White Texas Sheet Cake (Classic Recipe)

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Are you looking for a tasty dessert that’s perfect for big groups? White Texas Sheet Cake is just what you need! This classic recipe makes 20 servings and takes only an hour to prepare and bake. It’s a sweet treat that everyone will love.

The cake has a soft, moist texture and a yummy almond flavor. The best part is the frosting – it’s creamy and topped with crunchy pecans. You’ll love how easy it is to make this crowd-pleasing dessert. Get ready to impress your friends and family with this delicious White Texas Sheet Cake!

Exact Ingredients List

Here’s everything you’ll need to make this yummy White Texas Sheet Cake:

For the cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup water
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 teaspoon almond extract

For the frosting:
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1 cup chopped pecans

You’ll also need a 15x10x1-inch baking pan and parchment paper. Make sure you have all these items ready before you start baking. This recipe makes 20 servings, perfect for sharing with friends and family!

Instructions

Preheat your oven to 375°F. Grease a 15x10x1-inch baking pan and line it with parchment paper.

In a big bowl, mix flour, sugar, baking powder, salt, and baking soda. Set this dry mix aside.

Heat butter and water in a small pot until it boils. Pour this hot mix into your dry ingredients. Stir until just combined.

In another bowl, whisk eggs, sour cream, and almond extract. Add this to your batter and mix well.

Pour the batter into your pan. Bake for 18-22 minutes until golden. Check with a toothpick – it should come out clean.

Let the cake cool on a wire rack for 20 minutes before you frost it.

For the frosting, boil butter and milk in a pot. Take it off the heat and mix in powdered sugar and almond extract. Stir in the pecans.

Spread your warm frosting over the cake. Let it set, then slice and enjoy your tasty White Texas Sheet Cake!

Possible Substitutes List & Recipe Variations

You can easily change up this White Texas Sheet Cake recipe to suit your tastes. Try swapping out the almond extract for vanilla extract if you prefer. It will give the cake a different but equally yummy flavor.

Don’t have sour cream? No problem! You can use Greek yogurt instead. It will keep the cake moist and add a slight tangy taste.

For a twist on the frosting, you might want to try these options:

• Use walnuts or almonds instead of pecans
• Add shredded coconut for extra texture
• Mix in mini chocolate chips for a fun surprise

If you’re looking to make the cake a bit healthier, you can replace some of the butter with applesauce. This will cut down on fat while keeping the cake moist.

Want to add some color? Try mixing in some sprinkles to the batter before baking. It’s a great way to make the cake festive for birthdays or holidays.

For a gluten-free version, you can use a one-to-one gluten-free flour blend in place of the all-purpose flour. Just make sure to check that your other ingredients are gluten-free too.

Tips, Tricks & Storing

For the best results, make sure all your ingredients are at room temperature before you start baking. This helps everything mix together smoothly.

Don’t overmix the batter. Stir just until the ingredients are combined to keep your cake light and fluffy.

If you don’t have a 15×10 inch pan, you can use a 13×18 inch baking sheet instead. Just keep an eye on the baking time, as it might need a few extra minutes.

To check if your cake is done, stick a toothpick in the center. If it comes out clean, your cake is ready!

Want to switch things up? Try adding different nuts like walnuts or almonds to the frosting. You can also experiment with vanilla extract instead of almond for a different flavor.

Here’s how to store your cake:

• Room temp: Wrap tightly in plastic wrap, keeps for 3 days
• Fridge: Wrapped well, lasts up to 5 days
• Freezer: Wrap in plastic and foil, good for 2 months

To serve frozen cake, let it thaw in the fridge overnight. Your guests will never know it wasn’t freshly baked!