White Texas Sheet Cake
This White Texas Sheet Cake recipe is your new best friend! Just as moist and flavorful as the chocolate version, vanilla is the star in this cake. Sour cream gives a slight tang in both the cake and the frosting, and also makes it supremely moist. The cake is ridiculously easy to put together, and truly one of my favorite cakes when it comes to texture and crumb. You are going to love it!
Yesterday we went to the lake because it was about 111 degrees, and what better way to fight the heat than sitting in it? There’s nothing I love more than having to put sunscreen on flailing children every 10 minutes so that we don’t all turn into human lobsters.
It was super fun, heat and sunscreen extremes aside! There was a rock to jump off of, and if there’s one thing I’ve learned as a parent, it’s that rocks pretty much solve the world’s boredom problems.
But it didn’t solve it for poor Stay Alive. The kids caught a fish, you see, a tiny one that they kept in a water bottle. They named him “Stay Alive,” not an optimistic start to his life in captivity. He was actively swimming in the bottle until they decided to decorate his living space with a rock that landed directly on his head. Stay Alive benefitted from parental intervention after that, and did indeed swim off alive and well after his release, true to his name. Ah, children. They all turn into that freaky girl Darla from Finding Nemo at some point.
Well, in other news, we did something this week I never in one hundred million years thought we would do. (Hashtag 2020, amiright? What other ways can we make this year more weird??)
We registered the kids for private school! Signed the papers, gave them the check. Suffered a mild heart attack after realizing that we’re now paying money for something that used to be FREE.
It’s completely on the hope that their new school will be starting in-person learning soon. Once they get the go-ahead from the state (they’re waiting to hear), then the kids will be able to go to school and get back to normal life. We are crossing our fingers and toes and praying our guts out that they get permission soon, because distance learning is THE WORST. Can I get an amen, mamas??
Texas Sheet Cake: not just for chocolate lovers
What better way to mitigate crazy times than with cake?? I hope you’ve all had a chance to try out a killer Texas Sheet Cake. The traditional version is chocolate, and I call my favorite recipe The Only Texas Sheet Cake You’ll Ever Need. And it’s true, it’s so moist and flavorful, you’ll never need to try another recipe! But I really should have called it the only CHOCOLATE Texas Sheet Cake You’ll Ever Need. Because today I have the vanilla version for you, and it is a real contender. It is definitely the only WHITE Texas sheet cake you’ll ever need!
How to make White Texas Sheet Cake
Sheet cakes are literally the easiest cakes to make, besides the ones from a box. This White Texas Sheet Cake is no exception! If you can boil water, you can make this cake.
And that’s exactly what we’re going to do first, boil some water and butter together. Once it’s all melted, add it to the dry ingredients: flour, sugar, salt, baking soda.
Stir it up and add a whole bunch of vanilla, a couple eggs and some sour cream to make it ultra moist! That’s IT. You can mix it up by hand with a whisk, (I often mix it up right in the saucepan that I melted the butter in), or you can do it with an electric mixer or a stand mixer. It’s so, so easy, you can make this cake in your sleep.
Toss it in the oven at 350 and 20 minutes later it’s done. Here’s the best part: You don’t have to wait for the cake to cool before adding the frosting. Usually you have to wait for cakes to be completely cool before adding buttercream frosting, because a hot cake will melt the butter and ruin it.
But we’re melting the butter to make this frosting (it’s more of a glaze) so you can add it right on top of your still-warm cake. In fact, I recommend doing it while warm; the glaze gets all melty into the cake and makes it gloriously moist!
Cake-making is usually a time consuming process, even the kind from the box, because of all the waiting. But with this recipe you can literally go from zero to glazed cake in under an hour. Technically you are supposed to wait for the frosted cake to cool completely before digging in, but I’m not really one for technicalities.
The other thing about this frosting is that there is sour cream in it. I LOVE the tang that this adds to the finished cake, but if you are not into it you can use half the amount of sour cream and then add milk gradually to get the consistency you want.
Also, did I mention that I doubled the frosting? Normally Texas sheet cakes have 2 sticks of butter in the cake and 1 stick in the frosting. But I mean, how can more glaze be a bad thing? I’m thinking of editing my original chocolate version with double the frosting! Why not??
More cakes you are going to love!
- The Best Homemade White Cake Recipe of Your Life << true story. You are going to love all the layer and buttercream!
- The Only (Chocolate) Texas Sheet Cake You’ll Ever Need << one of my all time favorite cakes!
- Caramel Cake with Caramel Frosting << the frosting on this recipe is like eating caramel. It’s amazing!
- Almond Sheet Cake << similar to today’s recipe, but with almond flavor! I LOVE it.
- Lemon Sheet Cake with Lemon Glaze << This cake is supremely tart!!
- Chocolate Cherry Sheet Cake with Fudge Frosting << chocolate and cherry is such a fun combo!
- The Best Chocolate Cake I’ve Ever Had << this is a layer cake that is similar to Texas Sheet Cake because you use melted butter in the batter. It’s just my favorite!
- Brown Sugar Yellow Cake << it’s a yellow cake but I used all brown sugar instead of white. So moist and caramel-y!
- Peach Cake with Brown Sugar Frosting << It has real peaches in the cake. Use fresh or frozen. Perfect for summer!
- Red Velvet Sheet Cake from Dinner Then Dessert
- Pumpkin Sheet Cake From Two Peas and Their Pod
- Pineapple Sheet Cake from Brown Sugar Food Blog
White Texas Sheet Cake
For the cake
- 1 cup butter, (2 sticks)
- 1 cup water
- 2 & 1/4 cups all purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
For the frosting
- 1 cup butter, (2 sticks)
- 4 & 1/2 cups powdered sugar
- 1/4 to 1/2 teaspoon kosher salt
- 1/2 cup sour cream**
- 1 tablespoon vanilla
- Preheat your oven to 350 degrees F. Line a large baking sheet* with parchment paper, or spray well with nonstick spray.
- Make the cake batter. In a medium or large saucepan, add 1 cup butter and 1 cup water. Bring to a boil over medium high heat. Once it boils, take it off the heat.
- In a medium bowl or stand mixer, combine 2 and 1/4 cups flour, 2 cups sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda. Whisk it together. You can choose at this point to add the dry ingredients to the butter/water in the saucepan and mix it right there, or you can pour the wet ingredients into the bowl of dried ingredients. Both ways work fine.
- Stir the wet and dry ingredients together until well mixed, scraping the sides. You can do this by hand or with a mixer.
- Add 1 tablespoon vanilla, 1/2 cup sour cream, and 2 eggs. Blend well until all the lumps are gone, making sure to scrape the sides and bottom.
- Pour the batter into the prepared pan and spread evenly to the sides.
- Bake at 350 for about 18-20 minutes* (check times below), until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don’t over bake!
- Make the frosting. I like to wait until the cake is out of the oven before starting the frosting. Melt 1 cup of butter. You can do this in a saucepan on the stove, or in a microwaveable bowl.
- Add 2 cups of powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla. Use a whisk to beat it together, or you can beat with a hand mixer or in a stand mixer. Mix until there are no lumps.
- Add 2 more cups of powdered sugar. Beat well until incorporated. Add the other 1/2 cup of powdered sugar if you like, you can add as much or as little as you want to get your preferred consistency. 4 and 1/2 cups was perfect for me.
- If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top.
- When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake. Let cool at least an hour before digging in so that the frosting has time to set up. (This is what civiled people do. I’m just not there yet, and usually end up digging into a corner of the hot cake like an animal the moment it’s frosted.)
- This cake is delicious served on its own! It’s also really good served with fresh fruit like raspberries or strawberries.
If you do a 10×15, bake for about 20 minutes.
If you bake it in a 12×18, bake for about 18-20 minutes. All of these times are going to vary because everyone’s oven is different! **I love the tang that sour cream adds to the frosting for this cake, and I think you will like it too! But if you are worried it will be too much, use 1/4 cup of sour cream and then add milk to get the consistency of frosting you like.
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