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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. If you want more sheet cakes, try my Chocolate Sheet Cake or Carrot Cake Sheet Cake!
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 almond 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
- Oreo Cupcakes
- Nothing Bundt Cake
- Chocolate Mug Cake
- Yellow Cake with Chocolate Frosting
- Hershey's Perfect Chocolate Cake
- Coconut Cake with Pineapple Filling
- Cherry Cobbler
White Texas Sheet Cake
Ingredients
- 1 cup water, (240 ml)
- 1 cup salted butter, (227g)
- 2 cups all-purpose flour, (250g)
- 2 cups granulated sugar, (400g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream, , plain Greek yogurt (120g)
- 2 large eggs
- 1 1/2 teaspoons almond extract
For the Frosting:
- 6 Tablespoons milk, (90 ml)
- 1/2 cup salted butter, (113g)
- 3 3/4 cups powdered sugar, (470g)
- 1 teaspoon almond extract, (5 ml)
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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I’ve made this a couple of times. This year for Christmas, someone actually asked me to make one for her Christmas present. I think she liked it. 🙂
Can you substitute almond milk for the sour cream or yogurt? Milks a problem.
I’m sorry, that wont work well. Is there a dairy-free substitute for sour cream that has a similar thick consistency?
Wow. I was soooooo impressed by this. First time I’ve made a sheet cake, I followed the recipe to a T, and it turned out to be my new favorite cake!! Its moist, creamy pleasing on the pallet.. I usually have one slice of cake for dessert because most of the time it’s just too sweet for me, however this was not the case.. I had two peices!!!! It was a big hit on my home! Thank you for creating this little slice of heaven:):)
Hi! Would this bake well in a 9×13 pan?
Yes, just adjust cooking time.
Could you make this into a Bundt cake?
Hi Katie, I haven’t tested this recipe in a bundt pan, but I think you will need more volume of batter than the recipe makes, in order to fill the bundt pan. It would take around 50 minutes to one hour to bake.
Excellent cake. Very moist and delicious. Only change I made was I used teaspoons vanilla bean paste and 1/2 teaspoon almond flavoring.
I was wondering, is it possible to use a roun pan , is this enough batter for 2-9inch round pans or do i have to double the recipe
You could use round pans, but the layers would be thinner since the volume of the batter is a little less than you’d normally fill them with.
i found taking out the egg yolks made a much lighter cake, almond is a very light decadent flavor and being lighter suits it very well 🙂
This was a big hit at our luncheon. I actually doubled it and made in a half sheet pan to make a thicker cake. Everyone loved it and I have received requests to make again..I garnished with raspberries, blueberries and almond slices..looked fantastic! Making it again tonight!
This is definitely a winner. I used plain Greek yogurt and it was a perfect cake, other than my oven or racks are not level, so the cake wasn’t either. It seemed even more moist and delicious after it sat a couple of days.
I am not sure I have ever had so many compliments on a bar! All of the ladies at church wanted the recipe! Amazingly delicious and wonderful texture!
That’s so nice to hear. Thanks for coming back to comment!