White Texas Sheet Cake

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).

Course Dessert

Cuisine Dessert

Prep Time 20

Cook Time 17

Total Time 37

Servings

Calories 374kcal

Author Allison Mattina

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 (8x8 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

Instructions are the same as above, with a similar bake time of 15-20 minutes.

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