White Texas Sheet Cake is a variation on the traditionally chocolate Texas Sheet Cake. It’s a thin cake with a super moist texture. And sour cream, almond extract, and butter give it a ton of flavor. In my opinion, it feels even richer than its chocolate counterpart.
There are a few different versions of White Texas Sheet Cake with mostly the same ingredients, but differing leavening agents. Some call for baking powder, others call for baking soda and I saw one that called for both. I tested with baking powder first, then made a second with baking soda and preferred the baking soda version.
Most recipes also call for walnuts which are mixed in with the icing before you pour it on. I left nuts out of the icing and (since this is a Texas cake) sprinkled chopped pecans on top.
This is a cake for people who really like the flavor of almond extract. Not that it’s overpowering, but along with the texture and height of the cake the almond extract is what makes it special. If you just want a yellow or white cake you could just use vanilla.
We enjoyed the White Texas Sheet Cake, but in reality I probably won’t make it again when a chocolate version exists.
White Texas Sheet Cake
- Butter for greasing pan
- 1 cup all-purpose flour 130 grams
- 1 scant cup granulated sugar 185 grams
- 1/2 teaspoon salt reduce to pinch if using salted butter
- 8 tablespoons unsalted butter 114 grams
- 1/2 cup water
- 1/4 cup sour cream 60 grams
- 1 large egg
- 1/8 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1 ½ cups confectioners’ sugar 200 grams sifted
- 4 tablespoons unsalted butter 56 grams
- 2 tablespoons whole milk
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 1/3 cup toasted pecans chopped
- Preheat oven to 375 degrees. Grease bottom only of an 11x7 inch pan with butter.
- In a mixing bowl, mix the flour, sugar and salt.
- Melt butter in a 3 ½ quart saucepan. Stir in the water and bring to a boil. Pour the boiling water mixture into the bowl with the flour mixture and stir with a rubber scraper, scraping sides of bowl, until blended.
- Stir together sour cream, egg and extracts. Add the egg mixture to the mixing bowl and stir until blended. Lastly, stir in the baking soda. Batter will be very shiny.
- Pour batter into the pan and bake for 20 to 22 minutes. Cake should spring back when touched. Let it cool for about 20 minutes.
- While cake bakes and cools, weigh out your confectioners’ sugar and sift it to remove any lumps. Set it aside.
- Rinse the saucepan and melt the 4 tablespoons of butter. Add the milk and salt and stir over medium heat until smooth. Remove from heat. Add the confectioners’ sugar about 1/2 cup at a time, stirring until smooth. If the pot does not hold enough residual heat, you can set it back over the very low burner. Stir until smooth. Stir in the almond extract and pour over cake.
- Sprinkle toasted pecans over the top of the cake and let icing set before serving.