White Texas Sheet Cake
Total TimePrep: 20 min. Bake: 20 min. + cooling
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, cubed
- 1 cup water
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1/2 cup butter, cubed
- 1/4 cup 2% milk
- 4-1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 1 cup chopped walnuts
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
- In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
- Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
- For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Test Kitchen Tips
Nutrition Facts1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein.
Aug 10, 2020
I didn't have almond extract so I decided to try this with lemon. I used double the amount of extract in the cake since I feel lemon extract is not as strong as almond extract. I used lime juice and lemon juice in the frosting instead of extract. My family absolutely LOVED this cake. Definitely will make it again!
Aug 3, 2020
One of our family favorites and my "go to" recipe for a dessert for large functions, as this sheet cake feeds a lot of people. Every time I take it to a get together, I get lots of raving comments and requests for the recipes.
Jun 30, 2020
So good it didn't last long. I was afraid this was going to be overly sweet
Jun 23, 2020
This was a very good cake. My husband couldn't keep from eating it. Will definitely make again!
Jun 16, 2020
No comment left
May 29, 2020
May 29, 2020. Loved this cake. Joanie, Thank you for this recipe. A keeper! In my oven took 12 minutes more. This cake was light and delicious at room temperature. When refrigerated cake texture becomes heavier so I prefer it at room temperature. I like almond flavor so I used 1/2 tsp vanilla extract and 2 tsp almond extract in cake and 2 tsp almond extract in frosting with walnuts and sliced almonds. Yum. Taffy
May 11, 2020
Since my daughter loves my almond favored Kringle at Christmas, I made this for her first Mother's Day and it was a big hit! Basted on other people's comment's that it was too sweet, I cut the sugar in the frosting by a quarter cup, when I make again, I'll probably cut it down another 1/4 cup. Since I thought an almond flavored cake should have almonds in it, I experimented by frosting half the cake with walnuts and half of it with sliced almonds. It was unanimous amongst all of us that did a taste comparison that the almonds won. So the next time I make will be with all almonds. So delicious and rich! A little goes a long way.
May 9, 2020
This cake is very good. I used pecans instead of walnuts as I didnt have any at the time. Thanks for the great recipe.
May 9, 2020
Easy recipe to follow and turned out AMAZING!!! I followed some of the comments suggestions and worked perfectly! I only used 1 3/4 cup sugar in batter and made half the recipe for frosting with an added splash of milk. The icing turned out more like a glaze but tastes delicious and was super easy to spread on cake 10 minutes into cooling. We also used almonds to garnish. A must try! Very rich with a delicate almond flavor!!!!!
Apr 26, 2020
Delicious!!! I'm personally not a fan of the chocolate sheet cake. This is a super sweet dessert, like it is meant to be! I followed the recipe as it and amazing!!! A great dessert for a gathering because it is so rich!!