The humble sheet cake. They are simply amazing. They are made from scratch and very easy to transport. They are easy to transport (no layers shifting around). You get a lot of cake! Sheet cakes are my favorite way to serve dessert to a crowd. Over the years we have made many variations of the sheet cakes, but this vanilla White Texas Sheet Cake is the best.

Servings: 16 large | 20m preparation time | 25m cook time


1 Cup (2 sticks of butter).
1 cup water
2 1/4 Cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon Kosher Salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1/2 cup sour cream
2 large eggs


1 Cup (2 sticks of butter).
4 1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup sour cream
1 tablespoon vanilla


Turn the oven on to 350°F. After that, grease a large pan (we used a 12×18 span>).

Heat the butter and water in a saucepan. Stir well.

In a large bowl, combine flour, sugar, salt, and baking soda. Stir together.

Combine the butter mixture and dry ingredients until combined.

In the bowl, combine the egg whites and vanilla extract. Add the sour cream to the batter. Scrape down the bowl every now and again.

Pour the batter onto a baking tray to form one layer.

Bake for 17-20 minutes or until a toothpick inserted comes out clean.


Frost the cake after it has been baked.

Butter can also be microwaved in a safe bowl.

Add 2 cups powdered Sugar, Vanilla, Sour Milk, Salt, and 1 Cup of Vanilla to the mixture. Combine well until there are no lumps

Add the powdered sugar to the mixture until it is well combined.

Frost the cake once it has cooled for 20 minutes. Spread frosting over it and smoothen.

Let the cake cool down for no more than an hour before cutting.