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+ servings

White Texas Sheet Cake

There's another Sheet Cake! This White Texas Sheet Cake is buttery and rich and is perfect topped with an almond frosting and dotted with pecans.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American, Tex-Mex
Servings 18 servings


For the Cake

  • 1 cup butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 3/4 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda

For the Frosting

  • 1/2 cup butter
  • 1/4 cup milk
  • 4 1/2 cups Confectioners' sugar
  • 3/4 tsp almond extract
  • 2/3 cup chopped pecans


  • To get started, preheat your oven to 375 degrees F and prepare a jelly roll pan (or a baking pan) by spraying with vegetable oil spray.
  • Grab yourself a large saucepan and bring 1 cup water and 1 cup butter to a boil. Remove from the heat and let cool for about 5 minutes.
  • Once the five minutes have passed, stir in the 2 cups all-purpose flour, 2 cups sugar, 2 large eggs, 1/2 cup sour cream, 3/4 teaspoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1 teaspoon baking soda. Once the ingredients are all mixed together, pour batter into the prepared cake pan and smooth with a spatula.
  • Bake until golden brown and when a toothpick is inserted, it comes out clean, about 20-24 minutes. Remove from the oven and place on a cooling rack.
  • Immediately grab a small saucepan and begin making your frosting by combining the 1/2 cup butter and 1/4 cup milk and bring to a boil. Remove from the heat and whisk in 4 cups of confectioners' sugar and 3/4 teaspoon almond extract.
  • Pour the frosting over the warm cake and sprinkle with the pecans. Let cool to room temperature before serving.