This decadent version of the classic sheet cake recipe is hard to beat! It's moist with an amazing, white-fudgy frosting and it feeds a crowd of hungry people.
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❤️ Why you'll love this recipe
- It's the perfect potluck dessert because it feeds a crowd
- One of the easiest cakes ever made. You add the glaze while the cake is warm so 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.
- You can substitute almond flavoring for the coconut flavoring if you prefer.
- You can substitute sour cream for the buttermilk - use an equal amount.
What to do with leftover buttermilk....
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Mix the dry ingredients in the large bowl of a mixer. Set aside.
- In a small bowl whisk the flavorings, eggs, and buttermilk together. Set aside.
- Melt 1 cup butter in a large saucepan on top of the stove. Add the 1 cup water and bring to a boil.
- 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.
- Melt butter in 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 warm cake.
- Smooth to cover the whole top.
🥫 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.
I like to cut it in squares and freeze it in small Ziploc bags or in an airtight container with parchment between the layers. It's perfect for tossing into school lunches!
📖 Variations
Honestly, I wouldn't change too much about it!
- You can melt the butter and let it turn a golden brown before adding the water. It gives it a nutty flavor that is delicious.
- Use an equal amount of sour cream for the buttermilk.
- Try almond extract instead of the coconut flavoring.
- Some people leave out the pecans. You *could* do that but it will make any Texans in the room twitch.
💭 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 or a 15x10-inch jelly roll pan. 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.
- 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.
- Like the classic southern dessert, Coca Cola cake, Texas sheet cake is never served with buttercream frosting. Just no.
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.
Because it's giant and extremely rich!
For this recipe you'll use a cookie sheet with high sides. The finished cake should be 1-inch thick or less.
You can use an equal amount of sour cream if you don't have buttermilk. Or, mix 1 tablespoon white vinegar with 1 cup of milk and let it sit for 10 minutes before using. Either of those is a good, homemade, buttermilk substitute.
📚 Related recipes
More decadent cake recipes...
Still not what you're looking for? How about these white cupcakes with whipped cream cheese frosting?
This easy dessert recipe will feed a crowd!🍽️ Serve with...
- Try this with a scoop of homemade chocolate ice cream.
- If you're doing a dessert bar why not do the chocolate flavor original Texas sheet cake recipe as well?
📞 The last word
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).
Next time try this bourbon bundt recipe !
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 star rating! ⭐️⭐️⭐️⭐️⭐️
White Texas Sheet Cake
Print Pin Recipe SaveEquipment Needed
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
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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
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We'll never share your email or send you spam. Pinkie swear.First published March 9, 2018. Last updated August 29, 2022- minor updates and grammar corrections plus more tips and info.
Judy P
This meal plan for 9/18 is on my mom's birthday., She would have loved this meal. The cowboy casserole, green beans with bacon is the only way to make them, and the Texas sheet cake would be right up her alley. I am going to make it on her birthday to celebrate her. Gone 21 years.
Marye
Aww Im so sorry Judy - and I completely understand.
Jane
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!”
Gail Tolbert
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
Karen
Is the 1” deep cookie sheet 9” X 13”?
Marye
No it's a regular size cookie sheet -10x15.
Julie @ Back To My Southern Roots
I would cave on this cake, too. About three pieces! Thanks for sharing the recipe!
Marye Audet
Oh my it is so good.
Joanne
Hi, I clicked your link on Meal Plan Monday. This looks like the perfect cake!
Marye Audet
I love this one! I didn't think I would because... chocolate... but it's now one of my favorites!
Debbie
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!
Marye Audet
Isn't that funny! I've never known anyone to. Live and learn!
Janet E
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!!!!!!
Marye Audet
LOL~ I am always shocked when I like something that's not chocolate as well as ( or better than ) than something that is.
Julie @ Back To My Southern Roots
Looks absolutely divine!