White Texas Sheet Cake Recipe
Moist white cake topped with a fluffy vanilla frosting and sprinkles make this White Texas Sheet Cake a dessert that everyone loves!
Sheet pan (18x13x1)
Non-stick Cooking Spray
- 1 cup butter softened
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 teaspoon baking soda
Cream Cheese Frosting
- 8 ounces cream cheese 1 package, softened
- ¼ cup butter softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- ½ cup sprinkles optional
Preheat oven to 375 degrees F.
Place one cup butter and water in a large saucepan and bring to a boil.
Remove saucepan from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth.
Pour batter into a baking sheet (18 x 13 x 1-inch) sprayed with nonstick cooking spray.
Bake for 20-22 minutes or until cake is golden brown. Let cool for 20-30 minutes.
For the frosting, cream together cream cheese, butter and vanilla together.
Add powdered sugar and beat until light and fluffy.
Top with sprinkles, if desired.
You can freeze this White Texas Sheet Cake by covering it tightly with plastic wrap and then covering it in foil then placing it in the freezer. Let it thaw at room temperature before serving.
Store this cake (covered) for 3 days at room temperature or for one week in the fridge.
Calories: 251kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 187mg | Potassium: 40mg | Fiber: 1g | Sugar: 32g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg