This classic White Texas Sheet Cake brings pure comfort to any gathering with its rich, velvety texture and homestyle appeal. Ready in just 35 minutes, this crowd-pleasing dessert delivers the perfect balance of sweetness in every bite.
The generous portions make it ideal for potlucks, family celebrations, or when you need to feed a crowd. Better yet, its straightforward preparation means you’ll spend less time in the kitchen and more time enjoying this beloved Southern treat.
Ingredients Needed
- Base Ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/4 teaspoon salt
- Wet Ingredients: 1 cup water, 1 cup salted butter, 1/2 cup sour cream (or Greek yogurt), 2 large eggs
- Flavoring: 1 1/2 teaspoons almond extract
- Frosting Mix: 6 Tablespoons milk, 1/2 cup salted butter, 3 3/4 cups powdered sugar, 1 teaspoon almond extract
- Optional Topping: Fresh berries for garnish
Step-by-Step Instructions
- Preparation: Preheat your oven to 350°F and grease a 13×18-inch baking sheet
- Mix Dry Base: Combine flour, sugar, baking soda, and salt in a bowl
- Wet Mixture: In a separate bowl, blend sour cream, eggs, and almond extract until smooth
- Combine Mixtures: Add wet ingredients to dry ingredients, mixing until just combined
- Heat Liquids: Bring water and butter to a boil in a saucepan
- Final Batter: Pour hot liquid mixture into the batter and mix well
- Bake: Transfer to prepared pan and bake for 17-20 minutes
- Frosting Prep: Start frosting when cake has 5 minutes left – boil milk and butter together
- Finish Frosting: Remove from heat, add powdered sugar and almond extract, beat until smooth
- Final Touch: Pour warm frosting over warm cake, spread evenly, and top with berries if desired
Variations & Substitutions
This cake is super flexible! If you don’t have sour cream, Greek yogurt works perfectly – it gives the same tangy taste and tender texture. Want a different flavor? Try vanilla extract instead of almond, or mix in some lemon zest for a citrusy twist. You can also swap the berries for other toppings like toasted nuts, coconut flakes, or chocolate shavings.
Serving Suggestions
This Texas sheet cake is perfect for feeding a crowd! For a pretty presentation, add fresh berries right before serving – strawberries, raspberries, and blueberries look beautiful against the white frosting.
Want to make it extra special? Add a scoop of vanilla ice cream on the side. It’s lovely for potlucks, family gatherings, or any time you need a simple but impressive dessert.
Storage Tips
Your cake will stay fresh at room temperature for up to 3 days – just cover it well with plastic wrap or pop it in an airtight container. If you’ve added berries, store them separately and add them just before serving.
You can also cut the cake into squares and freeze them for up to 2 months – wrap each piece in plastic wrap and place in a freezer bag. Let frozen pieces thaw at room temperature for about an hour before eating.
White Texas Sheet Cake
Equipment
- 13×18 inch jelly roll pan
- Saucepan
- Hand mixer
Ingredients
For the Cake
- 1 cup water
- 1 cup salted butter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 1/2 teaspoons almond extract
For the Frosting
- 6 Tablespoons milk
- 1/2 cup salted butter
- 3 3/4 cups powdered sugar
- 1 teaspoon almond extract
- Berries for topping, if desired
Instructions
- Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18”).
- Mix together the flour, sugar, baking soda and salt.
- In another small bowl mix together the sour cream, eggs and almond extract.
- Add sour cream/egg mixture to the flour mixture and mix just until combined.
- Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.
- Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
- Pour batter into prepared pan and smooth with a spatula into an even layer.
- Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean.
- When the cake is about 5 minutes away from being done cooking, prepare the frosting.
- For the Frosting: Add milk and butter to a saucepan. Bring mixture to a boil.
- Once boiling, remove from heat and stir in powdered sugar and almond extract. Beat the mixture with hand-held mixer to get rid of any lumps.
- Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
- Allow cake to cool completely, then top with fresh berries, if desired.
