This White Texas Sheet Cake with Chocolate Fudge Frosting is incredibly moist and has the richest Chocolate Frosting you will love! Using a few simple and basic ingredients, this cake will surprise you in terms of how easy the recipe is as well as the taste.
This White Texas Sheet Cake is one of the most popular recipes on my blog. If I had to guess why, it is because this cake is simple and moist, and the photos make you want to try this cake recipe immediately, right? I can’t tell you how many times I have made this cake. I happen to think this White Texas Sheet Cake is the perfect cake for novice bakers. If you have never made a cake before, unless it came from a box (there is nothing wrong with that), this cake is perfect for you!
It is a bit unorthodox the way it is made. What I mean is the cake starts on the stove and then transfers to the oven. Typically, cakes start in a regular mixing bowl and are taken from there. Honestly, I think warming the ingredients makes for a moist cake. I made a cake where I warmed the milk not too long ago, and the cake came out incredibly moist and soft.
How to make this Sheet Cake recipe?
As I have mentioned before, I have made this cake several times, and it truly is the best vanilla cake I’ve ever made. Every time I made this cake, it came out lovely. I made this cake with water, as initially instructed, but I also made this sheet cake using whole milk, and the outcome was the same. Please feel free to use water the first time you make this cake recipe to feel comfortable if this is your first time baking a cake from scratch.
Also, I used a 9X13 casserole dishpan and baked the cake versus a jelly roll pan traditionally used for baking Texas Sheet Cakes. It is your choice. However, I was told by a visitor that I could not call this cake a true White Texas Sheet because it wasn’t baked in a traditional Texas sheet pan (pish-posh). If you share that same sentiment, by all means, use the traditional jelly roll pan.
Although this cake seems easy and simple enough to make, and it is, I have never made a cake using the techniques that are used for making this cake, such as melting the butter and the milk and adding it to the dry ingredients, and pour the frosting over a warm cake. I think these techniques are what make the “Texas Sheet Cake” what it is. Before, I used to look at this cake as a regular cake just made in a rectangular pan, but after tasting it, my mind will forever be changed.
I think this White Texas Sheet Cake is great for picnics, birthdays, or just to have friends over. I must warn you, the frosting is very rich and sweet, but it is very, very good.
Why isn’t my cake coming out like yours?
In all transparency, there are have been some comments of people who have made this recipe but it didn’t come out well. I have tested this recipe exactly 3 times before posting without any changes or alterations and it came out in the same consistency as you see in this picture. I have listed the links below as to where I have adapted these recipes and followed them down to the letter. I have even received good ratings from Tasty Kitchen from people that have made this cake and it turned out well for them.
Tips for making a delicious cake
- If your cake is coming out gooey and flat, my suggestions are that your baking powder and soda may not be good.
- Your oven may not be reaching the appropriate temperature or you may be opening the oven one too many times, which can cause the cake to go flat.
I love this white cake and I hope that you grow to love and share it with your friends and family. If you follow the recipe accurately, you shouldn’t experience any issues. You can even go to the websites where the recipe was adapted for comparison. I hope this helps.
This cake recipe was adapted from “Taste of Home”
This icing recipe was adapted from “Paula Deen Texas Sheet Cake Chocolate Frosting”
If you like this cake recipe, you will enjoy the ones below:
- Homemade Funfetti Sheet Cake
- Devils Food Cake Sheet Cake
- 3 Layer Pudding Cake with Chocolate Frosting
- Yellow Sheet Cake with Chocolate Buttercream Frosting
Commonly Asked Questions
While it’s not recommended, you can use round cake pans instead of a baking sheet. Keep in mind that the cooking time may vary, so keep a close eye on the cake as it bakes. The cake may also have a different texture due to the difference in pan size and shape.
Make sure not to overmix the batter and to add the wet ingredients gradually. Also, be sure to not overbake the cake. It’s better to underbake slightly than overbake, as this can result in a dry cake.
The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.