White Texas Sheet Cake

Hello hello everyone!  I’m Holly and I write the food blog Life as a Lofthouse.  Cooking and baking are my biggest passions.  I love being in my kitchen, creating delicious food to feed my family.  Blogging about it is just another bonus, I started my blog almost 3 years ago and it has been the most rewarding journey!  I love to cook and bake and share the recipes.  It’s been such a fun and creative way to share my love for cooking!
I’m married to the sweetest man alive and we have 3 awesome kiddos.  2 girls and 1 boy.  Along with blogging, I also work fulltime in the medical field as a surgery scheduler.  Needless to say, I live a crazy busy life but wouldn’t change it for the world!  People as me all the time how I manage to work, take care of my kids, cook AND blog.  TO tell you the truth, sometimes I don’t know how I do it either, but I think that if you love something enough, you make time for it.  (And that sometimes means I’m blogging or folding laundry until midnight :/)
Today I am sharing my most favorite cake in the word, White Texas Sheet Cake!  I love it for many reasons, besides the fact that it tasted so good.  It’s so perfect for summer because it only takes 20 minutes to bake, and it feeds a crowd.  Perfect for those Summer Potlucks and barbecues.  This cake is also super easy to make.  You don’t need any type of electric mixer.  You can do it all by hand. This Texas Sheet Cake is always a hit and goes fast!

5.0 from 3 reviews
Texas Sheet Cake
Prep time
Cook time
Total time
A delicious cake that takes 20 minutes to put together and will be the hit at any gathering!
Recipe type: dessert
  • 1 cup (2 sticks) butter
  • 1 cup water
  • 2 cups All-Purpose flour
  • 2 cups white granulated sugar
  • 2 large eggs, beaten
  • ½ cup sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Frosting:
  • ½ cup (1 stick) butter
  • ¼ cup milk
  • 4½ cups Confectioners' Sugar
  • ½ teaspoon almond extract
  1. In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 degrees F. for 20-22 minutes or until golden brown. Cool for about 20 minutes.
  3. For Frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake.
  4. Decorate cake with sprinkles, if desired.

Recipe can also be seen here 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Thank you so much for sharing this recipe.
    My mother used to make a Texas sheet cake, but all I’ve come across
    is chocolate ones. Can’t wait to make this one.

  2. HI, this looks perfect! Can I make this as a layer cake for my son’s birthday and double it using two layers? I need a frosting that will compliment the cake but also be able to hold an edible topper that is placed on it. My sol will be 6 and I have a Plants vs Zombies colorful topper, just didn’t want to have a plain white cake but one that tastes great as well as looks fun. Any suggestions if this will work? Thank you,

  3. I love sheet cakes.. white or vanilla ANYTHING is my favorite. As for doubling this recipes, I wouldn’t. I’d make 2 separate sheet cakes. I’d spray the bottom of my pan and then line it with parchment paper, and spray that as well.. this recipe sounds delicious.. I’ve used buttermilk or milk with a tablespoon of vinegar or apple cider vinegar .. and had very tastie results 🙂

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