Description
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.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 32g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
