Classic White Texas Sheet Cake
There’s something magical about a sheet cake. Simple to make, effortless to transport, and generous in size—no wobbly layers, just unfussy deliciousness. And when I need dessert for a crowd, this White Texas Sheet Cake is my go-to.
Back to basics. Soft, buttery, vanilla-packed cake topped with tangy sour cream frosting. Let’s bake.
🧺 Ingredients
For the Cake
Butter (unsalted) 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
Butter (unsalted) 1 cup (2 sticks)
Powdered sugar 4½ cups
Sour cream ½ cup
Salt ¼ tsp
Vanilla extract 1 tbsp
🥣 How to Make the Cake
Preheat oven to 350°F. Grease a 12×18-inch baking sheet thoroughly.
In a saucepan, bring butter and water to a boil, then remove from heat.
In a large bowl, whisk flour, sugar, salt, and baking soda together.
Add hot butter mixture to dry ingredients and stir until smooth.
Mix in vanilla, sour cream, and eggs. Scrape sides as you go.
Pour batter into pan and smooth into a level layer.
Bake 17–20 minutes, or until a toothpick comes out clean.
🍥 Make the Frosting
Melt butter in a microwave-safe bowl.
Add 2 cups powdered sugar, sour cream, salt, and vanilla. Mix until smooth.
Add remaining powdered sugar and blend until creamy.
After cake cools for 20 minutes, pour frosting evenly over top.
Let set for at least 1 hour before slicing.
Sheet cakes don’t ask for fuss—they just deliver joy. This one does it in buttery, vanilla-rich style. Want to jazz it up? Add almond extract, toasted coconut, or colorful sprinkles. But honestly, it’s spectacular just the way it is.
