White Texas Sheet Cake

5 from 6 votes

White Texas sheet cake is a light, moist almond-buttermilk vanilla cake with a creamy vanilla buttercream. The single-layer sheet cake bakes in just 20 minutes and feeds a crowd, perfect for birthdays, picnics, and holidays.

Course Dessert

Cuisine American

Keyword Texas Sheet Cake, vanilla 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

Equipment

10 x 15 inch jelly roll pan

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 x 15-inch non-stick jelly roll pan with shortening, or line with parchment paper. Set aside.
In a saucepan, bring the shortening, butter, and water to a boil.
Place the flour, sugar, baking soda, and salt in a large mixing bowl and whisk to combine.
Pour the hot butter mixture over the flour mixture. Use an electric mixer to beat for 1 minute on medium speed.
Slowly add the vanilla, almond extract, buttermilk, and eggs. Beat for one more minute, then pour the batter into the prepared pan.
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean and the edges pull slightly from the pan. Place the cake on a wire rack to cool completely.
Once the cake has cooled completely, prepare the frosting.
Once the cake has cooled completely, prepare the frosting. In a large bowl, beat the powdered sugar, softened butter, milk, and vanilla on low speed until combined. Increase to medium and beat for 1 to 2 minutes, until fluffy and creamy. Add more milk one teaspoon at a time if needed for spreadable consistency.
Spread the frosting evenly over the cooled cake. Garnish with sprinkles. Slice into small squares and serve.

Video

Notes

Pan size matters. A 10 x 15-inch jelly roll pan gives this cake its signature thin texture. A 9 x 13 will work but bakes thicker and needs longer in the oven.
Don't skip the almond extract. It's what makes the flavor taste like bakery cake. If you don't have any on hand, vanilla alone works in a pinch.
Cool completely before frosting. Unlike chocolate Texas sheet cake, this version needs a fully cooled cake before the buttercream goes on, otherwise the frosting will slide.
Buttermilk substitute. Stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of regular milk. Let it sit for 5 minutes, give it a stir, and use as directed.
Shortening matters too. The shortening gives this cake its iconic light, soft, moist crumb. Subbing all butter changes the texture.
Storage. Covered at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen (cut into squares first) for up to 3 months.
Yields 36 small squares (or 24 larger squares), which makes this a great choice for parties and gatherings.

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