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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.
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.
1st time making this and can’t wait. Do you frost the cake while warm from the oven just like the chocolate sheet cake?
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.
The Almond Flavoring is my favorite! The cake is so moist and delicious!
I love your chocolate sheet cake and was so excited to taste this. It did not disappoint!
There is nothing better than white texas sheet cake! It always gets rave reviews! And, there isn’t an easier cake to make!
So awesome! Thank you so much for this tasty and amazing recipe! Will surely make this again, Highly recommended!
Whenever I am feeding a crowd, this is my go-to cake!! It feeds plenty & tastes so good! It’s always a hit!
Chocolate is my favorite! But this cake comes in at a close second. Especially because of the almond extract. Yum!
This is absolutely amazing
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!!!