The simplicity of a Texas Sheet Cake made with white cake and white icing, my dad’s favorite combination! It is great for feeding a crowd and will be perfect at your next BBQ or potluck!
Make homemade white cake and white frosting in the simplest possible way! This cake is made like the chocolate Texas sheet cake, all in saucepans, but there’s no chocolate in site.
Take a big old sheet pan and get to work. This recipe makes enough to feed a crowd with very little effort!
I figured it was time to update the pictures and add a video to the post. It seemed like a few of the original pictures should stay for nostalgia sake though.
So enjoy some of the old and some of the new. Of course a few sprinkles liven it up if nothing else!
I’m not quite sure what got me started looking at sheet cake recipes, but I spent an entire morning pinning different ones to my Pinterest page.
Father’s Day was coming up so I asked Pops to choose one. He really likes a white cake with white frosting so it didn’t surprise me when he chose this one.
Most cake recipes require softened butter and room temperature ingredients. I don’t always plan ahead when making cake so I was really happy to find that most of the sheet cake recipes were started in a pan on the stove.
No planning ahead required and most of the ingredients are staples in our home. The icing is cooked also. Again, no softened butter needed.
Another advantage to this kind of sheet cake recipe is that you put a warm icing on a warm cake so it smooths itself out pretty well. No worrying about crumbs surfacing as you ice the cake.
I have made a traditional chocolate Texas Sheet Cake many times. I think I will be making this one and some new ones again and again. This recipe is quick, easy and fun to make!
I followed the recipe for White Texas sheet cake from Kitty’s Kozy Kitchen. After reviewing several recipes, I realized that most of them follow this same recipe.
The only change I made was the addition of 1 tsp of vanilla in both the cake and icing recipes. I really like the way a combination of vanilla and almond extracts taste in cakes and icings.
A few more of our favorite cakes:
Di’s Banana Cake is so easy to make and moist as can be! The directions will surprise you, you’ll just have to make it to believe it!
Peanut Butter Sheet Cake has everything you love about a sheet cake but with rich peanut butter flavor. Top it with icing or make a fluffy buttercream for an extra special treat.
Great-Great-Grandma’s Dutch Apple Cake has been in my family for generations. It is a simple cake topped with apples and plenty of golden topping. It is great as a coffee cake at breakfast, for an afternoon treat or as a simple dessert.
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- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter
- 1/4 cup milk
- 4 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- Preheat the oven to 375°F and grease your 10x15x1-inch sheet cake or jelly roll pan
- Bring butter and water to a boil in a large saucepan.
- Remove from heat and stir in remaining cake ingredients.
- Pour into prepared pan and bake for 22 minutes.
- Cool for about 20 minutes.
- Bring butter and milk to a boil in a large saucepan.
- Remove from heat and stir in remaining ingredients.
- Spread warm frosting over warm cake and let cool completely before serving.
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Amount Per Serving: Calories: 303Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 49mgSodium: 242mgCarbohydrates: 46gFiber: 0gSugar: 37gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.