Classic White Texas Sheet Cake
There’s something special about a sheet cake — easy to whip up, simple to share, and perfectly sized for a crowd. No layers to worry about, just pure, comforting flavor. When I need a reliable dessert that everyone loves, this White Texas Sheet Cake is my absolute favorite.
Classic and comforting. A tender, buttery vanilla cake topped with a creamy, tangy sour cream frosting. Let’s get baking.
🧺 Ingredients
For the Cake
- Unsalted butter: 1 cup (2 sticks)
- Water: 1 cup
- All-purpose flour: 2¼ cups
- Granulated sugar: 2 cups
- Kosher salt: ½ tsp
- Baking soda: 1 tsp
- Vanilla extract: 1 tbsp
- Sour cream: ½ cup
- Large eggs: 2
For the Frosting
- Unsalted butter: 1 cup (2 sticks)
- Powdered sugar: 4½ cups
- Sour cream: ½ cup
- Salt: ¼ tsp
- Vanilla extract: 1 tbsp
🥣 How to Prepare the Cake
Preheat oven to 350°F and grease a 12×18-inch baking sheet well.
In a saucepan, bring butter and water to a boil, then remove from heat.
In a large bowl, whisk together flour, sugar, salt, and baking soda.
Pour the hot butter mixture into the dry ingredients and stir until smooth.
Add vanilla, sour cream, and eggs, mixing thoroughly and scraping the sides as needed.
Spread the batter evenly in the prepared pan.
Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
🍥 Frosting Instructions
Melt butter in a microwave-safe bowl.
Add 2 cups powdered sugar, sour cream, salt, and vanilla; mix until smooth.
Gradually add remaining powdered sugar and beat until creamy.
Once the cake has cooled for about 20 minutes, spread the frosting evenly over the top.
Let it set for at least an hour before slicing.
Sheet cakes keep things simple and delicious. This one shines with rich buttery vanilla flavors and a smooth tangy frosting. Feel free to add a splash of almond extract, sprinkle toasted coconut on top, or toss on colorful sprinkles for a fun twist — but honestly, it’s perfect just as it is.
