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:
Apple Sheet Cake with Maple Glaze
Coca Cola Sheet Cake from Crazy for Crust
White Texas Sheet Cake Recipe
White Texas Sheet Cake
Ingredients
- 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
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 cake and eat!
Nutrition
Just awesome recipes
Whew, I’m glad I read the recipe. In reading the ingredient list, I thought the icing was just butter and milk. I’ll be making this for the July birthday celebrations. Thanks!
Unless I missed something.. there are three (3) bowls and no direction on which order to mix. Should I just mix them all together in no particular order?
The recipe looks delicious. Thank you.
Judy, Sorry about that – I fixed the recipe to read correctly.
This sounds so yummy! I Love anything with pure almond extract.
when do we combine all the ingredients together?
Thank you!
Di M.
Sorry about that – the recipe has been clarified!
We’ve made your recipe many times and it has become one of our favorites too! Thanks!
Ginger ????
Sounds wonderful…Plan to try it soon! Thanks…Love the idea it serves a crowd as so many Summer parties are usually bigger than Winter ones it seems….
I love everything almond and can’t wait to try this! Just wondering if it would make a big difference if I used regular sour cream rather than light sour cream?
Regular would be fine – I use both, depending on what is in the fridge.
I second the question of what size jelly roll pan? They do range in size.
Thanks!
Sue, sorry about that. Here’s a link to the size I used: http://amzn.to/2tOco9G 15″ x 10″
What size jelly roll pan?
Jeanie, sorry about that. Here’s a link to the size I used: http://amzn.to/2tOco9G 15″ x 10″
A keeper !! WONDERFUL !!! Thanks !!! 🙂
This is one of my favorite cakes – so glad you enjoyed it toO!
Hi, I have a question for you on this recipe – what do you mean by milk (heaviest)? I’ve never seen this term before! I’ve made many, many Texas sheet cakes, and always use the evaporated milk for the frosting, but was just curious about what you use!
Thanks, Deb
That does sound a bit strange doesn’t it!? By heavy I mean whipping cream or half and half. Something other than regular milk. Evaporated milk would work just fine too.
Just wanted to know if the texas sheet cake would be suitable for making layered carved cakes? Just wondering if you have ever tried or know of someone else who has..
Thanks so much,
S. Raia
Patty »
I am so glad you liked it – and you are right -with a pound of butter, how can you go wrong!
I made your Texas Almond Sheet Cake, and it is absolutely DELICIOUS! Of course, anything containing a POUND of butter has got to be yummy, right?
Thanks for the great recipe.
Leigh Anne, this party planning and preparing is starting to seem over-rated. LOL
Rhonda »
You just have one party after another at your house! Congrats to your graduate! Hope Annelise loves the cake – it is a good one. Happy party!
Hi Leigh Ann, Oh all the fun goodies…they look so great and yummy! We are having Annelise’s party at the end of June. She does not graduate until June 18. It is always so late out here.
I LOVE those little caps and will be “copying” you. The Texas sheet cake is something Annelise told me should would like. She is not a chocolate cake girl, but likes almond anything.
All right…have fun with all your festivities and hope to hear from you soon.
XOXO