White Texas Sheet Cake

This white Texas sheet cake is a light, moist almond-buttermilk vanilla cake topped with a thin layer of creamy vanilla buttercream. It’s my mother-in-law’s recipe, and it’s the dessert the grandchildren request for every birthday. Easy enough for a weeknight bake, and special enough for Easter, summer picnics, and holidays!

This is an awesome recipe! I’ve been making the chocolate version for years, but love this one as well.

– Connie

Before You Get Started

A few key tips will set you up for success with this recipe:

• Use a 10 x 15-inch jelly roll pan. This is the only pan size that gives the signature thin Texas sheet cake texture. A 9 x 13 will work, but the cake bakes thicker and needs longer in the oven.
• Don’t skip the almond extract. It’s what makes this taste like bakery cake instead of plain vanilla. You can leave it out and use only vanilla, but the signature flavor goes with it.
• Cool the cake completely before frosting. This is the biggest difference from a chocolate Texas sheet cake, where the frosting goes on warm. Frosting a warm white cake will cause the buttercream to slide right off.

How to Make White Texas Sheet Cake

This single-layer sheet cake comes together with about 15 minutes of prep. The method is simple: a hot butter-and-shortening mixture goes over the dry ingredients, the wet ingredients fold in, and the batter bakes in 20 minutes flat.

Step 1: Heat the Butter Mixture

In a saucepan, bring the shortening, butter, and water to a boil. 

The shortening gives the cake its iconic light, moist crumb, while the butter adds the rich flavor. Both matter here, so don’t substitute one for the other.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Whisking before the wet ingredients go in helps prevent lumps in the batter.

Step 3: Combine Wet and Dry

Pour the hot butter mixture over the flour mixture and beat with an electric mixer for one minute on medium speed. 

Add the vanilla, almond extract, buttermilk, and eggs last, then beat for one more minute. The batter will be thin and smooth.

⇢ Buttermilk Note: The buttermilk does a lot of work here. It tenderizes the crumb, balances the sweetness with a slight tang, and reacts with the baking soda to help the cake rise. Don’t substitute regular milk if you can help it. If you’re truly out, stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes before using.

Step 4: Bake

Pour the batter into a greased 10 x 15-inch jelly roll pan and bake at 400°F for 20 minutes, or until a toothpick inserted in the center comes out clean. 

The cake will be a pale golden color across the top with edges that pull slightly from the sides of the pan.

Step 5: Cool Completely Before Frosting

Place the pan on a wire rack and let the cake cool completely. This is non-negotiable.

⇢ Don’t pour warm frosting over a warm cake. This is the biggest difference between this and my chocolate Texas Sheet Cake. The chocolate version uses a thin glaze-like icing that’s poured over a hot cake. The white version uses a thicker buttercream that needs a fully cooled cake to set properly.

Step 6: Make the Buttercream and Frost

In a large bowl, beat the powdered sugar, softened butter, milk, and vanilla on low speed until combined, then on medium for one to two minutes until fluffy and creamy. 

If the frosting is too thick, add another tablespoon of milk. Spread it evenly over the cooled cake.

Step 7: Decorate and Serve

Add sprinkles to suit the occasion: rainbow for birthdays, black and orange for Halloween, red and green for Christmas, or pastels for Easter. Other toppings worth considering:

• Sliced almonds, which echo the almond extract in the cake
• Fresh berries (strawberries, raspberries, blueberries)
• Crushed pecans or walnuts
• White or milk chocolate shavings
• Sweetened shredded coconut

Slice the cake into 36 small squares for parties or larger pieces for family suppers.

Storage and Freezing

This cake is great for making ahead and freezes beautifully, even with the frosting on top.

Store: Keep the frosted cake covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Freeze: Wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Cutting before freezing makes thawing faster and easier.

Thaw: Move squares from freezer to refrigerator overnight, or let them sit at room temperature for about an hour before serving.

Frequently Asked Questions

Can I make this in a 9 x 13 pan?

Yes, but the cake will bake thicker than a traditional sheet cake and the texture will be different. You’ll need to extend the baking time, so start checking around the 25-minute mark and look for a clean toothpick. A jelly roll pan is the best choice if you have one.

What if I don’t have almond extract?

You can leave it out and use only vanilla. The cake will still be delicious, but it loses the bakery-style flavor that almond extract gives it. If you have it, use it.

Do I need to grease the pan?

Yes. Grease the jelly roll pan with shortening, or line it with parchment paper for easier cleanup and lifting.

Can I substitute butter for the shortening?

The shortening is what gives this cake its signature light, soft, moist crumb. Butter alone changes the texture, making the cake denser. If you don’t have shortening, you can use all butter, but the result won’t be quite the same.

This is moist, delicious and cut well without crumbling or sticking to the pan. I didn’t have shortening or buttermilk so used butter and 1% milk. I doubled the almond flavoring and thinned the icing a bit more. Easy and fabulous!

– Julie

More Easy Cake Recipes

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• Pistachio Pudding Cake
• Coconut Cream Poke Cake
• Strawberry Bundt Cake
• Lemon Bundt Cake