slices of white Texas sheet cake with a cake slicer under one of them

White Texas Sheet Cake

White Texas sheet cake is just the thing when you need a delicious but EASY cake to feed a crowd!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 20
Author Kelsie



  • 1 cup unsalted butter
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup sour cream
  • 2 eggs lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract


  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 1 cup chopped pecans



  1. Preheat the oven to 350 degrees. Spray a 10- by 15-inch cake pan with cooking spray and lightly dust the flour. Tap out the excess flour and set pan aside.
  2. Place the butter and water in a small saucepan set over medium heat and bring to a boil, stirring occasionally. Pour mixture into a medium mixing bowl and whisk in the flour and sugar until just combined.

  3. Add the sour cream, eggs, salt, almond extract, and vanilla extract, and whisk until smooth. Pour into the prepared cake pan and smooth the top with an offset spatula.

  4. Bake for 22 to 26 minutes, until cake is light brown and springs back when lightly pressed with your fingertip.


  1. While cake is in the oven, make the frosting. Place the butter and milk in a medium saucepan set over medium heat. Bring to a rolling boil, stirring occasionally. Remove from the heat and whisk in the almond extract, vanilla extract, and salt. Gradually stir in the powdered sugar until smooth and pourable. Stir in the pecans.
  2. Once the cake is done, pour the frosting over the warm cake and spread into an even layer. Cool to room temperature and serve.
  3. Uneaten cake can be stored, covered, at room temperature for about 5 days or in the fridge for a week.

    You can also freeze individual slices (tightly wrapped) for up to a month.

Recipe Notes

If you don’t like the flavor of almond extract you can replace it with vanilla. You could even add some finely grated lemon zest if you want to change things up. (It’s not traditional but it works well here.)