White Texas Sheet Cake is the kind of dessert you make when you want something sweet, simple, and guaranteed to disappear. Maybe you forgot you promised to bring dessert to a cookout. Maybe a craving hit and you need something fast that still looks like you tried. Or maybe you’re feeding a crowd and you don’t want to fuss with layers and piping bags. Whatever the situation, this cake has your back. It’s tender, buttery, and covered in a warm almond frosting that melts into the top in the best way. 
White vs. Chocolate
If you grew up on the classic chocolate version, you might wonder what makes the white version special. The biggest difference is flavor. Chocolate Texas sheet cake leans rich and cocoa-forward. The white version is all about butter, vanilla, and a little almond extract. It’s lighter in color, tastes a bit more delicate, and pairs with all kinds of toppings from berries to sprinkles.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this White Texas Sheet Cake is a keeper: fast to prep with no weird tricks. White Texas Sheet Cake is the kind of dessert you make when you want something sweet, simple, and guaranteed to disappear. Maybe you forgot you promised…
Texture wise, both are soft and moist with that familiar thin slab shape. They bake in a large rimmed sheet pan, which helps them cook evenly and quickly. The frosting is also different. Instead of a chocolate glaze, White Texas Sheet Cake gets a creamy, warm vanilla-almond icing poured right over the cake while it’s still warm. It sinks in just enough to create that signature glossy top.
If you want to dive into even more bakes that fit this easy sheet style, I’ve rounded up more cake recipes that deliver the same no-nonsense joy. They’re simple, satisfying, and great for casual gatherings where you want to spend more time chatting than whisking.
One more perk: the flavor is familiar enough for picky eaters but just different enough to feel a little special. That almond note gets people asking for the recipe every time.
Tips for making white sheet cake
If you’re new to sheet cakes, this is a great place to start. The method is straightforward and forgiving. Still, a few small choices make a big difference in taste and texture. Here’s what I keep in mind whenever I bake it.
Smart moves that save the day
- Use room temp ingredients. Soft butter blends better, and eggs at room temp help the batter mix evenly.
- Measure your flour correctly. Spoon it into the cup, then level off. Packed flour makes dense cake.
- Don’t overmix. Stir until just combined after adding dry ingredients. Overmixing leads to a tougher crumb.
- Frost while warm. Pour the warm icing over a warm cake so it sinks in slightly and sets glossy.
- Almond extract goes far. Start small, taste the icing, and add more only if needed.
These simple steps help your White Texas Sheet Cake turn out consistently soft and flavorful. The combination of warm cake and warm frosting is the trick that gives it that bakery-style finish without complicated techniques. If you can stir and pour, you can make this cake like a pro.
How to make White Sheet Cake
You do not need a stand mixer or fancy tools here. A good saucepan, a whisk, and a rimmed sheet pan are basically it. This cake is straightforward, but the payoff is huge. I like to prep everything first, because the frosting happens fast while the cake is warm.
Ingredients
- All-purpose flour
- Granulated sugar
- Salt and baking soda
- Unsalted butter
- Buttermilk or milk with a squeeze of lemon juice
- Eggs
- Vanilla extract and almond extract
- For the frosting: butter, milk, powdered sugar, vanilla, almond extract, and a pinch of salt
Step by step
- Prep the pan. Grease a 13×18 inch rimmed sheet pan or line it with parchment. Preheat your oven to 350 degrees F.
- Make the batter. Whisk flour, sugar, baking soda, and salt in a bowl. In a saucepan, melt butter with water or milk until just steaming. Remove from heat. Stir in the dry mix, then add eggs, buttermilk, vanilla, and a small splash of almond extract. Mix until smooth but do not overmix.
- Bake. Pour into the pan and bake about 18 to 22 minutes, until the top springs back lightly and a toothpick comes out clean.
- Make the frosting while the cake bakes. In a saucepan, melt butter with milk. Remove from heat, then whisk in powdered sugar, vanilla, and almond extract. Add a pinch of salt to balance the sweetness. Aim for a pourable glaze that is smooth and warm.
- Frost warm cake. As soon as the cake comes out and rests for 5 minutes, pour the warm icing over the warm cake. Use an offset spatula to gently push it into the corners. It will set as it cools, forming a thin sugary layer on top.
- Top it off. Sprinkle with chopped pecans, sliced almonds, or rainbow sprinkles if you want a little crunch and color.
If you like bite-size treats for parties, you might also love these Texas sheet cake bites. They’re the same easy style, just mini and perfect for sharing.
This White Texas Sheet Cake comes together fast, bakes evenly, and cuts into neat squares that pack well. If you need something you can make ahead and still look proud of, this is it.
Recipe Variations
Once you’ve made the classic, you can tweak it to match the season or your mood. The base is mellow and buttery, which makes it easy to adapt. Here are a few twists I’ve tried and loved.
Flavor twists
Swap the almond extract for extra vanilla if you prefer a more straightforward flavor. Add lemon zest to the batter and a bit of lemon juice to the frosting for a bright citrus take. Stir in finely shredded coconut and top with toasted coconut flakes for tropical vibes. You can even fold in white chocolate chips for pops of sweetness.
Want a fall vibe? Dust the warm frosting with cinnamon sugar, or drizzle with caramel and sprinkle with chopped pecans. If you’re into cozy coffee treats, this apple coffee cake is another simple bake that hits those same comfort notes.
A quick note on texture changes. Adding juicy fruit like berries can make the cake a bit softer, so keep pieces small and dab them dry before folding into the batter. And always taste your frosting. A tiny extra splash of almond can take it from good to oh wow in a second.
Great for Feeding a Crowd
This is one of those desserts you can set on a table and watch people gravitate to on their own. It slices clean, serves a lot of people, and does not need to be refrigerated if you keep it covered at room temp for a day or two. It also travels well if you’re headed to a potluck.
When I’m hosting brunch or a casual morning hang, I’ll cut this into smaller squares and pair it with a savory option. If you like keeping things easy with big-batch breakfasts, these friendly sheet pan pancakes are fun to serve alongside a tray of cake. People can grab what they want, and you can actually relax.
“Made this for my neighbor’s backyard grill night, and not a single piece survived. I followed the warm cake plus warm frosting tip, and the top set shiny and perfect. The almond flavor was subtle but memorable. Several folks asked for the recipe before they even finished their slice.”
With cut-and-serve desserts, I always keep a few disposable containers nearby so guests can take a piece home. Nothing beats a fridge sneak of leftover cake late at night. White Texas Sheet Cake is especially forgiving. It stays tender, and the frosting keeps the crumb moist.
Common Questions
Can I make it without almond extract? Yes. Just use vanilla only. You will get a classic butter-vanilla flavor that still tastes great.
What pan size works best? A 13×18 inch rimmed sheet pan is typical. You can also bake in a 12×17 inch jelly roll pan, but watch the bake time.
Can I make it ahead? Definitely. Bake and frost, then cover once cooled. It holds well at room temperature for a day or in the fridge up to three days.
How do I store leftovers? Keep covered at room temp for up to two days, or refrigerate for three to four. Let chilled cake sit at room temp before serving for the softest bite.
Can I freeze it? You can. Freeze unfrosted squares wrapped well, then thaw and frost later. If you freeze frosted pieces, freeze on a sheet first until solid, then wrap and store.
A sweet finish for your next gathering
If you want a dessert that is simple to make, easy to transport, and loved by almost everyone, this is it. The warm frosting, the soft crumb, and that little hint of almond give White Texas Sheet Cake its charm. If you want to compare techniques or double-check measurements, you can peek at this helpful White Texas Sheet Cake Recipe – Allrecipes and the friendly walkthrough at White Texas Sheet Cake Recipe {+VIDEO} | Lil’ Luna. I hope you give it a try soon, cut generous squares, and watch them vanish. Happy baking, and save yourself a corner piece before it’s gone. 
White Texas Sheet Cake
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 13×18 inch rimmed sheet pan or line it with parchment.
- In a bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter with milk until just steaming. Remove from heat.
- Stir in the dry mix, then add eggs, buttermilk, vanilla, and almond extract. Mix until smooth, but do not overmix.
- Pour the batter into the prepared pan and bake for about 18 to 22 minutes, until the top springs back lightly and a toothpick comes out clean.
- While the cake bakes, melt the butter with milk in a saucepan. Remove from heat and whisk in powdered sugar, vanilla, almond extract, and a pinch of salt until smooth and warm.
- As soon as the cake comes out and rests for 5 minutes, pour the warm icing over the warm cake, using an offset spatula to gently push it into the corners.
- Top with chopped pecans, sliced almonds, or rainbow sprinkles, if desired.
