White Texas Sheet Cake
A luscious white sheet cake with a tender crumb, subtly flavored with almond extract, perfect for celebrations or casual gatherings, appealing to those seeking a classic dessert.
Ingredients
Instructions
- In a large saucepan, bring butter and water to a boil.
- Remove from heat.
- Stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth.
- Pour into a greased 15 x 10 x 1-inch baking pan.
- Bake at 375°F (190°C) for 20 to 22 minutes or until the cake is golden brown.
- Cool for 2 minutes before serving.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine with unsalted butter. If you prefer a lighter cake, consider using egg whites instead of whole eggs. Adding a bit of vanilla extract alongside the almond extract enhances the flavor profile. Make sure to sift the flour before measuring to avoid a dense cake. For a fun twist, fold in some chopped pecans to give it a delightful crunch, similar to Pecan Meltaways.
Serving Suggestions
This White Texas Sheet Cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or a refreshing glass of milk for the perfect treat. It also makes a great dessert alongside a light salad, like Jerry'S Salad, to balance the sweetness.
Storage & Reheating
Store any leftover sheet cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of White Texas Sheet Cake contains roughly 216 calories, with 4g protein, 44g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 690mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use cake flour for a lighter texture, or whole wheat flour for a healthier option. However, if using whole wheat, consider reducing the amount slightly as it absorbs more liquid. Keep in mind that this might change the cake's texture and flavor.
What can I do if my cake is too dry?
If your cake comes out dry, it may have been overbaked or the ingredients weren't measured accurately. To prevent this, check the cake a few minutes before the suggested baking time. If it's already dry, you can brush it with a simple syrup made of equal parts sugar and water to add moisture.
Can I freeze the cake?
Yes, you can freeze the White Texas Sheet Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).