White Texas Sheet Cake Recipe

4.5 57 61
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 57 61
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.

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    • 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

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    Reviews forWhite Texas Sheet Cake

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    MY REVIEW
    kappyblu User ID: 1023371 286672
    Reviewed Apr. 14, 2018

    "cake is very good. Frosting, not so much. This calls for way too much powdered sugar. If you use the frosting recipe, cut the sugar back. Not spreadable and will tear the cake.

    Ended up making a browned butter frosting. Sprinkled toasted almonds on top. Perfect."

    MY REVIEW
    Bobbie User ID: 9320413 286635
    Reviewed Apr. 14, 2018

    "With the addition of a bit more almond extract in the cake and the frosting, it was a big hit when I served it."

    MY REVIEW
    Rellierae User ID: 1272249 286633
    Reviewed Apr. 14, 2018

    "I've been making this for years, maybe 20, ever since I first tasted it. It was love at first taste! It is great for potlucks and funeral luncheons, etc. It's best to make it for an event to keep from eating it all oneself. I use pecans because that's my favorite. Almonds make the most sense. It does improve with age."

    MY REVIEW
    Chargett User ID: 7747932 286628
    Reviewed Apr. 13, 2018

    "The frosting was very grainy, made exactly as recipe stated. The cake portion of the recipe was excellent."

    MY REVIEW
    gtienor User ID: 2128568 286604
    Reviewed Apr. 13, 2018

    "Loved this cake. Made it exactly as written and it was perfect."

    MY REVIEW
    Cheryl User ID: 9447499 286256
    Reviewed Apr. 7, 2018

    "The cake but good but hate the frosting. I made it exactly the way it was written and it was too stiff to spread on the cake. I would probably make the cake again but use a cream cheese frosting with almond extract. Kinda dissapointed after reading how good it was from all reviewers."

    MY REVIEW
    603linda User ID: 819056 284807
    Reviewed Mar. 9, 2018

    "I made this cake for a church group of women and it was delicious. I had several requests for the recipe. Next time I will try with sliced almonds."

    MY REVIEW
    JoAnn User ID: 9310047 281820
    Reviewed Jan. 9, 2018

    "This is fabulous. I made it for the teachers at my school and it was a huge hit!"

    MY REVIEW
    Aman User ID: 9275851 281613
    Reviewed Jan. 6, 2018

    "What a nice birthday cake baking recipe. Thanks for sharing it here. I must try this at new years party. I have tried it. Awesome. http://cake-delivery.in/ahmedabad"

    MY REVIEW
    Sue User ID: 9362470 279349
    Reviewed Dec. 15, 2017

    "We love this darned thing. The family just keeps asking for it. I use chopped almonds instead of the walnuts. Each slice gets a spoonful of either cherry or strawberry pie filling on top as the tart fruit offsets the sweetness of the frosting. Don't keep it sitting out on the counter because you will literally eat a piece of it every single time you walk into the kitchen. Make it one or two days ahead. It's at its absolute most flavorful on day 3, but it rarely makes it there!"

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