If you love easy dessert recipes, you’ll love my Original Gooey Butter Cake, Funfetti Cupcakes and easy Ice Cream Sandwiches. My Mother in Law’s Chocolate Texas Sheet Cake is everyone in the family’s favorite! A few years ago my Aunt prompted me to adapt that recipe into a white sheet cake, and since then, this has become our new favorite!
Why I love this cake:
Easy – Sheet pan cakes are so quick to whip together, and this one bakes in just 20 minutes! Light and Fresh – I love topping this cake with fresh berries (we often use strawberries, raspberries and blueberries for a patriotic look!) It’s the perfect sweet treat that wont leaving you feeling like you overindulged. Feeds a Crowd – it’s the cake to bring to a BBQ, potluck or party because it feeds a group and is easy to transport. You can even make it a day or two ahead of time.
Recipe Variations:
Greek Yogurt – I often substitute greek yogurt for the sour cream and always have great results! Fruit – Use your favorite fruit on top, or whatever is in season! I love swapping them out for blueberries and raspberries for 4th of July, or fresh peaches. Chocolate Texas Sheet Cake – here’s my favorite recipe!
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I originally shared this recipe May 2015. Updated January 2018 and again in May 2023 with a name change from Almond Sheet Cake, to White Texas Sheet Cake. Combine Batter: Add the wet ingredients to the dry and mix to combine. Boil Butter and Water: In a small saucepan, melt the butter and water and bring to a boil. Once boiling, remove from heat and stir into the batter. Bake: Pour the batter into a greased bakers half sheet, or jelly roll pan and bake for 17-20 minutes, until a toothpick inserted in the center comes out clean. Prepare Frosting: For the frosting, add milk and butter to a saucepan and bring to a boil. Remove from heat and stir in powdered sugar and almond extract. Mix with hand-held mixer to get rid of any lumps. Pour warm icing over warm cake. Use a spatula to gently spread it. Serve: Allow to cool completely, then top with berries if desired. A trick I’ve learned for cutting this cake is to use a plastic knife! It will glide more smoothly through the frosting.
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