White Texas Sheet Cake
White Texas Sheet Cake is a moist, nutty cake made with butter, sour cream, eggs and walnuts! This soft cake is topped with a buttery almond icing and toasted walnuts!
Servings: 20 servings
Calories: 408kcal
Ingredients
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp salt
- 1 tsp baking soda
Almond Icing
- ½ cup butter
- ¼ cup milk
- 4 ½ cups powdered sugar
- ½ tsp almond extract
- 1 cup chopped walnuts
Instructions
- Prep: Preheat oven to 375°F. Spray a 15"x10" baking sheet lightly with nonstick spray and set it aside.
- Cake batter: In a large saucepan, bring the water and butter just to a boil. Remove from heat and whisk in the flour, sugar, eggs, sour cream, extracts, salt, and baking soda until smooth.
- Bake: Pour the batter to the prepared pan, place in the preheated oven and bake for 20-22 minutes, until the cake is golden brown. Set it on a rack to cool. While cake is baking, make the icing and toast the walnuts.
- Make the icing: Combine butter and milk in a medium saucepan. Bring to a boil, then remove from heat. Whisk in powdered sugar and almond extract. (If icing cools and thickens, just put back on low heat on the stove and whisk until pourable again.)
- Toast the walnuts: Pour walnuts in a medium sized skillet over medium heat. Increase heat slightly, and stir nuts often, until they become fragrant and slightly darker, about 5-7 minutes. Stir walnuts into the icing.
- Assemble: Pour the icing over the warm cake and let cool to set. Cut into squares. Serve & enjoy!
Notes
Store leftover white sheet cake at room temperature in an airtight container, and it will last 3-5 days.
For longer storage, wrap leftover cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
Calories: 408kcal | Carbohydrates: 58g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 291mg | Potassium: 63mg | Fiber: 1g | Sugar: 47g | Vitamin A: 492IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg