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