White Texas Sheet Cake Recipe

4.5 45 50
White Texas Sheet Cake Recipe
White Texas Sheet Cake Recipe photo by Taste of Home
Publisher Photo

White Texas Sheet Cake Recipe

Read Reviews
4.5 45 50
Publisher Photo
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 sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter, cubed
  • 1 cup water
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon almond extract
  • FROSTING:
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 4-1/2 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 cup chopped walnuts

Directions

Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.

Test Kitchen Tips
  • This makes a big, beautiful birthday cake with plenty of room for candles. Just add sprinkles!
  • The roasty flavor of toasted nuts pairs well with decadently sweet desserts. Be sure to toast your walnuts before adding them to the frosting.
  • Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39

    Nutritional Facts

    1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein.

    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1 cup butter, cubed
    • 1 cup water
    • 2 large eggs
    • 1/2 cup sour cream
    • 1 teaspoon almond extract
    • FROSTING:
    • 1/2 cup butter, cubed
    • 1/4 cup 2% milk
    • 4-1/2 cups confectioners' sugar
    • 1/2 teaspoon almond extract
    • 1 cup chopped walnuts
    1. Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
    2. In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
    3. Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes.
    4. For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.

    Test Kitchen Tips
  • This makes a big, beautiful birthday cake with plenty of room for candles. Just add sprinkles!
  • The roasty flavor of toasted nuts pairs well with decadently sweet desserts. Be sure to toast your walnuts before adding them to the frosting.
  • Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forWhite Texas Sheet Cake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    honey25 User ID: 5819292 269345
    Reviewed Jul. 12, 2017

    "Love Love Love! Do make it the day before."

    MY REVIEW
    Martha Ensminger User ID: 2245457 267366
    Reviewed May. 27, 2017

    "A great, moist, and easy cake to make. This cake was just as good several days later. I made it according to the directions, except that I did not put the frosting on top, as the cake itself was sweet enough and good enough without frosting. I am putting this with my "favorite" recipes to make again and again. Thank you very much, Joanie, for sharing this great recipe."

    MY REVIEW
    bflynt40 User ID: 8915397 265914
    Reviewed May. 13, 2017

    "I brought this cake to a function where I knew very few people. Strangers came to me saying how delicious the cake was. I made it exactly as the recipe was written even though I too wondered about the walnuts. I loved it and will bake it often."

    MY REVIEW
    sbrownlee User ID: 3121480 265126
    Reviewed Apr. 24, 2017

    "This cake is my favorite! The light almond taste is wonderful! So good to take to potlucks and it is easy and quick to make. I can't stay out of it when I make it!"

    MY REVIEW
    sassyboots User ID: 1358999 263580
    Reviewed Mar. 17, 2017

    "This is definitely my new favorite recipe!! I've made 3 times this month already!!"

    MY REVIEW
    jdesmarteau User ID: 1410008 263434
    Reviewed Mar. 13, 2017

    "Fabulous!!! So moist and dense like a pound cake. I used chopped sugared pecans (the only nuts my husband will eat)."

    MY REVIEW
    Teresa User ID: 7203899 259742
    Reviewed Jan. 16, 2017

    "I made this for a birthday party, and it was fabulous! Great texture, wonderful almond-y flavor. I didn't use a sheet pan, I substituted chopped pecans (it is a TEXAS sheet cake!) for the walnuts, and I cut the powdered sugar for the frosting in half. I'd use salted butter for the frosting next time, too, to cut some of that sweetness, but this is still my new favorite cake."

    MY REVIEW
    Bakeheart User ID: 8964126 256463
    Reviewed Nov. 6, 2016

    "My entire family and I love this cake - so moist and rich and almond-y! IT'S as good as the chocolate one, depends on what you're in the mood for!"

    MY REVIEW
    maryannet User ID: 1456288 254562
    Reviewed Sep. 24, 2016

    "made this cake to bring to a potluck. I substituted vanilla for almond extract. I didn't have the correct size pan. I made six cupcake with the leftover batter. I used a different frosting the zucchini cupcake frosting with brown sugar from the back page of Taste of Home September October 2016"

    MY REVIEW
    joinme4coffee User ID: 5110470 253412
    Reviewed Aug. 30, 2016

    "Made this Sunday just because it sounded really good. We absolutely love it. Great texture and flavor. Didn't add the walnuts for a couple of reasons. I'm allergic and my daughter doesn't like nuts added. If I was going to add nuts, it would be almonds. Walnuts just don't make sense. The almond flavor is very intense, so I would cut it in half next time. Other than that, no other changes are necessary. Great recipe!"

    Loading Image