White Texas Sheet Cake is anything but basic.
I wish I had a dime for every time I’ve heard someone make a comment about, “plain old white cake”.
Except for the occasional vanilla lover, I rarely hear anyone celebrating when they see a white (or yellow) cake.
But there is nothing “plain” or “old” about this White Texas Sheet Cake recipe.
It is moist, rich, and the flavor is out of this world!
Make a White Texas Sheet Cake for Valentine’s Day or anytime
The secret is (okay, there are a couple of them, actually) is that there is enough fat in this cake to make it seriously moist and very satisfying.
The cake batter includes a cup of butter and nearly a cup of sour cream.
The frosting includes butter and whole milk.
This cake practically melts in your mouth!
The other secret is Almond Extract in the batter and icing.
It isn’t enough to make the cake taste strongly of almonds.
Rather, it’s just enough – and combined with the sour cream, is like a flavor-bomb of deliciousness. (Yes, that’s a word now.)
When to serve White Texas Sheet Cake
White Texas Sheet Cake bakes up so beautifully and you can easily decorate it to suit every occasion.
The pictures show it looking lovely and romantic for Valentine’s Day.
If your Valentine isn’t a big fan of chocolate, you will score BIG romance points if you bake up this yummy treat! (Then do it again for their birthday!)
And this cake is so good, you can even serve it for a wedding or shower.
Seriously… If you’re having a casual wedding where you or a family member is making the wedding cake and you need sheet cake to serve extra guests after you’ve sliced the main fancy cake, this cake is an exceptional choice for that purpose.
It’s one of the most versatile cakes out there. It goes great with so many ice cream flavors too!
Ingredients to make a White Texas Sheet Cake:
For the cake:
- 2 C all-purpose flour
- 2 C sugar
- 1 TSP baking powder
- 1 TSP kosher salt
- 1 TSP baking soda
- 1 C unsalted butter
- 1 C water
- 2 eggs
- 2/3 C sour cream
- 1 TSP almond extract
For the frosting:
- 1/2 C unsalted butter
- 1/2 C whole milk
- 5 C confectioners’ sugar
- 1/2 TSP almond extract
- 1/2 TSP kosher salt
- Optional: Valentines Day sprinkles to garnish – or sprinkles of your choice
How to make a White Texas Sheet Cake:
Pre-Steps:
Begin by preheating your oven to 375 degrees F.
Spray a 15x10x1-inch sheet pan with baking spray, set aside.
Make the sheet cake:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
Then in a small saucepan, add the butter and water.
Bring to a boil and quickly remove from heat.
Stir the hot liquid into the flour mixture.
In a small bowl, whisk together eggs, sour cream, and almond extract until smooth.
Pour that into the flour mixture and stir until smooth.
Spread batter in the prepared sheet pan.
Baked 18-22 minutes until the cake is just golden brown and a toothpick inserted in the center comes out clean.
Cool on a wire rack for about 15 minutes.
Make the frosting:
While the cake cools, prepare the frosting by combining the butter and milk in a large saucepan, bring to a boil.
Remove from the heat and gradually stir in the confectioners’ sugar, almond extract, and salt.
Spread the glaze over the warm cake and immediately top with sprinkles.
More delicious cake recipes:
White Texas Sheet Cake
Ingredients
For the cake:
- 2 C all-purpose flour
- 2 C sugar
- 1 TSP baking powder
- 1 TSP kosher salt
- 1 TSP baking soda
- 1 C unsalted butter
- 1 C water
- 2 eggs
- ⅔ C sour cream
- 1 TSP almond extract
For the frosting:
- ½ C unsalted butter
- ½ C whole milk
- 5 C confectioners’ sugar
- ½ TSP almond extract
- ½ TSP kosher salt
- Optional: Valentines Day sprinkles to garnish or sprinkles of your choice
Instructions
Pre-Steps
- Begin by preheating your oven to 375 degrees F.
- Spray a 15x10x1-inch sheet pan with baking spray, set aside.
Make the sheet cake:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Then in a small saucepan, add the butter and water.
- Bring to a boil and quickly remove from heat.
- Stir the hot liquid into the flour mixture.
- In a small bowl, whisk together eggs, sour cream, and almond extract until smooth.
- Pour that into the flour mixture and stir until smooth.
- Spread batter in the prepared sheet pan.
- Baked 18-22 minutes until the cake is just golden brown and a toothpick inserted in the center comes out clean.
- Cool on a wire rack for about 15 minutes.
Make the frosting:
- While the cake cools, prepare the frosting by combining the butter and milk in a large saucepan, bring to a boil.
- Remove from the heat and gradually stir in the confectioners’ sugar, almond extract, and salt.
- Spread the glaze over the warm cake and immediately top with sprinkles.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.