White Texas Sheet Cake Recipe
A moist and tender almond-flavored sheet cake baked in a jelly roll pan and topped with a warm, buttery pecan frosting. This easy recipe is perfect for serving a large crowd and is ready in under an hour.
Equipment
- 18x13-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 18x13-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.
Notes
The key to a perfect Texas Sheet Cake is pouring the warm frosting over the hot cake, which creates an ultra-moist texture.
Nutrition
Calories: 350kcalCarbohydrates: 55gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 280mgFiber: 1gSugar: 42g
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