If you’re in the mood for a sweet treat, look no further than this delicious white Texas sheet cake recipe. Moist, almond flavored cake topped with buttery icing is always a crowd pleaser!
This cake is perfect for any occasion, from birthdays to potlucks. Plus, you frost it while it’s still warm, so it’s ready in no time!
I’ve loved chocolate Texas sheet cake since I was a little girl, but I might like this version every better.
I’m a sucker for anything with almond extract, so I think the flavor of this cake is fantastic! Of course, if you’re not as big a fan, you can use half or all vanilla extract instead.
THE PERFECT CAKE TO FEED A CROWD
Because it’s made in a large 18×13″ pan, this almond sheet cake is perfect for large gatherings. I usually cut it into 20 or 24 slices, but you can cut smaller pieces if you need to stretch it farther.
People always love this cake, but it’s especially popular if you top it with some fresh berries!
It’s great for parties because it can be made a day or two ahead and stored in the refrigerator or even at room temperature. I highly recommend these sheet pan lids. They are so handy for storing cake!
Yes, you can make this cake ahead of time and freeze it for a month or two. I like to freeze it before adding the frosting, but you can frost it first.
After it is cool, wrap it with several layers of plastic wrap, then add a lid if you have one.
When ready to serve, let it thaw at room temperature. If it isn’t frosted, simply prepare the frosting and spread it over the cake after it has reached room temperature. Since the cake isn’t warm, I recommend using less powdered sugar so the frosting is easier to spread.
Absolutely! It’s actually best served warm or at room temperature. It will last up to 3 days on the counter if covered. You can refrigerate it to make it last a couple more days, but let it come to room temperature before serving.
HOW TO MAKE TEXAS WHITE SHEET CAKE
- PREP – Spray a half sheet pan (13’x18″) with non stick cooking spray. Preheat your oven to 375°.
- BATTER – Whisk together flour and sugar in a large mixing bowl. In a saucepan, bring the butter and water to a boil. Pour over the dry ingredients and beat well.
Add the salt, baking soda, eggs, and sour cream. Beat well and pour into prepared pan.
- BAKE – Bake at 375 degrees for 18-20 minutes, or until toothpick inserted in the center comes out clean, and cake is lightly browned. Let cool for about 20 minutes.
- MAKE FROSTING – Measure the powdered sugar into a mixing bowl. Bring the butter and milk to a boil in a saucepan. Pour over the powdered sugar. Add the almond extract and salt. Beat until smooth.
- FROST – Pour the warm frosting over the warm cake. Use a spoon to spread it evenly over the entire surface.
- SERVE – You can slice and serve the cake warm (our favorite), or wait for it to cool completely.
VARIATIONS:
- We LOVE the flavor of the almond extract in this cake, but if you really don’t like it, you can substitute all or half of it with vanilla extract.
- Before the frosting sets completely, you can sprinkle it with chopped sliced almonds, finely chopped walnuts or pecans, or even sprinkles.
- Love coconut? Use coconut extract in place of the almond, and sprinkle the frosting with shredded coconut. (I’d toast the coconut first – so good!)
- Add a scoop of vanilla ice cream and some fresh berries, pie filling, or raspberry or blueberry sauce.
- For a tangy frosting, you can use buttermilk or sour cream in place of the milk. Don’t heat it with the butter, just add it to the powdered sugar.
- You can bake this cake in a 9×13″ pan instead. It will need to cook for around 30-35 minutes, because it will be much thicker.
MORE EASY CAKE RECIPES:
- Oatmeal Cake Recipe
- Peanut Butter Sheet Cake
- Yellow Sheet Cake Recipe
- Easy Pineapple Cake
- Black Forest Sheet Cake
- Flourless Chocolate Cake
- Easy Coconut Cake
- Carrot Cake with Pineapple
WHITE TEXAS SHEET CAKE RECIPE
White Texas Sheet Cake
Extremely moist sheet cake with a lovely almond flavor, topped with creamy, buttery frosting. Always a crowd pleaser, and so easy!
Ingredients
- 1 cup salted butter
- 1 cup water
- 2 cups all purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 tsp almond extract
Frosting
- 3 1/2 cups powdered sugar (or more)
- 1/2 cup salted butter
- 1/4 cup milk
- dash salt
- 1 tsp almond extract
Instructions
- Spray a 13" x 18" half sheet pan with cooking spray, set aside. Preheat your oven to 375 degrees.
- In a large mixing bowl, whisk together the flour and sugar.
- Bring the butter and water to a boil in a medium saucepan over medium high heat.
- Pour the boiling liquid over the dry ingredients. Beat until smooth.
- Add the salt, baking soda, sour cream, eggs, and almond extract. Beat until thoroughly combined, then pour batter into prepared pan.
- Bake at 375° for 18-20 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cake cool on a wire rack for 20 minutes, then prepare the frosting.
- For frosting: Measure the powdered sugar into a mixing bowl. Cook butter and milk in a saucepan over medium heat until butter is melted. (I use the same saucepan I used for the batter.)
- Pour the hot butter mixture over the powdered sugar. Add the salt and almond extract. Beat until smooth.
- Pour the warm frosting over the warm cake. Use a spoon so spread the icing evenly over the whole cake.
- You can serve warm, or let it cool completely before slicing.
- If desired, garnish with fresh berries or ice cream and berry sauce.
Notes
-Wash your beaters after you make the cake batter, you will need them for the frosting!
-If you feel like the frosting is too thin, you can add an additional 1/2 cup of powdered sugar.
-You can substitute half or all of the almond extract with vanilla if you prefer.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 49mgSodium: 257mgCarbohydrates: 41gFiber: 0gSugar: 33gProtein: 2g
Whether you serve this easy white sheet cake warm or cooled, it will be a huge hit. The almond extract really does give it the best flavor!
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I have never tried a white Texas cheesecake, and it just blew my mind! AMAZING!
It’s a tasty change from the chocolate version, isn’t it? I’m glad you love it as much as I do!
This white Texas sheet cake is so moist and decadent! Brought it on my friends birthday party and guests loved it!
Yay, so happy to hear that it was a hit at your friend’s party Sharina! š
Easy to make and turned out so delicious. I cant wait to make it again!
So glad that you loved it Melissa! Sometimes the simple things really are the best. š
I could not have loved this more! Already looking for an excuse to make it again!
Haha, my family is already asking when I’ll be making it again as well. Glad it was a hit!