White Texas Sheet Cake Recipe

Name: White Texas Sheet Cake
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup butter; 1 cup water; 2 cups all-purpose flour; 2 cups white sugar; 2 eggs; 0.5 cup sour cream; 1 teaspoon almond extract; 0.5 teaspoon salt; 1 teaspoon baking soda; 0.5 cup butter; 0.25 cup milk; 4.5 cups confectioners' sugar; 0.5 teaspoon almond extract; 1 cup chopped pecans

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 24 servings.

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
cup sour cream
1 teaspoon almond extract
teaspoon salt
1 teaspoon baking soda
Frosting:
cup butter
cup milk
4 cups confectioners' sugar
teaspoon almond extract
1 cup chopped pecans

Directions

Step 1: Preheat your oven to 375F (190C).

Step 2: In a large saucepan, bring 1 cup butter and water to a boil. Once boiling, remove the pan from heat.

Step 3: Stir in the flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda. Mix until smooth.

Step 4: Pour the batter into a greased 10x15-inch baking pan.

Step 5: Bake in the preheated oven for 20 to 22 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.

Step 6: Once baked, remove the cake from the oven and let it cool for about 20 minutes.

Step 7: While the cake is cooling, prepare the frosting. In a saucepan, combine cup butter and milk, and bring to a boil. Remove from heat once boiling.

Step 8: Stir in the confectioners' sugar and teaspoon almond extract until smooth.

Step 9: Add the chopped pecans to the frosting and mix well.

Step 10: Spread the frosting over the warm cake. Serve and enjoy!

Recipe Tip

You can substitute margarine for butter if desired.

Nutrition Facts (per serving)

Calories: 344

Total Fat: 17g (21% Daily Value)
Saturated Fat: 8g (42% Daily Value)
Cholesterol: 48mg (16% Daily Value)
Sodium: 193mg (8% Daily Value)
Total Carbohydrate: 48g (17% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 39g
Protein: 2g (5% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 20mg (2% Daily Value)
Iron: 1mg (4% Daily Value)
Potassium: 52mg (1% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This moist and delicious cake, with its light texture and rich almond flavor, is a twist on the classic Texas Sheet Cake. Known for its large size, this cake is perfect for gatherings like potlucks and family celebrations. It is easy to make, feeds a crowd, and is adored for its sweet frosting and dense, soft crumb. Let's dive into the history, regional aspects, and unique features of this Southern delicacy.

Origin and History

The Texas Sheet Cake is believed to have originated in Texas during the 20th century. Traditionally, it is a chocolate cake, with the "sheet" part referring to the large baking pan used. Over time, various versions of the cake emerged, with the White Texas Sheet Cake being a popular variation. Unlike its chocolate counterpart, the white version features a delicate vanilla and almond flavor, making it a lighter choice while maintaining the same moisture and richness. The recipe has been passed down through generations and is often found at Southern gatherings, especially during the holidays or after church services.

Regional Variations

The White Texas Sheet Cake belongs to the broader family of Texas Sheet Cakes, which are a staple of Southern baking. While the original chocolate cake is the most famous version, different regions have adapted the cake to their tastes, swapping ingredients like vanilla extract for almond extract, or adding different nuts. In the case of the white version, almonds are a common addition to the frosting, giving the cake a slight crunch and a more aromatic flavor. In some parts of Texas, pecans might also be used in place of walnuts, which is a signature ingredient in the traditional Texas Sheet Cake.

How It Differs From Other Sheet Cakes

What sets the White Texas Sheet Cake apart from other sheet cakes is its texture and flavor profile. While many sheet cakes are dense and crumbly, this cake is light and moist, thanks to the combination of sour cream and butter. The frosting, made with butter, milk, and powdered sugar, creates a smooth, creamy glaze that complements the cake's light crumb. Unlike typical cakes that require multiple layers or intricate decoration, the Texas Sheet Cake is meant to be simple, with a thin layer of frosting spread over the entire cake, making it perfect for casual gatherings. The addition of almond extract gives it a distinct flavor that is both sweet and nutty, setting it apart from traditional vanilla sheet cakes.

Where Its Typically Served

The White Texas Sheet Cake is commonly served at potlucks, family reunions, church socials, and other large gatherings. Its large size and easy-to-serve portions make it ideal for events where feeding a crowd is the priority. In Texas, it's a favorite at barbecues and holiday parties, where it often competes with its chocolate counterpart for the title of "best dessert." The cake is typically cut into small squares, making it easy to share, and its flavor pairs well with a variety of beverages, from sweet tea to coffee.

Interesting Facts

The White Texas Sheet Cake is often referred to as a go-to cake for busy bakers because of its simplicity and quick preparation time. It can be made in under an hour, making it an excellent choice for last-minute dessert needs.
Although it is called a "Texas" cake, the exact origins of the recipe are somewhat unclear. Some claim it was created by a Texas homemaker, while others argue it is a modern twist on European sheet cakes brought to the U.S. by immigrants.
The use of almond extract in the cake and frosting is what gives the White Texas Sheet Cake its signature taste. This ingredient is often a point of variation, with some bakers opting for vanilla extract or even a combination of vanilla and almond extracts.
Despite being a sheet cake, the White Texas Sheet Cake is often served in fine dining settings and can be made in smaller, fancier pans for a more elegant presentation. Its versatile enough to be dressed up with fruit toppings or a dusting of powdered sugar.

FAQ about White Texas Sheet Cake Recipe

Store the White Texas Sheet Cake at room temperature in an airtight container for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. For best results, let the cake come to room temperature before serving.

Yes, you can freeze the White Texas Sheet Cake. After baking and cooling, wrap it tightly in plastic wrap and then foil before freezing. The cake can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight and bring it to room temperature before serving.

Yes, you can substitute the frosting with your preferred frosting, such as cream cheese frosting or buttercream. The recipe is versatile, and many users have successfully swapped out the frosting for different types, depending on their taste preferences.

If you don't have sour cream, you can substitute it with Greek yogurt or buttermilk. These substitutions will yield a slightly different texture but will still keep the cake moist and tender.

Yes, you can make the White Texas Sheet Cake without nuts. If you prefer a nut-free version, simply omit the pecans in the frosting. The cake will still be delicious and moist without them.

If you find the cake too sweet, you can reduce the amount of sugar in the batter and frosting. Several reviewers have successfully used 1 1/2 cups of sugar instead of 2 cups in the cake to decrease the sweetness.

At higher altitudes, you may need to make some adjustments to the recipe. Try increasing the flour by a tablespoon or two and baking the cake a bit longer, as cakes tend to rise faster and cook more quickly at high elevations.

If the frosting is too thick, simply add a small amount of milk, one tablespoon at a time, until you reach your desired consistency. Some reviewers recommend sifting the powdered sugar to avoid lumps and achieve a smoother texture.

Yes, you can substitute margarine for butter in the cake. However, the flavor and texture might be slightly different. Butter tends to give the cake a richer flavor and better texture, but margarine can still work as a suitable substitute.

Yes, you can use a different pan size. If using a 9x13-inch pan, you may need to adjust the baking time. Be sure to check for doneness with a toothpick or cake tester before removing the cake from the oven. The cake will be thicker and might need an extra 5 minutes of baking time.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

Everytime I make this cake for work I go home with an empty pan. However, I prefer to use cream cheese frosting. It goes very well with this cake. 1 package of cream cheese, 1 box of powdered sugar, 1 tbsp. butter and 1/2 tsp. almond extract

Jellybean Baker

06/26/2024 07:36:49 PM

This cake is a 10/10! Absolutely delicious! Never reviewed a recipe before but I made an account just for this one. Make it! Note: I didn’t have a sheet pan so I used a 9x13 (details below) Here are the adjustments I made for my situation: 1) Used a greased 9x13 pan. Increased time to 30 minutes. I’m at high altitude, so your 9x13 cake might take less time to bake. Always check! 2) Based on advice of another reviewer, I tempered the eggs before adding to hot batter. Worked great! 3) I changed up the *method* with the frosting using same ingredients- just made a boiled frosting. Basically, toss butter in a pot over medium (careful not to burn). Add milk, stir and let it come to a boil (again, keep the heat medium to prevent scalding). Once it boils, add in sugar and extract. STIR CONTINUOUSLY! This is critical or your sugar will burn! Once it starts to bubble around the edges of the pot, turn off the heat, dump in your pecans (I used pecan chips but you do you!). Stir, and pour over cake. Boiled frosting is delicious and has a fudge-like consistency. I loved this cake! My dude loved this cake! His office loved this cake! Make the cake!

Barbara Nelson

12/10/2019 03:27:39 PM

I never knew it could be this easy and tasty.

Duck-Duck

09/06/2020 03:48:19 PM

White Texas Sheet Cake by Diane Kester. Reduced butter by 2T; next time by 1/4c. Reduced sugar to 1 3/4c, upped salt to 1t. Tastewise, I don't think it needs anything. 'Love the almond in it. I tried half vanilla, half almond in both the cake & icing. While still good, I''m going to stick with the only almond in the cake, 1t; 1/4t each vanilla & almond in icing. Using 3 1/2c confec leaves a soft, but firm, smooth glaze. It is a bit "see-through" though. With 4 1/2c, it's good, but nearly too much with the cake being so thin. It's more of a frosting, spreadable, then. I'll pour frosting over warm cake.

Tami Broyles Green

06/19/2019 09:04:56 PM

I've made this several times. It's great. I've used cream cheese frosting, buttercream, and also the one included in the recipe. All good. I do increase this recipe by 50% (change the "servings" from 24 to 36 for easy calculating) I find that this fits my cookie sheet pan perfectly. My pan is approx 12X17 inches Enjoy!

Julia I

06/16/2017 04:17:12 PM

It is VERY tasty as it is. I also made this recipe for cupcakes (but to make it rise so it has a "muffin top", I added 2 teaspoons of vinegar (you can't taste it), an extra egg and a teaspoon of baking powder. I played with the extract for different flavors too; swapped out the almond for vanilla, and also tried banana extract with a chunk of banana in the cupcakes. Delicious!!!

Lauren Paul

03/06/2017 12:35:26 AM

I altered it a LOT I added about 3 TBS True Orange orange/ginger and about 2 tsp cinnamon and 1/2 tsp ginger to the cake Used 1/3 C milk and added 2/3 C cocoa powder and 2 TBS True Orange orange/ginger for the frosting cake is SUPER moist and firm not at all crumbly - next time I will want to sift the flour into the pot to help conquer lumping

MAP

06/03/2018 11:42:53 PM

I live above 6000 feet so I added Tbls. flour. I did use a regular cake pan on accident so I baked it for five more minutes and turned off the oven and let it sit between 5-10 more min. WOW!! It was perfect and we just topped it off with whipped cream, homemade, and the reaction was unanimous all around. Perfect texture and med sweetness that was not overbearing. .i also put yogurt on top and then made a peanut butter and jelly sandwich. Delicious. NEXT time vanilla extract and a flat sheet!

Ann Porter

04/12/2017 05:01:42 PM

I made this with the following changes: I used non-fat plain greek yogurt instead of the sour cream, because I did not have any sour cream. I used 1 tsp of vanilla extract in the icing because I did not have enough almond extract (I used it all in the cake). I baked in a 12 x 17 3/4 sheet cake pan instead of 10 x 15. This made a very thin cake, as I expect a sheet cake to be. I sifted the confectioner's sugar for the icing out of habit, and I wouldn't trust it to not be lumpy without doing so. This cake came together quickly, and it was delicious! Hard to go wrong with 3/4 pound of butter, I guess. It was sweet and rich. I would probably use more extracts if I made it again, but it wasn't bland at all.

Linda Riggin

02/16/2020 10:16:15 PM

I have made this cake twice in the last week. When I first saw the recipe, I knew I had to try it. It is absolutely delicious. I was a little worried when I saw how thin the layer was, but the cake is so moist and delicious it doesn't matter. The icing is just enough but I did make a change based upon reviews I read. I put 1/2 cup less sugar in the icing. I also did not put nuts in the icing.

LISAJANLUVS2COOK

05/19/2024 02:06:17 AM

I printed this recipe out in2016 and in 2024 it's still a keeper. I baked it yesterday to take to a celebration of life today. It was a hit and went a long way cutting in approx 2" x 2" squares. Very moist and dense. I am here making another copy for someone who requested the recipe. The only thing I noticed that was different from before was walnuts were listed in the ingredients and pecans in Step 4. I used walnuts. I also tempered the eggs before adding them to the hot liquid just in case and flipped the pan around half way during cooking time. The frosting came out a bit too dry/thick to spread so I added just a little extra milk. Easy fix. I love the almond flavor. Yummy!!!

kellie

09/12/2025 11:57:23 PM

Loved the cake! It’s quick and easy to make. A tasty alternative to the regular chocolate Texas cake. The almond flavor goes well with the pecans. Several people requested the recipe.

Erin

08/19/2025 01:45:18 AM

It’s a winner . Everyone loves it. I made no changes to cake but used about half of the frosting . I keep it in the refrigerator which makes it even more delicious.

Archer's Grams

07/12/2025 06:19:37 AM

This was an incredible recipe! I made it mostly as written, but like another reviewer, tempered the eggs before adding them to the batter. Also, I added a 1/2 tsp vanilla extract to the batter (in addition to the almond extract in the recipe) and also to the frosting. The frosting was a bit thick so as suggested, I added a bit more milk, it was still thick, but able to be poured, as frosting should be for a Texas Sheet Cake. The next time I make it, I'm going to add a tiny bit of cinnamon to the frosting to give it just a bit of added flavor, but it's also great as is, a really great recipe! Thank you for submitting, Diane!

SandyMelon1737

06/14/2025 08:36:10 PM

This is a wonderful recipe. I’ve made it about 6x - friends request it. The only change I made is to double the almond extract. For proper frosting consistency, weighing the powdered sugar is recommended.

Jerry

05/15/2025 11:22:34 PM

The sponge itself was decent. The frosting was meh. Its definitely not the frosting pictured.

B-nana

10/21/2024 03:58:55 PM

I made this according to the recipe. Very good! Would make again.

Alexander Miller

07/16/2024 04:44:59 PM

Bro, my taste buds are doing backflips.

Todd Rowe

06/06/2024 02:20:56 AM

Great cake recipe, though I agree with Tim - the frosting ingredients must be off. The frosting was very pasty. I had to use another frosting recipe (cream cheese frosting), after throwing out this recipe's frosting, which worked well with the cake.

SassyRye5460

05/20/2024 05:12:10 AM

No changes except adding colors to the icing for the grandkids!

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