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Vanilla Texas Sheet Cake

A favorite at church potlucks, this Vanilla Texas Sheet Cake makes enough to serve a crowd!
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 20 servings


  • 1 cup butter cut into cubes
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 eggs beaten
  • 1/2 cup sour cream
  • 1 teaspoon Vanilla Bean Paste or vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the frosting:

  • 1/2 cup butter
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1 cup chopped Diamond Walnuts


  • Preheat oven to 375°F.
  • Spray a 15x10 inch baking pan with cooking spray. (I bought this new pan for this cake... so worth it)
  • In a large saucepan, bring butter and water to a boil.
  • Remove from heat; stir in flour, sugar, eggs, sour cream, vanilla bean paste or vanilla extract, salt and baking soda until smooth. (Batter will be thick)
  • Pour into the prepared 15x10 inch baking pan.
  • Bake at 375°F for 20-22 minutes, or until cake is golden brown.
  • Cool for 20 minutes.
  • Meanwhile, for the frosting, combine butter and milk in a saucepan; bring to a boil, stirring as to not scorch the milk. Remove from heat. Add sugar and vanilla bean paste or extract and mix well.
  • Spread over warm cake, top with chopped walnuts.


Adapted from White Texas Sheet Cake recipe by ratherbeswimmin' on Food.com.