White Texas Sheet Cake

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White Texas Sheet Cake is a delicious almond-scented cake that can feed a crowd! I serve this cake at holidays and parties all the time and it’s always a hit!

White Texas Sheet Cake This White Texas Sheet Cake is an amazing cake idea for any holiday or celebration! I recently made it for our 4th of July party and it turned out to be such a big hit. This cake is heavenly and moist, and the almond-scented frosting makes it even more delicious. I think it may just be new favorite cake at the moment. 
Okay, so that being said, you need to make this White Texas Sheet Cake!  I ♥ Chocolate Texas sheet cake, but had never heard of a white version until I was doing some browsing on All Recipes.com. I thought this would taste great, especially because it calls for almond extract instead of vanilla. This is such a perfect dessert that can feed a crowd. We just loved it so much, and I know you will love it too!
This cake is unbelievable! I hope you try it soon. You’ll thank me later. 😉 

MORE CAKE RECIPES YOU MAY LIKE: 

Carrot Sheet Cake

Raspberry Cream Cake

Hot Fudge Pudding Cake

Chocolate Chip Banana Cake

 

White Texas Sheet Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 cup (2 sticks) butter
  • 1 cup water
  • 2 cups All-Purpose flour
  • 2 cups white granulated sugar
  • 2 large eggs, beaten
  • ½ cup sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Frosting:
  • ½ cup (1 stick) butter
  • ¼ cup milk
  • 4½ cups Confectioners' Sugar
  • ½ teaspoon almond extract
Instructions
  1. For Cake: In a medium saucepan, bring butter and water to a boil.
  2. Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
  3. Pour batter into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 degrees F. for 20-22 minutes or until golden brown. Cool cake for about 20 minutes.
  4. For Frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.

 

 
 
 

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58 thoughts on “White Texas Sheet Cake

  1. I am going to make this tomorrow!!! For real-I was looking around for something to make for my Bible study group-this is it!! Printing:) Thanks! Love your post about being American-it is awesome having the freedoms we have and take for granted waaay to much!!

  2. I too am so grateful and proud to be an American! Holly I love Texas Sheet Cake so much that i think I could eat the whole pan myself! Sad I know but really, and to think there is a delicious vanilla/white version… Man am I in trouble! I will definitely be making this soon. Cute Sprinkles too! So festive 🙂

  3. Oh girl, you had me at cake. I could eat cake every day. And rice krispies. And cookie dough. And coffee milkshakes.
    THanks for sharing,
    Aimee

  4. i absolutely love love love this cake. the second i tasted it i wanted to become a texas girl.

    i love your blog holly, thanks for taking the time and sharing so much with us. i had to link your recipe to my blog. hope you don’t mind.

    J. from germany

  5. Oh my goodness, I made this icing to go on the your chocolate swirl cake and it was delicious!! The icing tasted like wedding cake!! So very good!

  6. Just discovered your blog via Pinterest and I’m enjoying browsing your recipes. I, too, have posted the White Texas sheet cake–and it’s the most popular recipe on my site. I think people who are familiar with sheet cakes are in love with the moist texture so another flavor in the genre is a big plus. Stop by and visit when you have a chance!

  7. @ Kelley- Yes, you add the egg, sour cream, etc before you add the hot water/butter mixture. Just stir it all with a spatula! No mixer required on this cake!! Yay! 🙂

  8. Im making this for sure. My son lives in New Yprk and Im in Tenneesse. Just got off the train here in New York. The 4TH IS HIS BIRTHDAY. YHIS WILL BE HIS BIRTHDAY CAKE. THANK YOU ND HERE IS A yee haw from a Country Pumpkin mama

    1. i have made the chocolate pecan one and the peanut butter one they are awesome looking forward to making this one

  9. Just made this last night and although the cake is fantastic I think that there is too much confectioners sugar in the icing. It is too sugary sweet and it is too thick to spread smoothly. I have another recipe which calls for 2 cups of conf. sugar and it tastes just right, but it doesn’t quite harden like this icing recipe does. This icing recipe starts out a little too dry so it’s harder to pour over the cake smoothly. I think I’ll experiment with maybe 3 cups of conf. sugar and see if that works. Thanks for sharing your recipe. The almond flavor is really great!

    1. I totally agree, Vera- amazing cake but the frosting is too dry to spread smoothly and without tearing the cake. I made it again tonight (for the 5th time? so good!) & used a 1 LB box of powdered sugar which is just a bit over 3.5 cups. It was perfect & so much easier! I suggest letting the cake cool before frosting & working quickly with the warm frosting as it sets up pretty fast. Everybody has raved about this delicious, easy & really moist cake- thanks so much for sharing the recipe!

  10. For the frosting to spread properly, you either need to increase the milk a bit or decrease the powdered sugar. Otherwise it just clumps and tears the cake.

  11. Any suggestion of how to adapt this recipe for high altitude? I’m at 7000 ft and not sure how to change this up to make it work here.

  12. This cake has become a New Year’s Day traditional dessert for us. It is different and so simple. It is also so pretty and smells delicious. I’ve made it many times and it jas always turned out beautifully. Thank you!

  13. This cake has become a New Year’s Day traditional dessert for us. It is different and so simple. It is also so pretty and smells delicious. I’ve made it many times and it has always turned out beautifully. Thank you!

  14. I tried this for a family gathering and even with all the other desserts, this cake was devoured. Extra bonus points for how easy it is to make!

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