White Texas Almond Sheet Cake

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This White Texas Almond Sheet Cake…whoa. It’s a whole pound of butter between the icing and the cake. Seriously – an entire pound of butter. It’s so moist and buttery that I haven’t found a single person who isn’t obsessed with it.

This cake only takes 30 MINUTES to make from start to finish, including frosting. I love any recipe that takes 30 minutes or less, but especially one that makes an a whole cake in that little time.

If you are dieting, close your eyes and run away. Really fast.

Ohhh good. You are still here. I knew you were my kind of people. Cake loving people.

This cake has been made 5 times in the last month. 3 times by me and twice by friends who fell instantly in love with it. It is so well loved, that I only got a photo of it on the third time I made it!

The base is a buttery, moist cake that is flavored with vanilla, almond…and um, more butter. Then the buttery (yes, seriously, more butter) icing is poured on the cake while it is still hot from the oven. The icing sinks into the cake a little and the top crackles a little when you cut into it. It’s pure sweet cake perfection.

This cake is the best dessert I have made in a long time. I am not proud to say that my family of four plowed through half of it in just one day! Make this right now — seriously, what are you waiting for? It only takes 30 minutes!

P.S. If you aren’t into almond, just double the vanilla instead. Also, I have this awesome heavy duty 13 X 18 sheet pan that I make all my sheet cakes in (I also use it to bake all my cookies on since it’s huge). It’s a worthwhile investment!

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Yield: 1 large sheet cake

White Texas Almond Sheet Cake

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup water
• 1/2 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
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 1/2 cups powdered sugar
• sliced almonds, for topping

Instructions

1. Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
2. In a large bowl, whisk together melted butter, water, sour cream and sugar. Whisk in eggs, vanilla extract and almond extract. Then whisk in flour, baking soda and salt.
3. Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
4. Once cake is baked, whisk together melted butter, milk, vanilla extract, almond extract and powered sugar – until smooth. Pour on top of hot cake and spread icing out to the edges. Sprinkle with sliced almonds.
5. If stored in an airtight container, this cake is good for up to one week…but I promise it won’t last that long!

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