White Texas Sheet Cake is an exceptionally moist almond-flavored cake with a delicious almond-flavored icing. One of the great things about this sheet cake is it gets better with time, so it’s perfect to bake for a party or potluck when you don’t have the time to do it the day of.
If you love desserts with almond flavor, you have to try this White Texas Sheet Cake. Scroll down below the recipe box for more almond-flavored desserts.
This cake is really sweet and rich and perfect for sharing. Because you bake it in a 15×10-inch pan, it bakes up really thin which makes it easier to cut into appropriately sized portions.
White Texas Sheet Cake is the vanilla/almond version of Texas Sheet Cake and it is a hit at potlucks. A few sliced almonds in the icing give it a little crunch. This is a cake you will want to make again and again! Another great Texas Sheet Cake recipe to try is this Texas Sheet Cake with Peanut Butter Frosting.
Type Of Pan Needed
You will need a 10×15-inch baking pan for this recipe, also known as a jellyroll pan. You could use a 9×13-inch baking pan, but would need to increase the baking time.
How To Serve
This sheet cake is great for serving a crowd and works well for a potluck, party, or bbq. Tastes great served as is and even better topped with a little fresh fruit. Strawberries, raspberries, and blueberries work well.
How To Store
This cake can be atored at room temperature in an airtight container for 4 days or refrigerated for 1 week. It can also be frozen for up to 3 months.
More Almond-Flavored Desserts
- Almond Cake with Amaretto Cream
- Coconut Almond Cream Cake
- Orange Almond Sheet Cake
- Cherry Almond Mousse Pie
- Almond Poppy Seed Pound Cake
- Almond Joy Cake
White Texas Sheet Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, cut into cubes
- 1 cup water
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
Icing
- 11 tablespoons butter, cut into cubes
- 1/3 cup milk
- 5 cups confectioner’s sugar
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
Instructions
- Preheat oven to 375 degrees and grease a 15x10x1-inch baking sheet.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- In a small saucepan combine the 1 cup of butter (cubed) and water. Bring just to a simmer. Stir into flour mixture.
- In a small bowl, whisk together eggs, sour cream, and almond extract. Stir into flour mixture until mixed well.
- Pour batter into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. As soon as the cake comes out of the oven, make icing.
- Combine butter and milk in a large saucepan. Bring just to a boil and remove from heat. Whisk in confectioner’s sugar 1 cup at a time. Stir in almond extract and almonds. Spread over cake.
Notes
Nutrition
Want to Save This Recipe?
adapted from Taste of Home
Originally posted Septmeber 25, 2017.
Disclosure: This post may contain affiliate links.
Enjoyed your article. Thanks for sharing such valuable insights. Solar
This is quite honestly the best cake I’ve ever put in my mouth. Moist, full of almond flavor, sweet and delicious. My daughter and I can’t stop eating it. The process of putting it all together was tedious but totally worth it. Thanks for sharing.