This cake is perfect for parties, potlucks, or any time you want an easy yet impressive dessert. The thin sheet cake bakes quickly, stays super moist, and the warm frosting poured over the cake creates a melt-in-your-mouth texture. The subtle almond flavor adds a unique twist, and you don’t need any fancy decorating skills to make it look amazing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking soda
Salt
Sour cream
Large eggs
Unsalted butter
Water
Vanilla extract
Almond extract
Powdered sugar
Milk
Chopped nuts (optional, often walnuts or pecans)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Stir in the sour cream and eggs until well combined.
In a small saucepan, combine butter and water. Bring to a boil, then remove from heat and stir into the flour mixture.
Add vanilla and almond extracts, mixing until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting: In a saucepan, melt butter and add milk. Bring to a simmer, then remove from heat.
Whisk in powdered sugar, vanilla, and almond extracts until smooth. Stir in chopped nuts if using.
Pour the warm frosting over the hot cake and spread quickly before it sets.
Allow the cake to cool completely before slicing.
Servings and timing
This recipe makes about 24 servings. Prep time is 15 minutes, bake time is 20 minutes, and cooling takes around 30 minutes.
Variations
Citrus twist: Add lemon or orange zest to the batter for a bright, fresh flavor.
Nut-free version: Omit the chopped nuts in the frosting for allergy-friendly serving.
Coconut topping: Sprinkle sweetened shredded coconut over the frosting while it’s still warm.
Berry topping: Add fresh berries on top after the frosting sets for a colorful finish.
Spiced version: Add a pinch of cinnamon or nutmeg to the batter for a warm spice kick.
Storage/Reheating
Store the cooled cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving, or warm individual slices in the microwave for 10–15 seconds.
FAQs
What makes this a “Texas” sheet cake?
Texas sheet cakes are known for their large, thin format and rich icing. This white version is a vanilla-almond spin on the more common chocolate version.
Can I use a 9×13-inch pan instead?
You can, but the cake will be thicker and may take longer to bake. Keep an eye on it and check doneness with a toothpick.
What type of nuts work best?
Walnuts or pecans are the most popular choices, but you can use almonds or omit the nuts altogether.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt is a good substitute for sour cream in this recipe.
Why pour the frosting while the cake is hot?
Pouring warm frosting over the hot cake allows it to soak slightly into the cake, giving it a moist, fudgy texture.
Is almond extract necessary?
It gives the cake its signature flavor, but if you’re allergic or don’t like almond, you can use all vanilla extract.
Can I freeze White Texas Sheet Cake?
Yes, freeze it in an airtight container for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
How do I know when the cake is done?
The edges should be lightly golden, and a toothpick inserted in the center should come out clean.
Can I make this cake in advance?
Yes, it’s a great make-ahead dessert. Bake and frost the cake a day before serving for best flavor and texture.
What kind of milk should I use in the frosting?
Whole milk gives the richest texture, but 2% or even plant-based milk can be used in a pinch.
Conclusion
White Texas Sheet Cake is a simple, crowd-pleasing dessert with a tender crumb and irresistible frosting. With its ease of preparation and delightful almond flavor, it’s a go-to recipe for gatherings, celebrations, or whenever you’re craving a homemade sweet treat.
White Texas Sheet Cake is a moist, tender vanilla-almond flavored cake baked in a sheet pan and topped with a rich, buttery frosting—perfect for parties, potlucks, or any crowd-friendly occasion.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
1 cup unsalted butter
1 cup water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups powdered sugar
1/4 cup milk
1/2 cup chopped nuts (optional, walnuts or pecans)
Instructions
Preheat oven to 350°F (175°C) and grease and flour a 10×15-inch jelly roll pan.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Stir in sour cream and eggs until fully combined.
In a small saucepan, combine butter and water. Bring to a boil, then remove from heat and stir into flour mixture.
Add vanilla and almond extracts and mix until batter is smooth.
Pour batter into the prepared pan and spread evenly.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
While cake bakes, prepare frosting: In a saucepan, melt butter and add milk. Bring to a simmer, then remove from heat.
Whisk in powdered sugar, vanilla, and almond extracts until smooth. Stir in chopped nuts if using.
Pour warm frosting over the hot cake and spread quickly.
Allow the cake to cool completely before slicing and serving.
Notes
Pour the frosting over the cake while it’s hot to help it soak in slightly for extra moisture.You can use plain Greek yogurt instead of sour cream.Omit nuts for a nut-free version or substitute with coconut or berries.Let the cake cool completely before slicing for cleaner cuts.
