White Texas Sheet Cake

"Really incredible. The best when served warm. Bring this to lots of potlucks."
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by mgrantham56 photo by mgrantham56
photo by mgrantham56 photo by mgrantham56
photo by Vickie F. photo by Vickie F.
photo by Dine  Dish photo by Dine  Dish
Ready In:
57mins
Ingredients:
14
Serves:
16-20
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ingredients

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directions

  • In a large saucepan, bring butter and water to a boil.
  • Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
  • Pour into a greased 15x10 inch baking pan.
  • Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done.
  • Cool for 20 minutes.
  • Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well.
  • Stir in walnuts; spread over warm cake.

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Reviews

  1. I made this and served it at baby shower. It was so yummmmmmmmy. Rich and moist. The icing is very sweet. The almond flavoring is a subtle nice touch. All the ladies commented that it tasted delicious. Many wanted the recipe. Thanks for a great recipe.
     
  2. This is an incredible cake! I made a few changes after making this very popular cake 3 times in 2 weeks, and the changes made it even better. I added an extra half cup of flour, reduced the sugar by a half cup, and added a teaspoon of baking powder. These changes make the cake lighter without loosing any taste.
     
  3. This cake buckled the knees of all the men in my house. It's about half gone between the three of them already. Awesome - deserves more than 5 stars.
     
  4. To the lady who tried to make these into cupcakes: there is no leavening agent in this cake. Traditionally, Texas Sheet Cakes are dense and short... not for "pretty" cakes. That is why they're frosted and served out of the pan!!! I think this recipe is amaaaazing!!!
     
  5. 60 odd good reviews can't be wrong. I doubled the recipe and made a big double decker cake. As everyone else said, I have never made a cake that way, but it absolutely works and here we are 3 days later and it's still as moist as the day it was baked, better even. I love the almond flavour. I had some troubles icing it, I don't know if the cake was still too warm or not. I think next time I'll just make sure both the icing and the cake are at room temp. I followed the advice in someone elses's review and added orange zest to the cake - superb, and o.j. to the icing. I also added an extra 1/2 cup of flour and some baking powder as was suggested by a reviewer. This is a breeze to whip up - just watch your oven, mine was quite burnt around the edges with the oven at 375. But I cut those off and had a nice rectangular cake. I'm sure this will be a regular birthday party offering. Thanks!
     
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Tweaks

  1. I made this for our church dinner and did a gluten free version by substituting 1 1/2 cups all purpose GF flour and 1/2 cup GF oatmeal flour. It was so yummilicious! A big hit which was no small feat with so many great cooks bringing their favorite desserts.
     
  2. Added some Burbon; used 1 cup cake flour (an extra bit of cake flour & butter)- made xtra frosting. FanTAStic!
     
  3. The wonderful marzipan flavor improves after a day so I always make this a day ahead. I use Greek yogurt instead of sour cream with no change in flavor or texture, and sometimes I've swirled raspberry jam with the frosting for extra WOW. This recipe is a keeper fer shure.
     
  4. This is the BEST cake! I have made this many times following the instructions as written. However, this Christmas season I have made it twice for potlucks. I replaced the almond flavoring with peppermint extract and have replaced the nuts with crushed candy canes. After crushing the candy canes I took the larger pieces and mixed that in the frosting. The remainding "dust" I just sprinkled over the top of the frosting. It was very pretty, gave it a little sparkle.
     
  5. This cake came out so well, that my friend wants me to make her son's wedding cake using this recipe. <br/><br/>I made a couple of changes though to cut the sugar factor. I made a topping out of real whipped cream instead of frosting with 1-2 tbs of sugar and 1tbs of vanilla. I then covered it in coconut. On the side I made a beautiful fresh peach strawberry compote using water, a little corn starch, and very little sugar. It was tasty!
     

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