White Almond Texas Sheet Cake

This is a fantastic white sheet cake with just the right amount of almond flavoring. My White Almond Texas Sheet cake is a moist and delicious cake with a creamy almond-flavored glaze for icing.

White Almond Texas Sheet Cake

We are taking tradition and changing it up a bit. Everyone loves themselves some Chocolate Texas Sheet Cake, but now and then, a really good (and easy) white cake just hits the spot.

This recipe is for a moist, tender cake infused with the subtle sweetness of almond, one of my favorite flavors. Everyone knows how easy sheet cakes are, and that’s why they have stood the test of time. They are always a welcome treat at family gatherings, pitch-ins, and church socials.

The great thing about these sheet cakes is the moist, fluffy cake and the fact that you can put the icing on while the cake is hot. This cuts down the time it takes to make this homemade classic dessert, but it also means you get to eat it sooner, and that is a definite crowd-pleaser.

Ingredients

Cake

• 2 cups flour (all-purpose)
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 1 cup butter
• 2 large eggs room temperature
• ½ cup sour cream

Frosting

• 1 tsp almond extract
• 1/2 cup butter (cubed)
• 1/4 cup milk
• 4½ cups powdered sugar
• ½-1 teaspoon almond extract (depending on the level of flavor you like)
• 1 cup slivered almonds

How To Make White Almond Texas Sheet Cake

Cake

1. Preheat oven to 375° and grease a 15″x 10″ baking sheet with non-stick cooking spray.
2. Mix the flour, sugar, salt, baking soda, and baking powder in the bowl of your stand mixer or one you use with your hand-held mixer.
3. In a small saucepan, combine the butter and water. Bring to a boil until the butter is completely melted, then carefully pour and stir into the mixing bowl with your dry ingredients.
4. Now add in your eggs and sour cream. Beat until combined.
5. Pour the cake batter onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Once the cake is done, remove it from the oven and prepare the icing.

Frosting

1. Combine the butter and milk in a large saucepan and bring just to a boil until the butter is melted.
2. Remove from heat and whisk in the powdered sugar and the almond extract.
3. Pour/spread over the warm cake, sprinkle with the slivered almonds, and allow the icing to set and the cake to cool.

Tips, Tricks, Questions, and Comments

I always say baking and cooking aren’t rocket science but you still have to measure! Sometimes, with your heart or your ancestors whispering in your ear, “when”, but when it comes to baking cakes, it’s best to follow measurements. Now, I will say that I give a range in this recipe for the almond flavoring because that can be very personal and doesn’t mess with the consistency of the batter, just the taste of the cake!

Baking time and temperature are important. Overbaking can result in a dry cake, while underbaking may leave the center raw. Use the provided bake time as a guideline for when to check the cake. Use a toothpick or cake tester to check for doneness—when perfectly baked; it should come out clean or with a few moist crumbs attached.

Are you not the biggest fan of almond flavoring? No worries—you can still make this cake! Swap out the almond extract for vanilla and the slivered almonds for pecans or walnuts. It will be just as delicious! Make sure you switch out the almond flavoring in the cake and the frosting!

Prefer a more traditional chocolate version? Check out my classic Chocolate Texas Sheet Cake, it’s just as delicious and also a crowd-pleaser.