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.

A slice of easy White Texas Sheet Cake being lifted from the pan, topped with a raspberry and sliced strawberries.

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.

Sour cream, eggs, and vanilla in a white mixing bowl.

Combine Batter: Add the wet ingredients to the dry and mix to combine.

Wet ingredients being incorporated in the dry ingredients to make the batter for the best white sheet cake recipe.

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.

Two images with boiling water with butter added into a bowl with white cake batter, and then the batter mixed to a smooth consistency.

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.

White Texas Sheet Cake batter in a greased jelly roll pan, ready to bake.

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.

White frosting spread on top of a warm White Texas Sheet Cake.

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.

A fork taking a bite from a square of easy White Sheet Cake with white frosting and sliced strawberries and a raspberry on top

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!

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A square of the best White Sheet Cake being lifted from a pan, with a raspberry and sliced strawberries on top.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
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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


  • 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.


Make Ahead Instructions: This cake tastes great made a day in advance. Cover well and store at room temperature or in the fridge. Add the fresh fruit just before serving. 
Freezing Instructions: Cover the cake well with aluminum foil and freeze for up to 3 months (without fruit on top). Thaw completely before serving. 


Calories: 346kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 205mgPotassium: 40mgFiber: 0.3gSugar: 42gVitamin A: 460IUCalcium: 21mgIron: 1mg

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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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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    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

  2. 5 stars
    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.

  3. This cake is delicious! We can’t stop eating it lol Definitely keeping this recipe in rotation

  4. 5 stars
    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

  5. 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!!

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