Go Back
Delicious White Texas Sheet Cake topped with almond frosting and sliced almonds.

White Texas Sheet Cake

A sweet and tender sheet cake topped with a warm almond frosting, perfect for gatherings or satisfying sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour Measured correctly by spooning it into the cup.
  • 2 cups Granulated sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1 cup Unsalted butter Melted.
  • 1 cup Buttermilk or milk with lemon juice For added tenderness.
  • 4 large Eggs At room temperature.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract Start small, taste, and adjust.
Frosting Ingredients
  • ½ cup Unsalted butter Melted.
  • ¼ cup Milk
  • 3 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract
  • a pinch Salt To balance sweetness.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 13×18 inch rimmed sheet pan or line it with parchment.
  2. In a bowl, whisk together flour, sugar, baking soda, and salt.
  3. In a saucepan, melt the butter with milk until just steaming. Remove from heat.
  4. Stir in the dry mix, then add eggs, buttermilk, vanilla, and almond extract. Mix until smooth, but do not overmix.
Baking
  1. 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.
Frosting
  1. 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.
  2. 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.
Serving
  1. Top with chopped pecans, sliced almonds, or rainbow sprinkles, if desired.

Notes

This cake holds well at room temperature for a day or two if kept covered. You can also freeze unfrosted squares for later frosting.