White Texas Sheet Cake


by: FransFavs

This is a "white" version of the popular Chocolate Texas Sheet cake. It is just as moist and delicious as the chocolate version and is made using the same technique of boiling and mixing all the ingredients in a pan rather than using a mixer.


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serves: 24-30


1 cup butter

1 cup water

2 cups flour

2 cups sugar

1/2 cup sour cream

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda


1/2 cup butter

1/4 cup milk

4 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1 cup chopped walnuts

Nutrition Facts
White Texas Sheet Cake

Servings Per Recipe: 24

Amount per Serving

Calories: 336

  • Total Fat: 15.9 g
  •     Saturated Fat: 8.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 33.2 mg
  • Sodium: 209.4 mg
  • Total Carbs: 48.2 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 39.2 g
  • Protein: 2.1 g

how is this calculated?

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1.  In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond and vanilla extracts, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.

2.  Bake at 375 degrees F for 15 to 20 minutes or until cake is golden brown and tests done with a toothpick. Cool for 20 minutes.

3.  For frosting, combine butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and vanilla extract. Stir in chopped walnuts. Immediately spread over warm cake.

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