White Texas Sheet Cake is an almond-scented cake that can feed a crowd. This delicious dessert is perfect to make for holidays and parties!
This White Texas Sheet Cake is an amazing 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. It 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 tasty dessert as soon as you can! I ♥ Chocolate Texas sheet cake, but I 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.
The results were incredible. My entire family loved it so much, and I know you will love it too! If you’re looking for the perfect dessert to feed a crowd, this is it!
MORE CAKE RECIPES YOU MAY LIKE:
Carrot Sheet Cake
Raspberry Cream Cake
Hot Fudge Pudding Cake
Chocolate Chip Banana Cake
White Texas Sheet Cake
Ingredients
Cake:
- 1 cup salted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 2 large eggs beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Frosting:
- 1/2 cup salted butter
- 1/4 cup milk
- 4 ½ cups powdered sugar
- 1/2 teaspoon almond extract
Instructions
- For Cake:In a medium saucepan, bring butter and water to a boil.
- 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!)
- 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.
- 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.
I agree…I am PROUD to be an AMERICAN!
I havent made this yet, I trust your opinion. 🙂
One word: fabulous!!!!! 😀
Looks so yummy!
Oh, This looks so yummy! And really pretty with the sprinkles!
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!!
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 🙂
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
What a perfect treat for the holiday…And sheet cakes are so quick and simple. Thanks for sharing.
i love sheet cake- and this one is so festive! i am adding it to my forth of july bookmarks!
Ohhhh, I LOVE the additional of almond extract! Sounds fabulous and such a great picture!
I’ve never heard of a white Texas sheet cake, either, but it looks beautiful. Perfect for feeding a big crowd.
I am definitely proud to be an American too 🙂 Your sheet cake looks tasty!
Katie
Love, love, love this!! I like that it makes a lot to feed a crowd but I love the white version of it. really like the almond extract in there!
I’ve never heard of a white version of Texas Sheet Cake. This proud American is very anxious to try this recipe! Thanks for sharing 🙂
Jennifer
This looks so good. Simple and delicious! Please come over to my link party and share some of your tasty recipes with us at Cast Party Wednesday. https://www.ladybehindthecurtain.com
Thanks,
I hope to see you there!
I LOVE Texas sheet cake (I’m a Texas girl through and through) but my husband doesn’t like chocolate. This may be the answer to my problems!!! Thanks for sharing!
Holly, that looks fantastic. I love the red, white and blue. Perfect.
I love this idea. It’s so perfect for July 4th dessert! I’m not an American citizen yet…but I love this country as much as I love my home country!
I love sheet cake. I’ve never heard of white sheet cake, but I definitely will have to try this (:
Oh, wow, this looks so moist and wonderful. And PERFECT for the 4th!
This recipe looks yummy… perfect for the 4th!
YUMMY! I love Texas sheet cake too and this version sounds yummy
O Yum! I love that there’s sour cream in it and almond extract! Good idea for the 4th!
Holly thanks so much for linking this wonderful recipe to Made it on Monday!
*I am so envious of you being in California today!
Printing & making.
Can’t wait to try this one. Mahalo for sharing!
I’m digging the white version of this cake, nice change from chocolate! 🙂
I can’t believe the 4th of July is almost here! This cake looks like the perfect way to celebrate 🙂
Sues
AMEN! And this cake looks fabulous for the fourth. I love the chocolate version, and I know I’d love this version as well! 🙂
I have a recipe like this tucked away somewhere – yum! I am wanting to try it now!! 🙂
Yummy! This cake looks great! And yay for patriotism!
uh, it’s been a hard week and I NEED this piece of cake NOW. 🙂 come link up on friday!
Making them for a second time today. 😉 yummo
bookmarked!!
Made this today (last minute) for my daughter’s birthday. Everyone loved it!
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
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!
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!
Question – when you add the eggs, sour cream, etc. do you mix that in before you add the hot water? Do you use a spatula and mix lightly or a spoon and mix well?
@ 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! 🙂
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
This cake was great!!
I have this in the oven now!
I just made this. So easy but beautiful. Delicate flavor. I made two sheet cakes and layered them. Great recipe.
i have made the chocolate pecan one and the peanut butter one they are awesome looking forward to making this one
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!
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!
Won’t the boiling mixture cook the eggs?
No I’ve never had that problem and I’ve made this cake a lot 🙂
Sounds delicious? Is it possible to make this in a smaller size?
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.
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.
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!
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!
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!
Wow! This was amazing!!