White Texas Sheet Cake
White Texas Sheet Cake is a moist vanilla almond cake topped with a luscious poured icing, a delicious spin on the classic chocolate version.
White Texas Sheet Cake
White Texas Sheet Cake is another version of the classic Texas sheet cake dessert, which is usually chocolate. It starts with a fluffy from-scratch vanilla almond sheet cake that is topped with a sweet and creamy boiled icing and sliced almonds. But don’t let the simplicity of this recipe fool you, it is packed with delicious flavor!
I am a total chocoholic, but this cake is one of my favorites too because it is SO moist and it has a flavor similar to marzipan. If you love almond flavored treats, this is a must-try!
There’s no cake easier than a sheet cake. There are no layers to assemble, no sides to frost and make a mess, just a single slab of deliciously moist cake and a smooth, creamy layer of homemade frosting!
Less than an hour from mixing bowl to finished cake, this white Texas sheet cake is also a great last-minute dessert. With 24 servings in a single sheet, you can serve a crowd and know that everyone will be happy!
Ingredients
Affiliate links provided for your convenience in re-creating this recipe; read disclosure policy here. Full ingredient amounts are listed in the printable recipe cards at the bottom of the post.
For the Cake:
- Unsalted butter (if you only have salted butter, you can use that, but just skip adding any extra salt listed in the recipe)
- Water
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Large eggs (lightly beaten)
- Greek yogurt (you can also use sour cream)
- Vanilla extract & Almond extract
For the Frosting:
- Unsalted Butter
- Milk (you can use any kind of milk that you have on hand)
- Powdered sugar (or confectioner’s sugar)
- Vanilla extract & Almond extract
- Sliced almonds (optional topping)
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 375°F and coat a 10×15″ jelly roll pan with non-stick cooking spray.
- Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture starts to simmer, then remove pot from heat.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Pour the butter mixture into the bowl of dry ingredients. Stir just until combined.
- Mix in the eggs, sour cream, and vanilla extract.
- Pour the batter into the prepared jelly roll pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes while you prepare the frosting.
Frosting Directions
- Melt the butter and milk together in a medium saucepan over medium heat. Increase the temperature to medium-high, until the mixture begins to simmer.
- In a large mixing bowl, combine the powdered sugar, vanilla extract, and the melted butter mixture. Whisk together until smooth.
- Pour the frosting on top of the cake, while it is still warm, and spread out evenly. If adding almond slices, sprinkle them on top now.
- Cool the cake and allow frosting to set completely before slicing and serving.
Prep Tips
- Cake Pan Size – A “jelly roll” pan is a shallow rectangular pan that is often used for making thin cake that is the rolled up around a filling, such as a pumpkin log cake. The dimensions of a jelly roll pan may vary slightly, but you’ll want something around 10 x 15 inches, with raised sides, so the batter doesn’t spill over. This is a bit smaller than a half sheet pan, which is 18 x 13 inches in size. We’ve also baked this in a 9×13 inch pan (which is what is pictured here) with great results.
- Nuts – A traditional Texas sheet cake is often topped with pecan halves or chopped pecans. White Texas Sheet Cake is often topped with sliced almonds, which is what we used here. They add a delightful bit of crunch and texture to the cake! If adding almonds, you’ll want to sprinkle them on top while the frosting is still soft.
- Variations – This recipe can easily be made gluten-free and lactose free. We’ve tried both and the cake tasted fantastic and still had that perfect moist and fluffy texture. Simply swap the regular flour with 1:1 all purpose gluten free flour for a gluten free cake. For the frosting, you can use plant-based milk (we used cashew milk, but oat milk would also be good).
More Sheet Cake Recipes To Try:
- Chocolate Pumpkin Sheet Cake
- Peanut Butter Texas Sheet Cake
- Chocolate Mint Texas Sheet Cake
- Cinnamon Roll Sheet Cake
- Chocolate Peanut Butter Sheet Cake
White Texas Sheet Cake Recipe (Printable Recipe Card):
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
White Texas Sheet Cake
Equipment
- 10 x 15 inch jelly roll pan or 9×13 inch cake pan
- Mixing bowls
- whisk
- Medium Saucepan
Ingredients
For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 375°F and coat a 10×15" jelly roll pan with non-stick cooking spray.
- Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture starts to simmer, then remove pot from heat.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Pour the butter mixture into the bowl of dry ingredients. Stir just until combined.
- Mix in the eggs, sour cream, and vanilla extract.
- Pour the batter into the prepared jelly roll pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes while you prepare the frosting.
Frosting Directions
- Melt the butter and milk together in a medium saucepan over medium heat. Increase the temperature to medium-high, until the mixture begins to simmer.
- In a large mixing bowl, combine the powdered sugar, vanilla extract, and the melted butter mixture. Whisk together until smooth.
- Pour the frosting on top of the cake, while it is still warm, and spread out evenly.
- Cool the cake and allow frosting to set completely before slicing and serving.
Notes
-
- Cake Pan – This cake can be made in a traditional jelly roll pan (10 x 15 inches, with raised sides) or with a 9×13 inch cake pan.
- Nuts – A traditional chocolate Texas sheet cake is often topped with pecan halves or chopped pecans. White Texas Sheet Cake is almond flavored, so we topped it with sliced almonds.
- Variations – For a gluten free cake, use 1:1 gluten free all purpose flour. For a lactose free cake, use a creamy plant based milk such as cashew milk or oat milk.
Nutrition
Be sure to pin our Texas sheet cake recipe on Pinterest:
You might also like:
- 100 Holiday Bucket List Ideas for Families - November 13, 2025
- 10 Minute Naan Pizza - November 13, 2025
- Grinch Charcuterie Board - November 11, 2025
