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White Texas Sheet Cake

(23 Votes)
Coming In:
25 Min

Vanilla rules big-time in our recipe for White Texas Sheet Cake! This moist and melt-in-your-mouth sweet cake is perfect for feeding a crowd!

What You'll Need:
  • 1 cup (2 sticks) butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) butter
  • 1/4 cup milk
  • 4 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons sliced almonds, toasted
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
  2. In a large saucepan over medium heat, bring 1 cup butter and water to a boil. Remove from heat; stir in flour, granulated sugar, eggs, sour cream, salt, baking powder, vanilla, and baking soda until smooth. Pour into prepared pan.
  3. Bake 20 to 25 minutes, or until golden brown and a toothpick inserted near center comes out clean. Cool on a wire rack.
  4. In a small saucepan over medium heat, melt 1 stick butter with the milk. Pour into a medium bowl and stir in confectioners' sugar and almond extract; mix well until smooth. Frost cooled cake and top with sliced almonds.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Is there any reason this would not be suitable for a layer cake if I divided it between two 9" round pans?

Hi there! - Unfortunately, we haven't tested the recipe using two 9-inch cake pans, so we're not sure if it would work or not. It may work, but without trying it in the Test Kitchen we can't make any guarantees. If you do give it a try, we'd love to hear how it turned out!

I made this cake yesterday and found it to sweet and overly moist. My husband and teen age grandsons did not like it either. The chickens got most of it.

I use this recipe all the time and is fantastic. You can change the flavor to anything you like My favorite is lemon, add lemon zest to the batter and the icing - delish.

You HAVE to have Almond Extract in the cake recipe itself also..... You really do not know what you are missing until you try it.... and then also use Almond Extract in the frosting.... I have been making this for years.... DO try it with the Almond Extract....AND use only 1 teaspoon... not 2.....

I'm sure the addition of Almond makes a huge improvement. I will definitely try it.

Can you use a sheet cake pan? if so do you double the recipe?

Hello - We're not sure if we understand your question. Could you please let us know what size sheet cake pan you are thinking of using? The recipe calls for a 10- x 15-inch baking sheet, so are you asking about a commercial-sized half sheet pan? If so, then you would have to double the recipe. Thank you!

I don't have a pan that size. But I do have a 10x14. I realize it would be a little thicker, but it would work, right? Thanks

Hello! - Yes, but you may need to bake it an additional couple of minutes to compensate for it being thicker. Enjoy!

Sounds so good but will try with chocolate icing!

Could I use yogurt in place of the sour cream?

You can use yogurt in place of sour cream, but the cake may not be as moist as it is with sour cream.

thanks i have not try it but i have a white cake i can make when i need to

This is truly a delicious cake!!

Great cake! But do not think you can use cookie cutters, because cake is too sticky. Tried to make dog bones for a puppy shower! But it was very difficult. The cakes were very good and everyone wanted to know the recipe.

made this twice already, first time took to church and it was gone lickety split, made it for Easter and it held its own quite well against scotcharoos!

Very moist and flavorful - did not last long, everyone in my family loved it!

this was easy and a great take along for a church supper. just cut it in small squares and away you go.

wow,this is a terrific cake for strawberry shortcake, no icing, just berries, juice & whipped cream!

can i use a 10 x 15 cookie sheet or is it a cake pan???

looks like cookie sheet with 1'' edges

I baked it at 350 degrees (instead of 375 as stated in the recipe).

Mr. Food, you need to get a new slogan for this cake! "Ooh, it's so good!" doesn't do it justice. This is a truly excellent cake & nearly as easy as a cake mix since there isn't any creaming, beating & folding egg whites, etc. I did make a couple of changes. I used a 9x13 inch pan & baked for 40 minutes & it came out fine. (Watch it carefully & notate your recipe for your baking time.) Also, since I was out of almond extract I used vanilla in the frosting. I bet it's even better with the almond extract. Can't wait to try it again with the almond extract.

Can you use a 9x13 pan instead of a 10x15?

Thanks for your question. We don't recommend using a smaller pan, as the batter would be much higher and the cooking time would be different.

you could cook it longer and check frequently.

If you did that it would not be a true Texas Sheet Cake.


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