White Texas Sheet Cake
Indulge in the buttery richness of a White Texas Sheet Cake, a delightful twist on the classic dessert that's perfect for any occasion. This ultra-moist cake, baked in a thin 13x18-inch sheet pan, features a tender crumb thanks to the combination of sour cream and real butter. Flavored with a touch of almond extract, it boasts a subtle, nutty aroma that sets it apart. The cake is topped with a luscious, velvety almond frosting—poured on while still warm—for a seamless blend of sweetness in every bite. A sprinkle of sliced almonds provides the perfect finishing touch, adding a satisfying crunch and elegant presentation. Quick to prepare, with just 15 minutes of prep time and 20 minutes in the oven, this recipe yields 16 generous servings, making it a go-to choice for potlucks, celebrations, or weekday treats. Whether you're craving dessert perfection or looking to wow a crowd, this White Texas Sheet Cake is bound to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1 cup water
- 0.5 cup sour cream
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon baking soda
- 0.5 cup unsalted butter (for frosting)
- 0.25 cup milk
- 0.5 teaspoon almond extract (for frosting)
- 4.5 cups confectioners' sugar
- 0.5 cup sliced almonds (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 13x18-inch baking sheet or jelly roll pan.
In a large bowl, whisk together the flour, granulated sugar, and salt.
In a medium saucepan, combine 1 cup of butter and 1 cup of water. Bring the mixture to a boil, then remove from heat.
Pour the hot butter mixture into the flour mixture and stir until combined.
Add the sour cream, eggs, almond extract, and baking soda to the batter. Mix until smooth.
Pour the batter into the prepared baking sheet and spread it evenly.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting by melting 0.5 cup of butter in a medium saucepan over medium heat.
Add the milk and 0.5 teaspoon of almond extract to the melted butter. Stir to combine.
Remove the saucepan from heat and gradually whisk in the confectioners' sugar until smooth.
Spread the warm frosting evenly over the baked cake while it is still warm from the oven.
Sprinkle the sliced almonds over the frosting, if desired.
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
6995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 1169.3 g | 425% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 975.1 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 539 mg | 41% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
