White Texas Sheet Cake

Alright, let me talk to you like I’m writing straight from my kitchen table, with a cup of chai in one hand and this beautiful cake cooling on the counter.

You know those desserts that don’t scream for attention, but once you take a bite, they quietly win everyone over? That’s this White Texas Sheet Cake.

I still remember the first time I made it—I wasn’t expecting anything out of the ordinary, just a quick vanilla cake to go with evening tea.

But as soon as I poured the warm icing over that fluffy golden base and sprinkled on the pecans, something just clicked.

It looked plain, but the taste? Soft, rich, sweet—but not too sweet—and the crunch from the pecans sealed the deal. Everyone in the house asked for seconds, and it’s been on repeat ever since.

What I love most about this cake is how easy it is to pull together. You’re not dealing with layers or decorating drama.

Just a simple batter, a quick stovetop icing, and boom—done. It’s the kind of recipe you can make on a regular day and still feel like you’ve created something special.

If you’ve never tried it, I seriously recommend giving it a shot. It’s the kind of cake that becomes “the one” you make for birthdays, family get-togethers, school events—or honestly, just a quiet night in when you want a little something sweet without all the fuss.

Table of Contents

White Texas Sheet Cake With Creamy Frosting And Pecans

Ingredients for the Cake:

1 cup (227g) unsalted butter
1 cup (240ml) water
2 cups (400g) granulated sugar
2 ¼ cups (281g) all-purpose flour
½ teaspoon baking soda
½ teaspoon fine salt
2 large eggs (room temperature)
½ cup (120ml) full-fat sour cream (or plain yogurt)
1 ½ teaspoons pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or line with parchment paper. Set aside.
In a medium saucepan, combine the butter and water. Place over medium heat and bring to a gentle boil, stirring occasionally until the butter melts completely. Remove from heat.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Pour the warm butter-water mixture into the dry ingredients. Mix with a spatula or hand whisk until just combined.
In a separate bowl, lightly beat the eggs, then mix in the sour cream and vanilla extract until smooth.
Gently stir the egg mixture into the batter. Stir just until everything is evenly incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean and the top springs back lightly when touched.
Remove from oven and let it cool completely in the pan on a wire rack before frosting.

Ingredients for the Frosting:

½ cup (113g) unsalted butter
¼ cup (60ml) whole milk
3 cups (360g) powdered sugar (sifted)
1 teaspoon pure vanilla extract
¼ teaspoon salt
½ cup (60g) chopped pecans (plus extra for topping)

Instructions for the Frosting:

In a small saucepan, melt the butter over medium heat. Once melted, stir in the milk and bring to a gentle simmer (not boiling).
Remove the pan from heat and gradually whisk in the sifted powdered sugar, one cup at a time, until smooth and thick but still pourable.
Stir in the vanilla extract and salt. Mix until silky.
Fold in the chopped pecans.
Immediately pour the warm frosting over the completely cooled cake and spread it evenly using an offset spatula.
While the frosting is still soft, sprinkle additional chopped pecans on top for a decorative and crunchy finish.
Let the frosting set at room temperature for at least 30 minutes before slicing.
Cut into square pieces using a sharp knife dipped in warm water for clean edges. This cake is best enjoyed slightly chilled or at room temperature.

Can I Make White Texas Sheet Cake Without Sour Cream?

Yes, you can still make the cake if sour cream isn’t available. These easy swaps keep the texture soft and moist.

Best substitute – plain yogurt: Use the same amount as sour cream. It gives a very similar texture.
Buttermilk works too: Replace cup for cup, but the batter may be slightly thinner.
Homemade buttermilk option: Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.
Avoid watery substitutes: Skip low-fat milk or watery yogurt, they can make the batter too loose.

Does White Texas Sheet Cake Need To Be Refrigerated?

It doesn’t always need refrigeration, but in some cases it helps.

Not needed for short-term: You can safely keep it at room temp for 2–3 days if it’s sealed properly.
Best to refrigerate in hot weather: If your kitchen is warm or humid, the frosting can melt or spoil.
Store chilled if adding dairy toppings: If your frosting includes milk or butter, chilling is safer.

Can I Use Buttermilk Instead Of Sour Cream In This Cake?

Yes, it can, and it still gives a soft, flavorful result.

Use equal amount: Replace 1 cup sour cream with 1 cup buttermilk.
Expect a slightly lighter texture: Buttermilk makes the cake a bit softer and fluffier.
Mix with yogurt for thickness: For a richer texture, mix half buttermilk and half plain yogurt.
Don’t water it down: Avoid using milk instead of buttermilk, it won’t give the same result.

How Do I Keep The Cake Moist?

Here are some quick, simple ways to lock in the softness of your cake:

Don’t overbake: Take it out as soon as a toothpick comes out clean.
Use fresh full-fat dairy: Sour cream, yogurt, or buttermilk helps the cake stay moist.
Let the icing soak in warm: Pouring warm frosting over a warm cake keeps it soft.
Seal it well: Always cover the cake tightly when storing.
Brush with syrup (optional): A light sugar-water mix can help if the cake feels dry.

What Size Pan Should I Use For a Texas Sheet Cake?

Pan size matters to get the thin, soft sheet cake texture.

Use a 13×18 inch sheet pan: This is the classic size for a Texas sheet cake.
Avoid deep pans: Deep pans make the cake thicker, which changes the texture.
Use a 9×13 pan only if needed: It works, but baking time may increase slightly.
Line or grease properly: Always line with parchment or grease well to avoid sticking.

Can I Make This Cake Without Pecans?

Of course! The nuts are optional. Here’s what else you can try:

Use walnuts instead: They work well and give a similar crunch.
Try shredded coconut: Lightly toasted coconut gives a nice bite.
Use chocolate chips: For a fun twist, sprinkle mini white or milk chocolate chips.
Top with sprinkles or leave plain: It’s just as tasty without any topping at all.

Can I Double This Recipe For a Larger Crowd?

Yes, and it’s a great idea when you’re baking for a crowd.

Use a larger pan: A full-size sheet pan (around 18×26 inches) works well.
Mix batter in batches: This helps prevent lumps and makes sure ingredients mix evenly.
Bake a little longer: Keep an eye on the center of the cake, it may need extra 5–10 minutes.
Double the frosting too: Don’t forget to increase frosting and toppings along with the batter.
Serve with simple sides: Plain milk tea, black coffee, fruit salad, or vanilla milkshake.

Can I Freeze White Texas Sheet Cake?

Yes! Freezing works great if you want to make it ahead or save leftovers.

Wrap tightly in plastic and foil: Double wrapping avoids freezer burn.
Freeze the whole tray or cut slices: You can freeze the entire cake or individual pieces.
Use a freezer-safe box if needed: Helps protect the shape and frosting.
Thaw properly before serving: Let it sit at room temperature for a few hours or overnight in the fridge.
Avoid repeated freezing: Only freeze once for the best texture and taste.

How Do I Store White Texas Sheet Cake?

Storing the cake the right way helps it stay fresh longer and keeps the frosting from drying out.

Cool the cake completely first: Never cover or store the cake while it’s still warm.
Use airtight containers: Keep it in a sealed container or wrap the tray tightly with foil or cling film.
Leave at room temp (short term): If you plan to eat it within 2–3 days, room temp is fine.
Refrigerate for longer storage: It stays fresh up to 5 days in the fridge. Just bring it to room temp before serving.