The First Bite That Stole My Heart
The first time I tasted this cake, the fluffy crumb melted on my tongue. The almond frosting was sweet but not too much. A friend brought it to a potluck, and I begged for the recipe. Ever wondered how you could turn Fluffy White Texas Sheet Cake with Almond Frosting into something unforgettable? Now I make it for birthdays, picnics, or just because. It’s the kind of dessert that makes people ask for seconds.My First Cake Disaster (And Why It Worked Out)
The first time I baked this, I forgot to sift the powdered sugar. The frosting had tiny lumps, and I panicked. But my family still devoured it. Home cooking isn’t about perfection—it’s about love and laughter. Now I laugh when I remember that mess. What’s your funniest kitchen fail? Share in the comments!Why This Cake Tastes Like Magic
– The sour cream keeps the cake moist for days. – Almond extract adds a cozy, nutty warmth. Which flavor combo surprises you most? The cake’s lightness with the rich frosting? Or the crunch of nuts on top? Try it with fresh berries for a twist.A Slice of Texas History
This cake comes from Texas potlucks in the 1900s. It’s made in a sheet pan to feed a crowd. *Did you know some folks call it “Texas funeral cake” because it’s served at gatherings?* Simple, hearty, and full of comfort. What’s your go-to potluck dish?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Cake: | ||
| Unsalted butter | 1 cup (226 g) | sliced |
| Water | 1 cup | |
| All-purpose flour | 2 cups (260 g) | |
| Granulated sugar | 2 cups (400 g) | |
| Baking soda | 1 teaspoon | |
| Fine sea salt or table salt | 1 teaspoon | |
| Sour cream | ½ cup | |
| Large eggs | 2 | whisked |
| Vanilla extract or almond extract | 1 ½ teaspoons | |
| Icing: | ||
| Unsalted butter | ½ cup (113 g) | sliced |
| Milk (2%) | ⅓ cup | |
| Vanilla extract | ½ teaspoon | |
| Almond extract | ½ teaspoon | |
| Powdered sugar | 3 1/2-4 cups (390 g) | sifted |
| Salt | ⅛ teaspoon | |
| Optional Toppings: | ||
| Walnuts | As needed | |
| Sliced almonds | As needed | |
| Sprinkles | As needed | |
| Fresh berries | As needed |
How to Make Fluffy White Texas Sheet Cake
Step 1 Preheat your oven to 350°F. Butter a half sheet pan (13×18 inches) to prevent sticking. Mix flour, sugar, baking soda, and salt in a bowl. Set it aside for later.
Step 2 Melt butter and water in a saucepan until it boils lightly. Let it sit for 2 minutes off heat. Pour this into the dry mix and stir well. (Hard-learned tip: Letting it sit helps avoid a gritty texture.)
Step 3 Add sour cream, eggs, and vanilla to the batter. Stir until smooth. Pour into the pan and bake for 18–20 minutes. Check with a toothpick for doneness.
Step 4 Make the icing while the cake bakes. Melt butter and milk, then whisk in extracts and salt. Slowly add powdered sugar until smooth. Pour over the warm cake and spread evenly. What’s your go-to cake topping—nuts, sprinkles, or berries? Share below!
Cook Time: 30 minutes Total Time: 50 minutes Yield: squares Category: Dessert, Cake
3 Fun Twists on This Classic Cake
Lemon Zest & Poppy Seed Swap almond extract for lemon in both cake and frosting. Add 1 tablespoon poppy seeds for crunch.
Chocolate Swirl Fold 1/2 cup melted chocolate into half the batter before baking. Swirl with a knife for a marbled look.
Coconut Dream Use coconut milk in the frosting and top with toasted coconut flakes. Adds a tropical vibe. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Sheet Cake
Pair slices with fresh berries and whipped cream for a light touch. Or serve warm with vanilla ice cream for indulgence. Drink pairing: Iced coffee or cold milk keeps it simple. For a fancy touch, try a sweet Moscato wine. Which would you choose tonight—ice cream or wine?
Storing and Serving Tips
Keep leftover cake covered at room temp for 3 days. For longer storage, freeze unfrosted squares wrapped in foil. Thaw overnight before icing. *Fun fact*: My grandkids sneak slices straight from the freezer—it’s like almond-flavored ice cream! Reheat chilled cake for 10 seconds in the microwave for that fresh-baked feel. Double the batch? Bake two pans side by side, swapping racks halfway. Who else loves cake for breakfast?Troubleshooting Common Hiccups
Cake too dense? Check your baking soda—old ones lose lift. Icing too thick? Add milk 1 tsp at a time until pourable. Toppings sliding off? Press nuts/sprinkles gently into warm frosting. Why this matters: A light touch keeps the fluffiness. Had a cake fail? Share your fix below!Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour for 1:1 GF blend. Add 1/4 tsp xanthan gum for structure.
Q: How far ahead can I bake it?
A: Frost day-of, but bake cake 1 day early. Store covered at room temp.
Q: Best sour cream swap?
A: Plain Greek yogurt works. For dairy-free, try coconut cream.
Q: Can I halve the recipe?
A: Yes! Use a 9×13 pan. Bake 20-25 mins.
Q: Why almond extract in both cake and frosting?
A: Doubling the flavor makes it pop. Vanilla-only works too.
Final Slice of Wisdom
This cake’s my go-to for potlucks—always vanishes fast. Why this matters: Simple joys unite people.Tag @SpoonSway on Pinterest with your creations! Did you try a twist? Tell me in the comments. Happy cooking! —Sarah Cooper.
Fluffy White Texas Sheet Cake with Almond Frosting
Description
Enjoy this fluffy and moist Texas sheet cake topped with a rich almond frosting, perfect for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F. Butter a half sheet pan (13×18 inches) and set aside.
- In a large bowl combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda and 1 teaspoon salt. Set aside.
- Heat 1 cup butter and 1 cup water in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and let sit 2 minutes (can use same pot for frosting). Then pour into the flour mixture. Stir until combined.
- Stir in 1/2 cup sour cream, 2 eggs and 1 1/2 teaspoon vanilla. Pour mixture into prepared pan.
- Bake for 18-20 minutes, or until a toothpick comes clean.
- Start making the icing as soon as the cake comes out. Melt 1/2 cup butter and 1/3 cup milk in saucepan over medium heat. Once the mixture has melted and comes to a light simmer, remove from heat and whisk in 1/2 teaspoon vanilla and 1/2 teaspoon almond extract and a pinch of salt. Then slowly stir in 3 1/2 cups powdered sugar. Beat with a handheld mixer to remove any lumps. It should be smooth and pourable.
- Evenly pour the warm icing over the warm cake. Immediately spread out evenly with a rubber spatula. Add any toppings if desired (nuts and sprinkles need to be added right after frosting goes on).
- Allow to cool and then cut into squares.
Notes
- For best results, serve the cake at room temperature. Store leftovers in an airtight container.
Sheet Cake, Almond Frosting, Dessert, Cake
