White Texas Sheet Cake is a great cake for feeding a crowd. Buttery, moist, and covered in an almond flavored frosting, this cake is a tried and true recipe.

White Texas Sheet Cake


I’m in a bit of an identity crisis. Remember when I felt like I was meant to be Greek? Well I also feel deep down that I’m a Texan at heart.

A Greek Texan…it could happen.

And no, I’ve never actually lived there but from what I hear, I would fit in.

Everything’s BIG in Texas and this girl loves huge trucks, tall men (my husband’s 6’6″), and big furniture.

And the HAIR! Anyone who knows me knows I’m a little obsessed with BIG hair. The bigger the better. Big hair is hard and next to impossible to achieve in the humidity of Florida, but I try. I curl and tease the crap out of it. But I always want it bigger. Bigger is better, right?

I haven’t quite mastered the draawwl, but Texas, oh Texas – I’ll come home someday.

Until then, I’ll turn to food as I usually do and make Texas themed food to make me feel at “home”. I love the traditional chocolate Texas Sheet Cake but this buttery white sheet cake has been calling to me for months. I’ve had it bookmarked at Life as a Lofthouse forever. It has almond flavoring but you could use vanilla as well. It would be pretty with some sprinkles on it or just plain.


White Texas Sheet Cake

4.25 from 8 votes
Buttery, moist, and covered in an almond flavored frosting, this White Texas Sheet Cake is a tried and true recipe. 
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 24 servings


  • 1 cup unsalted butter
  • 1 cup water
  • 2 cups all-purpose four
  • 2 cups white sugar
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Frosting:
  • 1/2 cup butter, cubed
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1/2 teaspoon almond extract


  • Preheat oven to 375 degrees.
  • In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. No need to use an electric mixer. Batter will be very thin.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.
  • For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.


Cuisine: American
Course: Dessert