White Texas Sheet Cake

White Texas sheet cake is just the thing when you want an easy dessert to feed a crowd! This soft, moist cake is perfectly flavored with vanilla and almond and topped with an incredible butter pecan frosting.

This recipe was originally published in June of 2018. I’ve updated the post to include more information about how to make the cake but the recipe remains the same.

Have you ever said to yourself “you know what I need today? I need 150 square inches of cake.”?

Because I have. I have had that exact conversation with myself. Maybe it sounds like a little too much cake. . .but really, is there any such thing? Especially when the cake tastes this good?

How to store your cake

Uneaten cake can be stored, covered, at room temperature for about 5 days or in the fridge for a week.

Don’t cover your cake until it’s fully cooled or it will sweat and get soggy.

You can also freeze individual slices (tightly wrapped) for up to a month.

What is Texas sheet cake?

There are tons of Texas sheet cake recipes and variations floating around out there, but they all have a few things in common: they’re easy to make, typically made in one bowl, and they always result in a very soft, moist, and decadent dessert.

When it comes to texture, this cake is really comparable to brownies.

The origins of Texas sheet cake are unclear—it’s not even known if it originated in Texas—but some people say it’s knowns as “Texas” sheet cake because the cake is huge, just like the state itself.

What can I use instead of pecans?

Pecans are traditional in Texas sheet cake but if you don’t care for them or don’t have them on hand, you can replace the pecans with chopped walnuts or chopped almonds. 

A few more recipes you might enjoy:
Coconut Custard Pie
Easy Peanut Butter Balls
Rhubarb Dump Cake
Praline Cake

Did you make this Texas sheet cake? Hooray! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!

5 from 11 votes

Print

White Texas Sheet Cake

Prep Time

20 mins

Cook Time

22 mins

Total Time

42 mins

 

White Texas sheet cake is just the thing when you need a delicious but EASY cake to feed a crowd!

Course: Dessert

Cuisine: American

Servings: 20

Author: Kelsie

Ingredients

Cake:

• 1 cup unsalted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup sour cream
• 2 eggs lightly beaten
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Frosting:

• 1/2 cup unsalted butter
• 1/4 cup whole milk
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 1 cup chopped pecans

Instructions

Cake:

1. Preheat the oven to 350 degrees. Spray a 10- by 15-inch cake pan with cooking spray and lightly dust the flour. Tap out the excess flour and set pan aside.

2. Place the butter and water in a small saucepan set over medium heat and bring to a boil, stirring occasionally. Pour mixture into a medium mixing bowl and whisk in the flour and sugar until just combined.

3. Add the sour cream, eggs, salt, almond extract, and vanilla extract, and whisk until smooth. Pour into the prepared cake pan and smooth the top with an offset spatula.

4. Bake for 22 to 26 minutes, until cake is light brown and springs back when lightly pressed with your fingertip.

Frosting:

1. While cake is in the oven, make the frosting. Place the butter and milk in a medium saucepan set over medium heat. Bring to a rolling boil, stirring occasionally. Remove from the heat and whisk in the almond extract, vanilla extract, and salt. Gradually stir in the powdered sugar until smooth and pourable. Stir in the pecans.
2. Once the cake is done, pour the frosting over the warm cake and spread into an even layer. Cool to room temperature and serve.

3. Uneaten cake can be stored, covered, at room temperature for about 5 days or in the fridge for a week.

   You can also freeze individual slices (tightly wrapped) for up to a month.

Recipe Notes

If you don’t like the flavor of almond extract you can replace it with vanilla. You could even add some finely grated lemon zest if you want to change things up. (It’s not traditional but it works well here.)

Adapted from Texas Ties