White Texas Sheet Cake is the perfect way to feed a crowd and make all the almond lovers in your family happy. This delicious almond sheet cake is Texas size, just like its chocolate cousin.
Today’s recipe for Almond Sheet Cake was given to me years ago by my dear friend Cathy. It quickly became a family favorite and is my first choice when I need to fix a dessert to feed a crowd. I’ve served it at many parties and every time I serve it, everyone loves it and comments on how good it is. I think people are expecting this white Texas sheet cake to be a vanilla flavored cake. And they are always pleasantly surprised when they realize it is almond.
We had friends over for dinner this last week and I served White Texas Sheet Cake and they very politely asked if they could take some home. You know it’s good when that happens! It’s an easy one to share too because it makes so much.
Almond Sheet Cake
It is so simple and easy to make and it is a great alternative to the traditional chocolate Texas Sheet Cake and of course I love the almond flavor! It is made in a large jelly roll pan (15 x 10″) so it makes a lot. There are actually no nuts in the cake, I just added some sliced almonds for garnish to pretty it up.
The batter for the cake is very runny, so don’t let that worry you. It’s suppose to be that way. While the cake is cooling, make your frosting and then frost the cake after it has cooled for 30 minutes. If you aren’t an almond fan you could always make the cake and frosting with vanilla extract and it would be wonderful too.
I hold parties, just so I can make this cake! Any excuse. I actually prefer it over the chocolate version, sorry chocolate lovers.
My other favorite sheet cakes:
Coca Cola Sheet Cake from Crazy for Crust
White Texas Sheet Cake Recipe
White Texas Sheet Cake
- 1 cup butter
- 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
- 1 cup butter
- 1/4 cup milk heaviest
- 4 1/2 cups powdered sugar
- 1 tsp almond extract
- 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
- 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 cake and eat!