Easy to make White Texas Sheet Cake is great to feed a crowd. It is moist, buttery, and full of almond flavor in the cake and frosting.
Why You'll Love This White Texas Sheet Cake
- Soft and buttery: The tender cake has a rich, buttery flavor in every bite.
- Easy to make: It bakes in a sheet pan, so there's no need to stack or decorate layers.
- Creamy almond frosting: The smooth frosting adds a sweet touch with a hint of almond.
- Perfect for sharing: This big-batch cake is just right for potlucks, parties, and family gatherings.
If you want to try some other sheet cakes, try my Best Lemon Sheet Cake, Chocolate Texas Sheet Cake, or Cinnamon Roll Sheet Cake .
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Ingredients for White Texas Sheet Cake
Cake Ingredients
- unsalted butter
- water
- granulated sugar
- all-purpose flour
- eggs
- sour cream or buttermilk
- salt
- baking soda
- almond extract (or vanilla)
Frosting Ingredients
- unsalted butter
- powdered sugar
- salt
- almond extract (or vanilla)
- sour cream
- milk
FAQs
What is a White Texas Sheet Cake?
A White Texas Sheet Cake is a moist, tender cake with a vanilla or almond flavor, typically baked in a large, shallow pan. It's topped with a creamy frosting that can include nuts, making it a delicious dessert for gatherings.
Can I freeze this sheet cake?
Yes, you can freeze the cake. Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Thaw in the refrigerator overnight before serving.
How do I store White Texas Sheet Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months.
Top Tips
- Texas sheet cakes are typically in a half sheet pan or jelly roll pan. It helps to create a larger, thinner cake you can share. If you do not have this size pan, you can use a 9x13" but bake it longer, 30-35 minutes, or until it tests clean with toothpick.
- The secret for this Texas sheet cake is to frost it while it is hot.
- This recipe calls for almond extract but you can use vanilla extract also. I have made it both ways and both are delicious. You could even do a mix of both.
How to make White Texas Sheet Cake
- Preheat oven to 350 degrees. Prepare sheet pan/jelly roll pan with parchment paper or non-stick spray.
- Combine butter, water in a medium/large saucepan on the stovetop and bring to boil. Remove from heat once it boils.
- In medium bowl or stand mixer, combine flour, granulated sugar, baking soda, and salt.
- Add saucepan ingredients to dry ingredients, then mix lightly.
- Add buttermilk or sour cream, almond extract, and eggs, then mix until no lumps.
- Pour into prepared pan and place in preheated oven. Bake 18-20 minutes. Cool cake 5 minutes before frosting.
- Start preparing the frosting when cake has about 5 minutes to go.
- Combine butter in a saucepan on top of the stove. Once melted, remove from heat, stir in vanilla/almond extract, sour cream, and buttermilk/milk.
- Mix in powdered sugar with a hand mixer or in a stand mixer..
- Spread the frosting over your still warm cake. Allow to cool or just dig that fork right in and enjoy!
White Texas Sheet Cake Recipe
Easy to make white Texas sheet cake is great to feed a crowd. It is moist, buttery, and full of almond flavor in the cake and frosting.
Ingredients
Cake Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 large eggs
- ½ cup sour cream or buttermilk
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon almond or vanilla extract
Frosting Ingredients
- ½ cup (1 stick) unsalted butter
- 4 ½ cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon almond or vanilla extract
- ¼ cup sour cream
- ¼ cup milk or buttermilk
Instructions
How to make the cake
- Preheat oven to 350 degrees. Prepare your sheet pan/jelly roll pan with parchment paper or non-stick spray.
- Combine butter, water in a medium/large saucepan on the stovetop and bring to boil. Remove from heat once it boils.1 cup (2 sticks) unsalted butter, 1 cup water
- In medium bowl or stand mixer, combine flour, granulated sugar, baking soda, and salt.2 cups granulated sugar, 2 cups all purpose flour, 1 tsp baking soda, ½ tsp salt
- Add saucepan ingredients to dry ingredients, then mix lightly.
- Add in buttermilk or sour cream, almond extract, and eggs, then mix until no lumps.½ cup sour cream or buttermilk, 1 tsp almond or vanilla extract, 2 large eggs
- Pour into prepared pan and place in preheated oven. Bake 18-20 minutes. Cool about 5 minutes before frosting.
How to make frosting
- Start preparing the frosting when cake has 5 minutes to go.
- Combine butter in a saucepan on top of the stove.½ cup (1 stick) unsalted butter
- Once melted, remove from heat, then add in vanilla/almond extract, salt, sour cream and buttermilk//milk.¼ tsp salt, 1 tsp almond or vanilla extract, ¼ cup sour cream, ¼ cup milk or buttermilk
- Mix in powdered sugar with a hand mixer or in a stand mixer bowl.4 ½ cups powdered sugar
- Spread the frosting over your still warm cake. Allow to cool or just dig that fork right in and enjoy!
Did you try this recipe?Please let us know how it was!
Jo Hatch
I am a little confused if sour cream is to be added along with either milk/ buttermilk in frosting. There is no mention in instructions for sour cream.
Jill Lockridge
Hey, Jo! Thank you for bringing the sour cream in the frosting to my attention. You'll mix it in with the extract and milk, before adding the powdered sugar. I have fixed my recipe to show this correctly. Thank you and I hope you enjoy the cake!