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 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
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Recipe
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
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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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My granddaughter made this cake for my husband’s birthday party and it was a huge success! I am bringing it to our women’s church group’s summer social.
Wonderful flavor! Chose this cake as we are huge fans of the almond flavor. The cake, however, was not quite what we expected. Followed the recipe exactly. Cake turned out nice and fluffy. After applying the warm frosting (more of a glaze and would be excellent on cookies), the cake deflated a bit and was pretty dense. Was kinda sad as we were so looking forward to it.
This recipe sounds so good. In wondering though… do you think it could be made as a thicker cake in a regular cake pan?
Yes, that should be fine! bake in a 9×13” and add some time (at least 5-10 minutes) to the bake time.
How long can this cake be frozen in advance? Has only tried making a half sheet pan (doubling recipe) to create layered cakes?
Just stumble on to you , several recipes attracted my attention to try, here in MX City – 1 I liked was Almond Sheet Cake. Is it possible to use Amaretto in place of Almond favoring? Also to cut some calories & grease, if I cut your powdered sugar in half, use more of your Greek yogurt in place of milk & I Can’t Believe It’s Not Butter, still come out with a decent & a tasty desert? Jon W
I was needing something to fix in a hurry for a church dinner. I found four Almond Sheet Cake recipes and chose this one.
Everyone that tried it seemed to like it. I thought the icing could have been a little thicker. The cake showed through from underneath. Wasn’t very attractive but sure tasted good.
Omg – blown away. 10/10. If you love almond, this one is for you. We couldn’t put our forks down.
My husband told me to please don’t ever make this cake again-because I can’t stop eating it and I don’t even like cake! It’s true he is not a cake fan at all, but he loves almond flavoring and this cake! My co-workers raves about this cake too!
Can you use a 9 x 13 baking dish
Yes, that’s fine, you may just need to adjust the baking time.
I just made this for Easter dinner, it may be all gone before then. Followed directions exactly and it is perfect, wonderful flavor and very pretty. Will definitely make this again.