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White Texas Sheet Cake Recipe

White Texas Sheet Cake 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!
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:20 servings


  • 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
  • 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 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.

Nutritional Facts

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

Reviews for White Texas Sheet Cake

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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"

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!"

DeniseOF User ID: 8870592 248719
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."

sugarcrystal User ID: 5836839 246798
Reviewed Apr. 8, 2016

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

MY REVIEW User ID: 2097262 237822
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 User ID: 2044675 234931
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!"

contrarywife User ID: 2675625 218370
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."

tammycookblogsbooks User ID: 7112115 216430
Reviewed Dec. 30, 2014

"If you are looking for a substitute for the chocolate version of a texas sheet cake this is a good recipe. The cake is very moist. I had trouble with the icing being too thick to spread. The almond flavor is strong so I would suggest putting it only in the icing or the cake, not both. Next time I would like to try using vanilla instead of almond flavoring."

GG54 User ID: 7578171 6238
Reviewed Jan. 12, 2014

"I first got this recipe from one of the Reiman Publications. I have subscribed to several. It is a favorite of family and co-workers. The almond flavor is stronger the next day so I make this ahead of time. I use sliced almonds instead of walnuts."

nightskystar User ID: 1034705 4466
Reviewed Dec. 6, 2013

"This was quite good, not as moist as i would like but the flavor was very good! I did make it twice and added an extra egg the second time, which helped with the moistness."

wrenjen523 User ID: 7407554 5481
Reviewed Nov. 17, 2013

"absolutely fantastic, and although I have almond extract I keep vanilla on the counter, so I used that instead. I was almost out of powdered sugar, so it wasn't as sweet a frosting as it could have been, which allowed me to have a taste. That was super exciting. Can't wait to bring it to work. The leaving it out overnight, is really a good tip. It does get better the longer it sits."

mlmartinez13 User ID: 1101921 3802
Reviewed Aug. 22, 2013

"This is a keeper! My son said it was the best cake ever."

lulu2006 User ID: 2962790 5480
Reviewed Aug. 29, 2012

"Do you have to keep this cake in the fridge ?"

kshea User ID: 2698812 2187
Reviewed Jul. 26, 2012

"I can't click on the stars. I would rate this 5 stars. I have been making it for years, and it is wonderful!"

hedjo User ID: 4179463 7760
Reviewed May. 12, 2012

"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!"

conshanty User ID: 435252 2179
Reviewed Mar. 28, 2012

"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."

billandconnier User ID: 3946938 7758
Reviewed Feb. 1, 2012

"LOVE this sheet cake and the almond flavoring makes it fabulous! I would suggest cutting back on the flavoring though... it is strong!"

shortydaisi User ID: 5297862 4850
Reviewed Oct. 5, 2011

"This is my absolute favorite cake!!!"

kel dehnert User ID: 4315865 7757
Reviewed Sep. 2, 2011

"I made this for a super bowl party. Friends raved. Said it tasted like a glazed doughnut."

JoyBugaloo User ID: 6099547 199075
Reviewed Jul. 14, 2011

"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!"

carpenterlady1225 User ID: 1825267 2459
Reviewed Jan. 22, 2011

"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."

NeenieBug User ID: 5769494 5722
Reviewed Jan. 18, 2011

"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."

cdcdowell User ID: 4601191 3793
Reviewed Aug. 29, 2010

"I used pecans instead of walnuts."

cdcdowell User ID: 4601191 7087
Reviewed Aug. 29, 2010

"This cake is absolutely delicious. I have made it for a couple of differet occasions and everyone loved it. Very moist."

jafisher User ID: 4863587 4463
Reviewed Aug. 20, 2010

"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!"

kshea User ID: 2698812 5479
Reviewed Aug. 4, 2010

"This is a great cake Make it all the time"

glitzylinda User ID: 3474297 4847
Reviewed Jul. 4, 2010

"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."

marebare1956 User ID: 3413668 3800
Reviewed Jul. 2, 2010

"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."

tmwerner User ID: 5122729 7755
Reviewed May. 13, 2010

"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!!"

kaitlyn'smommy User ID: 3996686 7136
Reviewed Apr. 15, 2010

"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! ;)"

kel dehnert User ID: 4315865 5477
Reviewed Mar. 25, 2010

"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."

pwa User ID: 1007905 5721
Reviewed Mar. 13, 2010


kshea User ID: 2698812 5475
Reviewed Feb. 23, 2010

"I have been making this cake for years since I found it on TOH. It's great and easy!"

aerofish User ID: 4647377 3797
Reviewed Dec. 5, 2009

"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"

radcook User ID: 1444409 7754
Reviewed Mar. 31, 2009

"Have been making this cake since I found it in Oct/Nov 93 TOH. Its delish!"

BJS Mom User ID: 772530 4876
Reviewed Jan. 26, 2009

"Delicious! I used pecans instead of walnuts."

LadyJeanne1 User ID: 1448417 2457
Reviewed Dec. 15, 2007 Edited Dec. 20, 2007

"In a word--WOW!"

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