White Texas Sheet Cake

I don’t know about you, but I can cure all of life’s problems with a big slice of moist cake and a cup of coffee! There’s just something about a tender, buttery sheet cake that makes everything feel right in the world. 

I first fell in love with this classic white sheet cake when my friend Kristi brought it to a church potluck. Now, I’ve always had a soft spot for the traditional Texas Sheet Cake—because, well, chocolate, of course! And that hint of cinnamon? Absolute perfection. I could practically swim in that glossy, poured chocolate pecan icing. But then I took one bite of this vanilla-kissed version, with its rich almond-scented frosting soaking into every inch of that soft, melt-in-your-mouth cake, and I knew I had something special. Simple, sweet, and downright addictive—this cake is what dessert dreams are made of!

If you love a good, old-fashioned sheet cake that’s both easy to make and impossible to resist, you’re in for a treat.

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Why You’ll Love This Recipe

• Soft, Moist, and Buttery – This cake stays tender and fluffy, thanks to the sour cream in the batter.
• Easy to Make – No complicated steps, just classic baking made simple.
• Perfect for a Crowd – Baked in a half-sheet pan, this cake is designed for sharing.
• That Frosting! – A warm vanilla-almond frosting that seeps into the cake, making every bite perfectly sweet.

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The Story Behind White Texas Sheet Cake

If there’s one thing we Southerners know how to do, it’s bake a cake that can feed a crowd. And in true Texas fashion, a sheet cake doesn’t just serve a few—it serves the whole church, the neighbors, and whoever else happens to stop by. The Texas Sheet Cake has long been a staple of Southern gatherings, but its origins are as layered as the flavors in that buttery frosting.

Where Did Texas Sheet Cake Come From?

Like many legendary recipes, the exact origin of Texas Sheet Cake is a little fuzzy. Some say it first appeared in Southern cookbooks in the 1950s, while others believe it was born out of necessity—when home bakers wanted to whip up a cake quickly without the hassle of fancy frosting or intricate layers. 

Another theory ties it back to German immigrants who settled in Texas, bringing with them their love for rich, buttery cakes and poured icing techniques similar to those found in traditional German desserts.

The chocolate version of Texas Sheet Cake, made with cocoa and a hint of cinnamon, became the most well-known, appearing in community cookbooks and making the rounds at potlucks and bake sales across the South. But somewhere along the way, a vanilla version emerged, swapping cocoa for pure vanilla and a touch of almond extract, creating an equally decadent but uniquely different take on the classic. And let me tell you—while chocolate will always have my heart, this white sheet cake is in a league of its own.

The Role of Sheet Cake in Southern Culture

If you've spent any time in Texas, Louisiana, or the deep South, you know that a sheet cake is more than just dessert—it’s a tradition. These cakes aren’t meant to be dainty; they’re baked in big, half-sheet pans and meant for sharing. Whether it’s a church supper, family reunion, or backyard barbecue, a Texas Sheet Cake always finds its way onto the dessert table.

Growing up, I can’t recall a single holiday or Sunday gathering where there wasn’t some kind of sheet cake, cut into big squares and served on mismatched plates. And let’s be real—no one’s ever just had one slice. You grab a piece, tell yourself it’s enough, and then thirty minutes later, you’re back for just one more bite. It’s practically a rule.

Equipment You’ll Need

• Half-Sheet Pan (15x10x1-inch) – This ensures the perfect thickness for your cake.
• Large Mixing Bowl – For combining your dry ingredients.
• Small Saucepan – You’ll need two—one for the butter mixture and one for the frosting.
• Whisk & Spatula – For easy mixing.
• Wire Rack – To help the cake cool properly before frosting.

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Ingredients You’ll Need

For the Cake:

• All-Purpose Flour – The base for a light yet sturdy cake.
• Granulated Sugar – Sweetens without overpowering.
• Baking Powder & Baking Soda – The perfect leavening duo for just the right rise.
• Butter – Because everything’s better with butter.
• Water – Helps dissolve the butter mixture for that signature texture.
• Sour Cream – Adds moisture and a slight tang, making the cake extra tender.
• Vanilla Bean Paste & Almond Extract – This combo brings the magic.

For the Frosting:

• Butter & Whole Milk – The base for a rich, pourable frosting.
• Powdered Sugar – Creates that signature smooth consistency.
• Vanilla Bean Paste & Almond Extract – Enhances the warm, nutty flavors.
• Sliced Almonds – For crunch and extra almond goodness.

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Step-by-Step Instructions

Prepare the Cake:

• Preheat & Prep – Preheat your oven to 375°F and grease your half-sheet pan.
• Mix Dry Ingredients – In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and baking soda.

• Heat the Butter Mixture – In a small saucepan, melt butter with water over medium heat. Bring to a boil, then remove from heat.

• Combine Wet Ingredients – In a separate bowl, whisk eggs, sour cream, vanilla bean paste, and almond extract until smooth.

• Assemble the Batter – Pour the hot butter mixture into the dry ingredients, stirring until combined. Then whisk in the egg mixture.

• Bake the Cake – Pour the batter into your prepared pan, smoothing it out evenly. Bake for 18-22 minutes, or until golden brown.

• Cool Slightly – Let the cake cool on a wire rack while you prepare the frosting.

Make the Frosting:

• Melt Butter & Milk – In a large saucepan over medium heat, combine butter and milk, bringing it just to a boil.

• Whisk in Sugar & Extracts – Remove from heat and whisk in powdered sugar, vanilla bean paste, and almond extract until smooth.
• Stir in Almonds – Fold in sliced almonds for that nutty crunch.

• Pour Over Cake – Spread the warm frosting evenly over the slightly cooled cake.

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Chef’s Secrets & Tips: Mastering White Texas Sheet Cake

Baking might seem like a straightforward science—mix, pour, bake—but when it comes to a classic White Texas Sheet Cake, a few pro tips can take it from “pretty good” to absolute perfection. Here’s everything you need to know to make this cake bakery-level delicious every single time.

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1. Why Sour Cream is Non-Negotiable

If you’ve ever had a sheet cake that felt dry or crumbly, chances are it was missing sour cream. Sour cream isn’t just an extra ingredient—it’s the key to moisture and tenderness. The fat content keeps the cake rich, while the slight acidity works magic with the baking soda, ensuring a soft, melt-in-your-mouth crumb.

Pro Tip: If you don’t have sour cream on hand, full-fat Greek yogurt makes a solid substitute. Just avoid low-fat versions—this cake needs that creamy richness!

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2. The Secret to That Irresistible, Glossy Frosting

The beauty of this frosting isn’t just in its flavor—it’s in how it’s applied. Unlike buttercream, which needs to be spread carefully over a fully cooled cake, this frosting is poured over the cake while it’s still slightly warm. This allows it to seep just a little into the top layer, creating that signature velvety texture.

The Technique:

• Let the cake cool for 5 minutes before frosting—not completely, but just enough so it’s not piping hot.
• Work quickly! This frosting sets fast, so as soon as it’s smooth, pour it over the cake and spread immediately.
• If your frosting thickens too quickly while making it, just whisk in a tablespoon of warm milk to bring it back to a pourable consistency.

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3. Getting That Perfect Almond Crunch

The best part about this cake? The sliced almonds in the frosting. But here’s the secret: toast them first.

Toasting the almonds deepens their flavor, adding a subtle caramelized nuttiness that makes this cake stand out. Plus, it gives them a delicate crunch that contrasts beautifully with the soft cake and creamy frosting.

How to Toast Almonds Like a Pro:

• Oven method: Spread almonds on a baking sheet and toast at 350°F for 5-7 minutes, stirring halfway through.
• Stovetop method: Toss them in a dry skillet over medium heat, stirring frequently until golden brown (about 3–5 minutes).
• Let them cool before adding them to the frosting—this keeps them crisp instead of softening from the heat.

No almonds? Chopped pecans or walnuts work just as well!

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4. The Almond Extract Swap—To Use or Not to Use?

Almond extract is the signature flavor of this white Texas sheet cake. It gives the frosting a warm, nutty depth that makes it different from a standard vanilla cake. But if almond extract isn’t your thing, you can:

• Double up on vanilla bean paste for a more classic vanilla flavor.
• Add a touch of orange zest for a bright citrus note.
• Use a splash of bourbon or spiced rum for a more grown-up, sophisticated flavor.

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5. Ingredient Quality—Why It Matters

Sometimes, it’s not about what’s in the recipe but which brand and type you choose. A few ingredient swaps can seriously elevate your cake:

• Flour: Stick with unbleached all-purpose flour for the best texture. Bleached flour absorbs more liquid and can create a denser cake.
• Vanilla Bean Paste vs. Extract: If you really want that deep, natural vanilla flavor, go with vanilla bean paste instead of extract. It’s thicker, richer, and adds those tiny vanilla bean flecks that make your cake feel like something out of a bakery.
• Butter: Always use real, high-fat butter (at least 82% butterfat if possible). Lower-quality butter has more water, which can affect the cake’s structure.

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6. Troubleshooting Common Baking Mistakes

Even the best bakers run into problems, but here’s how to fix them:

Cake is too dry?
Make sure you’re measuring your flour correctly. Always fluff, spoon, and level instead of scooping directly from the bag. Scooping packs too much flour into the cup, making the cake dry.

Frosting is too thick?
Add a little milk (one tablespoon at a time) until you reach a pourable consistency.

Frosting is grainy?
Your butter might have been too hot when adding the powdered sugar. Let it cool for a minute before whisking everything together.

Cake stuck to the pan?
Grease it well with butter or nonstick spray, and for extra security, line the bottom with parchment paper.

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7. How to Serve for Maximum Enjoyment

The best part about this cake? It’s just as good the next day—if not better. Here’s how to serve it at its absolute best:

• For extra decadence: Serve it with fresh berries or a scoop of vanilla ice cream.
• For a coffee pairing: The almond-vanilla flavors shine best alongside a bold, dark roast coffee, chicory coffee, or a cup of strong Southern-style iced tea.

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8. Storing & Keeping It Fresh

Texas sheet cakes are fantastic for making ahead, but storage is key:

• At room temp: Cover tightly with plastic wrap or foil and keep for up to 3 days.
• In the fridge: Store in an airtight container for up to a week—just know that refrigeration can slightly firm up the frosting.
• In the freezer: Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Let it thaw at room temp before serving.

Pro Tip: If the cake feels a little dry after storing, warm individual slices in the microwave for 10 seconds. It brings back the just-baked softness!

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White Texas Sheet Cake is the unsung hero of classic Southern desserts. It’s simple yet decadent, and that almond-vanilla frosting is what dreams are made of. 

Whether you’re baking it for a birthday party, family gathering, or just a Tuesday night, one thing’s for sure—you’ll be coming back for another slice. Now, grab a fork and enjoy!

More Crave-able Cake Recipes

If you’re as obsessed with cakes and rich, buttery flavors as I am, you’re going to want to add a few more of these irresistible cakes to your baking list. Whether you’re in the mood for something chocolatey, citrusy, or tropical, there’s a perfect cake for every occasion (and every sweet tooth).

No matter which one you choose, these cakes are all big on flavor, and guaranteed to disappear fast!