White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe

If you’re on the hunt for a show-stopping dessert that’s as moist and tender as it is rich and comforting, look no further than the White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe. This cake brilliantly combines a fluffy white cake base with a luscious, tangy vanilla sour cream frosting, making it the perfect centerpiece for any occasion — whether it’s a casual family gathering or a special celebration. The smooth frosting perfectly balances the delicate crumb, and the generous size means there’s always plenty to go around. Trust me, once you experience the magic of this cake, it’ll quickly become a beloved classic in your kitchen too.

Ingredients You’ll Need

This White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe calls for simple, pantry-friendly ingredients that come together to create something truly extraordinary. Each one plays a vital role, whether it’s building the cake’s tender structure, adding sweetness, or bringing creaminess to the frosting.

• 1 cup butter (2 sticks): Adds rich flavor and moisture to both the cake and frosting.
• 1 cup water: Essential for melting butter and blending ingredients seamlessly.
• 2 & 1/4 cups all-purpose flour: Provides the sturdy yet soft foundation of the cake.
• 2 cups granulated sugar: Sweetens the cake without overpowering its subtle vanilla notes.
• 1/2 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
• 1 teaspoon baking soda: Gives the cake a light and airy texture.
• 1 tablespoon vanilla extract: Infuses the cake and frosting with comforting vanilla aroma.
• 1/2 cup sour cream: Adds tenderness and slight tang to keep the cake moist.
• 2 large eggs: Bind the ingredients together and enrich texture.
• 4 & 1/2 cups powdered sugar: Creates the sweet, smooth vanilla sour cream frosting.

How to Make White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe

Step 1: Prepare Your Baking Pan

First things first, preheat your oven to 350 degrees Fahrenheit. Then, line a large baking sheet with parchment paper or give it a good spray with nonstick cooking spray. This ensures your cake will lift right out without any sticking or crumbling, making cleanup a breeze.

Step 2: Start the Cake Batter

In a medium or large saucepan, melt 1 cup of butter together with 1 cup of water over medium-high heat. Bring this mixture to a boil, stirring occasionally. Once boiling, remove from heat to prepare for the dry ingredients. This step adds richness to the cake and starts building its tender crumb.

Step 3: Combine Dry Ingredients

While your butter-water combo cools slightly, whisk together 2 and 1/4 cups flour, 2 cups granulated sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda in a medium bowl or the bowl of your stand mixer. Mixing these dry ingredients thoroughly helps ensure your cake bakes evenly with a perfect rise.

Step 4: Mix Wet and Dry Ingredients

Now, combine the hot butter-water mixture with your dry ingredients. You can pour the dry ingredients directly into the saucepan or add the wet ingredients to your bowl — both ways work wonderfully. Stir until everything is well incorporated and smooth, making sure to scrape down the sides as you go.

Step 5: Add Eggs, Vanilla, and Sour Cream

Next, blend in 1 tablespoon vanilla extract, 1/2 cup sour cream, and 2 large eggs. Mixing these in thoroughly not only brings moisture but also adds a lovely vanilla fragrance and slightly tangy undertone, key to the cake’s classic flavor.

Step 6: Pour and Spread the Batter

Pour the batter into your prepared pan, spreading it evenly all the way to the edges. Getting an even layer helps the cake cook uniformly, delivering tender bites from corner to center.

Step 7: Bake the Cake

Bake your cake at 350 degrees F for about 18 to 20 minutes. Keep a close eye and test with a toothpick inserted into the center — it should come out clean with no wet batter. The sides will start pulling away slightly from the pan when it’s perfectly baked. Avoid overbaking to keep the cake incredibly moist.

Step 8: Make the Vanilla Sour Cream Frosting

While the cake is baking, melt 1 cup of butter in a saucepan or microwave-safe bowl. This smooth melted butter creates the luscious base for the frosting you’ll love spreading over the cake.

Step 9: Mix Frosting Ingredients

To your melted butter, add 2 cups powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla extract. Whisk well — either by hand or with your mixer — until the mixture becomes smooth and lump-free.

Step 10: Add Remaining Powdered Sugar and Finalize Frosting

Gradually add the remaining 2 cups (and any extra powdered sugar for desired thickness) to your frosting. Beat everything together until it reaches a creamy, spreadable consistency. The frosting’s balance of sweetness and tangy sour cream perfectly complements the tender cake.

Step 11: Apply Frosting

Once your cake has cooled for about 15 to 20 minutes, spread the frosting generously over the top. Let the cake cool completely for at least an hour before slicing to allow the frosting to set beautifully. If you can’t wait, I won’t judge you for sneaking a warm slice early!

How to Serve White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe

Garnishes

To elevate your White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe, consider adding fresh berries like raspberries or sliced strawberries on top. Their bright color and tartness pair wonderfully with the sweet, creamy frosting, adding both visual appeal and a refreshing balance to every bite.

Side Dishes

This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream to create an indulgent dessert experience. For a lighter contrast, a simple fruit salad or a cup of hot coffee complements the cake’s richness perfectly.

Creative Ways to Present

If you’re hosting a gathering, try cutting the sheet cake into small squares and serving them on decorative trays with fresh mint leaves or edible flowers for a whimsical touch. Alternatively, placing slices on individual dessert plates with a drizzle of berry coulis will make your guests feel truly pampered.

Make Ahead and Storage

Storing Leftovers

Leftover White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe stays perfectly moist when stored in an airtight container at room temperature for up to two days. For longer freshness, cover it tightly and refrigerate; just be aware the frosting may firm up and need a few minutes to soften before serving.

Freezing

You can freeze the cake unfrosted by wrapping it well in plastic wrap and aluminum foil for up to three months. When you’re ready to enjoy, thaw it thoroughly in the fridge overnight, then frost with freshly made vanilla sour cream frosting to keep that dreamy texture intact.

Reheating

While reheating frosted cake isn’t usually necessary, if you prefer a warm slice, gently warm individual pieces in the microwave for 10 to 15 seconds. This will soften the frosting slightly and bring out the cake’s aromatic vanilla scent, making each bite even more comforting.

FAQs

Can I substitute Greek yogurt for sour cream in this recipe?

Yes, Greek yogurt makes a great substitute for sour cream in both the cake and frosting. It adds similar moisture and tanginess but can make the texture slightly denser, which some people enjoy.

Is this cake suitable for a crowd?

Absolutely! The recipe yields a large sheet cake that cuts into about 20 servings, making it ideal for parties, potlucks, or any gathering where you want to impress with minimal fuss.

What can I do if my frosting feels too runny?

If your frosting is too thin, simply add a little more powdered sugar a tablespoon at a time until it reaches your desired spreadable consistency without becoming overly sweet.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Keep in mind the texture might vary slightly, but it will still be delicious.

How long does the cake stay fresh?

When stored properly in an airtight container, this White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe will stay fresh for 2 to 3 days at room temperature and up to 5 days in the fridge.

Final Thoughts

This White Texas Sheet Cake with Vanilla Sour Cream Frosting Recipe is one of those magical desserts that feels like a warm hug in cake form. Its tender crumb paired with the creamy, tangy frosting is incredibly satisfying and endlessly versatile. I can’t recommend giving it a try enough — once you do, it might just become your go-to recipe for special occasions and everyday indulgences alike. Happy baking!

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