White Texas sheet cake is a buttery, almond-scented twist on the classic chocolate version, baked in a jelly-roll pan and topped with a warm, pourable frosting. The sour cream in the batter keeps the crumb exceptionally moist and tender, while the simple pecan-studded glaze soaks into the warm cake for a crackly, sweet finish. This is the cake to bring to potlucks, birthdays, or any gathering where you need a big, impressive dessert that feeds a crowd.
Ingredients
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks / 226 g) unsalted butter, cut into pieces
- 1 cup (240 ml) water
- 1/2 cup (120 g) sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- For the frosting:
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/4 cup (60 ml) milk
- 3 cups (360 g) powdered sugar, sifted
- 1/2 teaspoon almond extract
- 1/2 cup (60 g) chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch (38x25x2.5 cm) jelly-roll pan or a 9×13-inch (23×33 cm) baking pan.
- In a large bowl, whisk together the sugar, flour, baking soda, and salt. Set aside.
- In a medium saucepan, combine the 1 cup butter and 1 cup water. Heat over medium heat until the butter is melted and the mixture just comes to a boil. Remove from heat immediately.
- Pour the hot butter mixture over the dry ingredients. Stir with a wooden spoon or whisk until just combined. The batter will be thin and slightly lumpy; that’s okay.
- In a small bowl, whisk the sour cream, eggs, almond extract, and vanilla extract together. Add this mixture to the batter and stir until smooth and fully incorporated.
- Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown and pulling away from the edges slightly.
- While the cake bakes, make the frosting. In a medium saucepan, melt the 1/2 cup butter with the milk over medium heat. Bring to a gentle boil, then remove from heat.
- Whisk in the powdered sugar and 1/2 teaspoon almond extract until smooth. If the frosting is too thick, add a teaspoon more milk; if too thin, add a little more powdered sugar.
- Stir in the chopped pecans, if using.
- Pour the warm frosting over the cake as soon as it comes out of the oven. Use an offset spatula to spread it evenly. The frosting will set as it cools, creating a glossy top.
- Let the cake cool completely in the pan on a wire rack before cutting into squares. The frosting will firm up but remain soft.
Tips
- Room temperature ingredients: Pull the sour cream and eggs out of the fridge about 30 minutes before you start. Cold ingredients can make the batter curdle or prevent it from mixing smoothly.
- Don’t overmix: Once you add the wet ingredients, stir just until no streaks of flour remain. Overmixing develops gluten, which can make the cake tough.
- Frost while warm: The frosting must be poured over the cake while both are warm. If the cake cools completely, the frosting won’t spread as easily and won’t soak into the top as nicely.
- Check for doneness early: Ovens vary, so start checking the cake at 20 minutes. A toothpick inserted in the center should come out clean, not wet.
Serving Suggestions
Serve this cake at room temperature, cut into squares. It’s delicious on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream takes it over the top. For a festive touch, sprinkle extra chopped pecans or a dusting of powdered sugar over the top just before serving. It pairs wonderfully with coffee or cold milk.
Variations
- Citrus twist: Replace the almond extract with 1 tablespoon of lemon zest and 1 teaspoon of lemon juice. Add a tablespoon of lemon juice to the frosting for a bright, tangy version.
- Vanilla bean: Use the seeds scraped from one vanilla bean instead of the vanilla extract for a more intense vanilla flavor.
- Chocolate chip: Fold 1 cup (175 g) of mini chocolate chips into the batter before baking. They’ll sink slightly, creating little pockets of chocolate.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but it will still be delicious.
Storage and Reheating
Store the frosted cake in an airtight container at room temperature for up to 3 days. The frosting will stay soft and the cake will remain moist. For longer storage, you can refrigerate it for up to 5 days, but bring it to room temperature before serving to soften the frosting. This cake also freezes well: wrap the unfrosted (or fully frosted and chilled) cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature. To reheat individual slices, microwave for 10-15 seconds, but note that the frosting will become sticky.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt is a great substitute for sour cream in this recipe. It will yield a slightly tangier and slightly less rich cake, but the texture will remain very similar. Use full-fat or 2% Greek yogurt for the best results.
Why is my frosting grainy? Grainy frosting usually happens when the powdered sugar isn’t sifted or when it’s added to a too-hot liquid, which can cause the sugar to seize. Make sure to sift the powdered sugar and let the butter-milk mixture cool for just a minute before whisking in the sugar.
Can I bake this in a different pan? Absolutely. A 9×13-inch (23×33 cm) pan works perfectly and will yield a slightly thicker cake, so you may need to add 5-10 minutes to the baking time. You can also use two 8-inch (20 cm) round pans for a layer cake, but you’ll need to double the frosting recipe and adjust baking time to about 25-30 minutes.
Do I have to use almond extract? No, you can omit it or replace it with more vanilla extract. The almond extract gives the cake a classic, slightly nutty flavor that pairs beautifully with the sour cream, but it’s fine to leave it out if you prefer.
Why is my cake sinking in the middle? A sunken center is often caused by opening the oven door too early or underbaking. Make sure your oven is fully preheated, and avoid opening the door until the minimum baking time has passed. Also, check that your baking soda is fresh—if it’s old, the cake won’t rise properly.
Can I make this cake ahead of time? Yes, this is a great make-ahead dessert. You can bake and frost the cake a day in advance, cover it, and store it at room temperature. The flavors actually meld and improve overnight. Just keep it covered to prevent it from drying out.
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