White Texas Sheet Cake
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My White Texas Sheet Cake is a vanilla-almond twist on my original chocolate Texas sheet cake recipe that has earned over 270 five-star reviews. My new white version is deliciously soft and buttery and topped with warm almond frosting that melts right into the cake.
White Texas Sheet Cake Recipe
I’ve gotten so much love for my original Texas Sheet Cake that I knew I had to create a white version just as good. This White Texas Sheet Cake has everything people love about the classic; it’s simple, super moist, and that warm almond frosting? It sinks into the top of the cake while it’s still warm, making it totally irresistible.
To make sure it lived up to the original, I tested this recipe until I perfected the texture and flavors. The hot butter and water method gives the cake its signature softness, and the sour cream makes it stay moist for days. One bite and you’ll see why it holds its own next to the chocolate version.
Why My White Sheet Cake is the Best
- Perfect resuIts – I tested multiple versions to get the sweetness just right and the perfect texture with consistent results every time.
- Glossy pour-over frosting – The frosting is poured warm over a slightly cooled cake, so it melts into the top instead of sitting on it like most sheet cake recipes.
- Super moist texture – With my recipe you’ll have a moist cake for days, which makes it perfect for making ahead or bringing to events.
Ingredients to Make White Texas Sheet Cake
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
For the Cake
- Butter – Adds a rich base flavor and gives the cake moisture and structure.
- Water – Helps dissolve the butter and creates a pourable mixture that blends easily.
- All-purpose flour – Provides structure to the cake batter.
- Granulated sugar – Sweetens the cake.
- Eggs (room temperature) – Bind the ingredients together and create a smooth, fluffy batter.
- Sour cream – Keeps the cake soft and moist while adding a subtle tang.
- Almond extract – Brings a distinct flavor that sets it apart from a standard vanilla cake.
- Salt – Balances the sweetness and enhances the almond flavor.
- Baking soda – Gives the cake lift and a light, fluffy texture.
For the Frosting
- Butter – Creates the creamy base of the frosting.
- Milk – Thins the frosting just enough so it pours smoothly.
- Confectioners sugar – Sweetens and thickens the frosting to the right consistency.
- Almond extract – Adds the same flavor used in the cake to tie everything together.
- Chopped pecans (optional) – Add a nutty crunch and a little extra richness to the topping.
Substitutions or Variations
- Extract – Out of almond extract? Use vanilla extract for a milder but still delicious flavor.
- Sour cream – Swap the sour cream with plain Greek yogurt if that’s what you have.
- Milk – You can use buttermilk instead of milk in the frosting for a subtle tang.
- Sugar – If you don’t have confectioners sugar, blend granulated sugar in a high-speed blender until it’s a powdery consistency.
How to Make the Best White Texas Sheet Cake
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
For the Cake
- Preheat your oven to 375° F and spray a deep 10 x 15-inch baking pan with cooking spray.
- In a large bowl, whisk together the flour, sugar, salt, and baking soda.
- In a separate bowl, whisk the eggs, sour cream, and almond extract until smooth.
- In a saucepan, bring the butter and water to a boil.
- Pour the hot butter mixture into the dry ingredients and stir to combine.
- Add the egg mixture and mix until the batter is fully blended.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 20 to 22 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 20 minutes before adding the frosting.
For the Frosting
- In a saucepan, bring the butter and milk to a boil over medium heat.
- Remove from heat and stir in the powdered sugar and almond extract until smooth.
- If you’re using pecans, stir them in now.
- Immediately spread the warm frosting over the slightly cooled cake and let it set before slicing.
- Always use room temperature eggs for even mixing and a smooth batter.
- Sift the powdered sugar to create a smooth frosting.
- If you want a thicker cake, use a 9 x 13 pan but extend the baking time by a few minutes.
FAQs
Yes, the cake stays moist for several days. Once cooled, cover it tightly and store it at room temperature or in the fridge.
You can swap almond extract for vanilla in both the cake and frosting with any flavored extract you’d like.
Nope. Leave them out for a smoother frosting, or swap with walnuts if you still want some crunch.
It probably wasn’t baked quite long enough. Always test with a toothpick to be sure it’s done.
Storage Instructions
- Refrigerate – Store covered for up to 5 days. The frosting will set but stays soft.
- Freeze – Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and serve at room temp.
More Delicious Cake Recipes
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White Texas Sheet Cake
Ingredients
Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs room temperature
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 teaspoon baking soda
Frosting:
- ½ cup butter
- ¼ cup milk
- 4 ½ cups confectioners sugar
- ½ teaspoon almond extract
- 1 cup chopped pecans optional
Instructions
- Preheat the oven to 375° F. Spray a 10 x 15 deep baking pan with cooking spray.
- In a large mixing bowl whisk together the flour, sugar, salt and baking soda.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate bowl whisk together the eggs, sour cream, and almond extract until smooth. Add this to the flour mixture until combined.2 eggs, ½ cup sour cream, 1 teaspoon almond extract
- In a large saucepan, bring the butter and water to a boil. Pour the hot mixture into the flour and egg mixture and mix until combined.1 cup butter, 1 cup water
- Pour into a greased 10 x 15-inch baking pan with sides and spread evenly.
- Bake for 20 to 22 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes.
- While the cake cools slightly, make the frosting.
- In a saucepan, bring the butter and milk to a boil. Remove from heat and stir in the confectioners sugar and almond extract until smooth. Mix in the chopped pecans, if using.½ cup butter, ¼ cup milk, 4 ½ cups confectioners sugar, ½ teaspoon almond extract, 1 cup chopped pecans
- Quickly spread the frosting evenly over the warm cake. Allow to set before slicing and serving.
Nutrition
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