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Not only does this white Texas sheet cake feed a crowd, but it’s always a hit with its buttery, almond flavor. Topped off with a smooth layer of buttercream frosting, you’ll be going back for slice after slice!
There’s still time for a few more potlucks this summer, and sheet cakes are the best way to feed a large group of people! Try this classic chocolate Texas sheet cake or Coca-Cola cake next!
Texas White Sheet Cake
Today I’m sharing one of my favorite cakes, white Texas sheet cake! I love it for so many reasons, besides the fact that it tastes incredible. It’s perfect for summer because it only takes 20 minutes to bake, and it feeds a crowd. Perfect for those summer potlucks and barbecues! This cake is also super easy to make. You don’t need any type of electric mixer, you can do it all by hand. Trust me, this Texas sheet cake is always a hit and goes fast!
It’s not hard to see why. It doesn’t get much better than a super moist, vanilla almond cake smothered in homemade buttercream! This cake so soft and tender, you won’t be able to get enough. No more of those dry Texas sheet cakes, thanks to the sour cream added to the batter! If there’s one cake you make this summer, it’s got to be white Texas sheet cake.
White Texas Sheet Cake Ingredients
These ingredients are the heart and soul of your White Texas Sheet Cake and its luscious frosting. The flavor and texture they create is so irresistible! Exact measurements are in the recipe card below.
- Unsalted Butter: Adds rich, buttery goodness to every bite.
- Water: Water helps create the right texture and keeps things moist and tender.
- All-Purpose Flour: Flour gives the cake structure and substance.
- Granulated Sugar: Sugar adds sweetness to the cake and also helps it get that lovely golden color when baked.
- Large Eggs: The binding agents. Eggs help hold everything together and contribute to that delightful fluffiness.
- Sour Cream: The secret to moisture! Sour cream keeps the cake wonderfully moist and adds a subtle tanginess.
- Almond Extract and Vanilla Extract: The flavor power duo. These extracts give the cake its delightful aroma and taste. Almond is like a sophisticated twist, and vanilla is the timeless classic.
- Baking Soda: Baking soda helps the cake get nice and fluffy by making it rise during baking.
- Salt: Salt enhances all the other flavors and keeps the sweetness in check.
For the Buttercream
- Butter: This is where the creamy dreaminess starts. Butter brings a luxurious, velvety texture to the frosting.
- Milk: Milk thins out the frosting just right, making it easy to spread.
- Powdered Sugar: Powdered sugar adds sweetness and that delightful fluffiness to your frosting. It’s like a cloud of sweetness that melts in your mouth.
- Almond Extract: Almond extract gives your frosting a subtle nutty flavor.
- Salt: Salt brings out all the wonderful flavors in the frosting.
How to Make White Texas Sheet Cake
Making this Texas sheet cake is so straightforward and extremely easy to make. Mix up your ingredients, add your batter to a baking sheet, and then let it bake for 20 minutes until it’s nice and golden brown!
- Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Spray a 13×18 inch baking sheet with pan spray and dust generously with flour. Tap out the excess flour.
- Melt Butter, Mix Dry Ingredients: In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl, whisk together the flour and sugar.
- Combine With Wet Ingredients: Add the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt to the flour mixture. Slowly pour in the boiling butter/water mixture. Mix with a spatula or whisk until well combined and smooth.
- Bake: Pour the batter into the prepared baking sheet and bake for 20-22 minutes or until golden brown. Cool for about 20 minutes.
- Prepare Frosting: While the cake is cooling, make the frosting by combining the butter and milk in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and then stir in powdered sugar, extract, and salt. Mix until smooth and all combined. Spread over warm cake.
- Decorate: Decorate your Texas sheet cake with sprinkles, if desired.
Tips and Tricks
Before you start baking your tasty white Texas sheet cake, here are some super helpful tips to make it turn out even better.
- Using a Different Pan: This cake can be made in a jelly roll pan (10×15 inches), but it MIGHT spill over the side just a little. I placed a larger baking sheet on the rack below when I tested this recipe in that size pan. This prevented cake batter from spilling onto the bottom of the oven.
- Frost While Warm: Don’t make the frosting too soon! Both the frosting and the cake should still be pretty warm when you frost the cake. This helps the frosting spread and seep into the sponge.
- Mix By Hand: No need for a mixer with this recipe! Everything for Texas sheet cakes is easy to do by hand. This will save you a dish or two.
- Prep Your Baking Sheet: Properly preparing the baking sheet is crucial to this recipe. Give it a good, thorough spray with pan spray before adding a handful of flour. Tilt the pan around so the flour fully coats the pan spray. Tap out the excess flour.
Storing Leftovers
If your family is anything like mine, your white Texas sheet cake will be gone in a snap. It’s too good to resist! If by some small chance you have leftovers, here’s how to keep them for later.
- At Room Temperature: Cover leftover cake tightly with foil or plastic wrap. Leftovers will keep for up to 5 days.
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White Texas Sheet Cake
Ingredients
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 1/2 cup butter 1 stick
- 1/3 cup milk
- 4 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 13×18 inch baking sheet with pan spray and dust generously with flour. Tap out the excess flour.
- In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl, whisk together the flour and sugar.
- Add the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt to the dry ingredients. Slowly pour in the boiling butter/water mixture. Mix with a spatula or whisk until well combined and smooth.
- Pour the batter into the prepared baking sheet and bake for 20-22 minutes or until golden brown. Cool for about 20 minutes.
- While the cake is cooling, make the frosting by combining the butter and milk in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and then stir in powdered sugar, extract, and salt. Mix until smooth and all combined. Spread over warm cake.
- Decorate the cake with sprinkles, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use champagne in place of water & leave the remaining recipe the same?
Yes you can!
Can you substitute the sour cream for something else? Perhaps buttermilk?
Can I make these into cupcakes?
Wow! All your food creations sound incredible. I am suddenly very hungry!
I love sheet cakes.. white or vanilla ANYTHING is my favorite. As for doubling this recipes, I wouldn’t. I’d make 2 separate sheet cakes. I’d spray the bottom of my pan and then line it with parchment paper, and spray that as well.. this recipe sounds delicious.. I’ve used buttermilk or milk with a tablespoon of vinegar or apple cider vinegar .. and had very tastie results 🙂
This cake is amazing! My husband and 3 sons love it! Its their new favorite! Thanks!