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A white version of classic sheet cake! This cake is moist and is topped with an amazing frosting with hints of almond throughout. It also feeds a ton, making it great for parties and get together.
White vs. Chocolate
I tend to like white versions of desserts (vanilla more so than chocolate, that is)…. For example:
- Blondies vs. Brownies
- White Chocolate Fudge Sauce vs. Chocolate Fudge Sauce
- White Chocolate Molten Lava Cake vs. Chocolate Lava Cake (this is a dessert at Chili’s – if you have not had it, you HAVE to try it!)
This sheet cake is a “white” version of our family favorite Chocolate Sheet Cake.
I’m also a huge fan of almond extract, (I put it in most of my desserts even if it doesn’t call for it) and this dessert has it in the cake AND the frosting!
Bottom line – I just love this dessert recipe, and I hope you do too. 🙂
Tips for making white sheet cake
We always use a 15×10 cake pan/jelly roll pan to make white Texas sheet cake, but you can use other pan sizes. Just make sure you adjust the baking time!
- Full-size Rimmed Cookie Sheet: double the recipe if using this size. Bake for 18-20 minutes and start checking with a toothpick for doneness. Continue checking every 5 minutes until the toothpick comes out clean.
- 9×13 Pan: bake for 30-35 min or until a toothpick that is placed into it comes out clean.
If you don’t have almond extract, or don’t prefer it, you can substitute vanilla extract.
Additional Toppings: I tend to enjoy this cake plain without any toppings, but chopped walnuts are a popular topping. You could also top it with toasted coconut, sprinkles, or any other chopped nuts you like.
Great for Feeding a Crowd
The thing about this white Texas sheet cake is that it can feed a decent sized crowd. That’s why we frequently make this for family parties and gatherings.
Sometimes when there’s a lot of other things we need to prepare for a party, it’s convenient to make this cake ahead of time, freeze it, and then thaw it out the day before the party.
Once the cake has cooled completely and is frosted, cover it tightly with wrap or store it in an airtight freezer safe container. Store it in the freezer for up to 2 months.
Let it thaw in the fridge overnight or at room temperature for a few hours before serving it. You can also freeze it without the frosting and frost the cake just before serving.
Store any leftovers covered, at room temperature, for 2-3 days. It can also be stored in the fridge for up to 7 days.
For more favorite sheet cake recipes:
- Best Chocolate Sheet Cake
- Lemon Sheet Cake
- Lime Sheet Cake
- Cherry Sheet Cake
- Chocolate Sheet Cake Bites
White Sheet Cake Recipe
- Bring 1 cup butter and 1 cup water to a boil in a saucepan.
- Remove from heat and whisk in flour, baking soda, salt, sugar, eggs, sour cream and almond extract until smooth.
- Pour into a greased 11x15 baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes.
- While cake is cooling, make frosting.
- Combine butter and milk in a saucepan; cook over low heat until butter melts. Bring to a boil over medium heat.
- Remove from heat and add powdered sugar and almond extract; beat at medium speed with an electric mixer until spreading consistency. Stir in walnuts (optional).
- Spread frosting on top of cake.
Nutrition information is automatically calculated, so should only be used as an approximation.