Why You’ll Love White Texas Almond Sheet Cake Recipe

I love this recipe because it comes together quickly and feeds a crowd without stress. The cake stays incredibly moist thanks to the sour cream, and the almond extract gives it a bakery-style flavor that feels special. I also like that it’s a true one-pan dessert, which means less cleanup and more time to enjoy the moment.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake:
1 cup (2 sticks) unsalted butter, melted
1 cup water
½ cup sour cream
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt

Icing:
1 cup (2 sticks) unsalted butter, melted
⅓ cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
5 ½ cups powdered sugar
sliced almonds, for topping

Directions

I start by preheating my oven to 350°F and greasing a 13×18-inch jelly roll pan with butter or baking spray. In a large bowl, I whisk together the melted butter, water, sour cream, and sugar until smooth.

I whisk in the eggs, vanilla extract, and almond extract, then add the flour, baking soda, and salt. I whisk just until the batter is smooth and evenly combined.

I pour the batter into the prepared pan and spread it evenly. I bake the cake for about 20 minutes, until a toothpick inserted in the center comes out clean.

As soon as the cake comes out of the oven, I whisk together the melted butter, milk, vanilla extract, almond extract, and powdered sugar until smooth. I immediately pour the icing over the hot cake and gently spread it to the edges. I finish by sprinkling sliced almonds over the top and let the cake set before slicing.

Servings and Timing

I usually cut this sheet cake into about 24 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap the sliced almonds for chopped pecans when I want a slightly different texture. If I want a stronger almond flavor, I add a touch more almond extract to the icing. For a lighter topping, I reduce the powdered sugar slightly and add a bit more milk for a thinner glaze.

Storage/Reheating

I store this cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want to serve it warm, I microwave individual slices for a few seconds just until the icing softens.

FAQs

Can I make this cake ahead of time?

I often make it a day ahead, and I find the flavor gets even better overnight.

Do I need to refrigerate the cake?

I don’t refrigerate it the first day, but I do after that for longer storage.

Can I use a different pan size?

I prefer the 13×18 pan, but a slightly smaller sheet pan works with a thicker cake and a few extra minutes of baking.

Why do I pour the icing on while the cake is hot?

I do this so the icing melts into the cake and creates that signature Texas sheet cake texture.

Can I freeze this cake?

I freeze it without the icing, then thaw and ice it fresh for best results.

Is the almond flavor strong?

I find it balanced and fragrant without being overpowering.

Can I use low-fat sour cream?

I use full-fat for the best texture, but low-fat works in a pinch.

How do I know the cake is done?

I check that the center springs back lightly and a toothpick comes out clean.

Can I reduce the sugar?

I keep the amounts as written because it affects both texture and moisture.

What’s the best way to slice it cleanly?

I let the icing set fully and use a long, sharp knife wiped clean between cuts.

Conclusion

I keep this White Texas Almond Sheet Cake in my regular baking rotation because it’s quick, comforting, and always a hit. The soft cake, warm almond flavor, and smooth icing make it feel nostalgic and special at the same time. When I need a no-fuss dessert that delivers every single time, this is the cake I bake.