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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.
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.
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
Ingredients
Cake
- 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
Frosting
- 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)
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Can this be made in halF? Or maybe a different size pan? Sounds amazing!! Thanks!
You could definitely half the recipe & put in a smaller pan 🙂
What siz pan for half? TIA!
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.
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!!! ???
Glad you liked it & I sure do..it’s my favorite go-to…..https://lilluna.com/chocolate-sheet-cake/
sO GOOD! jUST LIKE THE ONE MY GRANDMA ALWAYS MADE!
Yummy!!! you had me at almond extract!!!!
LO! I love almond extract! Thank you!
Does a 1/2 tSp go in both the cake batter and tge frosting?
Yes 🙂 Enjoy!
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! ?
1/2 teaspoon 🙂 Thank you so much!!
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.
recipe reads White chocolate Texas shee cake but recipe is for white texas sheet cake. Unless I’m missing something
Maybe I’m missing something..I don’t see where it says chocolate?
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!
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. 😉
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?
I just layered 4 individual cake pieces on top of each other for the picture. 😉