White Texas Sheet Cake
Total TimePrep: 20 min. Bake: 20 min. + cooling
- 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, room temperature
- 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
- 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
Nutrition Facts1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein.
May 16, 2019
My Mother made this cake after she got her Taste Of Home magazine. Made it for Christmas gifts. My Mother always loved the chocolate cakes. However she did fall in love with this one as it is very very moist. Melts in your mouth as she said. The taste is amazing. I still have all my Mothers Taste Of Home magazines each one in a plastic zip lock bag. I make this cake on Mother's Day now and Christmas Just wish I still had my Mother. Thank you Mother for teaching me how to cook and enjoy the art of homemade food. And the rewards of cooking from scratch.
May 13, 2019
I have been making this delicious cake since it first came out in the TOH magazine back in the early 1990's. Everyone loves it and newbies always ask for the recipe. Actually like it better than the chocolate version!!!!
May 9, 2019
A good funeral cake, will try as a 9x13 size. I use greek plain yogurt rather than sour cream for everything. I read to sprinkle nuts on top rather than dump into cooking phase. That technique always makes it part of the trim...and looks as a finished product.
Apr 20, 2019
This cake is really good but caution. I used the 4 1/2 cups of confectioners sugar and it was way too thick and difficult to spread. I would make it again but certainly cut back on the sugar.
Apr 17, 2019
I have made this for years from a Taste of Home recipe a friend gave me. It's perfect for large groups. You don't want to be home alone with this cake. I use pecans.
Apr 16, 2019
Wow! Delicious and addictive! I did substitute sliced toasted almonds for the walnuts.
Apr 14, 2019
Wonderful recipe. 200% tastier and much more moist on the second day! I did have the same issue as another reviewer with the frosting. I made my icing as the cake was baking and it was much too thick to spread. I used some milk to improve the consistency and that worked beautifully. Next time I will make the icing during the last 10 minutes of the cake cool down time. Definitely toast your nuts. I didn’t add them to the frosting but sprinkled them on top of the iced cake for an impressive looking dessert. Thanks for this “keeper” recipe.
Apr 14, 2019
This was delish! I added a little extra almond and a splash of vanilla to the batter and to the icing. I also cut sugar to 1 and 3/4 cup and it was plenty sweet. Great cake to take to a potluck or office event. No problems with grainy icing some had. Make sure you put it on a still warm (not hot) cake for easy spreading. Great flavor!
Apr 13, 2019
Great recipe. I love Taste of Home.
Apr 6, 2019
Made this cake yesterday and it is the best flavor and ease of a recipe. Everyone just loved it and could not believe how moist it was. Past tense cause the cake didn't last that long. Anyway I followed the recipe to the letter and it turned out perfect. I will make this cake again and again.