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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.

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:

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5 from 65 votes

White Sheet Cake Recipe

By: Lil' Luna
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
Cook: 20 minutes
Total: 30 minutes

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)
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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

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.

Additional Info

Course: Dessert
Cuisine: American
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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




63 Comments

  1. Donna Mangum says:

    5 stars
    So easy to make and my family loved it. My grown daughter wanted me to make it again the next week.

  2. Loren says:

    5 stars
    I make this every year for my spouse’s birthday because it’s his favorite and it turns out amazing every time!! Thank you!

    1. Lil'Luna Team says:

      You’re welcome! I’m so glad to hear the cake is a hit and now a tradition too!

  3. Catrina says:

    Is it possible to substitute plain Greek yogurt for sour cream?

    1. Lil'Luna Team says:

      Absolutely!

  4. Karen says:

    5 stars
    Family reunion yesterday
    I made this one day ahead. Doubled the recipe to fit one large shallow rimmed rectangular cookie sheet and enough for another smaller pan but I throw in a pie tin.
    This cake does not rise much so you can fill your pan close to the top. I left 1/4”
    Cooked about 20 minutes
    Family loved the almond. I did not read the frosting directions and let my frosting sit in the counter over night and it was perfect. I didn’t boil the butter as directed. Still worked out great.
    Thanks for sharing. Reunion of 45ppl

  5. Whitney says:

    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. Lil'Luna Team says:

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

  6. Bethany says:

    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.

  7. Laurene says:

    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. Laurene says:

      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!

  8. ty collins says:

    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

  9. Ashley says:

    5 stars
    This cake is amazing! Wonderful almond flavor and super moist and delicious!

  10. Beth says:

    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.