White Texas Sheet Cake
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!
Servings: 24 Servings
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 13x18 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
Originally posted on June 13, 2013
Updated on August 18, 2023
Nutrition
Calories: 308kcal | Carbohydrates: 47g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 255mg | Potassium: 29mg | Fiber: 1g | Sugar: 39g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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