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

White Texas Sheet Cake Recipe

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4.5 33
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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: 15 min. Bake: 20 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 20 servings

Ingredients

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

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.

Directions

  1. In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
  3. For frosting, in a large saucepan, bring butter and milk just to a boil. Immediately remove from the heat; stir in confectioners' sugar and extract. Stir in walnuts; spread over warm cake. Cool completely. Yield: 20 servings.
Originally published as White Texas Sheet Cake in Taste of Home October/November 1993, p39

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.

Reviews for White Texas Sheet Cake

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
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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."

MY REVIEW
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."

MY REVIEW
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."

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