Chi-Chi's Famous White Texas Sheet Cake

This is the only cake recipe that you will EVER need! My mother-in-law is famous for her Texas Sheet Cake, and we've all decided that her "white" version is the absolute best!

Whether you're preparing a birthday treat for a child, a sweet dish for a school class, or a festive dessert for the next holiday, this easy homemade sheet cake can be decorated with sprinkles to suit any special occasion!

Can you believe that I had never heard of a Texas Sheet Cake until I met Keith? And since his mom is known for this dessert, it seems appropriate that it's the first recipe that she ever served me!

Actually, it wasn't this exact Texas Sheet Cake, since Carole's original recipe is for a chocolate cake with chocolate frosting. That version is amazing, too...but this simple white cake is the TRUE favorite among her grandchildren (and daughters-in-law)!

Ways to Decorate your Texas Sheet Cake

Carole (or "Chi-Chi" as the kids call her) serves the dessert for many holidays, and definitely for all of the family birthdays.

It's such a versatile treat because you can decorate it to match any theme! Add black and orange sprinkles for Halloween, red and green sprinkles for Christmas, or rainbow sprinkles for a birthday party!

How Many does it Serve?

The kid-friendly treat appeals to big and little appetites, and it's so much easier to eat than a big, thick, multi-layer cake or cupcake.

Carole cuts the Texas Sheet Cake into small squares, which the 2-and-3-year-old grandsons can pick up and eat like brownies. There's no messy frosting smeared everywhere and there's no need for utensils! It's the perfect cake-to-frosting ratio!

I cut this cake into 36 squares so it can serve a lot of people at parties and gatherings.

Easy to Prepare

If the thought of baking a cake or making frosting from scratch scares you to death, then don't worry!

This is definitely the place to start. It's so easy, and it only requires about 15 minutes of prep! After all, I'm the self-proclaimed Queen of the Boxed Cake Mixes, so if I can do this, so can you!

One bite of the homemade Texas Sheet Cake and you'll be glad that you didn't bother with a mix...

Why you Should Make this Texas Sheet Cake

As if you needed any other excuses to make this White Texas Sheet Cake, then let me tell you one more reason why I love it...

• The single layer cake is frosted with just a very thin layer of frosting, which means that it's not a heavy sugar bomb. Yes, it's a treat. No, it's not health food.
• It's light enough that I think it works perfectly as a "snack cake." In other words, grab a mug of coffee and enjoy a small square of this cake for your mid-morning snack. It's what I did on my birthday (and for the days that followed)!
• Carole's White Texas Sheet Cake is a fluffy, moist and perfectly festive dessert for your next special occasion. You can easily adapt it with festive sprinkles for either Valentine's Day, Easter or Christmas!
• It's a tried and true recipe that works and is always a big hit even more so than the traditional chocolate version!

Can you Freeze Texas Sheet Cake?

Yes, this cake is great for freezing even with the frosting on top. Cakes in general freeze really well for months!

Once frosting you're cake will keep well for 3 days in a cool dry place (covered) or place in the fridge for up to 1 week.

Cook's Top Tips

• Make sure to use a non stick pan and grease it too this ensures it can be removed with ease.
• Make sure to cool the cake completely on a wire rack before frosting.
• You can easily adjust the consistency of the frosting by adding a little milk. It's great if you feel you have overwhipped the frosting.
• Make sure to use softened room temperature butter or you will get lumpy frosting.
• Use a spatula to make spreading the frosting easy.

Other easy cake recipes that you might enjoy:

• Aunt Bee’s 5-Minute 5-Ingredient Cherry Dump Cake
• 5-Ingredient Ice Cream Sandwich Cake
• Orange Pineapple Fluff Cake
• Claudia’s Easy Triple Chocolate Cake
• Hummingbird Cake

Print Pin

5 from 5 votes

Chi-Chi's Famous White Texas Sheet Cake

This is the only cake recipe that you will EVER need! My mother-in-law is famous for her Texas Sheet Cake, and we've all decided that her "white" version is the absolute best!

Course Dessert

Cuisine American

Keyword Texas Sheet Cake, White Sheet Cake

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 2 hours 35 minutes

Servings 36 pieces

Calories 189kcal

Author Blair Lonergan

Ingredients

For the Cake:

• ½ cup shortening
• ½ cup butter
• 1 cup water
• 2 cups granulated white sugar
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla
• ½ teaspoon almond extract or up to 1 teaspoon for a stronger flavor
• ½ cup buttermilk
• 2 eggs

For the Buttercream Frosting:

• 1 lb. box of confectioner's sugar
• ½ cup butter softened to room temp
• 3-4 tablespoons milk
• 1 tsp. vanilla

Instructions

• Preheat oven to 400 degrees F.
• Grease a 10x15" non-stick jelly roll pan with shortening. Set aside.
• Prepare the cake: Bring shortening, butter, and water to a boil.
• Place flour, sugar, baking soda, and salt in large mixing bowl.
• Pour hot butter mixture over flour mixture in the bowl. Use an electric mixer to beat for 1 minute on medium speed.
• Slowly add the vanilla, almond extract, buttermilk, and eggs last. Beat for one more minute, and then pour batter into prepared pan.
• Bake at 400 degrees F for 20 minutes.
• Place cake on a wire rack to cool.
• Once the cake has cooled completely, prepare Buttercream Frosting.
• In a large bowl, with mixer at low speed, combine confectioner’s sugar, butter, milk and vanilla. Beat with an electric mixer at medium speed for 1-2 minutes, or until fluffy and creamy.
• If desired, add more milk until the frosting is a spreadable consistency.
• Spread frosting on the cooled cake. Slice into small squares.

Notes

 

• Make sure to use a non stick pan and grease it too this ensures it can be removed with ease.
• Make sure to cool the cake completely on a wire rack before frosting.
• You can easily adjust the consistency of the frosting by adding a little milk. It's great if you feel you have overwhipped the frosting.
• Make sure to use softened room temperature butter or you will get lumpy frosting.
• Use a spatula to make spreading the frosting easy.
• This cake keeps well on the counter (covered) for about 3 days, or in the refrigerator for up to 1 week.
  I use this size jelly roll pan, and I find that this offset spatula makes spreading a thin layer of frosting very easy!

Nutrition

Serving: 1slice of frosted cake | Calories: 189kcal | Carbohydrates: 28.8g | Protein: 1.2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24.4mg | Sodium: 108.6mg | Fiber: 0.2g | Sugar: 23.7g

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.