White Texas Sheet Cake — A quick, easy, no-mixer sheet cake that’s soft, fluffy, tender, and melts in your mouth. This white chocolate spin on the classic Texas sheet cake is delicious and ideal for parties.
Easy White Texas Sheet Cake Recipe
Most people expect a chocolate cake when they hear “Texas sheet cake,” but this version is a white cake studded with white chocolate chips. It’s fast, requires no mixer, and comes together by whisking the ingredients — perfect when you want a large, impressive cake without fuss.
The finished cake is tender, moist, and fluffy — everything you want in a sheet cake. I don’t bake sheet cakes often because they produce a lot of servings, but when guests were coming I made this one and it was a hit. My daughter gave it a perfect score and everyone enjoyed it.
The frosting leans sweet, which is typical of many Southern-style desserts. If you love very sweet frostings, you’ll enjoy it. I found the sweetness mellows slightly after a day or two.
This recipe was adapted from an earlier version and I reduced the confectioners’ sugar in the frosting based on reviews that the original amount made the frosting overly sweet and stiff. I used less and found it balanced and spreadable.
What’s in White Texas Sheet Cake?
What’s in White Texas Sheet Cake?Ingredients you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Baking soda
- Unsalted butter
- Water
- Eggs
- Sour cream
- Almond extract (or vanilla if preferred)
- Milk
- Confectioners’ sugar
- White chocolate chips
How to Make White Texas Sheet Cake
Start by preheating your oven and preparing a 15x10x1-inch baking pan with nonstick spray and a light dusting of flour, or grease and flour the pan well.
Whisk the dry ingredients together in a large bowl. In a small saucepan, combine the butter and water and bring just to a boil. Pour the hot butter mixture into the dry ingredients, then stir in the eggs, sour cream, and almond extract until combined.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. Baking time can vary by oven, so check early to avoid overbaking.
Allow the cake to cool in the pan on a wire rack while you make the frosting. For the frosting, heat butter and milk in a saucepan until it just comes to a boil, remove from heat, and then whisk in the confectioners’ sugar and almond extract until smooth. Pour the frosting over the cooled cake and spread lightly before it sets. Sprinkle with white chocolate chips evenly over the top.
Can I Halve This Recipe?
If you don’t need a full sheet cake, you can likely halve the recipe and bake it in a 9×9-inch pan. I haven’t tested that variation myself, but halving the ingredients should work — just watch the baking time, which will be shorter.
Tips for Success
- If you enjoy almond extract, you can increase the amount slightly — I found a teaspoon is subtle in the finished cake. Use more if you want a more pronounced almond flavor.
- I prefer almond over vanilla with white chocolate, but use what you like.
- The white chocolate chips add sweetness and visual appeal; you can omit them or substitute nuts or sprinkles if you prefer.
- Store the cake airtight at room temperature for up to five days. If you prefer to refrigerate, note the cake may dry out faster in the fridge.
White Chocolate Texas Sheet Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
Frosting
- 1/2 cup unsalted butter
- 1/4 cup milk (coconut milk optional)
- 3 cups confectioners’ sugar (see notes)
- 1 teaspoon almond extract
- 3/4 cup white chocolate chips
Instructions
Make the Cake:
- Preheat oven to 375°F. Grease and flour a 15x10x1-inch baking pan or spray with floured cooking spray.
- Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
- In a small saucepan, combine the butter and water and bring just to a boil. Stir the hot mixture into the dry ingredients.
- Whisk the eggs, sour cream, and almond extract in a small bowl, then stir into the batter. Transfer batter to the prepared pan.
- Bake about 16–17 minutes, or until a toothpick in the center comes out clean. Ovens vary, so adjust as needed.
- Allow the cake to cool in the pan on a wire rack while you make the frosting.
Make the Frosting:
- In a medium saucepan, bring the butter and milk just to a boil.
- Remove from heat and whisk in the confectioners’ sugar and almond extract until smooth.
- Quickly pour the frosting over the cooled cake and smooth lightly; it will set fast.
- Sprinkle white chocolate chips evenly over the frosting before serving.
- Store airtight at room temperature up to five days; refrigeration can dry the cake more quickly.
Notes
- The original recipe called for 4 1/2 cups confectioners’ sugar. Based on feedback that amount made the frosting too sweet and too stiff, 3 1/2 cups was used here and worked well. If you want to test, try 2 1/2 cups first, adjust by taste and consistency, and add up to 3 cups if needed.
- Adapted from an original Taste of Home recipe.
Nutrition
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