Desserts > Cakes > Sheet Cakes > Texas Sheet Cake Recipe

White Texas Sheet Cake

A delightful twist on the classic, this White Texas Sheet Cake is a buttery, vanilla-infused delight topped with a creamy white chocolate frosting. Perfect for those who prefer a lighter, equally satisfying treat.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
16
Ingredients
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 Eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Hot water
  • 1/2 cup Butter
  • 12 ounces White chocolate chips
  • 4 cups Powdered sugar
  • 1/4 cup Milk
  • 1 cup Pecans, chopped (optional)

Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch sheet pan. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.

Add Hot Water

Stir in the hot water until the batter is smooth and thin.

Bake the Cake

Pour the batter into the prepared sheet pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Frosting

While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Add the white chocolate chips and cook for 1 minute, stirring constantly until melted and smooth.

Combine Frosting Ingredients

Remove from heat and whisk in the powdered sugar and milk until smooth. Stir in the chopped pecans (if using).

Frost the Cake

Pour the warm frosting over the warm cake. Spread evenly and let cool completely before serving.

← Vanilla Chiffon Cake →

FAQ

  • Can I use a different type of white chocolate?

    Yes, you can use different qualities of white chocolate, but keep in mind that the sweetness and flavor will vary. Adjust the amount of powdered sugar accordingly.
  • Can I make this cake dairy-free?

    You can try substituting the buttermilk with a non-dairy alternative and using a dairy-free margarine. Be sure to use dairy-free white chocolate chips.
  • What is the best way to store this cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.