Pioneer Woman White Texas Sheet Cake

This tender, fluffy Pioneer Woman White Texas Sheet Cake is made with sweet cream butter, chopped walnuts, and vanilla extract, and ready in 35 minutes. Pouring the warm walnut icing directly over the hot sponge creates a fudgy, sweet top layer that sets beautifully. I always bake this when feeding a large crowd.

Why This Classic Works

I used to think chocolate was the only way to go for sheet cakes, but this vanilla version completely changed my mind. The combination of sour cream in the batter and a boiled frosting makes the crumb incredibly moist.

My biggest surprise was how much better it tastes when you frost the cake while it is still piping hot. The icing locks in the moisture and creates a sweet crust that makes every slice irresistible.

Pioneer Woman White Texas Sheet Cake Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup whole milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

How To Make Pioneer Woman White Texas Sheet Cake

1. Boil Butter and Water: Preheat oven to 375°F (190°C) and grease an 18×13-inch rimmed baking sheet. In a medium saucepan, bring the butter and water to a boil, then set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Combine Wet and Dry: Pour the hot butter mixture over the dry ingredients and stir to combine. Whisk in the eggs, sour cream, and vanilla until smooth.
4. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 20 minutes or until golden brown.
5. Make the Frosting: Ten minutes before the cake is done, melt butter in a saucepan. Add milk and bring to a simmer, then remove from heat.
6. Finish the Frosting: Whisk in the powdered sugar and vanilla until smooth, then stir in the chopped walnuts.
7. Frost the Hot Cake: Pour the warm frosting evenly over the hot cake immediately after taking it out of the oven. Let it cool before slicing.

Recipe Tips

• Use a rimmed baking sheet: A standard half-sheet pan prevents the cake batter and hot frosting from spilling over the edges.
• Have frosting ready: Timing is critical; the frosting must be poured over the cake while both are still hot to get that signature crackly glaze.
• Sift the powdered sugar: This prevents lumps in your icing, ensuring a perfectly smooth base for the crunchy walnuts.

What To Serve With White Texas Sheet Cake

This sweet vanilla cake pairs wonderfully with a scoop of tart strawberry ice cream or simple vanilla bean gelato. Serve it alongside hot coffee or black tea to balance the rich, buttery frosting.

How To Store

Store leftover sheet cake in an airtight container at room temperature for up to 3 days. You can also freeze the sliced cake in freezer-safe bags for up to two months, thawing it on the counter before eating.

FAQs

• Can I use buttermilk instead of sour cream? Yes, you can substitute a half cup of buttermilk for the sour cream with excellent results.
• Can I substitute pecans for walnuts? Absolutely, chopped pecans work just as well and offer a similar crunch and flavor profile.
• Why did my frosting get hard too fast? If the frosting sets before you can spread it, return it to low heat and stir until it loosens up again.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 45 mg
• Sodium: 150 mg
• Total Carbohydrate: 52 g
• Protein: 3 g

Try More Recipes:

• Pioneer Woman Blueberry Cobbler
• Pioneer Woman Sugar Cookies
• Pioneer Woman Peanut Butter Pie