Recipe by Diane Kester
"This cake is good to make a day ahead, and is very popular at potlucks."
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4 1/2 cups
Everytime I make this cake for work I go home with an empty pan. However, I prefer to use cream cheese frosting. It goes very well with this cake. 1 package of cream cheese, 1 box of powdered sugar, 1 tbsp. butter and 1/2 tsp. almond extract
Very flat, very terrible, bland, wet, just overall yuk. Before I bake every cake from scratch I always check out the ratings. I am a cake decorator and bake cakes from scratch. Its just too wet and flat to sell to my customers.
If anyone out there has a better recipe please let me know. Thank you.
When I found this recipe I was so excited! I love the chocolate version of Texas sheet cake and this one is just as great! I like to make one chocolate and one white for summer outdoor barbecues. If you've never made a Texas sheet cake before, you will doubt the odd preparation method and probably be concerned that there is no possibility that it will turn out when you see the runny batter, but don't worry!! It will be a moist, tender cake. Also, be SURE to use the 10 x 15 pan, NOT a 9 x 13 or it won't cook properly. It's *supposed* to be flat. I love the warm icing spread over the warm cake, no waiting for anything to cool! It makes a smooth, attractive cake surface too. Anybody I've ever served this to has been impressed by the flavor and moistness even if it's not fancy. But NOT for the timid sweet tooth! It's definitely sweet!
I've introduced my part of the world to Texas Sheet Cake and it was very well-received. Quick to prepare, moist, nice flavor. I've made it with both almond and vanilla extract, both times it went quickly. We did find it way too sweet so the 2nd time around I reduced the sugar in the cake to 1.5 cups and for the frosting used one third cup of butter and a bit less than 4 cups of confectioner's sugar.
First, let's be clear about what this is: It's a white sheet cake. I was reading some complaints about it being flavorless, but white cakes aren't supposed to taste like anything but sugar. If you want something else, try a spice cake. I've also seen complaints that it's falt, but it's a sheet cake. It's supposed to be flat. I'm giving this cake 5 stars because it is excellent at what it is -- a moist white cake and a vehicle for icing.
It's been so long I've been looking for such a cake, not knowing a "white Texas sheet cake" existed. Wonderful the way it is, but I may "play" with different tastes and flavours, depending on the extract used (vanilla, orange, lemon, coconut, whatever). Thanks for sharing such a wonderful recipe.
This cake is a favorite at our house! I have a family that is not so wild about almond, so I make it for them with vanilla extract. I also omit the nuts per my kids' request.
PAN SIZE IS ESSENTIAL!!! If you make this cake in a size other than indicated, you will have a failure. If you choose to do that, do NOT rate the recipe poorly. Texas sheet cakes are *supposed* to be flat, moist, dense, and sweet. If you try to make it be something it's not, you'll be disappointed (and that will not be the fault of the recipe).
* Percent Daily Values are based on a 2,000 calorie diet.
White Texas Sheet Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 147
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