Brenda Gantt White Chocolate Sheet Cake
- Prep 20 min
- Cook 22 min
- Total 1 hr
- Serves 24
- Level Easy
About Brenda Gantt’s White Chocolate Sheet Cake
Brenda Gantt is a Southern home cook from Andalusia, Alabama. A longtime schoolteacher who also runs a bed and breakfast, she became a favorite online with her relaxed, step-by-step cooking videos and her cookbook, It’s Gonna Be Good, Y’all. Her desserts, like her strawberry cake, are the kind of home-style bakes meant to be shared. You can browse more of them in our recipe collection and read about her life in our stories.
This white chocolate sheet cake follows the classic Southern sheet cake method: butter and water are heated on the stove, the chocolate melts right into the hot liquid, and everything is stirred into a simple batter that bakes in a shallow pan. The result is a soft, moist, buttery cake with a fine crumb, and a thin layer of icing poured on while the cake is still warm so it settles into the surface.
Sheet cakes like this have long been a go-to for church suppers, family reunions, birthdays, and holiday gatherings. They are quick to mix, bake in about 20 minutes, and cut into enough squares to feed a crowd, which is why they show up wherever Southern cooks gather. Using white chocolate in place of the cocoa found in a Texas-style sheet cake gives this version a creamy, vanilla-sweet flavor that pairs well with fresh berries and a cup of hot coffee.
Watch How It’s Made
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Brenda Gantt White Chocolate Sheet Cake Recipe
Ingredients
Cake
White Chocolate Icing
Kitchen Tools Needed
- 18×13 inch rimmed half sheet pan
- Large mixing bowl
- Medium saucepan
- Whisk & rubber spatula
- Measuring cups & spoons
- Toothpick
Not sure which pan to buy? Our kitchen guides cover bakeware and everyday tools.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease an 18×13 inch rimmed half sheet pan.
- Mix the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, salt, and baking soda.
- Melt the white chocolate base. In a medium saucepan, bring the butter and water to a boil. Remove from the heat, add 2 cups white chocolate chips, and stir until completely smooth.
- Make the batter. Pour the warm white chocolate mixture over the dry ingredients and stir to combine. Add the buttermilk, eggs, vanilla, and almond extract and stir just until smooth. Do not overmix.
- Bake. Pour the batter into the prepared pan and bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.
- Make the icing. While the cake bakes, heat ½ cup butter and the milk in a saucepan until the butter melts and the mixture just begins to simmer. Remove from the heat and whisk in 1 cup white chocolate chips until smooth. Whisk in the powdered sugar, vanilla, and salt, then stir in the pecans if using.
- Ice and set. Pour the icing over the warm cake and spread evenly to the edges. Let the cake cool and the icing set for at least 30 minutes, then cut into squares and serve.
Pouring the icing over the cake while it is still warm lets it soak in slightly and spread smoothly with no tearing.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 48 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sodium | 170 mg |
| Sugar | 39 g |
This is an indulgent dessert. Nutrition values are estimates and are not a substitute for professional dietary advice.
Why This Cake Works
Feeds a Crowd
One pan makes 24 pieces, so it is easy to serve at potlucks, birthdays, and family get-togethers. A small square is plenty.
Tender Crumb
Buttermilk and melted butter keep the cake soft and moist, and the baking soda gives it a light lift.
One-Pan Simplicity
There is no creaming and no mixer needed. A saucepan, a bowl, and a whisk are all you need to get from pantry to oven.
Quick Bake
The cake is thin, so it bakes in about 22 minutes. Make it while the main course finishes up.
What to Avoid
Preparation Mistakes
- Don’t add the chocolate over direct heat. White chocolate scorches and turns grainy easily. Take the pan off the burner first.
- Don’t overmix the batter. Stir just until smooth to keep the cake tender.
- Don’t overbake. A thin cake dries out fast. Start checking at 20 minutes.
- Don’t wait to ice. Spread the icing on while the cake is warm so it goes on smoothly.
Storage Mistakes
- Don’t cover the cake before the icing sets. Wrap or lid it only once the icing is firm to the touch.
- Don’t leave it in a warm spot. White chocolate icing softens easily, so keep it away from heat and sunlight.
Dietary Considerations
- Contains Dairy (butter, milk, buttermilk, white chocolate)
- Contains Egg
- Contains Gluten (flour)
- Contains Tree Nuts (if pecans are used)
- High in Sugar
Pro Tips for the Best White Chocolate Sheet Cake
- Use good white chocolate. Look for cocoa butter in the ingredient list. It melts smoother and tastes richer.
- Sift the powdered sugar. This keeps the icing silky and free of lumps.
- Make the icing while the cake bakes. That way it is ready to pour the minute the cake comes out.
- Toast the pecans. A few minutes in a dry skillet or the oven brings out a deeper flavor.
- Add a pinch of salt to the icing. It balances the sweetness of the white chocolate.
- Loosen thick icing with warm milk. If it stiffens before you spread it, whisk in a teaspoon at a time.
Want more baking help? Browse our cooking tips.
What to Serve With White Chocolate Sheet Cake
Beverages
- Hot coffee
- Cold milk
- Hot or sweet tea
Serve It With
- Fresh strawberries
- Raspberries or blueberries
- Vanilla ice cream
- Whipped cream
When to Serve
- Birthdays
- Potlucks and church suppers
- Holiday gatherings
- Baby showers
Planning a full spread? Browse our breakfast recipes for brunch-friendly dishes to serve alongside a slice of cake.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Buttermilk | Milk plus 1½ teaspoons lemon juice or white vinegar | Let it sit 5 minutes before using. |
| White chocolate chips | Chopped white chocolate baking bars | Usually melts smoother and tastes richer. |
| Pecans | Walnuts, or leave them out | Omit for a nut-free cake. |
| Almond extract | Extra vanilla extract | Gives a simpler vanilla flavor. |
| Unsalted butter | Salted butter | Reduce the added salt in the cake slightly. |
Storage & Reheating
Room Temperature
Once the icing has set, cover tightly and keep at room temperature for up to 2 days.
Refrigerator
Store covered in the refrigerator for up to 5 days. Let slices sit out for 15 to 20 minutes before serving.
Freezer
Cut into squares, wrap individually, and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Make ahead: this cake tastes even better the next day, so it is a good choice for parties and holiday planning.
Frequently Asked Questions
Either works. Baking bars or squares that list cocoa butter in the ingredients melt more smoothly and taste richer. Many white chocolate chips are made to hold their shape, so they can melt a little thicker. If you use chips, stir them into the hot liquid off the heat until completely smooth.
Yes, but the cake will be thicker. Bake in a greased 9×13 inch pan for about 30 to 35 minutes, checking with a toothpick, and expect a taller, more tender cake with the same amount of icing.
Yes. The cake is even better the next day. Once the icing has fully set, cover the pan tightly and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days.
White chocolate scorches and seizes easily when it gets too hot. Always take the pan off the heat before adding the chips, and whisk gently until smooth. If the icing thickens before you spread it, whisk in a teaspoon of warm milk at a time to loosen it.
Yes. The pecans are optional and the cake is just as good without them. Leaving them out also helps anyone avoiding tree nuts, as long as the other ingredient labels are nut-free too.
Yes. Let the icing set completely, cut the cake into squares, wrap them individually, and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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It’s gonna be good, y’all. Bake it for your next gathering.
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