White Texas Almond Sheet Cake

Prep 10 mins
Cook 20 mins
Total 30 mins

White Texas Almond Sheet Cake! The entire cake only takes 30 minutes!

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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.

White Texas Almond Sheet Cake! The entire cake only takes 30 minutes!

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!

White Texas Almond Sheet Cake! The entire cake only takes 30 minutes!

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!

Yield: 1 large sheet cake

White Texas Almond Sheet Cake

White Texas Almond Sheet Cake served on a white plate with a fork - remaining cake shown in the background
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Cake:

  • 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

Icing:

  • 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!

Categories

White Texas Almond Sheet Cake! This perfect buttery cake only takes 30 minutes from start to finish!

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Comments

73 Responses
  1. Valerie

    I made this cake today ‘almost’ exactly according to directions– I used 2/3 a teaspoon of almond extract in the cake, and vanilla only (extra tsp) in the frosting. It was plenty rich and almond-y for us with this amount. Yes, it’s buttery and sweet and very moist, which is why it’s so delicious. I even bought a basic half sheet pan at Bed, Bath and Beyond for it today. This cake will absolutely join my repertoire of favorite desserts for family and special occasions! Thank you for the recipe!

  2. Pam

    I have made this cake several times, but omit the almond extract and almonds due to family member’s nut allergy. It is always a hit!

  3. Becky

    I don’t have a 13×18. Can I make this in a 10×15 and just use a little less of the batter? I like it being a sheet cake so I’m hesitating in using a 9×13. 

    1. Jessica

      Hi Becky! Yes you can, but it will be thicker and need a longer baking time. If you want it to be thinner, you will need to use two smaller pans if you do not have the 10×15. Hope this helps!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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