Indulge in this incredibly moist and tender White Texas Sheet Cake, a delightful twist on the classic chocolate version. Infused with a delicate almond flavor, this cake is surprisingly rich yet light. It’s baked in a large sheet pan and topped with a warm, buttery almond frosting, often studded with pecans. Perfect for feeding a crowd, this easy-to-make dessert is a guaranteed hit at parties, potlucks, and family gatherings, ready in under an hour!
Ingredients You’ll Need
For the White Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 cup water
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 tsp almond extract
For the Almond Butter Frosting:
- 1/2 cup butter
- 1/4 cup milk
- 4 cups powdered sugar
- 1 tsp almond extract
- 1 cup chopped pecans or walnuts (optional)
Step-by-Step Baking Instructions
Follow these simple steps to bake this delicious cake from scratch.
Step 1: Prepare the Batter
Preheat your oven to 375°F (190°C). Grease and flour an 18×13-inch jelly roll pan. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. In a medium saucepan, bring 1 cup of butter and the water to a boil. Pour the boiling mixture over the dry ingredients and mix until just combined.
Step 2: Finish the Batter
In a small bowl, whisk together the eggs, sour cream, and 1 teaspoon of almond extract. Add this mixture to the batter and stir until everything is well combined and smooth. Be careful not to overmix.
Step 3: Bake the Cake
Pour the batter into the prepared sheet pan and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cake will be light golden brown.
Step 4: Make the Frosting
About 5 minutes before the cake is done baking, start the frosting. In a saucepan, melt 1/2 cup of butter with the milk over medium heat, but do not let it boil. Remove from heat and whisk in the powdered sugar and 1 teaspoon of almond extract until smooth. If using, stir in the chopped nuts.
Step 5: Frost and Serve
As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread it evenly to the edges. Let the cake cool completely in the pan before cutting and serving.
Answering Your Cake Questions
What size pan is best for a Texas sheet cake?
A traditional Texas sheet cake is made in a large, rimmed baking sheet, typically an 18×13-inch pan, also known as a half sheet pan or jelly roll pan. This ensures the cake is thin and bakes quickly.
Can I make this cake without nuts?
Absolutely! The nuts in the frosting are completely optional. If you have a nut allergy or simply prefer a smooth frosting, just leave them out. The cake will still be delicious.
How do I store leftovers?
Store the cake covered at room temperature for up to 3 days. You can also cover it and store it in the refrigerator for up to a week, though it’s best served at room temperature.
What is the difference between a white and a regular Texas sheet cake?
The primary difference is the flavor profile. A regular Texas sheet cake is chocolate-based, using cocoa powder in both the cake and frosting. This white version omits the chocolate in favor of a light, almond-vanilla flavor.
Tips for the Perfect Sheet Cake
- Pour Frosting on a Warm Cake: The signature technique for a Texas sheet cake is pouring the warm frosting over the hot cake. This allows the frosting to seep into the cake slightly, making it extra moist.
- Don’t Overbake: Sheet cakes are thin and can dry out quickly. Keep a close eye on it and remove it from the oven as soon as a toothpick test comes out clean.
- Room Temperature Ingredients: For a smoother batter, use room temperature eggs and sour cream.
White Texas Sheet Cake Recipe
Equipment
- 18×13-inch jelly roll pan (half sheet pan)
- Saucepan
Ingredients
For the White Sheet Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 cup water
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 tsp almond extract
For the Almond Butter Frosting
- 1/2 cup butter
- 1/4 cup milk
- 4 cups powdered sugar
- 1 tsp almond extract
- 1 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 375°F (190°C). Grease and flour an 18×13-inch sheet pan. In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, bring 1 cup of butter and 1 cup of water to a boil. Pour over the dry ingredients and mix. In a separate bowl, whisk eggs, sour cream, and 1 tsp almond extract. Add to the batter and stir until smooth.
- Pour batter into the prepared pan and bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the frosting. Melt 1/2 cup of butter with the milk in a saucepan. Remove from heat and whisk in powdered sugar and 1 tsp almond extract until smooth. Stir in nuts if using.
- Pour the warm frosting over the hot cake immediately after it comes out of the oven. Spread evenly and let cool completely before serving.