White Texas Sheet Cake Recipe
- 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.
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
"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."
"Very tender cake with a delicate crumb. I did substitute milk for water. Great recipe!"
"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."
"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!"
"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."
"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."
"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."
"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."
"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."
"This is a keeper! My son said it was the best cake ever."
"Do you have to keep this cake in the fridge ?"
"I can't click on the stars. I would rate this 5 stars. I have been making it for years, and it is wonderful!"
"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!"
"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."
"LOVE this sheet cake and the almond flavoring makes it fabulous! I would suggest cutting back on the flavoring though... it is strong!"
"This is my absolute favorite cake!!!"
"I made this for a super bowl party. Friends raved. Said it tasted like a glazed doughnut."
"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!"
"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."
"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."
"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."
"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!"
"This is a great cake Make it all the time"
"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."
"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."
"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!!"
"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! ;)"
"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."
"I have been making this cake for years since I found it on TOH. It's great and easy!"
"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"
"Have been making this cake since I found it in Oct/Nov 93 TOH. Its delish!"
"Delicious! I used pecans instead of walnuts."
"In a word--WOW!"