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


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


  • 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.


  • 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!


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