I love sheet cakes, they are so good, easy to make and are actually better if you make them a day or two ahead of time. You don’t need to be a baker to make a sheet cake, they are borderline foolproof! This is flavored with almond extract, but my grammy also loved to use lemon extract. Either way, its delicious.

My mom also has a great traditional Texas sheet cake recipe (for you chocolate lovers – I’m sure I’ll make it sometime this summer), but I really love white cake and since we are celebrating Memorial Day/my birthday at home this year, we went for this version!

Y’all let me know what you think!

Texas White Sheet Cake

Author: sandymargritz
Total Time: 45 minutes
Yield: 16–20 servings 1x

Print Recipe

Description

Ingredients

Scale

For Cake

1 Cup Butter or Margarine
1 Cup Water
2 Cups All-Purpose Flour
2 Cups Sugar
2 Eggs, beaten
1/2 Cup Sour Cream
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract
1 tsp Salt
1 tsp Baking Soda

For Frosting

1/2 Cup Butter or Margarine
1/4–1/2 Cup Milk
4 1/2 Cups Confectioners’ Sugar
1/2 tsp Almond Extract
1 Cup Chopped Pecans

Instructions

Cake

Preheat oven to 375 degrees.
In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream almond extract, salt and baking soda until smooth.
Pour into a greased cookie sheet. Bake at 375 degrees for 20-22 minutes, or until cake is golden brown and tests done.
Cool for 20 minutes while you make the frosting.

Frosting

Combine butter and milk in saucepan. Bring to a boil.

Remove from heat and all sugar & extract. Mix well. Stir in pecans; spread over warm cake.

Notes

This cake gets better as it stands. Try to make it a day in advance.
May use walnuts instead of pecans.
May use lemon extract instead of almond.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Cakes, baking

Keywords: Texas Sheet Cake, Baking, Cake, Almond, White Cake