This delicious White Texas Sheet Cake recipe has a hint of almond flavoring and is light, moist, and delicious with fresh fruit. This amazing cake is one of my all-time favorites!
If you love easy dessert recipes, you’ll love my Original Gooey Butter Cake, Funfetti Cupcakes and easy Ice Cream Sandwiches.
My Mother in Law’s Chocolate Texas Sheet Cake is everyone in the family’s favorite! A few years ago my Aunt prompted me to adapt that recipe into a white sheet cake, and since then, this has become our new favorite!
Why I love this cake:
- Easy – Sheet pan cakes are so quick to whip together, and this one bakes in just 20 minutes!
- Light and Fresh – I love topping this cake with fresh berries (we often use strawberries, raspberries and blueberries for a patriotic look!) It’s the perfect sweet treat that wont leaving you feeling like you overindulged.
- Feeds a Crowd – it’s the cake to bring to a BBQ, potluck or party because it feeds a group and is easy to transport. You can even make it a day or two ahead of time.
How to make White Sheet Cake:
Mix Wet and Dry Ingredients Separately: Start by mixing the dry ingredients together; flour, sugar, baking soda and salt. In another bowl, mix the sour cream, eggs and vanilla extract.
Combine Batter: Add the wet ingredients to the dry and mix to combine.
Boil Butter and Water: In a small saucepan, melt the butter and water and bring to a boil. Once boiling, remove from heat and stir into the batter.
Bake: Pour the batter into a greased bakers half sheet, or jelly roll pan and bake for 17-20 minutes, until a toothpick inserted in the center comes out clean.
Prepare Frosting: For the frosting, add milk and butter to a saucepan and bring to a boil. Remove from heat and stir in powdered sugar and almond extract. Mix with hand-held mixer to get rid of any lumps. Pour warm icing over warm cake. Use a spatula to gently spread it.
Serve: Allow to cool completely, then top with berries if desired. A trick I’ve learned for cutting this cake is to use a plastic knife! It will glide more smoothly through the frosting.
Recipe Variations:
- Greek Yogurt – I often substitute greek yogurt for the sour cream and always have great results!
- Fruit – Use your favorite fruit on top, or whatever is in season! I love swapping them out for blueberries and raspberries for 4th of July, or fresh peaches.
- Chocolate Texas Sheet Cake – here’s my favorite recipe!
More Popular Cake Recipes:
- Berry Cake
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- Yellow Cake with Chocolate Frosting
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Recipe
White Texas Sheet Cake
Ingredients
- 1 cup water
- 1 cup salted butter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream , plain Greek yogurt
- 2 large eggs
- 1 1/2 teaspoons almond extract
For the Frosting:
- 6 Tablespoons milk
- 1/2 cup salted butter
- 3 3/4 cups powdered sugar
- 1 teaspoon almond extract
- Berries, for topping, if desired
Instructions
- Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18'').
- Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined.
- Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
- Pour batter into prepared pan and smooth with a spatula into an even layer.
- Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.
For the Frosting:
- Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
- Allow cake to cool completely, then top with fresh berries, if desired.
Notes
Nutrition
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I originally shared this recipe May 2015. Updated January 2018 and again in May 2023 with a name change from Almond Sheet Cake, to White Texas Sheet Cake.
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Hello!
I would like to make a two layered sheet cake and fill it with a raspberry filling. I also need to decorate this cake with a beach theme. Is the cake stable enough to be stacked, filled and decorated? Ill be using my own buttercream frosting. Thanks!
My icing was also very thin. Cake may be delicious but it doesn’t look anything like the picture. My cake was definitely warm as was the icing.
Any tips on getting the frosting to look like the picture vs the video? I made this for an event based on the photo, but was very disappointed that in reality it is more of a glaze than a frosting. Wondering if something from the photo was done differently. Thanks!
My frosting is yellow-I used European butter. I haven’t tasted it yet-I’m sure it will be amazing!
The almond extract makes this so so good and stand out. Always love a TBFS recipe!! I was lazy and didn’t blend the icing well and had some powdered sugar chunks. I recommend blending with beaters if you’re making for a party. Otherwise it tastes the same!
Can this cake be made with gluten free flour?
Can I use a half-sheet (10 x 15) pan?
Yes, you can use a 10×15 half-sheet pan, but the cake will be thicker and may require a longer baking time. Keep an eye on it and start checking for doneness around the original bake time, adding more time as needed until a toothpick inserted in the center comes out clean.
I’m concerned adding the boiling water/butter mixture will cause the eggs in this to cook/curdle. I didn’t notice any comments about this happening, but thought I would ask