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Home » Recipes » Cake Recipes

White Texas Sheet Cake Recipe (from scratch)

Published: Apr 13, 2021 Last Updated: Jul 29, 2021 by Marye 1900 words. | About 10 minutes to read this article.

Homemade and rich, white Texas sheet cake has just a whiff of coconut flavor. This easy dessert is topped with a fudgy white icing generously studded with toasted pecans. A quick from scratch cake that's perfect for potlucks, casual get-togethers, and bake sales.  Takes just a little over 30 minutes!
Total time 30 minutes
Jump to Recipe
A square of white Texas sheet cake in a baking pan.
A square of white Texas sheet cake being served. Title text overlay for Pinterest.

Next time try this traditional chocolate Texas sheet cake or bourbon bundt recipe !

A square of white Texas sheet cake in a baking pan.
Such and easy recipe for white Texas sheet cake! Makes a great birthday cake, too.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Cook along!
  • 🥄 Equipment
  • 🥫 Storage
  • 💭 Things to know
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • That Time I Was Wrong...
  • If it doesn't have pecans...
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

  • It's the perfect potluck dessert because it feeds a crowd
  • It's the perfect cake for any special occasion or family birthday party (it's one of our favorite desserts)
  • One of the easiest cakes ever made. Because you add the glaze while the cake is warm it's done in under an hour.

This rich white Texas sheet cake is moist and flavorful with just a hint of coconut. It's topped with a fudgy, candy-like white icing that's studded with toasted pecans -- almost like eating fudge at Christmas time.

This thin, white bite of scrumptious is full of homemade-from-scratch flavor and is even better the next day.

If you like traditional Texas sheet cake you'll love this yummy twist.

🧾 Ingredients

It's so weird how a few simple ingredients can end up being such an amazing cake.

Labeled ingredients for white Texas sheet cake.
  • You can substitute almond flavoring for the coconut flavoring if you prefer.
  • You can substitute sour cream for the buttermilk - use an equal amount.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images for making white Texas sheet cake.
  1. Mix the dry ingredients in the large bowl of a mixer. Set aside.
  2. In a small bowl whisk the flavorings, eggs, and buttermilk together. Set aside.
  3. Melt 1 cup butter in a large saucepan on top of the stove. Add the 1 cup water and bring to a boil.
  4. Pour hot butter mixture over flour mixture in the bowl beating on low. Add the buttermilk mixture. Beat for one more minute then pour the cake batter into prepared pan. Bake at 350 degrees F for 20 minutes.
Step by step image for making the icing for white Texas sheet cake.
  1. Melt butter in saucepan. Add the buttermilk. Bring the mixture to a boil, stirring occasionally.
  2. Remove from heat and add the Confectioner’s sugar, pecans, coconut flavoring, and vanilla.
  3. Mix quickly and spoon over warm cake.
  4. Smooth to cover the whole top.

🥄 Cook along!

Easily follow along on your phone.

White Texas Sheet Cake Recipe

🥄 Equipment

You'll need the following items to make this recipe successfully.

Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Jelly roll pan or high-sided, large cookie sheet
  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer or hand mixer
  • Mixing spoons
  • Parchment paper
  • Rubber spatula
An ad for cake supplies at the Restless Chipotle shop on Amazon.

🥫 Storage

Cover with plastic wrap or aluminum foil and store at room temperature for up to about 5 days (I can't imagine it not being gone within hours but that's my house).

You can store it in the refrigerator if you want but I think it has the tendency to dry it out.

You can also wrap it in plastic wrap, then aluminum foil and freeze for up to 3 months. The day you plan to serve it let it thaw at room temperature.

💭 Things to know

I'm telling y'all this version of Texas sheet cake is so good! It's become on of my favorite cakes and even my dyed in the wool chocolate lovers are obsessed with it!

Expert tip: The frosting should be almost pourable and goes directly on the warm cake. If you have to spread it too much the top is going to tear. Spoon it on and move it around gently.

  • It's a good idea to use everything at room temperature. If your eggs are cold put them in hot water for a minute or two - not hot enough to start them cooking just hot like hot dishwater.
  • Toast the pecans lightly. I like chop them and then toast them because that way all the sides get toasted. The flavor is out of this world  and every time I make something with pecans people wonder what I've done differently than they did. It makes a huge difference.
  • Use a heavy cookie sheet with sides. This should not be much more than an inch thick. If you end up with a cake 3 inches thick it wasn't made by a Texan!
  • I use salted butter in this. I like the flavor it gives.
  • You can also melt the butter and let it turn a golden brown before adding the water. It gives it a nutty flavor that is delicious.
  • If you can stand to do it, cover the finished cake and let it hang out on the counter overnight. The flavors really develop.
  • I've seen people sprinkle the nuts on top of the frosting. Ummm - no. Stir them in so they are part of the frosting not an addition to it.
  • Texas sheet cake is never served with buttercream frosting. Just no.
A square of white sheet cake on a white plate.
Moist white cake with buttermilk covered with a pecan penuche icing? Yes please! It's one of the most popular recipes on the blog for a reason!

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

Why is it called a Texas sheet cake?

Because it's giant and extremely rich!

What pan do you use for sheet cake?

For this recipe you'll use a cookie sheet with high sides. The finished cake should be 1-inch thick or less.

What can I substitute for buttermilk?

You can use an equal amount of sour cream if you don't have buttermilk. Or, mix 1 tablespoon vinegar with 1 cup of milk and let it sit for 10 minutes before using.

📚 Related recipes

  • Potluck Desserts: 50 Easy Recipes to Feed a Crowd - If you've got a potluck or church picnic... or even a family movie night coming up you'll find just about any kind of easy dessert you could want right here.
  • Boston Cream Poke Cake - baked in a 13x9-inch pan, poked with holes, covered in vanilla custard, and then topped with a shiny ganache. You may want to consider keeping this one for yourself.
  • Chocolate Sheet Cake - This easy chocolate cake has a whipped chocolate frosting that's thick enough to get lost in. One of my top picks for a birthday cake.
  • Lemon Cream Cake - Tangy lemon with a whipped lemon frosting is impossible not to like. This one comes with smiles.
  • Pig Pickin' Cake - Oddly enough there are literally no pigs in this delicious dessert. Another southern classic that'll do your kitchen proud.
  • Holy Cow Cake - This concoction will make you say "Holy COW!" or Holy S*** depending on whether your were raised with a bar of soap in your mom's apron pocket or not. Chocolate cake soaked in Eagle Brand, covered in caramel, topped with chopped Butterfingers, covered in whipped cream, and sprinkled with more Butterfingers. I don't care HOW good skinny feels - this tastes better.

That Time I Was Wrong...

Oh y'all. I don't know who in the world decided that there was such a thing as a white Texas sheet cake - there sure wasn't when I was growing up. I really fought against the whole idea of the sacrilege of a white version of my childhood favorite - I did.

They are supposed to be chocolate and, by all that is holy, I was determined I wouldn't be one to change things. We're pretty conservative down here - and of course - tradition.

Then I tasted one.

That was all she wrote for me. I was a goner - it was SO rich and SO sweet and had the perfect part cake-part brownie texture. So I caved.

I like this just as much as the chocolate version!

Vanilla sheet cake with a white fudge and pecan icing in a baking sheet.
This easy dessert recipe will feed a crowd!

If it doesn't have pecans...

It's not Texan. Period.

Most of the recipes that I've seen call for almond flavoring. I'm sure that's just delicious but we have ONE nut in Texas (no, it's not me) and it's the pecan. Using anything else wouldn't be right. In fact, it'd be downright disrespectful - so I used coconut flavoring and pecans.

Oh yes. I may like this a smidge better than the chocolate version.

Thanks to the melted butter this is an ultra moist cake...tender and perfectly delicious with a delicate coconut flavor. The icing is like biting into vanilla-coconut fudge with pecans. It's southern sweet - pairs perfectly with black coffee and neighborhood gossip.

Or... take it to a potluck and become instantly known as the "cake lady" (or "cake man" - we don't discriminate here).

I'm absolutely positive that you are going to love this easy recipe for its flavor as well and how easy it is to make.

Still not what you're looking for? How about these white cupcakes with whipped cream cheese frosting?

📖 Recipe

Close up of a square of white Texas sheet cake showing the pecans on the top.
4.7 from 46 votes

White Texas Sheet Cake

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Homemade and rich, white Texas sheet cake has just a whiff of coconut flavor. This easy dessert is topped with a fudgy white icing generously studded with toasted pecans. A quick from scratch cake that's perfect for potlucks, casual get-togethers, and bake sales.  Takes just a little over 30 minutes!
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings:36
Calories:309
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • Baking Sheet
  • rubber spatula

Ingredients

  • 1 cup butter
  • 1 cup water
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon coconut flavoring, you may substitute ½ teaspoon almond extract
  • 1 ½ teaspoons vanilla extract
  • ½ cup buttermilk, you may substitute sour cream
  • 2 eggs

Texas White Sheet Cake Frosting

  • ⅓  cup  buttermilk
  • ½  cup  butter, browned until golden
  • 3 ¾ cups  confectioner's sugar, ( powdered sugar) sifted
  • 1  teaspoon  vanilla extract
  • 1 teaspoon coconut flavoring
  • 1 ½  cups  pecans, toasted and chopped
US Customary - Metric

Instructions

Step one: Cake

  • Preheat oven to 350 degrees F.
  • Grease a high sided cookie sheet or jelly roll pan and line with parchment. Or spray it with cooking spray.
  • Grease the parchment paper.
  • Set aside.

Step two

  • Mix the flour, sugar, baking soda, and salt in the bowl of a mixer.
  • Set aside.
  • In a small mixing bowl whisk the flavorings, eggs, and buttermilk together.
  • Set aside.
  • Melt the butter in a heavy sauce pan on top of the stove.
  • Add the water and bring to a boil.

Step three

  • Pour hot butter mixture over flour mixture in the bowl beating on low.
  • Switch to medium and beat for 1 minute.
  • Add the buttermilk mixture.
  • Beat for one more minute then pour batter into prepared pan.
  • Smooth the batter out evenly.
  • Bake in a 350 degree oven for 20 minutes.

Step four: Icing recipe

  • Melt butter in a small saucepan.
  • Add the buttermilk.
  • Bring the mixture to a boil, stirring occasionally.
  • Remove from heat and add the Confectioner’s sugar, pecans, coconut flavoring, and vanilla.
  • Mix quickly and spoon over the hot cake.
  • Smooth to cover the whole top.
  • Cut in squares to serve.

Notes

  • Use everything at room temperature. If your eggs are cold put them in hot water for a minute or two - not hot enough to start them cooking just hot like hot dishwater.
  • Toast the pecans lightly. I like chop them and then toast them because that way all the sides get toasted. The flavor is out of this world  and every time I make something with pecans people wonder what I've done differently than they did. It makes a huge difference.
  • Use a heavy cookie sheet with sides. It should not be much more than an inch thick. If you've got a 3 inch thick Texas sheet cake it wasn't made by a Texan.
  • I use salted butter in this. I like the flavor it gives.
  • If you can stand to do it, cover the finished cake and let it hang out on the counter overnight. The flavors really develop.
  • I've seen people sprinkle the nuts on top of the frosting. Ummm - no. Stir them in so they are part of the frosting not an addition to it.
  • Texas sheet cake is never served with buttercream frosting. Just no.
  • The frosting should be almost pourable and goes directly on the warm cake. If you have to spread it too much the top of the cake is going to tear. Spoon it on and move it around gently.
  • Substitute almond extract for the coconut and almonds for the pecans... if you must.

Nutrition Facts

Calories: 309kcal | Carbohydrates: 42g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 169mg | Potassium: 60mg | Fiber: 1g | Sugar: 35g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.6mg

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    First published March 9, 2018. Last updated June 29, 2021 - minor updates and grammar corrections.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Jane

      November 27, 2021 at 7:14 pm

      5 stars
      I always make this cake when it’s our church’s turn at Feeding Families and I’ve started taking it to family gatherings. My daughter who honestly doesn’t care for sweets never knows what dessert to request for her birthday meal. I brought this for Thanksgiving and Jenna said, “Mom, this cake is what I want for my birthday from now on!”

      Reply
    2. Gail Tolbert

      February 14, 2021 at 11:29 am

      5 stars
      I made your White Texas sheet cake , at was wonderful I bake goods to sell and everyone loved it and I have them your recipe, it thought it wasn't going to turn out right because I next made a cake this way but it was the most moist cake I have ever eaten

      Reply
    3. Karen

      February 10, 2021 at 11:44 am

      Is the 1” deep cookie sheet 9” X 13”?

      Reply
      • Marye

        February 10, 2021 at 4:55 pm

        No it's a regular size cookie sheet -10x15.

    4. Julie @ Back To My Southern Roots

      March 16, 2018 at 9:20 am

      I would cave on this cake, too. About three pieces! Thanks for sharing the recipe!

      Reply
      • Marye Audet

        March 20, 2018 at 8:33 am

        Oh my it is so good.

    5. Joanne

      March 11, 2018 at 11:53 pm

      5 stars
      Hi, I clicked your link on Meal Plan Monday. This looks like the perfect cake!

      Reply
      • Marye Audet

        March 28, 2018 at 11:59 am

        I love this one! I didn't think I would because... chocolate... but it's now one of my favorites!

    6. Debbie

      March 11, 2018 at 4:54 pm

      5 stars
      Guess some Texans are different! I’ve always made mine in a 13x9 to get a good bite of that’s moist dense cake! Frosting is thicker too! And I never use nuts! Been making them this way for for 46 yrs. They’re awesome no matter how you make them! Thanks for the great recipe!

      Reply
      • Marye Audet

        March 28, 2018 at 12:01 pm

        Isn't that funny! I've never known anyone to. Live and learn!

    7. Janet E

      March 11, 2018 at 3:38 pm

      This sounds so yummy. Just a bit different that the one from Taste of Home in the 90's. That one had some sour cream in it and almond flavoring - I also liked it better than the chocolate version - perish the thought , but true.
      Thank you for printing this and will def. make it!!!!!!

      Reply
      • Marye Audet

        March 28, 2018 at 12:11 pm

        LOL~ I am always shocked when I like something that's not chocolate as well as ( or better than ) than something that is.

    8. Julie @ Back To My Southern Roots

      March 10, 2018 at 8:38 am

      Looks absolutely divine!

      Reply

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