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 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
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
"Awesome cake and such a wonderful taste. As with other comments I only used 1/2 tsp. of almond extract in the cake. It is a very sweet cake and frosting so used salted butter. Everyone at worked thoroughly enjoyed it. I put four stars because of the slight changes I needed to make. Walnut might be the original person's preference but I used almonds, you use whatever nut you like or leave them out. :-)"
"Love Love Love! Do make it the day before."
"A great, moist, and easy cake to make. This cake was just as good several days later. I made it according to the directions, except that I did not put the frosting on top, as the cake itself was sweet enough and good enough without frosting. I am putting this with my "favorite" recipes to make again and again. Thank you very much, Joanie, for sharing this great recipe."
"This is definitely my new favorite recipe!! I've made 3 times this month already!!"
"Fabulous!!! So moist and dense like a pound cake. I used chopped sugared pecans (the only nuts my husband will eat)."
"I made this for a birthday party, and it was fabulous! Great texture, wonderful almond-y flavor. I didn't use a sheet pan, I substituted chopped pecans (it is a TEXAS sheet cake!) for the walnuts, and I cut the powdered sugar for the frosting in half. I'd use salted butter for the frosting next time, too, to cut some of that sweetness, but this is still my new favorite cake."
"Made this Sunday just because it sounded really good. We absolutely love it. Great texture and flavor. Didn't add the walnuts for a couple of reasons. I'm allergic and my daughter doesn't like nuts added. If I was going to add nuts, it would be almonds. Walnuts just don't make sense. The almond flavor is very intense, so I would cut it in half next time. Other than that, no other changes are necessary. Great recipe!"
"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."
"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 have been making it for years, and it is wonderful!"
"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 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."
"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 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!"