White Texas Sheet Cake Recipe
White Texas Sheet Cake Recipe photo by Taste of Home

White Texas Sheet Cake Recipe

Read Reviews
4.5 35 39
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 cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece!
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 20 servings

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

Nutritional Facts

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

Directions

  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 18-22 minutes or until golden brown and a toothpick inserted in center comes out clean. 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.
Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39

Reviews for White Texas Sheet Cake

AVERAGE RATING
(39)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 28, 2016

"Made this last weekend, half recipe, no nuts, to check out the texture in anticipation of using it for a shower dessert. The cake turned out well but the taste was bland. I substituted vanilla for most of the Almond flavoring. The texture was good. Next time I bake this recipe I will use all baking soda instead of part baking soda and baking powder as the chocolate version uses and will substitute all vanilla and no almond flavoring."

MY REVIEW
Reviewed Apr. 8, 2016

"Very tender cake with a delicate crumb. I did substitute milk for water. Great recipe!"

MY REVIEW
Reviewed Nov. 21, 2015

"I have made this many times since I found it. I do not understand why you would put walnuts in almond flavored anything. I have always substituted sliced almonds. Prettier and tastes better."

MY REVIEW
Reviewed Oct. 14, 2015

"This is a wonderful version of the chocolate Texas sheet cake, like many have stated the almond flavoring is strong and I love almond flavoring! When I make this again I'm going to tone it down some in both the cake and frosting. Just a really good cake!"

MY REVIEW
Reviewed Jan. 20, 2015

"This cake is absolutely fantastic! A word of advice though, do not prepare the frosting until the cake comes out of the oven. It sets up very quickly and becomes unspreadable - I learned this the hard way. Every time I serve this I get overwhelmingly good reactions. So, so good."

Loading Image