This classic Southern treat is cherished for its simplicity, easy serving style, and irresistibly decadent flavor.
A popular variation of the Texas sheet cake is the white sheet cake, essentially a vanilla version of the classic chocolate delight. Sheet cakes are incredibly simple to make and taste amazing, making them a favorite for all kinds of occasions.
Whether it’s a school event or a gathering where you need to feed a crowd, sheet cakes are my go-to. They’re easy to prepare, versatile, and offer endless opportunities for creative variations.
What is a Sheet Cake?
A sheet cake is a flat, rectangular cake baked in a shallow pan, such as a jelly roll or standard sheet pan. These cakes are straightforward to prepare, making them a popular choice for large gatherings like birthdays, potlucks, and celebrations. Typically baked as a single layer, sheet cakes are easy to slice and serve, adding to their convenience.
What Sets a Texas Sheet Cake Apart?
A Texas sheet cake is a unique twist on the classic sheet cake, celebrated for its rich, moist texture and signature chocolate flavor. Made with cocoa powder and often enhanced with buttermilk for a tangy richness, this cake stands out with its thin profile, typically just about an inch high. What truly sets it apart is its warm, pour-over chocolate frosting, which seeps into the cake to create a fudgy, decadent layer. Chopped pecans are often sprinkled on top, adding a delightful crunch and a hint of Southern charm. Thanks to its thinness, a Texas sheet cake bakes quickly, making it an ideal dessert for when you’re short on time but still want to impress.
White Texas Sheet Cake Recipe
Makes 24 servings | Prep: 25 minutes | Bake: 20 minutes
Ingredients
1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
White Texas Sheet Cake: The Process
- Preheat your oven to 375°F (190°C). Prepare a 10×15-inch (25.4×38.1 cm) jelly roll pan by spraying it with non-stick cooking spray; set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- In a medium saucepan, heat the butter and water over medium-high heat until the butter is fully melted and the mixture begins to simmer.
- Remove the saucepan from the heat and carefully pour the butter mixture into the dry ingredients. Stir until just combined.
- Add the eggs, sour cream, and vanilla extract to the mixture, and stir until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it out if needed.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before serving or adding frosting.
The Frosting
- In a medium saucepan, melt the butter and milk together over medium heat. Increase the heat to medium-high and bring the mixture to a gentle simmer.
- In a large mixing bowl, combine the powdered sugar and vanilla extract. Slowly pour in the melted butter and milk mixture, whisking until the frosting is smooth and well blended.
- Pour the frosting over the warm cake, spreading it evenly with a spatula.
- Allow the cake to cool completely before slicing and serving.
