This delicious White Texas Sheet Cake recipe has a hint of almond flavoring and is light, moist, and delicious with fresh fruit. This amazing cake is one of my all-time favorites!
If you love easy dessert recipes, you’ll love my Original Gooey Butter Cake, Funfetti Cupcakes and easy Ice Cream Sandwiches.
My Mother in Law’s Chocolate Texas Sheet Cake is everyone in the family’s favorite! A few years ago my Aunt prompted me to adapt that recipe into a white sheet cake, and since then, this has become our new favorite!
Why I love this cake:
- Easy – Sheet pan cakes are so quick to whip together, and this one bakes in just 20 minutes!
- Light and Fresh – I love topping this cake with fresh berries (we often use strawberries, raspberries and blueberries for a patriotic look!) It’s the perfect sweet treat that wont leaving you feeling like you overindulged.
- Feeds a Crowd – it’s the cake to bring to a BBQ, potluck or party because it feeds a group and is easy to transport. You can even make it a day or two ahead of time.
How to make White Sheet Cake:
Mix Wet and Dry Ingredients Separately: Start by mixing the dry ingredients together; flour, sugar, baking soda and salt. In another bowl, mix the sour cream, eggs and vanilla extract.
Combine Batter: Add the wet ingredients to the dry and mix to combine.
Boil Butter and Water: In a small saucepan, melt the butter and water and bring to a boil. Once boiling, remove from heat and stir into the batter.
Bake: Pour the batter into a greased bakers half sheet, or jelly roll pan and bake for 17-20 minutes, until a toothpick inserted in the center comes out clean.
Prepare Frosting: For the frosting, add milk and butter to a saucepan and bring to a boil. Remove from heat and stir in powdered sugar and almond extract. Mix with hand-held mixer to get rid of any lumps. Pour warm icing over warm cake. Use a spatula to gently spread it.
Serve: Allow to cool completely, then top with berries if desired. A trick I’ve learned for cutting this cake is to use a plastic knife! It will glide more smoothly through the frosting.
Recipe Variations:
- Greek Yogurt – I often substitute greek yogurt for the sour cream and always have great results!
- Fruit – Use your favorite fruit on top, or whatever is in season! I love swapping them out for blueberries and raspberries for 4th of July, or fresh peaches.
- Chocolate Texas Sheet Cake – here’s my favorite recipe!
More Popular Cake Recipes:
- Berry Cake
- Oreo Cupcakes
- Nothing Bundt Cake
- Chocolate Mug Cake
- Yellow Cake with Chocolate Frosting
- Hershey’s Perfect Chocolate Cake
- Coconut Cake with Pineapple Filling
- Cherry Cobbler
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Recipe
White Texas Sheet Cake
Ingredients
- 1 cup water
- 1 cup salted butter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream , plain Greek yogurt
- 2 large eggs
- 1 1/2 teaspoons almond extract
For the Frosting:
- 6 Tablespoons milk
- 1/2 cup salted butter
- 3 3/4 cups powdered sugar
- 1 teaspoon almond extract
- Berries, for topping, if desired
Instructions
- Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18'').
- Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined.
- Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
- Pour batter into prepared pan and smooth with a spatula into an even layer.
- Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.
For the Frosting:
- Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
- Allow cake to cool completely, then top with fresh berries, if desired.
Notes
Nutrition
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I originally shared this recipe May 2015. Updated January 2018 and again in May 2023 with a name change from Almond Sheet Cake, to White Texas Sheet Cake.
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Does this freeze well?
Yes!
Absolutely divine! I made this for Mother’s Day and everyone loved it. I love almond extract and it reminded me of sugar cookies. I made a blueberry lemon sauce to go on top. So yummy! I baked it in a 9×13 pan just fine. Thanks Lauren
I made this for my daughter’s graduation party and it was the first thing gone. I ended up sharing the link with several people who were asking for the recipe because it was that good! It’s easy to make and perfect for large crowds.
This cake is delicious! We can’t stop eating it lol Definitely keeping this recipe in rotation
Amazing flavor! I made this for my daughter’s graduation party a couple years ago. People were asking me for the recipe.
My father’s 98th birthday is coming up and I’m pulling this recipe out for his party, too! So good <3
This recipe looks awesome. Just thinking, what if I subbed in some almond flour that I have left over from Christmas baking…..I realize I’d have to adjust the liquid, but still.. I’ll let know what happens! BTW love the cookbook!!
Great recipe! Delicious! I sifted powdered sugar to put in for frosting and eliminated the mixer. Thank you!
Just delicious!! This recipe is a keeper, and so simple and quick to put together, bake, frost, and serve!
This cake is requested every time we have a funeral or potluck at church! It’s delicious and easy to make!