the best way to store leftovers?

A3: In an airtight container at room temp for up to 3 days or freeze for a month.

Q4: Can I make this gluten-free?

A4: Yes, use a 1:1 gluten-free flour blend that’s suitable for baking.

Q5: Can I use margarine instead of butter?

A5: Yes, though butter gives the best flavor.

Q6: Why is my icing grainy?

A6: It likely cooled too much or the powdered sugar didn’t dissolve fully.

Q7: Can I use buttermilk instead of sour cream?

A7: Yes, just use slightly less liquid overall to maintain the texture.

Q8: Do I need to refrigerate the cake?

A8: Not unless you live in a very warm climate. Room temp is perfect.

Q9: Can I skip the icing?

A9: The icing is key, but if you must skip it, dust the cake with powdered sugar.

Q10: Is this good for layering?

A10: This sheet cake is best served as is. For layering, use a sturdier cake base.

Conclusion

White Texas Sheet Cake is that reliable, no-fuss recipe that still manages to impress every single time. It’s soft, sweet, and just decadent enough to feel like a treat without the need for fancy frosting or layers. Whether you’re making it for a crowd or just craving a classic dessert with a twist, this cake delivers every time. Make it once, and it’ll be on repeat in your kitchen forever.

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