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White Texas Sheet Cake

  • Prep Time:
    15 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    35 minutes

  • Yield:
    serves 20

  • Category:

  • Method:
    Oven/Stove Top

  • Cuisine:


This Vanilla Sheet cake is the PERFECT cake to bring or serve to any occasion!



  • 1 cup butter, cubed
  • 1 cup water
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon almond extract or 2 teaspoons vanilla extract


  • 3/4 cup butter, cubed
  • 1/3 cup milk
  • 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
  • 6 cups powdered sugar
  • 1 cup chopped walnuts


  1. Cake: Preheat the oven to 350°F. Coat  a 15x10x1- inch. baking pan with nonstick spray. Set aside.
  2. In a large saucepan on medium heat, melt the butter and water together. Bring the mixture virtually to a boil and remove from the heat. 
  3. Whisk in the granulated sugar, baking soda, salt, and flour until combined. 
  4. In a small bowl, whisk the eggs, sour cream and extract together until blended. Add the egg mixture to the flour mixture slowly, whisking until smooth.
  5. Transfer the batter to the prepared pan. Bake for 20 – 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
  6. Icing: In a large saucepan on medium-low heat, melt the butter and milk together. Stirring repeatedly, continue heating the mixture until it starts steaming. Remove it from the heat and stir in the extract. Gradually add in the powdered sugar, whisking until smooth. Stir in the walnuts and spread onto the cake (it is going to be barely warm).
  7. Allow the cake to cool utterly before slicing.


Store airtight at room temperature