White Texas Almond

Southern Elegance on a Sheet: Mastering the Art of White Texas Almond Sheet Cake

Embark on a journey through the heart of Southern hospitality with the White Texas Almond Sheet Cake. This delightful confection is more than a recipe; it’s a celebration of flavors, a testament to the sweetness that comes from the South. Join me as we uncover the secrets behind crafting the perfect White Texas Almond Sheet Cake—meticulously chosen ingredients, foolproof instructions, kitchen wisdom, and an array of variations to suit every taste. As a sweet bonus, we’ll explore keto and low-carb adaptations, ensuring that the joy of this classic cake can be shared by all. Get ready to immerse yourself in the warmth of Southern sweetness as we delve into the divine world of White Texas Almond Sheet Cake.


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 2 large eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon almond extract

For the Almond Frosting:

  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 4 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 1 cup sliced almonds, toasted


1. Preparing the Canvas:

  • Preheat your oven to 375°F (190°C).
  • Grease and flour a 15×10-inch baking sheet.

2. Crafting the Cake:

  • In a large mixing bowl, combine flour, sugar, baking soda, and salt.

3. Symphony of Ingredients:

  • In a saucepan, bring butter and water to a boil. Add this mixture to the dry ingredients and stir until well combined.

4. Whisking Elegance:

  • Whisk in beaten eggs, sour cream, and almond extract until the batter is smooth.

5. Into the Oven:

  • Pour the batter into the prepared baking sheet and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Frosting Extravaganza:

  • In a saucepan, combine butter and milk. Bring to a boil.
  • Remove from heat and gradually whisk in powdered sugar and almond extract until smooth.

7. Toasted Elegance:

  • Spread the warm frosting over the cake and sprinkle with toasted sliced almonds.

8. Allow to Set:

  • Allow the cake to cool and the frosting to set before slicing into squares.

Cooking Notes:

  • Ensure the cake is completely cooled before applying the frosting.
  • Toast the sliced almonds in a dry pan over medium heat for a few minutes until golden brown.


Citrus Twist:

  • Add a burst of citrus by incorporating lemon or orange zest into the cake batter.

Berry Bliss:

  • Garnish the finished cake with fresh berries or a drizzle of berry compote for a fruity kick.

Keto Version:

For those on a keto journey, consider these modifications.

  • Substitute almond flour for all-purpose flour.
  • Use a keto-friendly sweetener in both the cake and the frosting.

Low-Carb Version:

If you’re mindful of your carb intake, try these adjustments.

  • Use a low-carb flour blend.
  • Reduce the amount of sugar in the cake and frosting.

Sweet Symphony from the South:

As the curtain falls on our exploration of the White Texas Almond Sheet Cake, let the lingering taste of Southern sweetness be your guide. This cake is more than a dessert; it’s a journey through the charm and warmth of Southern kitchens. The moist crumb, the almond-infused frosting, and the crunch of toasted almonds create a symphony of flavors that resonates with every bite.

Whether shared at potlucks, savored at family gatherings, or enjoyed as a personal treat, the White Texas Almond Sheet Cake encapsulates the essence of Southern comfort and sweetness. It’s a testament to the joy that comes from a simple sheet cake, elevated by the richness of almond flavor. So, embrace the sweetness, relish the simplicity, and let each square of White Texas Almond Sheet Cake be a celebration of the South’s rich culinary heritage. This isn’t just a recipe; it’s a slice of Southern elegance, ready to be shared and enjoyed with every delightful forkful.

Leave a Reply

Your email address will not be published. Required fields are marked *

Nana’s Crab Roll-Ups

Pumpkin Pie Pudding Cake