White Texas Sheet Cake
- SERVES
- 20
- COOK TIME
- 25 Min
Vanilla rules big-time in our recipe for White Texas Sheet Cake! This moist and melt-in-your-mouth sweet cake is perfect for feeding a crowd!
What You'll Need
- 1 cup (2 sticks) butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- FROSTING
- 1/2 cup (1 stick) butter
- 1/4 cup milk
- 4 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 2 tablespoons sliced almonds, toasted
What to Do
- Preheat oven to 375 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
- In a large saucepan over medium heat, bring 1 cup butter and water to a boil. Remove from heat; stir in flour, granulated sugar, eggs, sour cream, salt, baking powder, vanilla, and baking soda until smooth. Pour into prepared pan.
- Bake 20 to 25 minutes, or until golden brown and a toothpick inserted near center comes out clean. Cool on a wire rack.
- In a small saucepan over medium heat, melt 1 stick butter with the milk. Pour into a medium bowl and stir in confectioners' sugar and almond extract; mix well until smooth. Frost cooled cake and top with sliced almonds.
Read NextBee Sting Cake
Nutritional InformationShow More
Servings Per Recipe: 20
- Amount Per Serving % Daily Value *
- Calories 364
- Calories from Fat 144
- Total Fat 16g 25 %
- Saturated Fat 9.7g 48 %
- Trans Fat 0.6g 0 %
- Protein 2.5g 5 %
- Amount Per Serving % Daily Value *
- Cholesterol 59mg 20 %
- Sodium 232mg 10 %
- Total Carbohydrates 54g 18 %
- Dietary Fiber 0.4g 2 %
- Sugars 44g 0 %
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judygregory 694844 0
May 31, 2016
Use only 1 tsp of salt - with 2 it was too salty. A nice complement to the chocolate Texas sheet cake if you want to offer a choice. My grandson who likes white cake approves this recipe!
allalaskan51 52872 28
Jul 27, 2015
Is there any reason this would not be suitable for a layer cake if I divided it between two 9" round pans?
Test Kitchen Team
Jul 28, 2015
Hi there! - Unfortunately, we haven't tested the recipe using two 9-inch cake pans, so we're not sure if it would work or not. It may work, but without trying it in the Test Kitchen we can't make any guarantees. If you do give it a try, we'd love to hear how it turned out!
preeson615 0352943
Jul 27, 2015
I made this cake yesterday and found it to sweet and overly moist. My husband and teen age grandsons did not like it either. The chickens got most of it.
chkitchen2shawca
Jul 26, 2015
I use this recipe all the time and is fantastic. You can change the flavor to anything you like My favorite is lemon, add lemon zest to the batter and the icing - delish.
sisnokmail 5156965
Jul 25, 2015
You HAVE to have Almond Extract in the cake recipe itself also..... You really do not know what you are missing until you try it.... and then also use Almond Extract in the frosting.... I have been making this for years.... DO try it with the Almond Extract....AND use only 1 teaspoon... not 2.....
lupinlane
Jul 26, 2015
I'm sure the addition of Almond makes a huge improvement. I will definitely try it.
tdt64081 6390402
Jul 23, 2015
Can you use a sheet cake pan? if so do you double the recipe?
Test Kitchen Team
Jul 27, 2015
Hello - We're not sure if we understand your question. Could you please let us know what size sheet cake pan you are thinking of using? The recipe calls for a 10- x 15-inch baking sheet, so are you asking about a commercial-sized half sheet pan? If so, then you would have to double the recipe. Thank you!
kjom
Nov 23, 2014
I don't have a pan that size. But I do have a 10x14. I realize it would be a little thicker, but it would work, right? Thanks
Test Kitchen Team
Nov 25, 2014
Hello! - Yes, but you may need to bake it an additional couple of minutes to compensate for it being thicker. Enjoy!
codwil18 7393008
Jan 18, 2014
thanks i have not try it but i have a white cake i can make when i need to
Darladoo
Jul 01, 2013
Great cake! But do not think you can use cookie cutters, because cake is too sticky. Tried to make dog bones for a puppy shower! But it was very difficult. The cakes were very good and everyone wanted to know the recipe.
lastruve 6128859
Apr 09, 2013
made this twice already, first time took to church and it was gone lickety split, made it for Easter and it held its own quite well against scotcharoos!
mpbonham3 2045381
Apr 04, 2013
Very moist and flavorful - did not last long, everyone in my family loved it!
lfelker 3868798
Jan 27, 2013
this was easy and a great take along for a church supper. just cut it in small squares and away you go.
whosyournana 96222 26
Jan 18, 2013
wow,this is a terrific cake for strawberry shortcake, no icing, just berries, juice & whipped cream!
enilnomomwow1 3469 282
Sep 26, 2012
I baked it at 350 degrees (instead of 375 as stated in the recipe).
enilnomomwow1 3469 282
Sep 26, 2012
Mr. Food, you need to get a new slogan for this cake! "Ooh, it's so good!" doesn't do it justice. This is a truly excellent cake & nearly as easy as a cake mix since there isn't any creaming, beating & folding egg whites, etc. I did make a couple of changes. I used a 9x13 inch pan & baked for 40 minutes & it came out fine. (Watch it carefully & notate your recipe for your baking time.) Also, since I was out of almond extract I used vanilla in the frosting. I bet it's even better with the almond extract. Can't wait to try it again with the almond extract.
jenniehallford 447 6256
Sep 07, 2012
Can you use a 9x13 pan instead of a 10x15?
Test Kitchen Team
Sep 11, 2012
Thanks for your question. We don't recommend using a smaller pan, as the batter would be much higher and the cooking time would be different.
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