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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. Â It quickly became a family favorite and is my first choice when I need to fix a dessert to feed a crowd. Everyone loves it and comments on how good it is. They are always pleasantly surprised when they realize it is an almond sheet cake.
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, 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.
Ingredients Needed
- Butter
- 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 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 cake and spread to cover.
Check out more of my favorite cakes:
- Apple Sheet Cake with Maple Glaze
- Banana Bars
- Texas Sheet Cake
- Pumpkin Bars
- Brownies for a Crowd
- Small Batch White Texas Sheet Cake
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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!
Judy Anderson says
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.
Leigh Anne says
Judy, Sorry about that – I fixed the recipe to read correctly.
Di M. says
This sounds so yummy! I Love anything with pure almond extract.
when do we combine all the ingredients together?
Thank you!
Di M.
Leigh Anne says
Sorry about that – the recipe has been clarified!
Ginger Peterson says
We’ve made your recipe many times and it has become one of our favorites too! Thanks!
Ginger ????
Connie says
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….
Linda says
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?
Leigh Anne says
Regular would be fine – I use both, depending on what is in the fridge.