Name: White Texas Sheet Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butter; 1 cup water; ½ cup sour cream; 2 eggs; ½ cup milk; ½ cup butter; 4½ cups powdered sugar; 1 teaspoon vanilla; 1 cup chopped pecans

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This White Texas Sheet Cake is a classic recipe that is always a hit at any occasion. The tangy white cake is so easy to make and it’s topped with a simple, creamy icing with pecans for the perfect crunch.

With just a few simple ingredients and pantry staples, you can have this timeless treat ready to serve in no time at all.

Slices of White Texas Sheet Cake served on a wooden serving board.

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I love whipping up this White Texas Sheet Cake – it's like a taste of home in every bite.

The cake itself is soft and just the right amount of sweet, thanks to the combo of flour, sugar, and a touch of tangy sour cream.

One thing I love about this recipe is that it only takes 15 minutes to prep and 20 minutes to bake in the oven. It's a favorite for potlucks or family gatherings.

And here's the beauty – you can serve it warm or at room temperature. Plus, leftovers (if there are any) taste just as good the next day. Trust me, this simple, classic sheet cake is a winner every time.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

The ingredients to make the White Texas Sheet Cake are set out on the counter.

Flour: Gives the cake its structure.
Sugar: Sweetens both the cake and the icing.
Baking soda: Helps the cake rise and become fluffy.
Salt: Balances the sweetness, so it's not too sugary.
Butter: Adds richness to the cake and makes the icing extra rich.
Sour cream: Gives a little tang to the cake, balancing the sweet flavors.
Eggs: Bind everything together.
Milk: Makes the icing creamy and pourable.
Vanilla: Adds a hint of flavor to both the icing and the cake.
Chopped pecans: Optional, but highly recommended for a satisfying crunch.

How To Make White Texas Sheet Cake

Preheat your oven to 350ºF. Grease and flour (or use parchment paper for easy cleanup) an 11x15 inch baking sheet.

Flour, sugar, baking soda and salt in a mixing bowl.

Eggs and vanilla are added to the flour mixture in the bowl.

In a large mixing bowl, mix together the flour, sugar, baking soda, and salt. In a saucepan, melt the butter with water.

Sour cream is added to the egg flour mixture in the bowl.

Melted butter is added to the flour mixture in the bowl.

White Texas Sheet Cake batter in a mixing bowl.

Now, make a little hole in the middle of your flour mix and crack in the eggs and vanilla. Whisk them, and then add the sour cream, stirring it in. Pour in the melted butter and water mixture and stir everything until it's smooth.

Pour the cake batter into the prepared pan and bake for 20 minutes, or until a toothpick comes out clean from the center. While that's baking, let's make the icing.

Milk, butter, and vanilla in a saucepan.

Powdered sugar is added to the milk and butter mixture in the saucepan.

Icing for White Texas Sheet Cake in a saucepan.

In another saucepan, warm up the milk, vanilla and butter until it's almost simmering. Whisk in powdered sugar until it's smooth. Here's the trick – pour that icing over the hot cake immediately. It sets up fast, so don't waste time.

Baked White Texas Sheet Cake in a baking sheet.

Baked White Texas Sheet Cake Topped with Icing and Pecans in baking sheet.

Optional move – add some chopped pecans on top. Let it cool a bit, then cut it into squares. Serve it up warm or at room temperature. This sheet cake is always a winner, and leftovers are just as good the next day. Enjoy!

Slice of White Texas Sheet Cake on a white plate.

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream in equal amounts for a similar result.

Cake Variations

Add chocolate. Stir in a handful of chocolate chips into the batter for a delightful chocolate twist.
Give it a citrus flavor. Add a teaspoon of lemon or orange zest to the batter for a fresh, citrusy kick.
Switch the extract. Swap out the vanilla extract for almond extract in the icing for a nutty flavor.
Make cream cheese icing. Replace the classic icing with a cream cheese version for a tangy twist.

Make-Ahead, Storing and Freezing

Make Ahead: Prepare the cake as usual, cover it up, and stick it in the fridge unbaked. Pop it in the oven the next day when you're ready to bake.

Store: Wrap any leftover cake in plastic wrap or toss it in an airtight container. It keeps well at room temperature for a day or two. For longer freshness, refrigerate it.

Freeze: Cut into squares, wrap them individually in plastic, and throw them in the freezer. Pull one out whenever you're craving a quick treat. Just give it a little time to thaw, and you're good to go!

Recipe Tips

Let your eggs and sour cream come to room temperature. It helps everything mix together smoothly.
When combining wet and dry ingredients, stir until they're just mixed. Overmixing can make the cake dense.
The icing thickens up fast, so don't dawdle. Pour it on the cake immediately after mixing. our the icing on the cake right after it comes out of the oven. The warmth helps it soak in and sets up that delicious glaze.
Let the cake cool a bit before cutting into squares. It holds its shape better that way.
Try pecans or walnuts in the icing or skip them altogether if you're not a fan. Make it your own!

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Slice of White Texas Sheet Cake topped with pecans on a white plate.

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I love this White Texas Sheet Cake because it's a breeze to make, super soft and sweet, and it always hits the spot – it’s a classic dessert that everyone should have in their bag of tricks!