Yield: 1 large sheet cake
White Texas Almond Sheet Cake
This almond-packed white Texas sheet cake is perfectly buttery, moist, and perfect for all your gatherings. It's also ready in 30 minutes!
Ingredients
Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup water
- ½ 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
- ½ teaspoon salt
Icing:
- 1 cup (2 sticks) unsalted butter, melted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 5 ½ cups powdered sugar
- sliced almonds, for topping
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Instructions
- Preheat oven to 350°F. Grease a 13X18 jelly roll pan with butter or spray with Baker’s Joy.
- 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.
- Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- 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.
Notes
Storage: If stored in an airtight container, this cake is good for up to 5 days…but I promise it won’t last that long!
Nutrition
Serving: 1, Calories: 250kcal, Carbohydrates: 51g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 114mg, Fiber: 1g, Sugar: 42g