Name: White Texas Sheet Cake
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter; 1 cup water; 1/2 cup sour cream; 2 large eggs; 1 tsp almond extract; 1 tsp vanilla extract; 1/2 cup unsalted butter; 1/4 cup milk; 4 cups powdered sugar; 1/2 tsp almond extract; 1/2 cup chopped nuts (optional)

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White Texas Sheet Cake is a tender, buttery dessert that’s perfect for feeding a crowd. With a soft, almond-scented vanilla cake and a warm glaze poured on while the cake is still hot, it’s rich, moist, and wonderfully sweet. I love how simple it is to make—no layering or fancy decorations, just pure sheet cake goodness. It’s my go-to for birthdays, potlucks, holidays, or any time I want a nostalgic treat that everyone will love.

Why You’ll Love This Recipe

I love this cake for its simplicity, flavor, and texture. The almond extract adds a unique twist to the classic vanilla cake, while the thin glaze soaks into the warm surface for that signature moist finish. It’s baked in a sheet pan, so it’s easy to serve and even easier to share. Plus, I don’t need a mixer—just a few bowls and a whisk get the job done fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking soda
salt
unsalted butter
water
sour cream
eggs
almond extract
vanilla extract

For the glaze:
unsalted butter
milk
powdered sugar
almond extract
chopped nuts (optional, like pecans or walnuts)

Directions

I preheat the oven to 350°F and grease a 10×15-inch jelly roll pan.
In a large bowl, I whisk together the flour, sugar, baking soda, and salt.
In a small saucepan, I melt the butter with the water over medium heat and bring it just to a boil.
I pour the hot butter mixture over the dry ingredients and stir until combined.
I add the sour cream, eggs, almond extract, and vanilla, mixing until smooth.
I pour the batter into the prepared pan and bake for 18–22 minutes, or until a toothpick comes out clean.
While the cake bakes, I prepare the glaze by melting butter and milk together in a saucepan. I remove it from heat, stir in the powdered sugar and almond extract, and mix until smooth.
As soon as the cake comes out of the oven, I pour the warm glaze over the hot cake, spreading it quickly to cover the surface. I top with chopped nuts if I’m using them.
I let the cake cool completely before slicing and serving.

Servings and timing

This sheet cake makes about 20–24 servings and takes around 15 minutes to prep, 20 minutes to bake, and another 20 minutes to cool before serving. It’s a great make-ahead dessert that holds up well.

Variations

Sometimes I swap almond extract for lemon extract for a citrusy twist. If I want a nut-free version, I skip the chopped nuts and top the glaze with white chocolate chips or rainbow sprinkles. I’ve also added a layer of sliced strawberries under the glaze for a fruity finish.

Storage/reheating

I store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5. To reheat a slice, I microwave it for about 10–15 seconds to bring back that fresh-baked feel. It also freezes well—I wrap slices individually and thaw them as needed.

FAQs

Can I make this cake in a 9×13 pan?

Yes, but I reduce the oven temperature slightly and extend the baking time by 5–10 minutes. The cake will be thicker.

Can I leave out the almond extract?

Yes, I’ve used only vanilla extract and it’s still delicious. Almond gives it a unique flavor, but it’s optional.

What’s the best way to spread the glaze?

I pour it over the hot cake and spread quickly with an offset spatula. The warmth helps the glaze melt and settle evenly.

Do I have to use sour cream?

Sour cream adds moisture and richness, but I’ve used plain Greek yogurt in its place and it worked well.

Can I add frosting instead of glaze?

You can, but I think the warm glaze is what gives this cake its classic, melt-in-your-mouth texture.

Conclusion

White Texas Sheet Cake is one of those timeless desserts that’s simple to make and always a hit. The soft, moist cake paired with a sweet almond glaze is pure comfort in every bite. It’s a dependable, delicious choice for any event or weekday indulgence—and it never lasts long on the table.