Prep 10 mins
Cook 20 mins
Total 30 mins
Topped with rich icing, every slice of this white Texas sheet cake is moist, crumbly, and packed with almonds. Ready in only 30 minutes, it’s the only cake you’ll want to make from now on.
What Is a Texas Sheet Cake?
Texas sheet cake is baked in a baking sheet for a lovely, thin and single-layer cake. It’s then topped with a layer of frosting or icing that can be added while still hot. Traditional toppings include pecans or sliced almonds, but you can add anything from chocolate chips to rainbow sprinkles on top.
It’s thought to be called “Texas sheet cake” because a recipe for it first appeared in a Dallas-based newspaper. However, there’s another theory claiming the name comes from the cake being so large it’s the size of Texas.
Why You’ll Love This Easy Cake Recipe
Sheet cakes are perfect for the summer for all the following reasons:
- Easy. Ready in 30 minutes, how hard can this cake really be? It’s extremely easy, even if you don’t consider yourself an experienced home baker.
- Crowd-pleaser. Simple and with plenty of slices for sharing, this Texas sheet cake is sure to be a hit at all your gatherings.
- Moist. Made with a pound of butter, this tender cake with rich icing is super moist for the perfect bite.
- Versatile. It’s easy to spruce things up with a rainbow sprinkle-topping or chopped walnuts in the batter.
What Do You Need For Texas Almond Sheet Cake?
Don’t worry, this white Texas sheet cake is full of pantry staples. Check the recipe card at the bottom of the post for full ingredient amounts.
For the Cake
- Unsalted Butter – You can use salted butter if you remove the salt in the rest of the recipe.
- Water
- Sour Cream
- Granulated Sugar – Light brown sugar is a good swap.
- Eggs
- Vanilla Extract
- Almond Extract – Don’t skip or replace this, or your cake will not have any almond flavor!
- All-Purpose Flour – Don’t use bread flour for this.
- Baking Soda – Please don’t use baking powder.
- Salt
For the Icing
- Unsalted Butter
- Milk – Whole or low-fat milk are good options.
- Vanilla Extract
- Almond Extract
- Powdered Sugar – Don’t use granulated sugar for this.
- Sliced Almonds
Tips for the Best Texas Sheet Cake
These easy tips will help you bake any Texas sheet cake like a pro baker. It’s all in the details.
- Don’t let it cool. Pour the icing over the cake while it’s still hot so it can seep in properly and make the cake extra rich.
- Add sprinkles. Give your cake a pop of color with some rainbow sprinkles on top.
- Incorporate add-ins. Add 1/2 cup of roughly chopped almonds or walnuts to the cake batter for a bit of crunch.
- Choose the right tray. Light-colored baking trays will conduct the heat a lot better and help your cake bake evenly. Avoid glass baking trays if possible.
- Use the middle rack. Don’t place the cake tray in the top or bottom racks of the oven thinking the cake will bake faster. It will do the opposite, so use always use the middle rack where the heat is more evenly distributed.
What to Serve With White Texas Sheet Cake
This white Texas sheet cake goes best with your favorite tea, coffee, or a tall glass of milk. You can also try it with my Homemade Strawberry Milk for a sweeter treat. You can also make it extra special with a bit of whipped cream or a side of vanilla or Dulce de Leche Ice Cream.
How to Store Leftovers
Once fully cooled, store this cake in an airtight container at room temperature for up to 3 days. Keep it away from heat and sunlight. If your area is particularly hot or humid, it’s best to refrigerate it in an airtight container for up to a week. Keep it away from onions and other strong-smelling foods to avoid the transfer of odors.
Set it on the counter for 10-15 minutes before serving so that the butter in the cake has some time to warm up.
More Cake Recipes
Yield: 1 large sheet cake
White Texas Almond Sheet Cake
This almond-packed white Texas sheet cake is perfectly buttery, moist, and perfect for all your gatherings. It’s also ready in 30 minutes!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup water
- 1/2 cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Icing:
- 1 cup (2 sticks) unsalted butter, melted
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 5 1/2 cups powdered sugar
- sliced almonds, for topping
Instructions
- Preheat oven to 350°F. Grease a 13X18 jelly roll pan with butter or spray with Baker’s Joy.
- In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt.
- Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar – until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds.
Notes
Storage: If stored in an airtight container, this cake is good for up to 5 days…but I promise it won’t last that long!
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 250Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 114mgCarbohydrates: 51gFiber: 1gSugar: 42gProtein: 3g
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