Pioneer Woman White Texas Sheet Cake

This Pioneer Woman White Texas Sheet Cake is a crowd-pleasing classic with a sweet twist—almond-scented, ultra-moist, and topped with a warm pecan-studded frosting that melts right into the cake. Baked in a large sheet pan and ready in just over an hour, this easy dessert is perfect for birthdays, potlucks, or any celebration where you want guaranteed smiles.

Why You’ll Love This White Texas Sheet Cake Recipe

• Moist and tender texture thanks to sour cream and a buttery batter.
• Subtle almond flavor adds a sophisticated twist to a classic.
• Feeds a crowd—no stacking or frosting layers needed.
• Simple pantry ingredients with impressive results.
• Great for gatherings—from church socials to baby showers.

White Texas Sheet Cake Ingredients

Cake Batter:

• 1 cup butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 eggs
• ½ cup sour cream
• 1 tsp almond extract
• ½ tsp salt
• 1 tsp baking soda

Frosting:

• ½ cup butter
• ¼ cup milk
• 4½ cups confectioners’ sugar
• ½ tsp almond extract
• 1 cup chopped pecans

How to Make Pioneer Woman White Texas Sheet Cake

1. Preheat oven to 375°F (190°C). Grease a 10×15-inch sheet pan.
2. Make the batter: In a large saucepan, bring 1 cup butter and 1 cup water to a boil. Remove from heat.
3. Stir in flour and sugar, then mix in eggs, sour cream, almond extract, salt, and baking soda until smooth.
4. Bake: Pour batter into the prepared pan and bake for 20–22 minutes, or until golden and a toothpick comes out clean.
5. Cool slightly in the pan for 20 minutes before frosting.

For the Frosting:

• Fold in chopped pecans.
• Spread warm frosting evenly over the slightly cooled cake.
• In a saucepan, bring ½ cup butter and ¼ cup milk to a boil. Remove from heat.
• Stir in confectioners’ sugar and almond extract until smooth.

Expert Recipe Tips

• Let ingredients come to room temperature for smoother mixing.
• Use a large saucepan to make the batter directly and cut down on dishes.
• Pour frosting while the cake is still warm for a perfect melt-in finish.
• Adjust almond extract to your liking—or sub vanilla if preferred.

Recipe Variations

• Citrus Twist: Add orange or lemon zest to the frosting.
• Nut-Free Version: Omit pecans or use slivered almonds.
• Mini Sheet Cakes: Pour into muffin tins for individual treats.
• White Chocolate Upgrade: Add white chocolate chips to the batter or frosting.
• Frosting Swap: Try a cream cheese glaze for a tangy twist.

Storage Instructions

In the Fridge: Store leftover slices in an airtight container for 5–7 days.
In the Freezer: Wrap cooled slices in plastic wrap and freeze in a zip-top bag for up to 3 months.

How to Reheat White Texas Sheet Cake

• Oven: Wrap slice in foil and warm at 250°F for 8–10 minutes.
• Microwave: Heat slice on a plate for 15–30 seconds at medium power.

FREQUENTLY ASKED QUESTIONS

• What makes a Texas sheet cake different from regular cake?
  Texas sheet cakes are thinner, baked in a large pan, and topped while warm with a pourable frosting that sinks in a bit—more casual and perfect for a crowd.
• Why did my cake dome or deflate?
  Dome = oven too hot or pan too small. Deflate = too much leavening. Use the right pan size and stick to the recipe’s baking soda measurement.
• Can I make this cake ahead of time?
  Yes! It’s actually better the next day after flavors meld—store covered in the fridge.
• Can I skip the nuts?
  Definitely. You can omit pecans or replace them with coconut flakes, crushed toffee bits, or white chocolate chips.
• Is almond extract necessary?
  It adds a signature flavor, but if you’re not a fan, swap for vanilla or mix both for a milder almond note.

Try More Pioneer Woman Recipe:

• Pioneer Woman Custard Pie
• Pioneer Woman Date Nut Bread
• Pioneer Woman Orange Slice Cookies

Nutrition Facts

Amount Per Serving

• Calories 637
• Total Fat 21.2g
• Cholesterol 64.1mg
• Sodium 241.6mg
• Total Carbohydrate 110.4g
• Dietary Fiber 1.4g
• Sugars 87.5g
• Protein 4.5g