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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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Absolutely delicious!!
This cake was out of this world delicious. Very simple to make and moist. I can see why you are asked for this recipe. Even after three days of the cake sitting covered on the counter it was just as fresh and delicious. Good for feeding a crowd or in my case three teenage boys!
Turned out perfect – enjoyed by the whole family. Thank you for your full-proof recipes
Made it in a shallow glass. Had to add 10 min to the total time. Turned out great!
Would this be ok for cupcakes?
I haven’t tried it, but I think that might work.
Any thoughts about replacing this with 1:1 Gluten Free flour? Has anyone tried that? I love this cake but have recently become gluten intolerant so was curious if it would work!
Try Kamut flour. My friend who is allergic to wheat can tolerate that. Many suffering from celiac have used it successfully. It has some gluten but worth a try because it tastes so good!
This was a hit with my family. Easy to make. And it is delicious. My sheet cake pan has a lid and I store the cake in my he Fridge. Thanks for the recipe.
Turned this into an almond “tres leches” cake that was seriously amazing.
Hi there! What did you add or change to make it almond tres leches! Sounds amazing
Made this tonight after looking and drooling at it forever. I don’t know what I did wrong!!!! I am just crying it was so bad. My cake was moist but not in a good way. It sort of felt like mushy cornbread. The frosting was just gross! I checked and I used unsalted butter. Would that have made it turn out like this? Should I have let it sit longer before cutting? Your recipes are so good I know it was me. Sorry.
This is my family’s favorite cake! We love it! The cake is super moist and has an amazing melt-in-your-mouth flavor! Very easy to make! Highly recommend! ❤️
I made this and it is amazing!!! Super moist. This is my new go-to cake. And did I mention it’s super quick and easy, because it is. Thanks for posting!