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
  • Salt
  • Baking soda
  • Unsalted butter
  • Water
  • Eggs
  • Sour cream
  • Almond extract
  • Milk
  • 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.

White Chocolate 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!!

Yield: 20
Prep Time 10 minutes
Cook Time 16 minutes
Cooling Time 1 hour
Total Time 1 hour 26 minutes



  • 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


    Make the Cake:

    1. Preheat oven to 375F. Spray a 15x10x1-inch baking pan very well with floured cooking spray or grease and flour the pan; set aside.
    2. To a large mixing bowl, add the first 5 ingredients and whisk to combine; set aside.
    3. In a small saucepan, combine the butter, water, and bring just to a boil. Stir it into the flour mixture.
    4. To a small bowl, add the eggs, sour cream, almond extract, and whisk well to incorporate. Stir it into the flour mixture.
    5. 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.
    6. Allow cake to cool in pan on a wire rack while you prepare the frosting.

    Make the Frosting:

    1. To a medium saucepan add the butter, milk, and bring just to a boil.
    2. Turn off the heat and add the confectioners’ sugar, almond extract, and whisk well to incorporate until smooth.
    3. Quickly turn frosting out over the cake, smoothing it lightly with a spatula. Frosting will set up quickly.
    4. Evenly sprinkle with white chocolate chips before serving.
    5. 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.


  • *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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