White Texas Sheet Cake - Tastes Better From Scratch (original) (raw)
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This delicious White Texas Sheet Cake recipe has a hint of almond flavoring and is light, moist, and delicious with fresh fruit. This amazing cake is one of my all-time favorites!
If you love easy dessert recipes, you'll love my Original Gooey Butter Cake, Funfetti Cupcakes and easy Ice Cream Sandwiches.
My Mother in Law's Chocolate Texas Sheet Cake is everyone in the family's favorite! A few years ago my Aunt prompted me to adapt that recipe into a white sheet cake, and since then, this has become our new favorite!
Why I love this cake:
- Easy – Sheet pan cakes are so quick to whip together, and this one bakes in just 20 minutes!
- Light and Fresh – I love topping this cake with fresh berries (we often use strawberries, raspberries and blueberries for a patriotic look!) It's the perfect sweet treat that wont leaving you feeling like you overindulged.
- Feeds a Crowd – it's the cake to bring to a BBQ, potluck or party because it feeds a group and is easy to transport. You can even make it a day or two ahead of time. If you want more sheet cakes, try my Chocolate Sheet Cake or Carrot Cake Sheet Cake!
How to make White Sheet Cake:
Mix Wet and Dry Ingredients Separately: Start by mixing the dry ingredients together; flour, sugar, baking soda and salt. In another bowl, mix the sour cream, eggs and almond extract.
Combine Batter: Add the wet ingredients to the dry and mix to combine.
Boil Butter and Water: In a small saucepan, melt the butter and water and bring to a boil. Once boiling, remove from heat and stir into the batter.
Bake: Pour the batter into a greased bakers half sheet, or jelly roll pan and bake for 17-20 minutes, until a toothpick inserted in the center comes out clean.
Prepare Frosting: For the frosting, add milk and butter to a saucepan and bring to a boil. Remove from heat and stir in powdered sugar and almond extract. Mix with hand-held mixer to get rid of any lumps. Pour warm icing over warm cake. Use a spatula to gently spread it.
Serve: Allow to cool completely, then top with berries if desired. A trick I've learned for cutting this cake is to use a plastic knife! It will glide more smoothly through the frosting.
Recipe Variations:
- Greek Yogurt – I often substitute greek yogurt for the sour cream and always have great results!
- Fruit – Use your favorite fruit on top, or whatever is in season! I love swapping them out for blueberries and raspberries for 4th of July, or fresh peaches.
- Chocolate Texas Sheet Cake – here's my favorite recipe!
More Popular Cake Recipes:
▢ 1 cup water, (240 ml)
▢ 1 cup salted butter, (227g)
▢ 2 cups all-purpose flour, (250g)
▢ 2 cups granulated sugar, (400g)
▢ 1 teaspoon baking soda
▢ 1/4 teaspoon salt
▢ 1/2 cup sour cream, , plain Greek yogurt (120g)
▢ 2 large eggs
▢ 1 1/2 teaspoons almond extract
For the Frosting:
▢ 6 Tablespoons milk, (90 ml)
▢ 1/2 cup salted butter, (113g)
▢ 3 3/4 cups powdered sugar, (470g)
▢ 1 teaspoon almond extract, (5 ml)
▢ Berries, for topping, if desired
Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18'').
Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined.
Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
Pour batter into prepared pan and smooth with a spatula into an even layer.
Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.
For the Frosting:
- Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
- Allow cake to cool completely, then top with fresh berries, if desired.
Make Ahead Instructions: This cake tastes great made a day in advance. Cover well and store at room temperature or in the fridge. Add the fresh fruit just before serving.
Freezing Instructions: Cover the cake well with aluminum foil and freeze for up to 3 months (without fruit on top). Thaw completely before serving.
Calories: 346kcal, Carbohydrates: 52g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 205mg, Potassium: 40mg, Fiber: 0.3g, Sugar: 42g, Vitamin A: 460IU, Calcium: 21mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2015. Updated January 2018 and again in May 2023 with a name change from Almond Sheet Cake, to White Texas Sheet Cake.
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Published May 4, 2023
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.