Home Recipes White Texas Sheet Cake (Classic Recipe)

White Texas Sheet Cake (Classic Recipe)

White Texas sheet cake is a classic way to indulge in the rich and irresistible world of Texan desserts.

It’s a delectable treat rooted in Southern culinary tradition. 

Close Up of a Slice of White Texas Sheet Cake with White Frosting and Pecans on a White Plate
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White Texas Sheet Cake

No need to be from Texas to enjoy a good Texas sheet cake. You don’t even have to have visited Texas! It’s a simple, elegant, universally loved dessert. 

After all, who doesn’t enjoy a moist, buttery cake with rich, pecan-studded icing? 

White Texas sheet cake comes together easily with simple ingredients. Plus, its big-as-Texas size makes it perfect for parties or large family gatherings. 

You can adjust the icing or add decorations to make it suitable for any occasion. But even as it is, there’s nothing plain or boring about it. 

This sheet cake is sweet, fluffy, moist, and downright delectable. 

And since you can freeze it for up to 3 months, it’s an excellent make-ahead dessert, too. Just be sure you freeze it before icing it. 


Here’s what you’ll need for the cake: 

  • All-purpose flour- Use a tablespoon to transfer it from the flour container to the measuring cup. Then, level it. This method will ensure accurate measurements. 
  • Sugar- Not only will sugar sweeten the cake. It’ll also provide its lovely golden color. 
  • Baking Powder and Soda- These ingredients will help the cake rise.
  • Salt- Salt is pretty standard in most baking recipes. It’s an excellent flavor enhancer that adds pleasant contrast to the sweeter ingredients. Reduce or eliminate if using salted butter. 
  • Butter- Nothing adds richness to baked goods quite like real butter. Use unsalted butter to better control the amount of salt in the recipe. 
  • Eggs- Two large eggs will hold everything together and ensure the cake is light and fluffy. 
  • Water- You need just a little to mix with the batter and keep everything smooth. 
  • Sour Cream- If you haven’t tried sour cream in your baked goods, try it NOW. Sour cream is the secret ingredient that yields the moistest, best cakes. 
  • Almond Extract- Almond extract adds a rich flavor.

Here are the frosting ingredients: 

  • Butter- Again, unsalted is best. 
  • Milk- The recipe calls for 2%, but you can use whatever. 
  • Powdered Sugar- Do not use granulated sugar for the icing. Powdered sugar sweetens the frosting and makes it silky. 
  • Almond Extract- For a little extra nuttiness. Vanilla will work, but it is not nearly as tasty.
  • Pecans- Toast these beforehand for a rich, nutty flavor. 

How to Make White Texas Sheet Cake 

Follow these steps for the perfect sheet cake: 

1. Get everything ready. Set out the ingredients that need to be set out – particularly the eggs.

Grease your baking pan, and preheat the oven to 375 degrees Fahrenheit. 

2. Make the batter. Combine the dry ingredients first. (Flour, sugar, baking powder, baking soda, and salt.)

Then, mix the butter and water in a saucepan over medium heat. Once the mixture boils, add in the dry ingredient mixture.

Whisk together the eggs, sour cream, and almond extract in a separate bowl. Then, add this mixture to the saucepan, as well. 

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3. Bake. Transfer the batter to the prepared pan. Bake for 18 to 22 minutes. 

4. Cool the cake and make the frosting. Let the cake cool on a wire rack for 20 minutes. Meanwhile, prepare the frosting by mixing the butter and milk in a saucepan. 

Remove the mixture from the heat as soon as it boils. Then, add the sugar, almond extract, and pecans. 

5. Frost and enjoy! Spread the icing over the cake. Slice it, serve it, and enjoy! 

Tips for the Best Texas Sheet Cake 

Here are a few final tips and variations: 

  • Toast the pecans. Toasting the nuts gives them a bolder, richer flavor. 
  • Bake it on the middle rack. Using the top or bottom racks will cause the cake to bake too quickly and can dry it out. 
  • Ice the cake while it is still a little warm. For most cakes, I do not recommend this. But you definitely want to do it for this one! The icing soaks into the cake and makes it extra delicious.
  • Decorate it for specific holidays. This cake can serve up to 20 people. That gives you a lot of room for decorations. Add sprinkles and candles for birthdays. Or use your cake-decorating skills to add pumpkins, Christmas trees, hearts, etc. 
  • Vary the nuts. Try walnuts, almonds, pistachios, or something else. 
  • Add fun colors or a flavor swirl. Swirl in caramel sauce or chocolate glaze before frosting the cake. Or add a few drops of food coloring.
Close Top View of White Texas Sheet Cake in a Sheet Pan Cooling on a Wire Rack

How to Store & Freeze 

Store leftover Texas sheet cake at room temperature for up to 3 days. It must be in an airtight container or wrapped in plastic wrap. You can store it whole or in slices. 

Refrigerating the cake can extend its life for up to a week. However, it may also dry out the cake, so refrigerate only as a last resort. 

You can further extend the life of the leftovers by freezing them.

Follow these steps for freezing leftover cake: 

  1. Slice the cake into individual pieces. 
  2. Wrap each individual piece in plastic wrap. 
  3. Transfer the slices to an airtight container or freezer-safe bag. 
  4. Freeze for up to 3 months. 

To serve, let the leftovers thaw in the refrigerator overnight. Then, you can eat them straight from the fridge or microwave them for about 20 seconds. 

You can also make the cake beforehand and freeze it before icing it. Bake the cake according to the directions. Let it cool, then wrap it in plastic wrap. 

Freeze the entire thing – pan and all – for up to 3 months. 

Let it thaw at room temperature for about 3 hours when you want to ice it. Then, warm the cake in the oven. (10 minutes/350 degrees.) Let the cake cool somewhat, then frost it as usual.

White Texas Sheet Cake (Classic Recipe)

Course: DessertsCuisine: American


Prep time


Cooking time





White Texas Sheet Cake’s sweet, nutty flavor, soft texture, and pecan topping epitomize Southern charm. This cake is ideal for parties and gatherings.


  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 cup butter, cubed

  • 1 cup water

  • 2 large eggs, room temperature

  • 1/2 cup sour cream

  • 1 teaspoon almond extract

  • For the Frosting
  • 1/2 cup butter, cubed

  • 1/4 cup 2% milk

  • 4 1/2 cups powdered sugar

  • 1/2 teaspoon almond extract

  • 1 cup chopped pecans


  • Preheat the oven to 375 degrees Fahrenheit. Grease a 15 x 10 x 1-inch baking pan and line the bottom with parchment.
  • Combine the flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk until mixed then set aside. 
  • In a small saucepan, mix the butter and water over medium heat. Bring the mixture to a boil, then immediately pour it into the flour mixture. Use a spatula and mix until just combined. 
  • In a separate medium bowl, whisk the eggs, sour cream, and almond extract until just blended. Pour the wet ingredients into the flour bowl and whisk until well combined.
  • Transfer the batter to the prepared baking pan. Bake for 18 to 22 minutes or until golden brown. (The cake should pass the toothpick test for doneness when ready.)
  • Remove the cake from the oven and cool on a wire rack for 20 minutes before frosting.
  • While the cake is cooling, mix the butter and milk in a large saucepan. Bring the mixture to a boil, then immediately remove it from heat. Slowly stir in the powdered sugar and almond extract. Finally, stir in the pecans.
  • Spread the icing over the semi-cooled cake and set aside to set. Slice, serve, and enjoy!


  • Prep time includes cooling time after the cake is baked. 15 minutes actual prep. 20 minutes to cool.

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

2 thoughts on “White Texas Sheet Cake (Classic Recipe)”

  1. Need to fix the recipe directions as step is missing directions. Like how long your to whisk it constantly for then that? I hate assuming but I would assume that it goes into the flour mixture.

    • Hi Stacey!
      Everything is mixed into the flour, you’re right.
      But I’ve reworded the method to make it more clear 🙂


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