this …
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
Can I use round cake pans instead of a baking sheet for this White Texas Sheet Cake with Chocolate Frosting recipe?
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.
How do I make sure the White Texas Sheet Cake is moist and fluffy?
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.
How long will the White Texas Sheet Cake with Chocolate Frosting last?
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
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 18 reviews
- Author: Nicole Nared-Washington
- 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
Units Scale
- 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
