White Texas Sheet Cake is a simple, from-scratch cake topped with a rich almond frosting. Easy to make and perfect for feeding a crowd, it’s a great dessert for birthdays, potlucks, barbecues, holidays, and family gatherings.
White Texas sheet cake is a simple dessert that delivers big results without a lot of work. It’s the cousin to the classic chocolate Texas sheet cake. The cake bakes in a sheet pan, making it easy to serve a crowd and perfect for everything from family dinners to special occasions.
The soft vanilla cake is topped with a rich frosting with subtle almond flavor that spreads easily over the warm cake. It’s an easy, crowd-pleasing dessert that’s ideal when you need a homemade cake without spending hours in the kitchen.
Ingredient notes and substitutions
- Butter: If using salted butter, cut the salt down to 1/4 teaspoon.
- Sour cream: I highly recommend using full-fat sour cream for the richest, moistest cake.
- Nuts: I like to use pecans in this recipe, but walnuts also work. Feel free to omit if needed.
How to make white Texas sheet cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Prepare a 9×13 baking pan by spraying it with nonstick spray. Line with parchment paper for easy removal. Set aside.
Step 2: In a large bowl, whisk together eggs, sugar, melted butter, sour cream, vanilla extract, and almond extract until fully combined.
Step 3: Add dry ingredients (flour, baking powder, baking soda, and salt). Stir again until just combined.
Step 4: Pour cake batter into prepared pan and smooth into an even layer.
Step 5: Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let cake cool for about 20 minutes before adding the frosting.
Step 7: To make the frosting, add butter and milk to a large saucepan. Set over low heat until the butter melts.
Step 8: Turn heat to medium and bring to a boil. Remove from heat.
Step 9: Add powdered sugar and almond extract to a large bowl. Pour the melted butter mixture over top.
Step 10: Whisk until smooth, then pour frosting over the warm cake.
Step 11: Allow to cool completely before slicing and serving. Garnish with chopped nuts.
Recipe Tips!
- Don’t overmix the batter: Mix just until combined to keep the cake soft and tender.
- Frost the cake while warm: This helps the frosting spread smoothly across the top.
- Measure flour carefully: Too much flour can make the cake dry. To properly measure the flour, either weigh it or sift, lightly spoon on the measuring cup and level. You can find the weights for the ingredients by clicking “metric” immediately above the ingredients.
- Let the frosting set before serving: This helps create the classic finish on top.
Storage
Store leftover cake in an airtight container for 2-3 days. The cake can also be stored in the refrigerator for 4-5 days.
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White Texas Sheet Cake
Equipment
Ingredients
Cake
- 3 large eggs at room temperature
- 2 cups granulated sugar
- ½ cup unsalted butter melted and warm but not hot
- ½ cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups sifted all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Frosting
- ½ cup unsalted butter
- 6 tablespoons milk
- 4 cups sifted powdered sugar
- ¼ teaspoon almond extract
- Pinch or two of salt
- ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350 degrees F. Prepare a 9×13 baking pan by spraying it with nonstick spray. Line with parchment paper for easy removal. Set aside.
- In a large bowl, whisk together eggs, sugar, melted butter, sour cream, vanilla extract, and almond extract until fully combined.3 large eggs, 2 cups granulated sugar, ½ cup unsalted butter, ½ cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add flour, baking powder, baking soda, and salt. Mix again until just combined.3 cups sifted all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- Pour batter into prepared pan.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool for about 20 minutes before adding the frosting.
- To make the frosting: Add butter and milk to a large saucepan. Set over low heat until the butter melts.½ cup unsalted butter, 6 tablespoons milk
- Turn heat to medium and bring to a boil.
- Add powdered sugar, almond extract, and salt to a large bowl. Pour the melted butter mixture over top.4 cups sifted powdered sugar, ¼ teaspoon almond extract, Pinch or two of salt
- Whisk until smooth, then pour frosting over the warm cake. Allow to cool completely before slicing and serving. Garnish with chopped nuts.½ cup chopped pecans or walnuts
Nutrition
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