Description
White Texas Sheet Cake is a rich, moist, and fluffy Southern dessert featuring vanilla-infused layers and a smooth creamy frosting. This lighter twist on the classic Texas sheet cake uses buttermilk, whipped egg whites, and sour cream to achieve its signature tender crumb and airy texture. Perfect for birthdays, holidays, or casual treats, it delivers a versatile flavor that pairs beautifully with various frostings and toppings.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar (can reduce or substitute with erythritol for low-sugar version)
- 1 cup buttermilk
- 1/2 cup sour cream, at room temperature
- 1 tbsp vanilla extract (or almond extract for variation)
- 4 large egg whites, at room temperature
Frosting Ingredients
- 3 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- Optional toppings: toasted nuts, shredded coconut, fresh berries, colorful sprinkles
Instructions
- Prepare Your Pan and Oven: Preheat oven to 350°F (175°C). Lightly grease a 13×18-inch sheet pan with butter or non-stick spray to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents for a consistent rise.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until fluffy and pale, aerating the fat to contribute to the cake’s soft texture.
- Add Wet Ingredients: Gradually mix in the buttermilk, sour cream, and vanilla extract into the butter-sugar mixture until smooth and well combined. The acidity in buttermilk helps tenderize the gluten, resulting in a delicate crumb.
- Incorporate Dry Ingredients: Slowly fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to prevent a dense texture.
- Whip Egg Whites: In a clean bowl, beat the egg whites to stiff peaks. Carefully fold them into the batter to incorporate air and achieve the cake’s signature fluffiness.
- Bake: Pour the batter into the prepared sheet pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 25 minutes to avoid overbaking.
- Prepare the Frosting: While the cake cools slightly, mix powdered sugar with heavy cream (or milk) and vanilla extract until smooth and spreadable. Adjust thickness as needed for optimal coverage.
- Frost the Cake: Once the cake is warm but not hot, spread the frosting generously over the top. This allows the frosting to settle perfectly without melting away.
Notes
- Use room temperature butter, sour cream, and egg whites for smoother batter integration.
- Fold in dry ingredients and egg whites gently to maintain lightness and avoid a tough crumb.
- Test doneness starting at 25 minutes due to varying oven temperatures.
- Use fresh baking powder and baking soda for proper rising and texture.
- Allow cake to cool slightly before frosting to prevent frosting from sliding off.
- Leftover cake can be stored at room temperature for two days or refrigerated for up to five days in an airtight container.
- The cake freezes well when wrapped tightly; thaw overnight in the fridge before serving.
- Reheat slices gently in the microwave for 10-15 seconds to restore softness.
- For gluten-free variations, substitute all-purpose flour with a gluten-free blend.
- For low-sugar options, reduce sugar or use sugar substitutes like erythritol without compromising moisture.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340
- Sugar: 34g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: White Texas Sheet Cake, Southern dessert, vanilla sheet cake, moist cake, fluffy cake, buttermilk cake, light frosting, gluten-free cake option