White Texas Sheet Cake

I first tasted white Texas sheet cake at a backyard get-together when I was ten, standing barefoot on warm pavement with a paper plate in my hand.

I didn’t know what it was called back then—just that it was soft, rich, and had this sweet, creamy layer on top with bits of crunchy pecans that made you slow down between bites.

Years later, that same flavor still sticks with me. This cake doesn’t shout for attention. It doesn’t need to.

The pale golden crumb, the way the frosting melts just slightly into the warm cake, the toasted nuts giving it a little texture—it’s all balanced, familiar, and deeply satisfying.

You don’t eat this cake quickly. You go back for seconds quietly, then wrap a slice in foil for later like it’s a secret.

This version took me a while to get right. I tested it over and over, adjusting the temperature of the butter, the thickness of the frosting, and the level of almond in the background.

I wanted that same taste and texture I remembered, and I wasn’t going to stop until it was right.

What I love most is how steady this cake is. It cools well. Travels well. Serves plenty. And no one ever leaves their plate unfinished.

There’s no need to dress it up. No need to explain it. It’s just good. Every single time.

White Texas Sheet Cake Recipe

Ingredients

For The Cake

2 cups all-purpose flour (sifted for a fluffier crumb)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsalted butter (softened, not melted)
1 cup water
1/2 cup sour cream (room temperature, for moisture and tang)

2 large eggs (room temperature)
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional but recommended for authentic flavor)

For The Frosting

1/2 cup unsalted butter
1/4 cup whole milk
4 cups powdered sugar (sifted)
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (again, optional but gives a signature flavor)
3/4 cup finely chopped pecans (toasted for extra flavor and crunch)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or nonstick spray. You can also line it with parchment paper for easy lifting.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a medium saucepan over medium heat, melt the butter and add water. Bring just to a gentle boil, then immediately remove from heat. Pour the hot mixture into the dry ingredients and stir until well combined.

Add the sour cream, eggs, vanilla extract, and almond extract to the batter. Mix until completely smooth—either by hand with a whisk or using a hand mixer on low speed.
Pour the batter into the prepared pan. Use an offset spatula to smooth the top evenly.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean and the edges are just lightly golden. Don’t overbake—it should be moist, not dry.

While the cake is baking, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Let them cool.
Start the frosting when the cake is almost done baking: In a medium saucepan over medium heat, melt the butter and add the milk. Bring just to a simmer, then remove from heat and quickly whisk in the vanilla, almond extract, and powdered sugar. Stir until silky smooth.
While the cake is still warm (not hot), pour the warm frosting over the top and quickly spread it out evenly to the edges using a spatula. It will set fast, so work efficiently.

Immediately sprinkle the toasted pecans over the frosting. Press lightly with the back of a spoon to ensure they adhere.
Let the cake cool completely at room temperature before slicing. For clean edges, use a sharp knife and wipe between cuts.

Can I Make White Texas Sheet Cake Ahead Of Time?

Yes, this cake is perfect for making ahead, and it actually tastes even better the next day.

The flavors in the frosting and cake settle more deeply overnight, and the texture stays moist and soft.

You can bake the cake a day before and store it covered at room temperature, or frost it right before serving.

If you’re preparing for a party or gathering, this can save you a lot of time on the day you serve it.

How Do I Store Leftover White Texas Sheet Cake?

You have a few options to keep your cake fresh and tasty for days.

At Room Temperature: Cover the cake tightly with foil or plastic wrap and keep it in a cool place. It stays fresh for up to 3 days.
In The Refrigerator: If your kitchen is warm or humid, store the cake in the fridge. Just be sure to cover it to avoid drying out. Let it come to room temperature before eating for the best flavor and texture.

In The Freezer: For longer storage, slice the cake into portions, wrap each piece tightly in plastic wrap and then foil, and freeze. It stays good for up to 2 months. To serve, thaw it in the fridge overnight or let it sit out at room temperature for about an hour.

Can I Make White Texas Sheet Cake Without Nuts?

Yes, the cake is still delicious without the pecans if you prefer to leave them out. Some people skip the nuts due to allergies or personal taste, and that’s totally fine.

The frosting is rich and flavorful on its own. You can also swap pecans with other toppings:

Toasted coconut: Gives a different crunch with a slight sweetness.
Chopped white chocolate chips: Adds creaminess without changing the base flavor.
Sprinkles or crushed cookies: Fun option for kids or themed events.

What Size Pan Should I Use For This Recipe?

To get the perfect look and texture, using the right size pan is important.

Use a 9×13-inch pan: This gives the perfect thickness—tall enough to be soft and moist, but not too deep. It also allows even baking, and the frosting spreads nicely across the surface.

Avoid using smaller pans, as the batter may overflow, and the center may not cook properly.

If you use a larger pan, the cake will be thinner and might bake faster, so you’ll need to watch the baking time closely.

Why Is Almond Extract Used In The Recipe?

Almond extract adds a subtle flavor that makes this cake taste unique and rich.

While vanilla is sweet and warm, almond gives a slightly nutty and bakery-like flavor that many people recognize but can’t always name.

It’s used in many traditional Southern cakes for that “signature” taste.

If you don’t like almond extract, you can reduce the amount or leave it out. But using even just a little brings that classic white Texas sheet cake flavor forward.

How Do I Toast The Pecans Without Burning Them?

Toasting pecans adds crunch and a deep, nutty flavor—but you need to be careful not to overdo it.

Use a dry skillet: Place the pecans in a single layer in a nonstick pan over medium heat. Stir often for 3 to 5 minutes until they smell fragrant and start to brown slightly.
Use the oven: Spread them on a baking sheet and toast at 350°F for about 7 to 8 minutes, stirring halfway through.
Watch closely: Pecans can burn quickly, especially toward the end. As soon as they smell toasted, remove them from heat.

Can I Use A Different Frosting Instead?

You can, but the classic cooked frosting is what gives this cake its signature look and flavor.

Still, if you’re looking for alternatives, here are a few options:

Cream cheese frosting: Makes it tangier and heavier, great for those who like richer desserts.

Buttercream: Sweeter and more stable, especially for hot weather or outdoor events.
Glaze-style frosting: Using powdered sugar, milk, and a little butter can work too—just thinner and less creamy.

Why Should I Pour The Frosting On While The Cake Is Still Warm?

This step makes a big difference in how the frosting looks and tastes.

Helps it spread smoothly: Warm cake allows the frosting to glide over the surface and settle evenly.
Creates a light seal: The frosting slightly melts into the top layer, making every bite moist and flavorful.
Sets beautifully: Once it cools, it firms up just enough to slice cleanly but still stays soft and creamy.

Can I Use Oil Instead Of Butter In The Cake?

Butter gives this cake its soft crumb and rich flavor, but if needed, you can use oil.

Use a neutral oil: Like canola or vegetable oil. Avoid strong oils like olive oil, which can change the taste.
Measure correctly: Use slightly less oil than butter—try 3/4 cup of oil to replace 1 cup of butter.

Keep in mind the flavor and texture will be slightly different. Butter adds depth, while oil keeps the cake moist but may feel a little lighter.