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?
- 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
- 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
- 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
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!
White Texas sheet cake is just the thing when you need a delicious but EASY cake to feed a crowd!
- 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
- 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
- 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.
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.
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.
- Bake for 22 to 26 minutes, until cake is light brown and springs back when lightly pressed with your fingertip.
- 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.
- Once the cake is done, pour the frosting over the warm cake and spread into an even layer. Cool to room temperature and serve.
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.
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
Cheyanne says
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!!!
Kim Lange says
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
David @ Spiced says
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!
Linda says
This is the easiest cake ever! And it’s so good! Everyone who tried it loved it!
grace says
sheet cakes are great–they’re so thin, i can get a huge slab and not feel badly about it!
Kelsie says
Exactly my thoughts!
Karen says
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.
Kelsie says
Thank you, Karen!
2pots2cook says
Totally understand what you’re saying ! 🙂 Love the cake very much !
Kelsie says
Thank you!
Ben|Havocinthekitchen says
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!
Kelsie says
Haha! Karlsson knows his stuff! Thanks, Ben!
Thao @ In Good Flavor says
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!!
Kelsie says
Thank you, Thao!
Marissa (@pinchandswirl) says
Sheet cakes are so fun for summer get-togethers and this one looks just perfect! Totally worth hitting the treadmill!
Kelsie says
Thank you, Marissa!
Kelly @ Kelly Lynn's Sweets and Treats says
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!
Kelsie says
Thank you, Kelly!
Liz Berg says
Perfect for summer gatherings! I can see jazzing this up for the 4th with some red, white and blue M & M’s!!!
Kelsie says
I love that idea! Definitely adding M & Ms next time!
crumbtopbaking says
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!
Kelsie says
Thank you Leanne! You too!
Cheyanne @ No Spoon Necessary says
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!
Kelsie says
Haha! Thank you so much, Chey! Have a great weekend!
Ashika | Gardening Foodie says
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 🙂
Kelsie says
Thank you, Ashika!
Milena Perrine says
Butter pecan frosting? I can make a dessert just out of it:) Such an easy, breezy cake and the pictures look really beachy. Pinned!
Kelsie says
You and me both, Milena! LOVE butter pecan! Thank you 🙂
Dawn @ Girl Heart Food says
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!
Kelsie says
Definitely try a sheet cake! They’re so much easier than their layered counterparts :). Have a great weekend, Dawn!
David @ Spiced says
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.”
Kelsie says
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!
Emma says
I love sheet cakes because they are simple, yet delicious and perfect for a party. And yes butter peacan frosting has me already……….
Kelsie says
I feel the same way about them! You can’t go wrong with simple!
Mary Ann @ thebeachhousekitchen says
Perfect for parties at the beach this summer Kelsie! And I always need 150 square inches of cake!
Kelsie says
Haha! Glad I’m not the only one 🙂