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White Texas Sheet Cake Recipe with a moist vanilla sheet cake topped with a creamy vanilla buttercream frosting. An easy white Texas sheet cake that tastes delicious!
This White Texas Sheet Cake with Cream Cheese Frosting is as easy as it gets! I love making sheet cakes because you don’t have to worry about the cake coming out of the pans, stacking the layers, frosting in between each layer, and then frosting the entire cake. To make this easy Vanilla Texas Sheet Cake recipe, you just have to slather on some homemade frosting and you are good to go!
Another reason that White Texas Sheet Cake is extra easy, is that the cake batter is made in a saucepan. So you don’t even have to pull out your stand or hand mixer. That’s winning right there!
My daughter’s birthday lands in July, which is the hottest time of year in Arizona. As much as I love to bake, I don’t do it as much in July and try to spend a little less time in the kitchen. So this year I decided to go an easier route with her birthday cake, and I made this Homemade White Texas Sheet Cake and topped it with all of her favorite fruits. It turned out so beautiful and tasted amazing!
Ingredients in White Texas Sheet Cake:
Vanilla Texas Sheet Cake with Sour Cream Ingredients:
- Sour Cream
- Flour, Baking Soda, and Salt
White Texas Sheet Cake Frosting Ingredients:
- Cream Cheese
- Powdered Sugar
- Heavy Cream
- Almond Extract
You can use almond extract in this frosting to make this an Almond Texas Sheet Cake or you can use vanilla extract to make it a Vanilla Texas Sheet Cake recipe.
If you are celebrating the 4th of July, you can make this White Texas Sheet Cake into a festive flag cake with fresh raspberries and blueberries. It is super easy!
If you celebrate the 4th of July holiday….what are your favorite traditions — watching fireworks, a parade, having a BBQ, eating homemade ice cream, playing on the beach, swimming? I am predicting it most likely includes some seriously good food. I am sharing links below to some of my favorite recipes to serve on the 4th of July.
This Vanilla Almond White Texas Sheet Cake with Cream Cheese Frosting is such a fun and festive dessert for your 4th of July party.
Oh, this cake is so heavenly. It is a vanilla white fluffy cake with a buttery cream cheese frosting with almond or vanilla extract. It is so easy to serve at parties or for a yummy Sunday dessert.
The beauty of Texas sheet cake is its simplicity. The batter is made in less than 10 minutes and easily poured into a large jelly roll pan (aka a large cookie sheet). It is always moist and tender plus it feeds a ton of people!
My Chocolate Texas Sheet Cake is always a hit so let’s add a Vanilla Texas Sheet Cake to the mix.
This Vanilla Almond White Texas Sheet Cake is a fluffy, moist white cake topped with an almond cream cheese frosting and topped with fresh fruit. It’s perfect to place the berries in a flag pattern for a 4th of July celebration and make your very own Flag Cake.
I used fresh raspberries and blueberries to make a flag pattern by alternating two rows of raspberries with the white frosting and using the blueberries for the stars. This Flag Sheet Cake is so festive and pretty!
How do you make a Vanilla Almond White Texas Sheet Cake?
It’s a little unique and uses different methods than a traditional cake. Butter and water are melted down in a saucepan and then sugar is added until it is nice and dissolved. Eggs, sour cream, and vanilla are added to give it flavor and moistness. Flour, baking soda, and salt round it out. It is poured into a large cookie sheet and baked until lightly golden brown.
A buttery almond cream cheese frosting is spread all over the vanilla sheet cake. Then you can top it with your favorite fruits or keep it super simple.
I hope you love this Vanilla Sheet Cake Recipe! I love to top this cake with fresh raspberries, strawberries, and even fresh cherries for a little decoration.
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Vanilla Almond White Texas Sheet Cake
Vanilla Sheet Cake:
- 1 cup Butter
- 1 cup Water
- 2 cups Sugar
- 2/3 cup Sour Cream
- 2 Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Almond Cream Cheese Frosting:
- 1/2 cup Butter softened
- 1 – 8 oz pkg. Cream cheese softened
- 4 cups Powdered Sugar
- 2 Tablespoons Milk or Cream
- 1/4-1/2 teaspoon Pure Almond Extract (optional)
To make Flag Cake:
- 12 ounces Fresh Raspberries
- 6 ounces Fresh Blueberries
- Preheat oven to 350°F.
- Light spray a 13 x 18 jelly roll pan with butter or non-stick cooking spray.
- In medium pot, add butter and water and cook over medium heat until melted, about 3-4 minutes. Add sugar and whisk until smooth.
- Remove from heat and let cool for 10 minutes.
- Whisk in sour cream, eggs, and vanilla. Then whisk in flour, baking soda and salt.
- Pour batter into prepared jelly roll pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cream together butter and cream cheese until nice and fluffy, about 4 minutes. Add powdered sugar, milk, and pure almond extract.
- Spread over cake and top with fresh fruit, if so desired.
- Make two rows of fresh raspberries and skip one to allow the white frosting to show and repeat. Place the blueberries in the corner to make stars.
Nutrition information is automatically calculated, so should only be used as an approximation.
You can also serve this plain and simple. I love to spread the buttery cream cheese frosting with an angled spatula. It has the perfect ratio of cake and frosting and is oh so decadent.