This White Texas Sheet Cake is a delightful way to serve a sweet treat to a crowd. And, dressed up with colorful sprinkles, it becomes a special dessert for Valentine’s Day!
Yes, my friends, today we’re whipping up a delicious White Texas Sheet Cake. I don’t know about you, but traditional Texas Sheet Cake (the chocolate variety) was a dessert staple in my family.
While I have yet to share that recipe (This post reminded me that I should.), I have shared my recipe for Peanut Butter Texas Sheet Cake, which is still one of my favorites!
I also decided to dress up this cake for Valentine’s Day with a variety of festive sprinkles. And speaking of Valentine’s Day, if you’re looking for more love-inspired treats, you can find a collection of my favorites here.
What is Texas Sheet Cake?
The day I was making this I was talking to a friend who told me he’d never heard of Texas Sheet Cake. I found that interesting so I did a little research, and it turns out that the origin of Texas Sheet Cake is a bit of a mystery. However, there is some connection to a similar dessert known as German Chocolate Cake. (Some day I also need to share a recipe for that. It’s yummy, too!)
People seem to like Texas Sheet Cake because it requires fewer steps and less time and clean-up. Plus, it’s a large cake. If desired, you could cut it into smaller pieces and serve even more than 24.
How do you make a White Texas Sheet Cake?
Well, it’s actually pretty easy. First, mix the dry ingredients in a bowl and then turn to the stove top to prepare your wet ingredients.
In fact, I think cooking some of the ingredients for both the cake and frosting is what makes this recipe taste a bit different from a standard cake.
Water and butter are brought to a boil and then added to the dry ingredients along with sour cream, eggs, and almond extract.
All of that gets baked in a large sheet pan, and it’s ready in about 20 minutes. So simple!
Next, a frosting glaze is made from confectioners’ sugar, melted butter, and milk. That is spread on the warm cake along with a handful of colorful Valentine’s Day sprinkles for the perfect finishing touch.
And that’s it! Our White Texas Sheet Cake is complete and ready for Valentine’s Day snacking!
The cake is moist, sweet, and flavorful – ideal for sharing with the ones you love.
Enjoy and Happy Valentine’s Day!!
Do you like this recipe? You love these:
- My Favorite Valentine’s Day Treats
- Ombré Frosted Cookie Bars
- Surprise-Inside Cupcakes
- No-Bake Chocolate Raspberry Cheesecakes
- Cinnamon Sugar Cake
White Texas Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 eggs
- 2/3 cup sour cream
- 1 teaspoon almond extract
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 5 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- Chopped walnuts or sprinkles to garnish
- Begin by preheating your oven to 375 degrees F. Spray a 15x10x1-inch sheet pan with baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Then in a small saucepan, add the butter and water. Bring to a boil and quickly remove from heat. Stir the hot liquid into the flour mixture.
- In a small bowl, whisk together the eggs, sour cream, and almond extract until smooth. Pour that into the flour mixture and stir until smooth.
- Spread the batter in the prepared sheet pan. Baked 18-22 minutes until the cake is just golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for about 15 minutes.
- While the cake cools, prepare the frosting by combining the butter and milk in a large saucepan. Bring to a boil.
- Remove from the heat and gradually stir in the confectioners' sugar, almond extract, and salt. Spread the glaze over the warm cake and immediately top with sprinkles.