White Texas Sheet Cake

Name: White Texas Sheet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

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

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.

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.

Nutrition Facts

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

Originally published as White Texas Sheet Cake in Taste of Home October/November 1993

Reviews

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Average Rating:

Pixnflorida

Jun 23, 2018

Wow! I made this cake last night, 06/21/2018, it’s amazing! I love the almond extract in both the frosting and the cake. The frosting is quite sweet, but so delicious. I followed the recipe, with no modification. I set a timer for 20 minutes, to allow the cake to cool from the oven, then immediately spread the frosting, as directed. The cake is still warm and the frosting spread fairly easily. This is a new favorite dessert!
Sandra

Apr 26, 2018

Very good.
kappyblu

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.
Bobbie

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.
Rellierae

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.
Chargett

Apr 13, 2018

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

Apr 13, 2018

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

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.
603linda

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.
JoAnn

Jan 9, 2018

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