White Texas Almond Sheet Cake

When it comes to dessert, it’s hard to beat a rich, decadent cake that’s full of flavor and has everyone begging for seconds. This White Texas Almond Sheet Cake is just the ticket for when you want something indulgent that only takes 20 minutes to throw together. It’s chock full of flavor and perfect for a party…unless sharing it is too difficult, in which case we completely understand.

What really makes this cake special are the vanilla and almond extracts we added in. They kick things up a notch, both in the cake itself and the frosting, adding a depth of flavor that would be sadly missing otherwise. Given the perfection of this cake, we do apologize in advance for those who are watching their waistlines.

We can attest firsthand to this dessert’s addictive quality, so it’s worth mentioning that, because this recipe feeds a crowd, it’s a good idea to make one and then share it with plenty of people, ensuring you don’t end up eating the whole thing…not that there’s anything wrong with that – we’ve all been there before. Anywho, switch things up from the typical Texas sheet cake and make this one instead – you’ll be totally hooked in no time!

Why You’ll Love This Recipe

This White Texas Almond Sheet Cake is not only a breeze to make, but it’s also an absolute crowd-pleaser. The combination of vanilla and almond extract makes it uniquely flavorful, while the tender, moist cake underneath the rich frosting is simply irresistible. Plus, it’s perfect for gatherings, so you can share the love (and calories) with family and friends!

Kitchen Equipment You’ll Need

• 13×18-inch cake pan
• Mixing bowls (medium and large)
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Oven

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup water
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract, optional
• 1 teaspoon baking soda
• 3/4 teaspoon salt

Frosting:

• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/3 cup whole milk
• 4 1/2-5 cups powdered sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 cup sliced almonds, garnish

Step-by-Step Instructions

1. Preheat oven to 350º F and lightly grease a 13×18-inch cake pan with butter or non-stick spray.
2. In a medium bowl, whisk together dry ingredients (flour, baking soda, and salt).
3. In a separate, large bowl, stir together sugar, water, melted butter, sour cream, eggs, and vanilla and almond extracts until combined.
4. Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
5. Place pan in oven and bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
6. While cake is baking, whisk together all frosting ingredients except for the sliced almonds until frosting is smooth and desired consistency is reached.
7. Remove cake from oven and let cool for 5 minutes, then pour icing over the cake and cover with sliced almonds. Let set, then slice into squares and enjoy.

Tips for Success

Ensure your ingredients, particularly the butter and eggs, are at room temperature for a smoother batter. Don’t overmix the batter once the dry and wet ingredients are combined, as this can lead to a denser cake.

Additional Tips or Variations

For a twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus. If you prefer a nut-free version, simply omit the almond extract and sliced almonds.

Nutritional Highlights (Per Serving)

Calories, fat, and sugar content can vary based on portion size and specific ingredients used, but this recipe provides a balanced indulgence with rich flavors and textures.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it in an airtight container. Add the frosting just before serving for the best texture.

How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Conclusion

This White Texas Almond Sheet Cake is a delightful twist on a classic dessert. We hope you enjoy making and sharing this recipe as much as we do. Give it a try, and don’t forget to share your thoughts and photos with us. Happy baking!