White Texas Sheet Cake

White Texas Sheet Cake from Kaye's Cupboard (2)

I wish I could describe the texture of this cake- it’s absolutely delightful- moist with a perfect compromise of fluffy and dense. Besides having a downright delicious almond flavor, it’s also fun to make. I’ve never made a classic Texas sheet cake (although it’s right near the top of my “must-make-soon!” list), so I didn’t realize that both the batter and frosting start with boiling some of the ingredients. The frosting is added while both the cake and frosting are warm. I have heard that Texas sheet cake is even better the second day, but we haven’t been able to keep it around long enough to find out!


The one change I made was in the amount of powdered sugar added to the frosting. I haven’t added more than 3.5 cups; any more than that would’ve made the frosting overly sweet, and possibly covered up some of that fantastic almond flavor. I also liked the frosting to stay a little thinner. It’s your call when you make it, but either way I think this cake will be an immediate favorite! I already have the page number memorized, and it lays out nice and flat for me… Oh, and this makes a lot! There is plenty to share, and to keep, so it is my go-to potluck recipe!

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 1/4 tsp baking soda


  • 1/2 cup butter
  • 1/4 cup milk
  • 4  1/2 cups powdered sugar (I use 2  1/2 – 3  1/2 cups)
  • 1/2 tsp almond extract
  • 1 cup chopped walnuts, optional

1. Preheat oven to 375. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, salt, baking powder, almond extract, and baking soda until smooth.

2. Pour into a greased jelly-roll pan (15 x 10 x 1-in). Bake for 18-22 minutes, or until cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 20 minutes.

3. For frosting, combine milk and butter in a large saucepan. Bring to a boil. Remove from heat; stir in sugar and extract. Stir in walnuts, if desired, and spread over warm cake.

{Kudos to The Taste of Home Baking book!}

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