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White Texas Sheet Cake

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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.

sliced sheet cake in cake pan with a cake server under one slice

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?

Why you’ll love this white Texas sheet cake:

  • You don’t need a mixer, just a bowl and a spatula
  • It’s easy enough that even novice bakers can make it successfully
  • All the ingredients are easy to find and you probably have most on hand already

How to make your cake

texas sheet cake step by step

  • Combine water and unsalted butter and water in a small saucepan and bring to a boil
  • Transfer to a medium mixing bowl
  • Whisk in flour and sugar
  • Then whisk in eggs and a few other ingredients until smooth
  • Pour into a 15- by 10-inch baking pan

Then bake for about 20 minutes. 

Start your frosting while the cake is in the oven so you can pour the frosting on the cake while it’s warm.

How to make your frosting

how to make butter pecan frosting

  • Boil butter and milk together in a small saucepan, then transfer to a bowl
  • Mix in almond extract, powdered sugar and a few other ingredients
  • Stir in pecans
  • Spread into an even layer on the warm cake

Notes:

  • Both the cake and the frosting call for almond extract. If you don’t like the flavor of almond you can replace it with more vanilla.
  • An offset spatula is helpful for spreading the cake batter into the baking pan and for spreading the frosting over the cake. I find an offset spatula to be more effective here than a regular rubber spatula but use what you prefer.

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

slice of cake on a plate with a fork taking a bite out of it

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
slices of white Texas sheet cake with a cake slicer under one of them
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

Related

Comments

  1. Cheyanne says

    February 17, 2020 at 7:27 am

    5 stars
    I am SO SO SOOOO thrilled you posted this again, because I needed a friendly reminder to make this cake!!!!! It’s still making me drool just as much the second time around! The flavors in this are right up my alley and everything I want in a cake!!! Pinned!
    P.s. Your opening line still made me laugh. And I stand by the fact that there is no such thing as too many square inches of cake!!!

    Reply
  2. Kim Lange says

    February 17, 2020 at 5:50 am

    5 stars
    This cake sounds and looks divine! I’m all good with all the square footage of this cake. I’m definitely going to have to try this one! Pinning & Happy Monday! xo

    Reply
  3. David @ Spiced says

    February 17, 2020 at 5:19 am

    5 stars
    I second my original comment on this post. I always (always!) need 150 square inches of cake. This cake sounds insanely delicious thanks to that butter pecan topping, too. I wouldn’t trust myself around this one! Hope you had a great weekend, Kelsie!

    Reply
  4. Linda says

    August 24, 2018 at 2:31 pm

    5 stars
    This is the easiest cake ever! And it’s so good! Everyone who tried it loved it!

    Reply
  5. grace says

    June 23, 2018 at 5:35 am

    sheet cakes are great–they’re so thin, i can get a huge slab and not feel badly about it!

    Reply
    • Kelsie says

      June 26, 2018 at 12:58 pm

      Exactly my thoughts!

      Reply
  6. Karen says

    June 20, 2018 at 10:01 am

    I grew up in Texas and I can’t tell you how many pieces of Texas sheet cake I’ve eaten at get togethers of all kinds. Your version sounds terrific.

    Reply
    • Kelsie says

      June 21, 2018 at 6:55 pm

      Thank you, Karen!

      Reply
  7. 2pots2cook says

    June 17, 2018 at 7:39 am

    Totally understand what you’re saying ! 🙂 Love the cake very much !

    Reply
    • Kelsie says

      June 17, 2018 at 3:41 pm

      Thank you!

      Reply
  8. Ben|Havocinthekitchen says

    June 17, 2018 at 7:33 am

    Remember Karlsson’s rule saying 8 cakes with one candle is better than one cake with 8 candles? There’s no such thing as too much cake. It’s always better to have leftovers while all of a sudden run out of it. Besides, you can always eat cake on a treadmill 🙂 Love this simple yet delicious cake – yes to the addition of sour cream!

    Reply
    • Kelsie says

      June 17, 2018 at 3:41 pm

      Haha! Karlsson knows his stuff! Thanks, Ben!

      Reply
  9. Thao @ In Good Flavor says

    June 15, 2018 at 8:56 pm

    I’m down for any recipe that doesn’t require any electrical equipment. You can throw extra sheet cake my way anytime because I’m willing to do a couple extra miles for this too!!

    Reply
    • Kelsie says

      June 17, 2018 at 3:41 pm

      Thank you, Thao!

      Reply
  10. Marissa (@pinchandswirl) says

    June 15, 2018 at 10:43 am

    Sheet cakes are so fun for summer get-togethers and this one looks just perfect! Totally worth hitting the treadmill!

    Reply
    • Kelsie says

      June 17, 2018 at 3:41 pm

      Thank you, Marissa!

      Reply
  11. Kelly @ Kelly Lynn's Sweets and Treats says

    June 15, 2018 at 7:51 am

    Yessssss any cake recipe that is this easy, is DANGEROUS!! Hahaha. Looks so luscious too. Definitely wouldn’t be able to stop with just one little slice of this. Shhhh 😉 I’ll just be next to you on the treadmill!

    Reply
    • Kelsie says

      June 17, 2018 at 3:40 pm

      Thank you, Kelly!

      Reply
  12. Liz Berg says

    June 15, 2018 at 7:35 am

    Perfect for summer gatherings! I can see jazzing this up for the 4th with some red, white and blue M & M’s!!!

    Reply
    • Kelsie says

      June 17, 2018 at 3:40 pm

      I love that idea! Definitely adding M & Ms next time!

      Reply
  13. crumbtopbaking says

    June 15, 2018 at 5:28 am

    This is a perfect cake for summer entertaining! I love any dessert that is easy to make and can feed a crowd! Happy weekend Kelsie!

    Reply
    • Kelsie says

      June 15, 2018 at 6:50 am

      Thank you Leanne! You too!

      Reply
  14. Cheyanne @ No Spoon Necessary says

    June 14, 2018 at 12:57 pm

    LOL!!!!!!! Guuurl, this – “self, you know what I need today? I need 150 square inches of cake.” – is everything! I think I may actually say that to myself everyday, all day… and twice on Sundays. 😉 I am LOVING this sheet cake! I’m wondering where the heck white Texas cake has been my whole life, because this is some serious deliciousness!! Sour cream, pecans, vanilla AND almond extract?! I mean, SOLD! FOR LIFE! Pinning! Cheers!

    Reply
    • Kelsie says

      June 15, 2018 at 6:50 am

      Haha! Thank you so much, Chey! Have a great weekend!

      Reply
  15. Ashika | Gardening Foodie says

    June 14, 2018 at 11:33 am

    Sheet cakes are truly the best, so easy and convenient. I am loving this recipe, the sour cream must really make it super soft and that butter pecan frosting…I can eat that on its own, it sounds so good so I might just have to double the frosting recipe, so that there is enough for the cake 🙂

    Reply
    • Kelsie says

      June 15, 2018 at 6:49 am

      Thank you, Ashika!

      Reply
  16. Milena Perrine says

    June 14, 2018 at 5:23 am

    Butter pecan frosting? I can make a dessert just out of it:) Such an easy, breezy cake and the pictures look really beachy. Pinned!

    Reply
    • Kelsie says

      June 15, 2018 at 6:49 am

      You and me both, Milena! LOVE butter pecan! Thank you 🙂

      Reply
  17. Dawn @ Girl Heart Food says

    June 14, 2018 at 4:59 am

    Haha – I say it to myself alllll the time 😉 I’ve never made a sheet cake before, believe it or not, so this looks like a delicious place to start! Love those pecans on there for a lil’ texture too. Considering that it’s almost the weekend, I think it’s totally acceptable to have two pieces 🙂 Have an awesome weekend, Kelsie!

    Reply
    • Kelsie says

      June 15, 2018 at 6:49 am

      Definitely try a sheet cake! They’re so much easier than their layered counterparts :). Have a great weekend, Dawn!

      Reply
  18. David @ Spiced says

    June 14, 2018 at 4:53 am

    So I have that conversation with myself all the time, Kelsie. “Dave, you need cake.” “Dave, I agree.” “Dave, let’s make a 150 square inch cake today.” “Dave, I agree.” That’s usually how it goes. Haha! So I love this butter pecan + almond twist on a classic. I was in Kansas earlier this week, and they had a traditional Texas sheet cake…and it made me remember how much I love that recipe! Now I’m totally intrigued by this white version…and I think it needs to appear in my kitchen soon. “Dave, I agree.”

    Reply
    • Kelsie says

      June 15, 2018 at 6:48 am

      Hahaha! I like that you agree with yourself; with me, I’m like, girl, cake is the LAST thing you need! Oh well. . .Have a great weekend!

      Reply
  19. Emma says

    June 14, 2018 at 4:34 am

    I love sheet cakes because they are simple, yet delicious and perfect for a party. And yes butter peacan frosting has me already……….

    Reply
    • Kelsie says

      June 15, 2018 at 6:47 am

      I feel the same way about them! You can’t go wrong with simple!

      Reply
  20. Mary Ann @ thebeachhousekitchen says

    June 14, 2018 at 3:58 am

    Perfect for parties at the beach this summer Kelsie! And I always need 150 square inches of cake!

    Reply
    • Kelsie says

      June 15, 2018 at 6:46 am

      Haha! Glad I’m not the only one 🙂

      Reply
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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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