White Chocolate Texas Sheet Cake
White Texas Sheet Cake — A fast, EASY, no-mixer cake that’s soft, fluffy, tender, and just melts in your mouth!! The white chocolate twist on a traditional Texas chocolate sheet cake is DELISH! A perfect PARTY cake!!
Easy White Texas Sheet Cake Recipe
Everyone thinks of chocolate cake when it comes to a Texas sheet cake, but I decided to make a white version that’s studded with white chocolate chips. This is a fast and easy white cake recipe and you don’t even need to use a mixer. Just whisk everything together which is my idea of a perfect cake.
The Texas sheet cake is soft, tender, fluffy, moist, and everything you want in a white cake.
I don’t often make sheet cakes because truthfully I don’t need that much cake laying around. But I had out of town guests coming and I knew that it would be the perfect opportunity to make a big ‘ole Texas-sized cake. My daughter said the cake gets a 10 out of 10 and everyone loved it.
The frosting is sweet. I find desserts in the South, i.e. Texas, to be on the sweet side and this frosting is no exception. If you have a mouth full of sweet teeth, you will love the frosting. That said, we also noticed that the intensity level of the sweetness of frosting mellowed after a couple days
I adapted the cake from this recipe and cut back on the confectioners’ sugar by a full cup after reading some reviews that stated it was too sweet as written. The original recipe calls for 4 1/2 cups confectioners’ sugar and I added 3 1/2 cups and that was plenty.
If I were to made this cake again, I would add 2 1/2 cups, see how it tastes and what the texture is like, and if necessary go up to 3 cups total, but not more.
What’s in White Texas Sheet Cake?
To make this white Texas chocolate sheet cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Unsalted butter
- Sour cream
- Almond extract
- Confectioners’ sugar
- White chocolate chips
How to Make White Texas Sheet Cake
In a small saucepan, combine the butter, water, and bring just to a boil. Whisk the butter mixture into the dry ingredients, then stir in the eggs, sour cream, and almond extract.
Pour the cake batter into a greased 15x10x1-inch baking pan. Bake the white chocolate cake until done and a toothpick inserted into the center comes out clean.
Let the white Texas sheet cake cool completely, then top with white chocolate frosting and chocolate chips.
Can I Halve This Recipe?
The first thing I always wonder when I when I see sheet cake recipes is: can I halve it? As I mentioned before, I don’t make them often because I don’t need so much cake all at once usually. I like to fit into my clothes.
With this recipe, while I haven’t personally tried it, I think you would be fine halving it and baking it in a 9×9-inch pan. The baking time may vary slightly but it should be close.
Tips for Making White Texas Sheet Cake
There is almond extract in the batter but I really didn’t taste it much in the finished cake. If you’re an almond extract lover, I would go heavier handed when adding it to the batter.
I prefer almond to vanilla extract in desserts like this, especially with white chocolate involved. It really is a better choice in my opinion than vanilla extract but do as you see fit.
The white chocolate chips add visual appeal and also add sweetness. If you’re not a white chocolate person, you can always adds nuts, sprinkles, or just omit.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream (I used lite)
- 1 teaspoon almond extract
- 1/2 cup unsalted butter
- 1/4 cup milk (I used coconut milk)
- 3 cups confectioners’ sugar*
- 1 teaspoon almond extract
- 3/4 cup white chocolate chips
- Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
- To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
- In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
- To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
- Transfer batter to prepared pan and bake for about 16 to 17 minutes, or until done and a toothpick inserted into the center comes out clean (Note – the original recipe states to bake for 18 to 22 minutes however in my oven that would have been far too overdone and burnt); always bake until done whatever that means in your oven.
- Allow cake to cool in pan on a wire rack while you prepare the frosting.
- To a medium saucepan add the butter, milk, and bring just to a boil.
- Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
- Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
- Evenly sprinkle with white chocolate chips before serving.
- Cake will keep airtight at room temp for up to 5 days. I am comfortable storing frosted desserts at room temp. If you are not, store in the fridge noting the cake will be more prone to drying out.
Make the Cake:
Make the Frosting:
- *The original recipe calls for 4 1/2 cups confectioners’ sugar. I used 3 1/2 cups based on reviews people left saying at 4 1/2 cups the frosting is both too sweet and too stiff and 3 1/2 cups was indeed plenty. If I were to make this frosting again, I would add 2 1/2 cups confectioners’ sugar, taste the frosting and check for consistency, and if necessary add another 1/2 cup for a total of 3 cups at the maximum.
- Adapted from Taste of Home.
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