Read reviews (25)
Rate recipe
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece!
Nutritional Facts 1 piece equals 409 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 304 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 29, 2012 by lulu2006
Do you have to keep this cake in the fridge ?
Reviewed on Jul. 26, 2012 by kshea
I can't click on the stars. I would rate this 5 stars. I have been making it for years, and it is wonderful!
Reviewed on May. 12, 2012 by hedjo
This is my favorite cake of all time! I use the cake recipe from the Makeover White Texas Sheet Cake version and the icing recipe from the original White Texas Sheet Cake version. I have had so many requests for this recipe. Love it!
Reviewed on Mar. 28, 2012 by conshanty
Very good cake. Very moist.I made this cake several times. First time as written. Second time with vanilla instead of almond extract, which my family prefers. Third time, I accidentally used just ONE STICK of butter in the cake, rather than ONE CUP; and it still turned out great--a bit lighter texture, but still plenty moist. Given the fat/calories in butter, I will continue using just half the butter.Frosting is quite sweet for me, but definitely still good.
Very good cake. Very moist.
I made this cake several times. First time as written. Second time with vanilla instead of almond extract, which my family prefers. Third time, I accidentally used just ONE STICK of butter in the cake, rather than ONE CUP; and it still turned out great--a bit lighter texture, but still plenty moist. Given the fat/calories in butter, I will continue using just half the butter.
Frosting is quite sweet for me, but definitely still good.
Reviewed on Feb. 01, 2012 by billandconnier
LOVE this sheet cake and the almond flavoring makes it fabulous! I would suggest cutting back on the flavoring though... it is strong!
Reviewed on Oct. 05, 2011 by shortydaisi
This is my absolute favorite cake!!!
Reviewed on Sep. 02, 2011 by kel dehnert
I made this for a super bowl party. Friends raved. Said it tasted like a glazed doughnut.
Reviewed on Jul. 14, 2011 by JoyBugaloo
This is a decadently delicious recipe! I ran short on walnuts, so I mixed in some macadamia pieces (both toasted in a dry pan first), and that turned out to be a YUMMY combo! Also, in the frosting, I used buttermilk instead of regular milk, cut back on the powdered sugar by at least a half cup, and added a couple of tablespoons of Grade B maple syrup. CRAZY GOOD!
Reviewed on Jan. 22, 2011 by carpenterlady1225
I have baked this cake at least 6 times. everyone loves it. The only thing that I have changed is, I have used pecans if I didn't have walnuts.Great recipe.
Reviewed on Jan. 18, 2011 by NeenieBug
I made this cake for my office Christmas party and some family and church gatherings this year. I got so many compliments and requests for the recipe. It's a keeper.
Reviewed on Aug. 29, 2010 by cdcdowell
I used pecans instead of walnuts.
This cake is absolutely delicious. I have made it for a couple of differet occasions and everyone loved it. Very moist.
Reviewed on Aug. 20, 2010 by jafisher
This is a delicious crowd-pleasing recipe, I've made it in large quantities and it went over very well! For any white cake/almond flavor lover this is a GREAT recipe!
Reviewed on Aug. 04, 2010 by kshea
This is a great cake Make it all the time
Reviewed on Jul. 04, 2010 by glitzylinda
This is the most tasteless cake that I have ever made. I think there is a good recipe out there, but THIS IS NOT IT.
Reviewed on Jul. 02, 2010 by marebare1956
Was so excited to find a white sheet cake recipe as my oldest grandson isn't a fan of chocolate but was disappointed in the final product. The cake was okay but thought the icing was entirely too sweet. If I do make this again I will definately use a different frost on it.
Reviewed on May. 13, 2010 by tmwerner
I've been making this since it appeared in Taste of Home in 1993. I use almonds instead of the walnuts. It is probably the best cake I have ever tasted. Especially the day after you make it!! Thank you so much for sharing this recipe--I've used it so many times!!
Reviewed on Apr. 15, 2010 by kaitlyn'smommy
This cake was very simple to put together. The taste definitely gets better the next day. This recipe is a definete pleaser and keeper. Thanks for sharing! ;)
Reviewed on Mar. 25, 2010 by kel dehnert
I made this for a Super Bowl party. Got lots of good comments. I thought it was better the next day. I skipped the nuts to accomodate the kids.
Reviewed on Mar. 13, 2010 by pwa
Delicious!!
Reviewed on Feb. 23, 2010 by kshea
I have been making this cake for years since I found it on TOH. It's great and easy!
Reviewed on Dec. 05, 2009 by aerofish
I made mini cupcakes instead of sheet cake.Great to take to work and share with co-workers - they called them "little bites of heaven!" Cook for 11 min
I made mini cupcakes instead of sheet cake.
Great to take to work and share with co-workers - they called them "little bites of heaven!" Cook for 11 min
Reviewed on Mar. 31, 2009 by radcook
Have been making this cake since I found it in Oct/Nov 93 TOH. Its delish!
Reviewed on Jan. 26, 2009 by BJS Mom
Delicious! I used pecans instead of walnuts.
Reviewed on Dec. 15, 2007 by LadyJeanne1
In a word--WOW!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013