Description
A moist and fluffy white Texas sheet cake topped with a rich, buttery frosting. This crowd-pleasing dessert is perfect for potlucks, parties, or any special occasion.
Ingredients
Scale
- Cake:
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- Frosting:
- ½ cup (1 stick) unsalted butter
- ¼ cup milk
- 4 cups powdered sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan.
- Make the cake: In a saucepan, melt butter with water over medium heat. Remove from heat.
- In a large bowl, whisk flour, sugar, baking soda, and salt. Pour in the butter mixture and stir until combined.
- Add eggs, sour cream, almond extract, and vanilla extract. Mix until smooth.
- Pour batter into the prepared pan and spread evenly. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Make the frosting: While the cake bakes, melt butter with milk in a saucepan. Remove from heat and whisk in powdered sugar and extracts until smooth.
- Pour warm frosting over the hot cake immediately after removing it from the oven. Spread evenly and sprinkle with nuts (if using).
- Let cool completely before slicing and serving.
Notes
- For a nut-free version, omit pecans or substitute with sprinkles.
- Store covered at room temperature for up to 3 days.
- The cake freezes well—wrap tightly in plastic before freezing.
- For a richer flavor, brown the butter for the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Texan)
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 32g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg