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White Texas Sheet Cake is a soft, buttery almond flavored cake baked in a sheet pan and topped with a warm, creamy almond frosting that melts right into every bite. This easy Texas sheet cake recipe is perfect for feeding a crowd, making it ideal for potlucks, holidays, and family gatherings. With its tender crumb and rich, sweet glaze, it’s a classic dessert that’s simple to make and always a favorite.
Why You’ll Love This Recipe
This White Texas Sheet Cake has been a favorite in my easy dessert recipe collection for years, ever since my dear friend Cathy shared it with me. It quickly became my go-to dessert whenever I need something delicious that will feed a crowd. Everyone raves about how soft, buttery, and flavorful it is, and they’re always pleasantly surprised when they learn it’s an almond sheet cake instead of the traditional chocolate version.
It’s incredibly simple to make, bakes in a large jelly roll pan to serve plenty, and the sweet almond flavor makes it a fun and irresistible twist on classic chocolate Texas sheet cake.
Ingredients Needed
- Butter, salted and softened
- All Purpose Flour
- Sugar, granulated and powdered sugar
- Eggs
- Sour Cream
- Baking Soda
- Almond Extract
- Milk
- Salt
- Water
How to Make White Texas Sheet Cake
- Boil butter and water in saucepan, then allow to cool.
- Combine flour, sugar, beaten eggs, sour cream, almond extract, salt and baking soda in a large bowl.
- Mix until combined
- Add in water mixture and stir to combine.
- Pour batter into a prepared 15″ x 10″ jelly roll sheet pan.
- Bake at 375 degrees F for 20-25 minutes until lightly brown
- Allow to cool for 30 minutes.
- Boil butter and milk in a sauce pan.
- Add powdered sugar and almond extract. Stir until smooth
- Pour frosting over warm cake and spread to cover.
Tips from leigh Anne
- Use a jelly roll pan for the perfect thickness.This cake is designed for a large jelly roll pan (about 10×15 inches). Using the right size pan ensures the cake bakes evenly and gives you that classic thin Texas sheet cake texture.
- Frost while the cake is warm. Pour the warm almond frosting over the cake while it’s still slightly warm. This allows the frosting to soak in just a bit, creating an ultra-moist, melt-in-your-mouth finish.
- Don’t overbake. Because it’s a thinner cake, it bakes quickly. Keep an eye on it and remove it from the oven as soon as a toothpick comes out clean to prevent it from drying out.
- Don’t skip the almond extract. Almond extract gives this cake amazing flavor. If you really don’t like almond extract you can replace it with vanilla extract.
- Add sliced almonds for a pretty finish. There are no nuts in the cake itself, but a sprinkle of sliced almonds on top of the cake adds texture and makes it look extra special for serving at parties or potlucks.
Frequently Asked Questions
What makes this a white Texas Sheet Cake?
Unlike the traditional chocolate Texas sheet cake, this version is a vanilla-almond cake topped with a warm almond frosting. It’s baked in a jelly roll pan, giving it that classic thin, tender texture perfect for serving a crowd.
Does this white sheet cake have nuts in it?
No, the cake itself does not contain nuts. The almond flavor comes from almond extract. Sliced almonds are optional and are simply used as a garnish on top.
Can I make white Texas sheet cake ahead of time?
Yes! This cake stays moist and delicious for several days. You can make it a day in advance and store it covered at room temperature.
Does almond sheet cake freeze well?
Absolutely. Once cooled, cover tightly and freeze for up to 2–3 months. Thaw at room temperature before serving.
Can I use a different size pan?
For best results, use a jelly roll pan (about 10×15 inches). Using a different size pan may change the baking time and thickness of the cake.
This almond white Texas sheet cake is one of those tried-and-true recipes you’ll find yourself turning to again and again. It’s simple enough for everyday baking but special enough to serve for celebrations, potlucks, and family gatherings. With its tender texture, sweet almond flavor, and crowd-pleasing appeal, it’s a classic dessert that never lasts long and always earns rave reviews.
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White Texas Sheet Cake
Ingredients
- 1 cup butter salted, softened
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 beaten eggs
- 1/2 cup light or regular sour cream
- 1 1/2 tsp. almond extract not imitation
- 1 tsp. salt
- 1 tsp. baking soda
Frosting
- 1 cup butter
- 1/4 cup milk heaviest
- 4 1/2 cups powdered sugar
- 1 tsp almond extract
Instructions
- Place butter and water in saucepan and bring to a boil
- Let it cool a bit.
- In a large bowl, combine flour, sugar, beaten eggs, sour cream, almond extract, salt and baking soda. Mix to combine
- Add in water mixture. Stir to combine.
- Spray a 15″ x 10″ jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown
- Let cool 30 minutes
Frosting:
- Combine and bring to boil: butter and milk
- Then add 4 1/2 cups powdered sugar and 1 tsp. almond extract Stir until smooth
- Frost warm cake and eat!
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Beth says
This came out perfectly! So delicious.
Rhonda Scott says
So moist and delicious!!
PeggyMetcalf says
Can this cake be frozen?
Leigh Anne Wilkes says
It can! It will freeze for up to 3 monhts