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Classic White Texas Sheet Cake
Buttery, moist, and topped with a creamy pecan frosting—this crowd-pleasing sheet cake is a Southern staple for potlucks, parties, and any sweet tooth emergency!
📝 Ingredients
For the Cake:
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2 cups (400g) granulated sugar
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2 cups (250g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (2 sticks / 227g) unsalted butter
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1 cup (240ml) water
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½ cup (120g) sour cream (or Greek yogurt)
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 tsp almond extract (optional, but adds depth)
For the Frosting:
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½ cup (1 stick / 113g) unsalted butter
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¼ cup (60ml) whole milk
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4 cups (480g) powdered sugar, sifted
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1 tsp vanilla extract
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1 cup (100g) chopped pecans, toasted (optional but classic!)
👩🍳 Instructions
1. Make the Cake:
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Prep: Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan (or 9×13-inch for a thicker cake).
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Dry ingredients: Whisk together sugar, flour, baking soda, and salt in a large bowl.
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Cook wet ingredients: In a saucepan, melt butter with water over medium heat. Bring to a gentle boil, then remove from heat.
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Combine: Pour hot butter mixture into dry ingredients, stirring until smooth.
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Add remaining ingredients: Mix in sour cream, eggs, vanilla, and almond extract.
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Bake: Pour batter into prepared pan. Bake 18-22 mins (for 10×15 pan) or 25-30 mins (for 9×13 pan) until golden and a toothpick comes out clean.
2. Make the Frosting:
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Cook base: In a saucepan, melt butter with milk over medium heat. Bring to a boil, then remove from heat.
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Finish frosting: Whisk in powdered sugar and vanilla until smooth. Stir in pecans.
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Frost the cake: Pour warm frosting over the hot cake right out of the oven. Spread evenly with a spatula.
3. Cool & Serve:
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Let cool 1 hour before slicing into squares.
💡 Pro Tips
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Don’t overbake! The cake should be moist and springy.
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Toasting pecans: Bake at 350°F (175°C) for 5-7 mins for extra flavor.
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Make ahead: Frosted cake stays fresh for 3 days at room temp (covered).
🤠 Why It’s a Texas Classic
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Feeds a crowd (up to 24 servings!).
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No fuss—mix, bake, and frost in one pan.
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Perfect texture: Dense yet tender, with a crackly frosting shell.
“Y’all won’t believe how easy—and addictive—this is!” 🎂
(P.S. For a chocolate version, swap ½ cup flour for cocoa powder!)
