A Twist on Tradition: White Texas Sheet Cake

Updated June 20, 2017

An old classic becomes a new favorite in this vanilla rendition of Classic Texas Sheet Cake. It’s made from scratch and every bit as delicious and simple as the chocolate original.

Traditional Texas sheet cake has been a favorite at parties and potlucks for decades, and it’s no wonder! It’s easy, unique and feeds a large crowd. While the original chocolate version will always be a classic, this White Texas Sheet Cake is sure to win everyone over just as easily. It’s soft, moist and full of vanilla flavor. Whoever said vanilla was boring has never had White Texas Sheet Cake.

Made completely from scratch, this cake requires Gold Medal™ all-purpose flour, sugar, baking soda, salt, sour cream, eggs, vanilla extract, butter and water.

Pre-heat your oven to 375℉.Combine the dry ingredients together in a large bowl. In a separate bowl, whisk together the sour cream, eggs and vanilla.

In a medium saucepan, bring the butter and water to a boil. Pour over the dry ingredients and mix until combined.

Add the sour cream mixture and stir until cake batter is smooth. Pour into a greased 10x15-inch jelly roll pan and bake until golden, about 18-22 minutes.

While the cake is baking, prepare the frosting. You’ll need butter, milk, powdered sugar, vanilla extract and chopped nuts. I used walnuts, but you can also use sliced almonds or chopped pecans.

Bring the butter and milk to a boil, then stir in the powdered sugar in small increments. Add the vanilla extract and then the chopped nuts.

Immediately pour the frosting over the warm cake, using a spatula to spread it evenly over the entire cake. Let the cake cool completely before serving, for about an hour.