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.

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

5 from 66 votes

White Sheet Cake Recipe

By: Kristyn Merkley

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.

Servings: 24

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Ingredients 

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Cake

• ▢ 1 cup unsalted butter
• ▢ 1 cup water
• ▢ 2 cups all-purpose flour
• ▢ 2 cups sugar
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 2 eggs, beaten
• ▢ ½ cup sour cream
• ▢ ½ teaspoon almond extract

Frosting

• ▢ ½ cup unsalted butter
• ▢ ⅓ cup milk
• ▢ 4½ cups powdered sugar, sifted
• ▢ ½ teaspoon almond extract
• ▢ ½ cup chopped walnuts or sprinkles (optional)

Instructions 

• Preheat the oven to 375 degrees F. Grease an 11-x-15-inch baking pan.
• Combine butter and water in a large pot over medium-high heat and bring to a boil.
• Remove from the heat and whisk in flour, sugar, baking soda, salt, eggs, sour cream and almond extract until smooth.
• Pour into the prepared pan. Bake for 18-22 minutes or until a toothpick inserted in center comes out clean.
• While cake is cooling, make frosting: Combine butter and milk in a medium pot over medium-high heat and bring to a boil. Remove from the heat and add powdered sugar and almond extract. Beat at medium speed with a hand mixer until it is a spreadable consistency.
• Stir in walnuts. Spread frosting on top of cake and add sprinkles.

Video

Notes

Make ahead.  Make the cake as instruected, but do not add frosting.  Once cool, cover with plastic wrap and store on the counter for up to 24 hours.  When ready to serve, make frosting and add it to the cake.

Additional Toppings.  This cake can also be topped with toasted coconut, sprinkles or any other variety of chopped nuts you like (we prefer chopped pecans).

 

Nutrition

Calories: 323kcal, Carbohydrates: 47g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 46mg, Sodium: 262mg, Potassium: 39mg, Sugar: 39g, Vitamin A: 410IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.