White Texas Sheet Cake
Finished with a cream cheese frosting loaded with pecans, this fluffy Texas sheet cake truly delivers.
Serves16 to 20
Prep15 minutes to 20 minutes
Cook25 minutes to 30 minutes
We wouldn’t call it “Texas” if it wasn’t bigger than your average cake, as everything in the Lone Star State tends to be. This White Texas Sheet Cake, much like our Chocolate Texas Sheet Cake, embodies Southern hospitality with its large, shareable size, making it perfect for gatherings.
Baked in a large rimmed baking sheet, this buttery cake is thin and subtly sweet on its own. But the icing on the cake, a glossy white, pecan-studded affair, transforms it into something truly decadent. To it, I add cream cheese for a touch of tang that balances the sweetness of powdered sugar. True to Texas Sheet Cake tradition, the icing sets into a thin, almost crackly layer, which beautifully contrasts the light and fluffy cake.
Why You’ll Love It
- It’s got that authentic Texas flavor. I call for sprinkling real pecans on top of the cake, instead of adding almond extract to the batter (like most White Texas Sheet Cakes do). The pecans bring a natural nuttiness, as well as a satisfying crunch, that enhances each slice’s overall taste and adds texture.
- The finished cake is extra tender and flavorful. Pouring the creamy white frosting over the warm Texas sheet cake lets the cake absorb some of the icing, making it extra moist and flavorful.
Key Ingredients in White Texas Sheet Cake
What sets this White Texas Sheet Cake apart are these standout ingredients:
- Cream cheese: While typical Texas Sheet Cake icings are prepared with butter, milk, and powdered sugar, ours includes cream cheese to balance and mellow the sweetness. This addition creates a frosting with depth and prevents it from becoming too cloying.
- Vanilla extract: Enhances the flavors of other ingredients, especially butter and sugar, adding complexity and depth to the cake.
- Chopped pecans: Provide a delightful crunch and rich nuttiness that contrasts with the cake’s fluffy texture and creamy frosting.
How to Make White Texas Sheet Cake
- Make the cake batter. In a large bowl, whisk together the flour, baking powder, and salt. Beat the softened butter and sugar in the bowl of a stand mixer until light and fluffy. Gradually add the dry ingredients to the butter mixture, beating slowly to combine. Then mix in the milk and vanilla until the batter is smooth and silky.
- Bake the cake. Evenly spread the batter into a large rimmed baking sheet. Bake until the cake is puffed, light golden on top, and a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly on a wire rack.
- Frost the cake. In a saucepan, melt the butter, cream cheese, and milk together, whisking until smooth. Stir in the powdered sugar and pecans, then pour the warm frosting over the warm cake, spreading it to the edges. Allow the cake to cool completely before slicing and serving.
Helpful Swaps
Although almond extract is common in Texas sheet cakes, I didn’t include it in my recipe (I prefer it without!). If you’re a big fan, you can add a 1/4 teaspoon to the batter or to the frosting for extra flavor.
White Texas Sheet Cake Recipe
Finished with a cream cheese frosting loaded with pecans, this fluffy Texas sheet cake truly delivers.
Prep time 15 minutes to 20 minutes
Cook time 25 minutes to 30 minutes
Serves 16 to 20
Nutritional Info
Ingredients
For the cake:
- 10 tablespoons
(1 1/4 sticks) unsalted butter
- 1 1/4 cups
whole or 2% milk
- 4
large eggs
Cooking spray
- 2 1/2 cups
all-purpose flour
- 1 tablespoon
plus 1 teaspoon baking powder
- 2 cups
granulated sugar
- 1/2 teaspoon
kosher salt
- 2 teaspoons
vanilla extract
For the frosting:
- 4 ounces
cream cheese
- 3 tablespoons
unsalted butter
- 2 tablespoons
whole or 2% milk
- 3 cups
powdered sugar
- 6 ounces
chopped pecans (about 1 1/2 cups), divided
Instructions
Make the cake:
Dice 10 tablespoons unsalted butter and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 1/4 cups whole milk and 4 large eggs on the counter. Let everything sit at room temperature until the butter is softened.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 18x13-inch rimmed baking sheet with cooking spray.
Place 2 1/2 cups all-purpose flour and 1 tablespoon plus 1 teaspoon baking powder in a medium bowl and whisk to combine.
Add 2 cups granulated sugar and 1/2 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, beating until each one is fully incorporated before adding the next, and scraping down sides of the bowl as needed.
Reduce the speed to low. Gradually beat in the flour mixture and beat until just combined. Add the milk and 2 teaspoons vanilla extract, and beat until just combined. Scrape the batter onto the baking sheet and smooth the top with an offset spatula.
Bake until the cake is golden-brown and a tester inserted into the center comes out clean, 23 to 26 minutes. While the cake is baking, dice 4 ounces cream cheese and 3 tablespoons unsalted butter for the frosting and place in a medium saucepan. Let sit at room temperature to soften.
When the cake is ready, let cool for 10 minutes on a wire rack.
Make the frosting:
After the cake cools for 10 minutes, add 2 tablespoons whole milk to the saucepan. Cook over medium heat, whisking constantly, until the butter and cream cheese are melted and the mixture is smooth, 1 to 2 minutes.
Remove the saucepan from the heat. Add 3 cups powdered sugar and whisk vigorously until smooth and glossy. Return to medium-low heat, add 1 cup of the chopped pecans, and stir continuously to loosen the frosting to a consistency of lava, about 30 seconds. Pour over the warm cake and spread evenly across the cake with an offset spatula or the back of a butter knife. Sprinkle with the remaining 1/2 cup chopped pecans. Let cool completely before serving, about 1 hour.
Recipe Notes
Storage: Wrap leftover cake in plastic wrap on the baking sheet or transfer slices to an airtight container and refrigerate for up to 5 days.