Texas Sheet Cake is a party favorite in the South, because it’s incredibly easy (no mixer needed!) and feeds a crowd (it’s the size of Texas, get it?).  This recipe for Yellow Texas Sheet Cake is a little different than the original, and I think just perfect amount of chocolate to please chocolate lovers and yellow cake lovers alike.

 

Be sure to let the cake cool before you cut it so the icing doesn’t run all down the sides (like mine did!).  We couldn’t wait.

 

 

White Texas Sheet Cake

 

1 cup butter

1 cup milk

2 cups flour

2 cups sugar

2 eggs, beaten

1/2 cup Greek yogurt or sour cream

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

 

In a large saucepan, bring butter and milk to a boil.  Meanwhile, combine flour, sugar, baking soda and salt in a bowl and whisk to combine the ingredients.  When butter is melted, remove pan from heat and add dry ingredients.  Stir and then add eggs, yogurt, and vanilla. Mix well. Pour batter into half sheet pan (18″x13″).  Bake at 375degrees for 15-20 minutes, or until cake is golden brown and a wooden pick comes out clean.

 

 

Texas Sheet Cake Frosting

 

1 3/4 stick butter

4 tablespoons cocoa powder

6 tablespoons milk

1 teaspoon vanilla

3 1/2 cups powdered sugar

 

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.