White Sheet Cake With Chocolate Frosting

This is a variation of our White Texas Sheet Cake, which has more of an almond extract flavor to it. However, if you’re more of a chocolate lover, you might even prefer our Sour Cream Chocolate Cake over this sheet cake!

Family Favorite Sheet Cake

Are you a fan of sheet cakes? I happen to love them. Let me clarify—I love them if they are homemade and covered in frosting that is made with butter, not shortening. Those bakery sheet cakes can be pretty horrible. But this white sheet cake with homemade chocolate frosting? It’s simply divine. If you’ve ever had Texas Sheet Cake before, this recipe is similar. I grew up on the stuff, and it is fantastic. It made a regular appearance at birthdays at my house. This version has a buttery white cake instead of the traditional chocolate. I add my favorite secret ingredient- almond extract. It adds such a yummy layer of flavor! I actually have a recipe for White Texas Sheet Cake that features almond, and it is fantastic as well! You can’t go wrong with this easy sheet cake recipe! One of the best things about this cake is the frosting. You pour it over the cake while it’s still warm, so it melts down into all the nooks and crannies. So amazing! I always have kids begging to lick the bowl. 🙂

How to Make It

BATTER. Bring butter and water to a boil in a medium sized saucepan. While mixture is boiling, whisk together the flour, sugar, and salt in a large mixing bowl. Pour hot mixture over dry ingredients and beat well. Whisk together baking soda, sour cream, eggs, and flavorings in a small bowl. Add to mixing bowl and beat till smooth. BAKE. Pour into a well greased 10″x15″ sheet pan with sides. Bake at 375° for about 20 minutes or until a toothpick comes out clean. FROSTING. Bring butter, cocoa, salt, and milk to a boil in a small saucepan. It may appear curdled—that’s fine. While mixture is boiling, measure 3½ cups of the powdered sugar into a mixing bowl. Pour boiling chocolate mixture over powdered sugar. Beat till smooth and add vanilla. Add more powdered sugar if needed. Pour over cake after it has cooled for about 5 minutes.

Variations, Serving, & Storing

Variations: I love white cake because it makes the perfect base for your topping of choice. You can easily top this white sheet cake with

Your favorite sprinkles: the chocolate really makes the color in the sprinkles stand out. More chocolate! Mini chocolate chips, M&M’s, crushed oreos, fudge drizzle. Berries: strawberries and raspberries especially taste great with the white cake/chocolate frosting combo. A different frosting: cream cheese, strawberry, lemon are all yummy alternatives.

How many can this serve? One of the appealing aspects about sheet cake is that it can serve a lot of people making it a popular dessert to serve at weddings, birthdays, and potlucks. Depending on the size you want, you can easily get 24-30 pieces. Cake usually STORES really well and this white sheet cake is no different. This means you can easily make it ahead of time to serve later or enjoy leftovers for several days.

Room temperature: Cover and store at room temperature for about 4-5 days Freezer: cut the cake in thirds or in quarters to make it easier to wrap and store. Once cut, wrap each section with plastic wrap and again with aluminum foil. Label and freeze.The cake will last for at least 2 months in the freezer. If you want to store a frosted cake, you will need to flash freeze it first. Place the pieces in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, you can then wrap each piece and freeze. Remove the plastic wrap before thawing.