The humble sheet cake. I really can’t say enough good things about them. They’re made from scratch, but super easy. Transporting them couldn’t be more simple (no layers sliding around here). And you get a WHOLE lot of cake! When I need to bring dessert for a crowd, sheet cakes are my go-to! We’ve made quite a few variations of the sheet cake over the years, but today we’re bringing it back to basics with this Classic White Texas Sheet Cake.
CAKE
• 1 cup (2 sticks) butter
• 1 cup water
• 2 1/4 cups all purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 tablespoon vanilla extract
• 1/2 cup sour cream
• 2 large eggs
FROSTING
• 1 cup (2 sticks) butter
• 4 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon vanilla
How To Make Classic White Texas Sheet Cake
CAKE
• Preheat oven to 350 degrees and thoroughly grease a large baking sheet (we used a 12×18).
• Add the butter and water to a medium sauce pan and bring to a boil. Stir to combine then remove from heat.
• In a large bowl, combine flour, sugar, salt, and baking soda and whisk together.
• Pour the butter mixture into the dry ingredients and mix until smooth.
• Add vanilla, sour cream, and the eggs to the batter and mix while scraping the sides of the bowl.
• Pour batter into prepared baking sheet to form one level layer.
• Bake for 17-20 minutes or until a inserted toothpick comes out clean of batter.
FROSTING
• Once the cake is finished baking, start on the frosting.
• In a microwave safe bowl, melt butter.
• Add 2 cups of the powdered sugar, sour cream, salt, and vanilla. Mix until there are no lumps.
• Add remaining powdered sugar and mix until incorporated.
• After cake has cooled for 20 minutes, pour frosting over cake and spread into an even layer.
• Allow cake to cool for at least 1 hour (until frosting sets) before cutting.
