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White Texas Sheet Cake

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
  • Makes
    20 servings

Ingredients

  • 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, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon almond extract
  • FROSTING:
  • 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

Directions

  • Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
  • In a large bowl, whisk the first 5 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.
  • 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.
  • 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.

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.
  • Nutrition Facts
    1 piece: 409 calories, 19g fat (10g saturated fat), 62mg cholesterol, 304mg sodium, 58g carbohydrate (45g sugars, 1g fiber), 4g protein.

    Reviews

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    Average Rating:
    • debbie
      Sep 19, 2020

      O.K. I have this recipe in my recipe keeper which you have to copy and paste on it and it say's 1 cup of milk ( and the direction's say water which is not listed in the ingredient's in the batter on here it say's water so which one is it .

    • snker0521
      Sep 10, 2020

      I had been wanting to make this cake for awhile so one day I just made it for no reason except we should have something like this. I didn't think I had any walnuts but I knew I had slivered almonds so that is what I used in the frosting. I must have gaged my family's need for cake right because they almost inhaled it. I will be making this one again and I will try other nuts in the frosting for fun.

    • Christina
      Aug 10, 2020

      I didn't have almond extract so I decided to try this with lemon. I used double the amount of extract in the cake since I feel lemon extract is not as strong as almond extract. I used lime juice and lemon juice in the frosting instead of extract. My family absolutely LOVED this cake. Definitely will make it again!

    • LBurkey
      Aug 3, 2020

      One of our family favorites and my "go to" recipe for a dessert for large functions, as this sheet cake feeds a lot of people. Every time I take it to a get together, I get lots of raving comments and requests for the recipes.

    • Ernie
      Jun 30, 2020

      So good it didn't last long. I was afraid this was going to be overly sweet

    • Judith
      Jun 23, 2020

      This was a very good cake. My husband couldn't keep from eating it. Will definitely make again!

    • janet.lynn
      Jun 16, 2020

      No comment left

    • Taffy77
      May 29, 2020

      May 29, 2020. Loved this cake. Joanie, Thank you for this recipe. A keeper! In my oven took 12 minutes more. This cake was light and delicious at room temperature. When refrigerated cake texture becomes heavier so I prefer it at room temperature. I like almond flavor so I used 1/2 tsp vanilla extract and 2 tsp almond extract in cake and 2 tsp almond extract in frosting with walnuts and sliced almonds. Yum. Taffy

    • Mimi
      May 11, 2020

      Since my daughter loves my almond favored Kringle at Christmas, I made this for her first Mother's Day and it was a big hit! Basted on other people's comment's that it was too sweet, I cut the sugar in the frosting by a quarter cup, when I make again, I'll probably cut it down another 1/4 cup. Since I thought an almond flavored cake should have almonds in it, I experimented by frosting half the cake with walnuts and half of it with sliced almonds. It was unanimous amongst all of us that did a taste comparison that the almonds won. So the next time I make will be with all almonds. So delicious and rich! A little goes a long way.

    • Mary
      May 9, 2020

      This cake is very good. I used pecans instead of walnuts as I didnt have any at the time. Thanks for the great recipe.