Inspired by the classic chocolate cake, this white Texas sheet cake features a thin, soft and moist almond cake topped with a sweet and crunchy almond icing. It’s easy to make, perfect for sharing, and you can choose from two different sizes (large or small batch).
Save this Recipe!
I'll email this post to you, so you can come back to it later!
What sets this recipe apart
Flavor: Instead of the traditional chocolate cake and frosting, this version is flavored with vanilla and almond extracts. The sweet, buttery almond flavor comes through in both the cake and the icing.
Two size options: Feeding a crowd or a smaller group? Make the full-size recipe in a 10×15-inch pan or the small-batch version in an 8×8-inch pan. Try my small batch Texas sheet cake as well!
Ease: You get all the appeal of a frosted cake without any decorating skills! Simply pour the warm icing over the cake, spread it into an even layer, and let it set.
Visual recipe overview
*Full recipe below in recipe card*
Cake
Assemble the almond cake batter and bake it for about 15 minutes.
Icing
Just before the cake finishes baking, prepare the icing on the stovetop.
Assembly
Pour the icing over the warm cake and spread into an even layer. As the cake cools the icing will set.
My recipe testing tips and notes
Saucepan: You’ll need a saucepan for both the cake batter and the icing. Use the same pan and don’t bother washing it in between.
Air bubbles: After adding the cake batter to the pan, tap it on the countertop a few times to remove air bubbles before baking.
Salted butter: I use salted butter in the cake and the icing. I find that this adds a nice balance to the sweetness.
Roasted salted almonds: The best part of this dessert is the crunchy almond-studded icing. Be sure to use roasted salted almonds for the best flavor and texture!
Serving: Just like a traditional Texas sheet cake this cake is quite sweet. A little goes a long way!
Why is Texas sheet cake so thin?
Don’t be alarmed when this cake bakes up on the thinner side. Texas sheet cake is intentionally thin. This serves several purposes:
Quick baking: The thin layer of cake batter bakes up quickly and evenly.
Distinctive texture: A short bake time creates a soft, moist cake.
More icing in every bite: Because the cake is thin, you get a generous cake-to-icing ratio.
Save this Recipe!
I'll email this post to you, so you can come back to it later!
Recipe
White Texas Sheet Cake
Ingredients
Cake (larger size):
- 1⅔ cups (209g) all purpose flour, spooned and leveled or weighed
- 1 cup (200g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) salted butter, cut into pieces
- ½ cup water
- ⅓ cup sour cream
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¾ teaspoon almond extract
Icing (larger size):
- ½ cup (113g) salted butter, cut into pieces
- ⅓ cup milk
- 4 cups (480g) powdered sugar, sifted if lumpy
- ½ teaspoon EACH vanilla extract and almond extract
- ¾ cup (100g) chopped roasted salted almonds
Instructions
Cake:
- Preheat oven to 350°F degrees. Grease a 10x15x1-inch "jelly roll" pan. Set aside
- In a large mixing bowl, combine flour, sugar, and salt. Be sure you measure the flour by weight or using the spoon and level method.
- In a medium saucepan, melt the butter and add the water. Bring the mixture to a boil, then reduce to a simmer for 30 seconds. Pour the melted butter mixture over over the flour mixture. Stir with a wooden spoon or rubber spatula (it will be thick). Note: you will use the saucepan for the icing, don't bother washing it.
- In a separate bowl or glass measuring cup, whisk the sour cream, eggs, baking soda, vanilla, and almond extract. Pour into the flour mixture and stir until combined. If necessary, briefly switch to a whisk to break up lumps. Be careful not too overmix.
- Pour the batter into prepared pan and spread into an even layer. Tap the pan on the countertop a few times to remove air bubbles. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. During the last 5 minutes of bake time begin the icing.
Icing:
- Melt the butter in a saucepan. Add the milk and bring to a simmer. Turn off the heat and whisk in the powdered sugar, one cup at a time, followed by both extracts. If it gets too thick to pour you can return the pan to the heat briefly to thin it out again. Stir in the almonds. Pour the icing over the warm cake and gently spread into an even layer. Place the cake pan on a wire rack and allow the cake to cool and the icing to set before serving (this will take several hours).
Notes
Smaller size (8×8 pan)
Cake:
- ¾ cup plus 1 tablespoons (106g) all purpose flour, spooned and leveled or weighed
- ½ cup (100g) granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons (57g) salted butter, cut into pieces
- ¼ cup water
- 1 large egg
- 3 tablespoons sour cream
- ¼ teaspoon baking soda
- ¼ teaspoon EACH vanilla and almond extracts
Icing:
- 4 tablespoons (57g) salted butter, cut into pieces
- 3 tablespoons milk
- 2 cups (240g) powdered sugar
- ¼ teaspoon EACH vanilla and almond extracts
- ⅓ cup (46g) chopped roasted salted almonds
Serving and storage
Serve at room temperature for the best flavor and texture. Just like a traditional Texas sheet cake this cake is quite sweet. A little goes a long way! Store, tightly covered, at cool room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temp before serving.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jenn says
This cake is incredible! I’m obsessed with almond flavoring and this has just the right hint of it which is perfect. The cake itself is insanely moist. I’d give this a 100 stars if I could. Chefs kiss!
Allison Mattina says
Thanks for the kind review! I’m glad you enjoyed it. 🙂