Classic Texas Sheet Cake with Almond Buttercream Frosting
This tender, moist sheet cake delivers the beloved Texas-style dessert with a rich almond-flavored buttercream frosting. Baked in a large jelly roll pan, it's perfect for feeding crowds at potlucks, family gatherings, or church suppers. The cake's signature texture comes from adding boiling butter and water to the dry ingredients, creating an incredibly moist crumb. The warm frosting is poured over the still-warm cake, allowing it to soak in slightly for maximum flavor and that characteristic fudgy top layer that Texas sheet cake is famous for.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
May affect texture slightly
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ cup unsalted butter, cubed
- ¼ cup half and half
- 4 cups confectioners' sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- cake sprinkles(optional)
Instructions
- 1
Preheat oven to 375°F and grease a 15x10x1-inch baking or jelly roll pan
- 2
Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl
- 3
Combine butter and water in a small saucepan and bring just to a boil
- 4
Whisk the hot butter mixture into the flour mixture
- 5
Whisk eggs, sour cream and almond extract in a small bowl until blended
- 6
Add egg mixture to flour mixture, whisking constantly
- 7
Pour batter into prepared pan and bake until golden brown, 20 minutes
- 8
Cool on wire rack for 20 minutes
- 9
For frosting, combine butter and milk in large saucepan and bring just to a boil
- 10
Remove from heat and gradually stir in powdered sugar and extracts
- 11
Spread warm frosting over warm cake
- 12
Allow to sit for 1 hour before serving
Tips
Use room temperature eggs and sour cream for better mixing and smoother batter texture.
Don't overbake - the cake should be golden brown but still tender when a toothpick comes out with just a few moist crumbs.
Apply frosting while both cake and frosting are warm for the best absorption and signature glossy finish.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature cut into squares. Pairs well with coffee or cold milk.
Common Mistakes
Don't add eggs to hot butter mixture without tempering to avoid scrambling the eggs.
Don't let frosting cool completely before applying or it won't spread smoothly.
Substitutions
Gluten-Free Swaps
May affect texture slightly
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this cake ahead of time?
Yes, this cake actually improves after sitting overnight as the flavors meld. Store covered at room temperature for up to 3 days.
What if I don't have a jelly roll pan?
You can use a 13x9 inch pan but increase baking time to 25-30 minutes and expect a thicker cake layer.
Can I freeze this cake?
Yes, wrap unfrosted cake tightly and freeze up to 3 months. Thaw completely before frosting and serving.