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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


  1. Preheat oven to 375°F.
  2. Spray a 15x10 inch baking pan with cooking spray. (I bought this new pan for this cake... so worth it)
  3. In a large saucepan, bring butter and water to a boil.
  4. 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)
  5. Pour into the prepared 15x10 inch baking pan.
  6. Bake at 375°F for 20-22 minutes, or until cake is golden brown.
  7. Cool for 20 minutes.
  8. 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.
  9. Spread over warm cake, top with chopped walnuts.

Recipe Notes

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