White Texas Sheet Cake

Side shot of a slice of white Texas sheet cake.

Print Pin

5 from 6 votes

White Texas sheet cake is a light, moist vanilla almond cake with a creamy vanilla frosting; 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 (1 stick) salted butter
1 cup water
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup whole buttermilk, well shaken
2 large eggs, at room temperature

FOR THE FROSTING

1 lb. box of powdered sugar (also called confectioners’ sugar)
½ cup salted butter, softened to room temperature
3-4 tablespoons milk
1 teaspoon vanilla extract
Optional garnish: rainbow sprinkles

Instructions

Preheat the oven to 400°F. Grease a 10×15″ non-stick jelly roll pan with shortening or line with parchment paper. Set aside.
Bring the shortening, butter, and water to a boil.
Place the flour, sugar, baking soda, and salt in a large mixing bowl.
Pour the hot butter mixture over the 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 the batter into the prepared pan.
Bake for 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the cake on a wire rack to cool.
Once the cake has cooled completely, prepare the frosting.
In a large bowl, with a mixer on low speed, combine the powdered sugar, butter, milk, and vanilla. Beat on medium speed for 1-2 minutes, or until fluffy and creamy. If desired, add more milk until the frosting is a spreadable consistency.
Spread the frosting on the cooled cake. Garnish with sprinkles. Slice into small squares and serve!

Video

Notes

Don't have buttermilk? Make your own buttermilk substitute by adding ½ tablespoon of freshly squeezed lemon juice or ½ tablespoon of white vinegar to ½ cup of regular milk. Let it sit for about 5 minutes, give it a stir, and use in the recipe as directed.

Nutrition