Description
This White Texas Sheet Cake is tender, buttery, and topped with a warm, rich almond icing that melts right into the cake. It’s a Southern classic known for its simplicity, flavor, and ability to feed a crowd—perfect for gatherings, holidays, or potlucks.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter
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1 cup water
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2 cups all-purpose flour
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2 cups granulated sugar
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½ tsp baking soda
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½ tsp salt
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2 large eggs
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½ cup sour cream
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1 tsp vanilla extract
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½ tsp almond extract (optional)
For the Frosting:
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½ cup (1 stick) unsalted butter
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¼ cup milk
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4 cups powdered sugar
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½ tsp vanilla extract
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½ tsp almond extract (optional)
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½ cup chopped pecans or walnuts (optional)
Instructions
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Preheat Oven:
Set oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan. -
Make the Cake Batter:
In a saucepan, bring butter and water to a boil. Remove from heat.
In a large bowl, mix flour, sugar, baking soda, and salt. Stir in the hot butter mixture until blended.
Add eggs, sour cream, vanilla, and almond extract. Mix until smooth. -
Bake the Cake:
Pour batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. -
Prepare the Frosting:
While the cake bakes, bring butter and milk to a boil in a saucepan. Remove from heat, stir in powdered sugar, vanilla, and almond extract until smooth. -
Frost the Cake:
Pour warm frosting over the hot cake. Spread evenly and top with chopped nuts if desired.
Notes
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Use almond extract for authentic Southern flair, or omit for a more neutral vanilla flavor.
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Serve warm or at room temperature—it’s delicious either way!
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Great make-ahead dessert: cover tightly and store at room temp for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 330kal
- Sugar: 35g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 2g