White Sheet Cake

For a delicious change of pace, a White Sheet Cake is always a hit at picnics and summer gatherings! Jazz it up with berries for the summer holidays. Or freeze and cut into festive shapes to match any occasion.

This White Cake Recipe is perfect to serve a crowd, plus it’s universally loved. Those picky eaters who don’t like chocolate, nuts, coconut, mint, etc. will love this simple, classic vanilla cake.

Why You Must Make

• For those rare occasions, my family needs a break from chocolate desserts, a terrific white sheet cake fits the bill.
• This simple sheet cake recipe is perfect to feed a crowd and can be made with either almond or vanilla extract or a little of both.
• The addition of sour cream keeps it moist and tender, and serving it with ice cream and berries kicks it up a notch or two. Even a simple slice, without the accouterments, is an ideal remedy when a mid-afternoon craving hits. My family was generous with praise for this delightful change of pace as were my girlfriends when I brought a tray of squares to a cocktail party.

Ingredient Notes

• Kitchen Staples – Butter, Water, Flour Sugar, Salt, Baking Soda, Milk
• Eggs – Large eggs; have at room temperature for easier incorporation
• Sour Cream – Full fat will make a moister cake
• Vanilla – Use real vanilla extract, never artificially flavored.
• Almond Extract – May omit, but I love the combination of vanilla and almond flavorings in this cake recipe.
• Powdered Sugar – I recommend sifting it for the smoothest frosting. 

Recipe Tips

• This cake is made in a jelly roll pan which is smaller than a half-sheet pan. The dimensions are 15 x 10 inches. If you use another pan size, the baking time will need to be adjusted.
• The technique for mixing is rather unusual. The butter and water are brought to a boil in a large saucepan, then the rest of the ingredients are stirred in by hand.
• Bake until a toothpick inserted in the middle comes out clean. Since all ovens bake a little differently, it’s best to check before the timer goes off so it doesn’t overbake.
• Make sure to frost while the cake is still warm as the frosting hardens quickly

How to Serve

This is such a terrific basic white cake recipe for a crowd. Serve with seasonal berries or top with sprinkles or toasted nuts before the frosting hardens. A scoop of ice cream is always a tasty pairing.

If you chill the iced cake overnight, you can cut out shapes with your favorite cookie cutters—think of stars for the 4th of July, Christmas trees for a holiday party. The options are endless. Tint the frosting or add sprinkles if desired to match your theme! This recipe for white sheet cake needs to be part of your baking repertoire.

Frequently Asked Questions

You May Also Like:

With gatherings on Memorial Day weekend, the 4th of July, Labor Day, and more, you need a simple, crowd-pleasing dessert. A simple white sheet cake will thrill the masses! Check out all the tasty recipes below for your summer entertaining.

• Chocolate Sheet Cake
• Key Lime Pound Cake
• Favorite Cake Recipes
• Strawberry Pound Cake
• American Flag Fruit Tart
• Frozen Grasshopper Pie
• More Dessert Recipes

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The Recipe:

White Sheet Cake Recipe

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Yield 36 servings

For those times when you need a break from chocolate, this marvelous white chocolate sheet cake is the perfect recipe to feed a crowd. Adapted from Taste of Home

Ingredients

Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 2 eggs, beaten
• ½ cup sour cream
• ½ teaspoon almond extract
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda

Frosting:

• ½ cup butter
• ¼ cup milk
• 4 cups powdered sugar
• ½ teaspoon almond extract

Instructions

1. Preheat oven to 375°. Spray a 15 x 10-inch jelly roll pan with nonstick cooking spray. Set aside.
2. In a large saucepan, bring butter and water to a boil.
3. Remove from heat; by hand, stir in flour, sugar, eggs, sour cream, extracts, salt, and baking soda and mix by hand, until thoroughly combined and smooth.
4. Pour into prepared pan. Bake for 15-22 minutes or until the cake is golden and a toothpick comes out clean, watching carefully so not to over-bake.
5. Cool on a rack for 15 minutes before frosting
6. Combine butter, and milk in a saucepan and bring to a boil. Immediately remove from the heat: whisk in powdered sugar and extract.
7. Frost warm cake. Chill if you'd like to cut out festive shapes for a party theme.

Notes

Make sure to frost the cake before it is totally cooled or you will have difficulty spreading the icing.
I used an old insulated jelly roll pan and my cake to a little over 20 minutes to fully bake. Start checking with a toothpick or finger tap at 15 minutes as the baking time will vary depending on your pan and oven.

Nutrition Information:

Yield:

24

Serving Size:

1 slice
Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 49mgSodium: 242mgCarbohydrates: 43gFiber: 0gSugar: 35gProtein: 2g

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