Vanilla Texas Sheet Cake Recipe

Introduction

Vanilla Texas Sheet Cake is a moist, tender, and flavorful dessert perfect for any occasion. This large, thin cake is topped with a creamy vanilla frosting that melts into every bite, making it an irresistible treat for family and friends.

Ingredients

• 2 ½ cups (575g) granulated sugar
• 2 ½ cups (380g) all-purpose flour
• 1 ¼ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup (120g) sour cream
• 1 Tbsp vanilla extract
• 1 ¼ cups (295ml) water
• 1 ⅓ cups (295g) salted butter
• ¼ cup (59ml) milk
• 10 Tbsp butter
• 3 tsp vanilla extract
• 3 ½ cups (375g) powdered sugar
• White food coloring (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease a half sheet pan with nonstick spray and set aside.
2. Step 2: In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.
3. Step 3: In a separate bowl, whisk together the eggs, sour cream, and 1 tablespoon vanilla extract. Set aside.
4. Step 4: In a saucepan over medium heat, combine the water and 1 ⅓ cups butter. Bring to a boil, stirring occasionally.
5. Step 5: Pour the hot water and butter mixture over the dry ingredients and mix until combined.
6. Step 6: Whisk in the egg mixture until the batter is smooth.
7. Step 7: Pour the batter into the prepared pan and bake for 20-22 minutes, or until set.
8. Step 8: While the cake is baking, prepare the frosting: Add the milk, 10 tablespoons butter, and 3 teaspoons vanilla extract to a saucepan and bring to a gentle boil, stirring frequently.
9. Step 9: Remove the frosting mixture from heat and whisk in the powdered sugar until smooth. Add white food coloring if desired, and whisk in more milk a small amount at a time to reach your preferred frosting consistency.
10. Step 10: Pour the warm frosting evenly over the hot cake and spread to cover completely.
11. Step 11: Let the cake cool completely before slicing and serving.

Tips & Variations

• For extra moisture, substitute sour cream with full-fat Greek yogurt.
• Add a pinch of cinnamon or lemon zest to the batter for a subtle flavor twist.
• Use unsalted butter if preferred, but reduce added salt slightly to balance the flavors.
• White food coloring is optional and helps make the frosting extra bright and creamy in appearance.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds for a freshly baked feel. The frosting tastes best when slightly chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check for any required adjustments as blends vary.

Why does the cake need to be baked in a half sheet pan?

The large, shallow pan helps the batter spread thinly for the signature Texas sheet cake texture: moist, tender, and quick bakes with even cooking.

Vanilla Texas Sheet Cake Recipe

---

★★★★★

4.6 from 53 reviews

• Author: Hugo
• Total Time: 37 minutes
• Yield: 12 to 16 servings 1x

Pin Recipe

Print Recipe

Description

This Vanilla Texas Sheet Cake is a moist, tender, and richly flavored dessert that combines a simple vanilla batter with a luscious vanilla buttercream frosting. Baked in a large half sheet pan, it’s perfect for gatherings and celebrations, delivering the iconic thin, melt-in-your-mouth texture of traditional Texas sheet cakes but with a delightful vanilla twist.

---

Ingredients

Scale 1x2x3x

Cake

• 2 ½ cups (575g) granulated sugar
• 2 ½ cups (380g) all-purpose flour
• 1 ¼ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup (120g) sour cream
• 1 Tbsp vanilla extract
• 1 ¼ cups (295ml) water
• 1 ⅓ cups (295g) salted butter

Frosting

• ¼ cup (59ml) milk
• 10 Tbsp butter
• 3 tsp vanilla extract
• 3 ½ cups (375g) powdered sugar
• White food coloring, if desired

---

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a half sheet pan thoroughly with nonstick spray and set aside to ensure easy removal of the cake after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking soda, and salt until evenly combined. This forms the base of your cake batter.
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, and vanilla extract. Set this mixture aside as it will be incorporated into the batter later.
4. Boil Water and Butter: In a saucepan over medium heat, combine the water and salted butter. Bring this mixture to a rolling boil, stirring occasionally to melt the butter and combine flavors well.
5. Combine Wet and Dry Ingredients: Pour the hot water and butter mixture over the dry ingredients, stirring to combine thoroughly. Then whisk in the egg, sour cream, and vanilla mixture until the batter is smooth and free of lumps.
6. Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for 20-22 minutes, or until the top is set and a toothpick inserted comes out clean.
7. Prepare Frosting: While the cake bakes, combine milk, butter, and vanilla extract in a saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently to prevent scorching.
8. Finish Frosting: Remove the saucepan from heat and whisk in powdered sugar until smooth and thick. Add white food coloring if desired for appearance. Adjust frosting consistency by whisking in more milk a little at a time until you reach your preferred thickness.
9. Frost the Cake: Immediately pour the warm frosting evenly over the hot cake, spreading it out to cover the entire surface evenly before it sets.
10. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing and serving to enjoy the best texture and flavor.

Notes

• Ensure the butter-water mixture is boiling hot before adding to the dry ingredients to activate the leavening properly.
• Use full-fat sour cream for best moisture and flavor.
• Cool the cake completely before slicing to prevent the frosting from sliding off.
• White food coloring is optional but helps achieve a bright white frosting.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Vanilla Texas Sheet Cake, sheet cake, vanilla cake, easy cake recipe, buttercream frosting, American dessert, party cake