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White Texas Sheet Cake Recipe

White Texas Sheet Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:20 servings


  • 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.

Recipe Note

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.
  • Nutritional Facts

    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

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    MissKarla User ID: 271602 269841
    Reviewed Jul. 23, 2017

    "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. :-)"

    honey25 User ID: 5819292 269345
    Reviewed Jul. 12, 2017

    "Love Love Love! Do make it the day before."

    Martha Ensminger User ID: 2245457 267366
    Reviewed May. 27, 2017

    "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."

    bflynt40 User ID: 8915397 265914
    Reviewed May. 13, 2017

    "I brought this cake to a function where I knew very few people. Strangers came to me saying how delicious the cake was. I made it exactly as the recipe was written even though I too wondered about the walnuts. I loved it and will bake it often."

    sbrownlee User ID: 3121480 265126
    Reviewed Apr. 24, 2017

    "This cake is my favorite! The light almond taste is wonderful! So good to take to potlucks and it is easy and quick to make. I can't stay out of it when I make it!"

    sassyboots User ID: 1358999 263580
    Reviewed Mar. 17, 2017

    "This is definitely my new favorite recipe!! I've made 3 times this month already!!"

    jdesmarteau User ID: 1410008 263434
    Reviewed Mar. 13, 2017

    "Fabulous!!! So moist and dense like a pound cake. I used chopped sugared pecans (the only nuts my husband will eat)."

    Teresa User ID: 7203899 259742
    Reviewed Jan. 16, 2017

    "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."

    Bakeheart User ID: 8964126 256463
    Reviewed Nov. 6, 2016

    "My entire family and I love this cake - so moist and rich and almond-y! IT'S as good as the chocolate one, depends on what you're in the mood for!"

    maryannet User ID: 1456288 254562
    Reviewed Sep. 24, 2016

    "made this cake to bring to a potluck. I substituted vanilla for almond extract. I didn't have the correct size pan. I made six cupcake with the leftover batter. I used a different frosting the zucchini cupcake frosting with brown sugar from the back page of Taste of Home September October 2016"

    joinme4coffee User ID: 5110470 253412
    Reviewed Aug. 30, 2016

    "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!"

    DeniseOF User ID: 8870592 248719
    Reviewed May. 28, 2016

    "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."

    sugarcrystal User ID: 5836839 246798
    Reviewed Apr. 8, 2016

    "Very tender cake with a delicate crumb. I did substitute milk for water. Great recipe!"

    [email protected] User ID: 2097262 237822
    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."

    [email protected] User ID: 2044675 234931
    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!"

    contrarywife User ID: 2675625 218370
    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."

    tammycookblogsbooks User ID: 7112115 216430
    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."

    GG54 User ID: 7578171 6238
    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."

    nightskystar User ID: 1034705 4466
    Reviewed Dec. 6, 2013

    "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."

    wrenjen523 User ID: 7407554 5481
    Reviewed Nov. 17, 2013

    "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."

    mlmartinez13 User ID: 1101921 3802
    Reviewed Aug. 22, 2013

    "This is a keeper! My son said it was the best cake ever."

    lulu2006 User ID: 2962790 5480
    Reviewed Aug. 29, 2012

    "Do you have to keep this cake in the fridge ?"

    kshea User ID: 2698812 2187
    Reviewed Jul. 26, 2012 Edited Feb. 28, 2017

    "I have been making it for years, and it is wonderful!"

    hedjo User ID: 4179463 7760
    Reviewed May. 12, 2012

    "This is my favorite cake of all time! I use the cake recipe from the Makeover White Texas Sheet cake version and the icing recipe from the original White Texas Sheet cake version. I have had so many requests for this recipe. Love it!"

    conshanty User ID: 435252 2179
    Reviewed Mar. 28, 2012

    "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."

    billandconnier User ID: 3946938 7758
    Reviewed Feb. 1, 2012

    "LOVE this sheet cake and the almond flavoring makes it fabulous! I would suggest cutting back on the flavoring though... it is strong!"

    shortydaisi User ID: 5297862 4850
    Reviewed Oct. 5, 2011

    "This is my absolute favorite cake!!!"

    kel dehnert User ID: 4315865 7757
    Reviewed Sep. 2, 2011

    "I made this for a super bowl party. Friends raved. Said it tasted like a glazed doughnut."

    JoyBugaloo User ID: 6099547 199075
    Reviewed Jul. 14, 2011

    "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!"

    carpenterlady1225 User ID: 1825267 2459
    Reviewed Jan. 22, 2011

    "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."

    NeenieBug User ID: 5769494 5722
    Reviewed Jan. 18, 2011

    "I made this cake for my office Christmas party and some family and church gatherings this year. I got so many compliments and requests for the recipe. It's a keeper."

    cdcdowell User ID: 4601191 3793
    Reviewed Aug. 29, 2010

    "I used pecans instead of walnuts."

    cdcdowell User ID: 4601191 7087
    Reviewed Aug. 29, 2010

    "This cake is absolutely delicious. I have made it for a couple of differet occasions and everyone loved it. Very moist."

    jafisher User ID: 4863587 4463
    Reviewed Aug. 20, 2010

    "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!"

    kshea User ID: 2698812 5479
    Reviewed Aug. 4, 2010 Edited Feb. 28, 2017

    "This is a great cake Make it all the time"

    glitzylinda User ID: 3474297 4847
    Reviewed Jul. 4, 2010

    "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."

    marebare1956 User ID: 3413668 3800
    Reviewed Jul. 2, 2010

    "Was so excited to find a white sheet cake recipe as my oldest grandson isn't a fan of chocolate but was disappointed in the final product. The cake was okay but thought the icing was entirely too sweet. If I do make this again I will definately use a different frost on it."

    tmwerner User ID: 5122729 7755
    Reviewed May. 13, 2010

    "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!!"

    kaitlyn'smommy User ID: 3996686 7136
    Reviewed Apr. 15, 2010

    "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! ;)"

    kel dehnert User ID: 4315865 5477
    Reviewed Mar. 25, 2010

    "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."

    pwa User ID: 1007905 5721
    Reviewed Mar. 13, 2010


    kshea User ID: 2698812 5475
    Reviewed Feb. 23, 2010 Edited Feb. 28, 2017

    "I have been making this cake for years since I found it on TOH. It's great and easy!"

    aerofish User ID: 4647377 3797
    Reviewed Dec. 5, 2009

    "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"

    radcook User ID: 1444409 7754
    Reviewed Mar. 31, 2009 Edited Feb. 28, 2017

    "Have been making this cake since I found it in Oct/Nov 93 TOH. Its delish!"

    BJS Mom User ID: 772530 4876
    Reviewed Jan. 26, 2009 Edited Feb. 28, 2017

    "Delicious! I used pecans instead of walnuts."

    LadyJeanne1 User ID: 1448417 2457
    Reviewed Dec. 15, 2007 Edited Dec. 20, 2007

    "In a word--WOW!"

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