The Best White Texas Sheet Cake (Easy, From-Scratch Recipe)

Meet the buttery, almond-scented sheet cake that disappears first at every potluck. This White Texas Sheet Cake has everything going for it: a moist, tender crumb, a simple boiled frosting that sets like a dream, and a crowd-pleasing flavor that blends vanilla warmth with a hint of almond.

It’s quick to make, doesn’t need a mixer, and bakes in under 25 minutes. The best part? One pan feeds everyone—without fuss or fancy tools.

Craving more one‑pan crowd‑pleasers? Head over to our Ultimate Guide to Sheet & Snack Cakes for the full collection and all the pro tips in one place.

Why This is the Ultimate White Texas Sheet Cake

• Moist and Tender Texture
  The boiled butter and water mixture, combined with sour cream, creates a cake that’s incredibly soft without being too delicate. Every bite is rich, but never heavy.
• Quick and No-Fuss
  You won’t need a stand mixer or complicated tools. From start to finish, it’s ready in under an hour—perfect for busy days or last-minute baking.
• Feeds a Crowd
  Baked in a jelly roll pan, this sheet cake delivers generous servings. It’s the go-to dessert for barbecues, birthdays, and big family dinners.
• Classic Almond-Vanilla Flavor
  A touch of almond extract gives this cake a nostalgic bakery taste that stands out, yet feels familiar.

Ingredients & Equipment

Ingredients (US Customary)

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, cubed
  Use unsalted so you can control the seasoning. If using salted butter, reduce the added salt slightly.
• 1 cup water
• 2 large eggs, room temperature
• ½ cup sour cream
  Full-fat is best. It adds moisture and a soft crumb. Plain Greek yogurt works as a substitute.
• 1 teaspoon almond extract
  Pure extract gives the cake its signature flavor—don’t skip it.
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda

For the Frosting:

• ½ cup unsalted butter, cubed
• 6 tablespoons milk
• 4½ cups powdered sugar
• 1 teaspoon almond extract
• 1 cup chopped pecans or walnuts, toasted (optional)

Equipment

• 15x10x1-inch jelly roll pan
• Medium and large mixing bowls
• Saucepan
• Whisk and spatula
• Measuring cups and spoons

How to Make White Texas Sheet Cake Step-by-Step

This cake comes together fast, so it helps to have everything ready before you begin. The batter is thin, the frosting sets quickly, and timing matters. Here’s how to do it right.

Part 1: Making the Cake

1. Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan well, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

3. Boil the Butter and Water
In a medium saucepan, combine 1 cup of butter and 1 cup of water. Bring it to a boil over medium-high heat, stirring occasionally.

4. Combine with Dry Ingredients
As soon as the butter mixture boils, remove it from heat and pour it directly into the bowl with the dry ingredients. Stir gently until just combined.

5. Add Eggs, Sour Cream, and Extract
In a separate bowl, whisk the eggs, sour cream, and almond extract together until smooth. Add this mixture to the batter and whisk until fully incorporated. Avoid overmixing.

6. Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Part 2: Making the Frosting and Finishing the Cake

7. Start the Frosting as the Cake Bakes
About five minutes before the cake is done, start the frosting. Timing matters—the frosting and cake should be warm when combined.

8. Boil the Butter and Milk
In a clean saucepan, melt ½ cup of butter with the milk. Bring it just to a gentle boil, then remove it from the heat.

9. Finish the Frosting
Immediately stir in the powdered sugar and almond extract. Beat with a hand mixer or whisk until smooth. If using, stir in chopped nuts.

10. Frost the Warm Cake
Pour the warm frosting over the hot cake right in the pan. Use a spatula to spread it evenly. It will set as it cools, forming a glaze-like layer.

11. Cool Before Slicing
Let the cake cool completely before cutting. This allows the frosting to firm up and makes serving easier.

Baker’s Tips for a Perfect Cake

These are the small details that make a big difference. If you’re aiming for that perfectly tender, crowd-pleasing sheet cake, keep these tips in mind:

Boil the Butter and Water for Moisture
This isn’t just a shortcut—it’s a technique. Boiling the butter with water dissolves the sugar and starts softening the flour. That’s what gives this cake its melt-in-your-mouth texture.

Don’t Skip the Sour Cream
Sour cream adds both fat and acid, which helps tenderize the crumb. The result is a soft cake that stays moist for days. If you’re out, full-fat Greek yogurt is a solid backup.

Mix Gently and Stop Early
Overmixing the batter can make the cake tough. As soon as the ingredients come together smoothly, you’re done.

Frost While Warm
Timing matters. The warm frosting sinks slightly into the hot cake, creating a smooth layer that sets firm but stays soft underneath.

Troubleshooting Common Issues

Even simple recipes can go sideways. If something didn’t turn out quite right, here’s how to fix it next time.

Problem: The Cake Turned Out Dry
Solution: It was likely overbaked. Sheet cakes are thin and cook fast. Start checking a few minutes before the recommended time. The toothpick should come out with moist crumbs, not totally clean.

Problem: The Frosting Was Too Thick or Too Runny
Solution: This frosting sets quickly, so work fast. If it’s too thick, add hot milk a teaspoon at a time and whisk. Too thin? Add powdered sugar a tablespoon at a time and stir until it spreads easily.

Problem: The Cake Stuck to the Pan
Solution: Make sure your pan is well-greased and floured. If you want a no-fail option, line the bottom with parchment paper. It’s not traditional, but it guarantees clean slices.

Pan Size & Baking Time Guide

Not everyone has a jelly roll pan, and that’s okay. You can still make this cake work with what you’ve got—just adjust the bake time and know what to expect in terms of thickness.

Pan Size	Approx. Baking Time	Resulting Thickness
15×10-inch (Jelly Roll)	18–22 minutes	Thin (Classic Style)
13×18-inch (Half Sheet)	15–20 minutes	Very Thin
9×13-inch (Baking Pan)	30–35 minutes	Thicker, More Cake-Like

Note: For best results, don’t forget to grease the pan well, and always keep an eye on baking time—oven temps vary.

Variations and Substitutions

You don’t have to follow the base recipe to the letter. Here are a few simple swaps and add-ins that still deliver great results.

Nut Variations (Pecans vs. Walnuts)

Traditionally, this cake is topped with chopped pecans, but walnuts work just as well. Toast them first for better flavor, or leave them out entirely if you prefer a smooth frosting.

Flavor Extract Swaps (Vanilla vs. Almond)

Almond extract gives this cake its signature bakery-style flavor. But if almond isn’t your thing, swap it for an equal amount of pure vanilla extract. You’ll still get a rich, comforting taste.

Sour Cream Substitutes

No sour cream? No problem. Full-fat plain Greek yogurt makes a great 1:1 substitute. It keeps the same moisture level and mild tang.

Storage & Freezing Instructions

This cake holds up well, making it a great make-ahead dessert. Whether you’re storing leftovers or planning ahead for a gathering, here’s how to keep it fresh.

Room Temperature
Keep the cake covered tightly with foil or plastic wrap. It stays moist at room temp for up to 3 days. Just make sure it’s in a cool, dry spot away from direct heat or sunlight.

Freezing
You can freeze the cake frosted or unfrosted. Let it cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. It’ll keep in the freezer for up to 3 months.

To serve, thaw it at room temperature while still wrapped. This prevents condensation from forming on the surface.

White Texas Sheet Cake Recipe Card (Printable)

White Texas Sheet Cake (Easy, From-Scratch Recipe)

Yield: 20–24 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling & Frosting : 30 minutes

Total Time: 1 hour 5 minutes

A soft, buttery sheet cake with a light almond flavor and warm poured frosting. Made from scratch with simple ingredients, it’s a crowd-pleaser at any gathering.

Print

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, cubed
• 1 cup water
• 2 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon almond extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda

For the Frosting:

• ½ cup unsalted butter, cubed
• 6 tablespoons milk
• 4½ cups powdered sugar
• 1 teaspoon almond extract
• 1 cup chopped walnuts or pecans, toasted (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a saucepan, boil butter and water. Once boiling, remove from heat and pour into dry ingredients. Stir to combine.
4. In a separate bowl, whisk eggs, sour cream, and almond extract. Add to batter and stir until smooth.
5. Pour batter into prepared pan. Bake for 18–22 minutes, until a toothpick comes out with moist crumbs.
6. Begin frosting about 5 minutes before cake is done. Boil butter and milk in a saucepan.
7. Remove from heat and stir in powdered sugar and almond extract. Whisk until smooth. Add nuts if using.
8. Pour warm frosting over warm cake. Spread evenly.
9. Let cake cool in pan until frosting sets. Slice and serve.

Notes

• Don’t overmix the batter—just combine until smooth.
• Greek yogurt can be used in place of sour cream.
• Skip the nuts for a smoother frosting, or substitute slivered almonds.

Nutrition Information:

Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 7gCholesterol: 45mgSodium: 140mgCarbohydrates: 44gSugar: 34gProtein: 2g

These values are estimates and can vary based on exact ingredients and serving sizes.

Frequently Asked Questions

These are the exact questions people are searching for—and the answers they’re hoping to find. Clear, direct, and to the point.

Final Thoughts

White Texas Sheet Cake isn’t just easy—it’s the kind of dessert people remember. It’s the cake that gets requested again and again because it delivers every time: quick to bake, easy to serve, and always a hit with a crowd.

The mix of simple ingredients, no-fuss steps, and rich flavor makes it a dependable go-to for birthdays, potlucks, or just a casual weeknight treat. And once you’ve made it from scratch, you’ll see why no boxed mix comes close.

Love This Recipe? Discover More Sheet & Snack Cake Favorites

If this White Texas Sheet Cake hit the spot, don’t miss The Ultimate Guide to Sheet & Snack Cakes. Inside you’ll find crowd‑pleasing classics, creative twists, and foolproof frosting tips—from Strawberry Cheesecake Dump Cake to Lemon Blueberry. There’s a one‑pan wonder for every occasion, and this guide will help you pick the next one.