Description
A moist and tender White Texas Sheet Cake topped with a luscious almond glaze. This easy cake is perfect for feeding a crowd and ideal for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) water
- 1 cup (230g) unsalted butter
- 1/2 cup (120ml) sour cream
- 2 large eggs
- 1 tsp almond extract
- 1 cup (120g) chopped pecans or walnuts (optional)
- 1/2 cup (115g) unsalted butter (for frosting)
- 1/4 cup (60ml) milk (for frosting)
- 3 1/2 cups (420g) powdered sugar (for frosting)
- 1 tsp almond extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a saucepan, bring water and butter to a boil. Remove from heat and pour into the dry ingredients, mixing until smooth.
- Stir in sour cream, eggs, and almond extract until combined. Fold in nuts if using.
- Pour batter into the prepared pan and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, melt butter and milk in a saucepan. Remove from heat and whisk in powdered sugar and almond extract until smooth.
- Spread frosting over the warm cake and allow to set before slicing and serving.
Notes
- Almond extract is key for the traditional flavor, but you can use vanilla if preferred.
- Top with toasted coconut or additional chopped nuts for texture.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: white texas sheet cake, almond cake, easy sheet cake recipe, crowd-pleasing dessert