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”
Similar Recipes
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.
White Texas Sheet Cake with Chocolate Fudge Frosting
- Total Time: 1 hour 5 mins
- Yield: 16 servings 1x
Description
Indulge in a delicious White Texas Sheet Cake with Chocolate Frosting that’s perfect for any occasion. This easy-to-follow recipe yields a moist and fluffy vanilla cake topped with a rich and creamy chocolate frosting.
Ingredients
- FOR THE CAKE:
- 1 cup unsalted butter (2 sticks), room temperature and cubed
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 2 whole eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon almond extract (you can use vanilla extract if you prefer)
- 1/4 teaspoon baking soda
- FOR THE FROSTING:
- 1 cup Sugar
- 1/2 cups unsweetened Cocoa powder, Sifted
- 1/2 cups Milk
- 4 Tablespoons Butter, cut into cubes
- 2 Tablespoons Light Corn Syrup
- 4 cups Powdered Sugar, Sifted
- 2 teaspoons Vanilla Extract
Instructions
- In a large saucepan, bring butter and water just to a boil (fill free to use a cup of milk instead). Once the butter has melted remove it from heat.
- Next, add the flour, sour cream, sugar, salt, baking powder, baking soda, vanilla (almond) extract, and eggs and mix with a handheld electric mixer or a standing mixer to combine until smooth.
- Pour the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
- For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly.
- When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla. Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool with the frosting to completely set before serving.
Notes
I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until a toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn’t want a thin cake. But it’s up to you.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
Find it online: https://bsugarmama.com/white-texas-sheet-cake/
Can you substitute the sour cream for anything? I only ask As my regular Texas sheet cake calls for buttermilk and another one the sour cream….both recipes match up outside of this ingredient.
It looks delicious!
You can use plain yogurt.
This is an amazing cake! I can’t have dairy so I sub for vegan stick butter and used plain unsweetened coconut yogurt. I’m from the Midwest and don’t care what you bake the cake in, just as long as it ends up in my belly!!
Thank you!
This is an absolutely delicious cake and I don’t even like cake. I made this for my husband’s birthday and we both devoured the cake. Can’t wait for the next celebration because this will be my go-to cake recipe.
Awesome! This makes me happy!
Hi, will this recipe work if I halve it
Thanks
It should.
I made this cake Easter Sunday 4/12, and it was fantastic! My husband kept saying over how good it was! PS I added an extra egg for more fluffiness.
Oh wow! I’m so glad!
I made this yesterday. My 9 x 13 layer came out perfectly. Good height, good color. That changed when I poured the frosting over it. Maybe I put it on too soon? The recipe said both 20 minutes and five minutes to add the frosting. I went with 5 since it was in the frosting section. IDK. All the qualifiers in the midst of the instructions were a little confusing in the midst of putting this all together. The taste is wonderful, but the texture is like a heavy bread pudding. ????
Thank you for your input Teresa!
Will this measurements be enough to spread over 3 layers cake
I am not sure. I don’t think so unless you are going for a thin icing feel. It is a lot of icing but I am not sure it’s 3 layers worth. I’d say double it just to be sure.
Looks absolutely delicious! Is the butter salter or unsalted? Also, do you know if the cooking time would be the same for 2 round cake pans rather than the 9.5 x 13? Thank you.
Hello Cathy! I use unsalted in all baking goods to control the salt. But if you only have salted you can use that if you want just don’t add any additional teaspoons of salt to the recipe. If you’re using two round pans, the bake time would be less because there’s less volume to bake through. I would check the cakes around 15 minutes as it should be pretty close to finished at that point.
I made this cake yesterday for my sister in laws birthday. It was a huge hit. The cake was delicious! I loved the taste and texture! I am not a huge icing fan so it was a little sweet for my but everyone else over it! I will definitely make this cake again. Thank you for sharing the recipe!!
Oh my goodness! I’m so glad dear!
Do you have to use corn syrup?
You might be able to get away without it but frosting might not thicken the way its supposed to.
CAn leave out the corn syrup ? And have it still work out well I know the chocolate sheet cake is similar without the corn syrup
I would say you can try it but it may not be as thick as it should be.
What do you think about. Using egg whites to make a white cake? Would it change the texture?
I don’t know how that would work in this cake recipe because you’re making it over heat which will deflate the egg whites some. Otherwise, using egg whites in a cake recipe typically makes the cake fluffier but can leave a sponge sort of texture too.
I just made this for a picnic and it turned out absolutely perfect! I followed the directions exactly. Used a 9×13 pan, cooking for 25 minutes. I did cool the cake for 20 minutes before frosting and had no issues with spreading too much. Now to finish licking the frosting bowl ????
That’s awesome Amylee! It’s one of my favs too!
Hi Teresa
What kind of milk do suggest for this recipe?
Ex .Whole, evaporated, skim??
Whole milk.
For the frosting is it white or brown sugar
white sugar
I made this cake yesterday and it’s DELICIOUS!! There are only 4 of us, so I just halved the recipe and baked it in a quarter sheet pan. The icing is SO good. It reminds me of the glaze they put on donuts. This will be my go to recipe when I need a yellow cake!
Awesome!!!
Can I make this in a 9 x 13 pan
Absolutley!
This is the best cake of all time! I use it for trifles, and shortcake! I am going to try it as a pineapple upside down cake. Delish!!!
Thank you Kiara! I’m glad you like it!
The cake recipe is great but the time changed greatly with a 9”round pan.
This looks so yummy! Is there a white icing you can use instead?
I don’t have a recipe for this unfortunatley.
Do you think this cake could be made into a cake roll?
Typically, the cake to make a cake roll is a sponge-type cake. This cake is too moist to be able to roll. So I don’t think this is a good cake to be rolled.
Good evening, I will say that I have made this cake several times before…my husbands comment, “Now that’s a cake!”
We have a new home..new oven with convection. Do you recommend using that or traditional oven heat?
I plan to make this for a church fundraiser this coming weekend.
Donna! That is great to hear! I have not baked using a convection oven before so I am not sure what the outcome will be.
I made this cake for Father’s Day and it was absolutely delicious. My family raved about how good it was. I followed the recipe exactly as written. This was one of the best cakes I’ve made.
Thanks
I’m so glad it came out well for you Tami!
Thank you for the perfect cake recipe I didn’t know I needed. I frosted mine with a homemade cream cheese frosting and covered with 2 cans of cherry pie filling. Refrigerated over night.
Nice!
THIS is the only cake I’ve ever made that turns out perfectly everytime. I remember my husband saying, “Now that’s a cake!”. I thought I had lost the recipe but I found it..YAY! Making it for Pastor Appreciation this sunday!
OH yay!!!!! This made my day!
I made this with a thin layer of strawberry filling topped off with white chocolate cream cheese frosting as a substitute instead of the fudge-like frosting… it looks amazing! I’m going to refrigerate it after it cools and try it out tomorrow for Christmas morning. Happy birthday Jesus!😘
Tip- for the traditional chocolate texas sheet cake- i use the jelly roll pan, ice, then flip another cake on top and ice again. Makes a nice large cake to share with a crowd and everyone is so surprised to see the icing inside. Gotta be quick on the flip! Can’t wait to try that with this version!
It’s delish! Does it need to be stored in the fridge?
I think its a matter of preference. Cake goes pretty quick in my house so I keep covered at room temperature.
Hello, I just wanted to tell you all that I tried this recipe today and it turned out DELICIOUS! At the beginning I was skeptical because, the order to mix ingredients is kind of odd but, for my surprise works wonderful. This recipe has A+. Thank you so much for sharing and let people know other way to fix a cake! 🤗🥰
I am so glad to hear it Gloria!
This cake is very tasty but incredibly rich. I followed the recipe to a T and it came out perfect. I made it for a birthday but we could all just have a couple of bites each because it was so sweet. If I make it again, I’ll half the icing and reduce the amount of sugar in both the cake and icing.
The frosting is rich, I agree. I’m glad you liked it, nevertheless.
This recipes sounds fantastic. I can’t wait to try it!l thanks for sharing!
The taste of this cake is excellent however it is sweeter than I prefer.
the cake was really looking good.
“This test cake is a delightful surprise! The flavors are spot on.”
So do you add the dry ingredients to the wet ingredients of the cake…or the wet to the dry!!
Dry to wet.
I just found your blog and started following you. I absolutely love the way you explain your steps in the recipe… while I have not yet tried the White Texas Sheetcake…. I have been baking for 40 years both professionally and home … I can tell that this is going to be awesome! I look forward to reading more ! Have a fabulous day! ~ Angie
Thank you Angie!
Hello, I have not tried the recipe, but I want to be sure before baking it. I want to know if I add the dry ingredients to the wet ingredients while the wet ingredients are still hot or do I allow for the milk and butter to cool before adding the dry ingredients. Thanks
The wet ingredients will still be warm but it shouldn’t be scortching hot as you just need the water warm enough to melt the butter. Let me know if this helps.
Thanks so much for your response!!!
This recipe is the best! D E L I C I O U S! It is requested for all birthdays. I shared the recipe with a friend and it’s the new go to dessert for her too!
That is awesome to hear Susan!
The cake was delicious but the icing too sweet for our liking. Next time I make this I will leave out the granulated sugar.
Thank you Amy!