Chi-Chi's Famous White Texas Sheet Cake

Slice of white texas sheet cake on a white plate with rainbow sprinkles

5 from 5 votes

Chi-Chi's Famous White Texas Sheet Cake

The vanilla version of a classic Texas sheet cake recipe is a must-try! White Texas sheet cake is a light, moist vanilla almond cake with a creamy vanilla frosting. It's perfect for any occasion!

Course Dessert

Cuisine American

Keyword Texas Sheet Cake, White Sheet Cake, White Texas Sheet Cake

Prep Time 15

Cook Time 20

Cooling Time 2

Total Time 2 35

Servings 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.
½ cup shortening, ½ cup butter, 1 cup water
Place flour, sugar, baking soda, and salt in large mixing bowl.
2 cups granulated white sugar, 2 cups all-purpose flour, 1 tsp. baking soda, 1 tsp. salt
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.
1 tsp. vanilla, ½ teaspoon almond extract, ½ cup buttermilk, 2 eggs
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.
1 lb. box of confectioner's sugar, ½ cup butter, 3-4 tablespoons milk, 1 tsp. vanilla
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 nonstick pan and grease it, too; this ensures it can be removed with ease. Parchment paper also works well.
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.
If you don’t like almond flavoring, you can leave it out and just use vanilla extract.
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