White Texas Sheet Cake

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.

This cake recipe is great for feeding large groups, and unlike our white sheet cake with chocolate frosting, this cake has a delicious almond extract frosting.

Slice of white texas sheet cake on a white plate

White vs. Chocolate

I tend to like white versions of desserts (vanilla more so than chocolate, that is)…. For example:

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. 🙂

Mixing white sheet cake batter with a whisk

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.

Frosting being spread over vanilla texas sheet cake

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.

Slice of white sheet cake on a white plate

For more favorite sheet cake recipes:

White Sheet Cake Recipe

5 from 38 votes
This white sheet 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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 323 kcal
Author Lil' Luna



  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 2 eggs beaten
  • 1/2 cup sour cream
  • 1/2 tsp almond extract


  • 1/2 cup butter
  • 1/4 cup milk
  • 4 1/2 cups powdered sugar
  • 1/2 tsp almond extract
  • 1/2 cup walnuts chopped (optional)


  • 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.


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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. I wanted to try this for a Christmas party we have coming up where we’ll be serving Chocolate Texas Sheet Cake. I couldn’t bare to make it straight vanilla (no almond) so at the last minute I added pomegranate juice to the frosting (almost a cup–made it very runny) then poured it on the hot cake. It soaked in and left the frosting on top perfect. Delicious!!!

  2. why is it called white chocolate sheet cake? There is no chocolate in it, white or dark.
    (But the cake is still excellent)

    1. We always referred to it as white chocolate because it’s a white version of chocolate sheet cake. 🙂

  3. I really intend to bookmark this blog post, “White Texas Sheet Cake Recipe” on my own web-site.
    Do you mind in the event I reallydo it? Thank you -Shonda

  4. Sounds awesome! Make chocolate texas sheet cake but never even heard of white texas sheet cake. Just curious how it would be with vanilla extract instead or a combo of both. Not a huge fan of a lot of almond extract

    1. I think vanilla would be good. I LOVE almond extract so that’s why I’m sure to use it but you could definitely use less and then add vanilla. I think it would still be great!

  5. Hi, I want to make the White Texas Sheet Cake but don’t have he 15×10 pan. How long should I bake it in a 13×9 pan. It really sounds yummy. I would like to make it today. Maybe I’ll just keep an eye on it till it’s done.


  6. Why does the picture show 4 layers of cake when the recipe only mentions pouring the cake batter into ONE pan and no mention of 4 layers?

  7. This is a totally awesome recipe hands down. Probably my most favourite cake!
    But if I make it I have to make sure that I am having lots of company because it is a lot of cake and I will eat any and all of the leftovers – SO Good!

    1. LOL! It’s my favorite too… and yes, it does make a lot. I always make it for parties or BBQs and it’s always a hit. 😉

  8. recipe reads White chocolate Texas shee cake but recipe is for white texas sheet cake. Unless I’m missing something

  9. The white texas sheet cake does not say how much sour cream or almond for the cake. It is nice when you divide the icing ingred and cake ingred into 2 columns.

  10. How MUCH almond extract goes into the cake batter? I see 1/2 teaspoon for frosting; directions say to add almond extract to cake batter but not how much. Thanks!! Love your recipes! ?

        1. You could just do a regular 9×13. You may need to add more time, but I have not tried, so I don’t have an exact time.

          1. 5 stars
            I went ahead and made it in my jellY roll paN cuz i didn’t see yoUr rePly. Ohmygoodness!!! Best cake ever!!! Do you have A recipe for the exact same thing but chocolate? Thanks sooo much for such
            A wonDerful recipe!!! ???

  11. 5 stars
    I love a good Texas sheet cake… my son doesn’t care for chocolate- weird I know haha. Made this for Him and it was a huge hit! Everyone loves it. The hint of almond extract makes it suuuuuper yummy.

  12. 5 stars
    This sheet cake has been the best!! We just change the flavors to switch up what everyone likes. The vanilla with the almond extract is Amazing!!!

  13. 5 stars
    Chocolate is my favorite! But this cake comes in at a close second. Especially because of the almond extract. Yum!

  14. 5 stars
    So awesome! Thank you so much for this tasty and amazing recipe! Will surely make this again, Highly recommended!

  15. 5 stars
    There is nothing better than white texas sheet cake! It always gets rave reviews! And, there isn’t an easier cake to make!

  16. 1st time making this and can’t wait. Do you frost the cake while warm from the oven just like the chocolate sheet cake?

    1. Yay! Hope you love it like we do! Yes, you can. I usually make the frosting as the cake is coming out of the oven, so the cake is still pretty warm when I put on the frosting.

  17. 5 stars
    This cake is amazing! I’ve made it for several family parties, and everyone always loves it. I don’t bake! I am a ‘cake from a box’ individual. But this cake is easy to do, and tastes SOO much better. I love the little hit of almond. I have some family members who are not huge fans of almond, but even they love this one. It is super easy and super delicious.

  18. 5 stars
    This cake is amazing! I make desserts every time friends come over, and they said this was their favorite dessert yet. The almond flavor and texture are perfect.

  19. What adjustments are needed for 18X13 pan? I want to bake an amalgamation cake this size. Needs to be white cake with amalgamation frosting. for

  20. 5 stars
    I’m 72 years old and I had never made sheet cake before. This recipe was a delight in every way! I made it for a church Christmas party and sprinkled green mint M&M’s and crushed peppermint candy on top of the frosting. I used heavy whipping cream instead of milk in the frosting and added a dash of sea salt, as I always do with frostings. This cake is dangerous and I wanted to be sure I wasn’t going to be bringing any of it home! (I also substituted vanilla in the frosting and the cake.)

    1. 5 stars
      I used an 11×15 inch jelly roll pan and started with 15 minutes at 375° and lowered the heat to 350° for an extra 5 minutes. I live at high altitude. These adjustments produced perfection!

  21. I thought the batter would be a bit runnier, mines pretty dense I’m baking now in 2 nine inch layers, hope it comes out! I’m making a birthday cake for a girlfriend & planning on sprinkling coconut on icing- a layered cake is just so traditional for a bday celebration. Will check back & let you know he w it turns out. Any tips on keeping the layers from sliding are appreciated.

  22. 5 stars
    100th time I have tried to prepare an online recipe. First time I have ever left a review. I wanted a simple cake for fresh strawberries and cream. One bite and I knew this is what I have been looking for after many failed attempts. I chose not to use almond extract and used vanilla. It was perfect.

    1. Yay! I’m so glad that you enjoyed the cake! Thanks for sharing what you did with the almond/vanilla swap. Sounds delicious!