Description

This White Texas Sheet Cake is a delightful dessert featuring a soft, buttery cake topped with a creamy icing. It’s simple to prepare, making it ideal for gatherings, celebrations, or any occasion when you want something sweet and satisfying. The combination of butter, sugar, and vanilla creates a mouthwatering flavor that everyone will love!

Ingredients

Scale

1 cup unsalted butter
1 cup water
2¼ cups all-purpose flour
2 cups sugar
½ tsp salt
1 tsp baking soda
2 tsp vanilla extract
½ cup sour cream
2 large eggs
1 cup unsalted butter (for icing)
4½ cups powdered sugar
pinch of salt (for icing)
½ cup sour cream (for icing)
2 tsp vanilla extract (for icing)

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Instructions

Preheat the oven to 350°F. Line a rimmed half sheet pan with parchment paper and lightly spray it with nonstick spray.
Melt the butter in a medium saucepan with the water over low to medium heat, avoiding a boil.
In a large bowl, sift the flour, sugar, salt, and baking soda together. Add the melted butter and water mixture and stir until combined.
Incorporate the vanilla, sour cream, and eggs, mixing well until smooth. Pour the batter into the prepared pan.
Bake for 15–20 minutes until the internal temperature reaches 205°F. Carefully transfer the cake onto a flat cake plate to cool completely before icing.
For the icing, melt the butter and mix in half of the powdered sugar, whisking to remove clumps. Add the sour cream, salt, and vanilla, mixing until combined.
Gradually add the remaining powdered sugar and mix until smooth and glossy, adjusting thickness with more powdered sugar if desired.
Spread the icing over the cooled cake, starting in the center and gently working outward.

Notes

Ensure the butter is fully melted but not browned for the cake.
You can add sprinkles or nuts on top of the icing for extra flair.
Store any leftovers covered at room temperature for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg