Imagine a soft and tender cake emerging from the oven, filling your kitchen with a warm, inviting aroma. This White Sheet Cake is everything that’s comforting about homemade treats—a light and airy texture with a subtle almond flavor that beckons for a slice with every glance. Picture serving this at gatherings, the gentle sweetness bringing everyone together for moments of joy and laughter. Once you taste it, you’ll want to share this treasure with your loved ones.

Why You’ll Love This Recipe

• Simplicity: This cake is easy to whip up, making it perfect for beginners and seasoned bakers alike.
• Versatility: Whether adorned with sprinkles or served plain, it fits any occasion from birthdays to cozy family dinners.
• Irresistible Frosting: The smooth almond frosting adds a touch of sophistication that balances perfectly with the cake’s fluffy texture.

Ingredients Needed For White Sheet Cake

• 1 cup unsalted butter: Use room temperature for easy mixing and a lovely richness.
• 1 cup water: This moisture makes for a lighter cake.
• 2 cups all-purpose flour: The foundation of your cake, ensuring it has the right structure.
• 2 cups sugar: This is where the sweetness comes from; feel free to adjust to your taste.
• 1 teaspoon baking soda: This helps the cake rise beautifully.
• 1 teaspoon salt: A pinch enhances all the flavors in your cake.
• 2 eggs, beaten: Gives the cake a nice, rich flavor and structure.
• 1/2 cup sour cream: This adds moisture and a subtle tanginess.
• 1/2 teaspoon almond extract: This delightful flavor brings a touch of warmth; make sure it’s pure for the best taste.
• 1/2 cup unsalted butter (for frosting): Softened, it helps create a creamy frosting.
• 1/3 cup milk: This will help achieve the perfect consistency for your frosting.
• 4 1/2 cups powdered sugar, sifted: The key to a smooth frosting; sifting prevents lumps.
• 1/2 teaspoon almond extract (for frosting): Mirroring the cake, it enhances the frosting’s flavor.
• 1/2 cup chopped walnuts or sprinkles (optional): Add these for a bit of crunch or a festive touch.

How to Make White Sheet Cake

1. Preheat the oven to 375 degrees F. Grease an 11-x-15-inch baking pan to prevent sticking.
2. In a large pot over medium-high heat, combine the butter and water. Bring to a boil.
3. Remove from heat and whisk in flour, sugar, baking soda, salt, eggs, sour cream, and almond extract until smooth.
4. Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake cools, prepare the frosting. In a medium pot over medium-high heat, combine butter and milk, bringing it to a boil.
6. Remove from the heat and mix in the powdered sugar and almond extract. Beat with a hand mixer until it reaches a spreadable consistency. Stir in walnuts if using.
7. Spread the frosting generously over the cooled cake and finish with sprinkles for a fun touch.

How to Serve White Sheet Cake

Slice into squares or rectangles, and serve each piece on a pretty plate. This cake pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream for an added treat. It’s perfect for gatherings, ensuring there’s enough for everyone to enjoy.

How to Store White Sheet Cake

To keep your cake fresh, cover it with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. If you plan to keep it longer, consider freezing it. Just make sure to wrap it tightly!

Tips to Make White Sheet Cake

• Check for doneness: Ovens can vary, so keep an eye on your cake around the 18-minute mark.
• Add a twist: Try adding lemon zest for a fresh citrus flavor or swap the almond extract with vanilla for a classic taste.
• Decorate: Personalize your cake with whipped cream or additional fruits to complement the frosting.

Variations and Substitutions

• If you’re looking for a dairy-free version, replace the butter with a plant-based alternative and use non-dairy milk.
• For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Consider using different extracts, like coconut or vanilla, to change up the flavor profile entirely.

Frequently Asked Questions

Can I use cake flour instead of all-purpose flour?

Absolutely! Cake flour can yield an even lighter texture, giving your White Sheet Cake a beautiful crumb. Just be cautious with the measurement, as cake flour is more absorbent.

How do I know when my cake is done baking?

The toothpick test is your best friend. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is ready!

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance. Just store it in an airtight container at room temperature, and frost it when you’re ready to serve.

What should I do if my frosting is too thick?

If your frosting is too thick for spreading, add a teaspoon of milk at a time until you reach your desired consistency. Mix well after each addition.

Can I freeze White Sheet Cake?

Definitely! To freeze, wrap it tightly in plastic wrap and then in foil. It can keep well in the freezer for up to three months. Just thaw it in the refrigerator before serving.

White Sheet Cake

A light and airy White Sheet Cake with a subtle almond flavor, perfect for gatherings and celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Cake

• 1 cup unsalted butter Use room temperature for easy mixing and a lovely richness.
• 1 cup water This moisture makes for a lighter cake.
• 2 cups all-purpose flour The foundation of your cake, ensuring it has the right structure.
• 2 cups sugar Feel free to adjust to your taste.
• 1 teaspoon baking soda This helps the cake rise beautifully.
• 1 teaspoon salt A pinch enhances all the flavors in your cake.
• 2 large eggs, beaten Gives the cake a nice, rich flavor and structure.
• 1/2 cup sour cream Adds moisture and a subtle tanginess.
• 1/2 teaspoon almond extract Make sure it’s pure for the best taste.

For the Frosting

• 1/2 cup unsalted butter Softened, helps create a creamy frosting.
• 1/3 cup milk Helps achieve the perfect consistency for your frosting.
• 4 1/2 cups powdered sugar, sifted Sifting prevents lumps.
• 1/2 teaspoon almond extract Enhances the frosting’s flavor.
• 1/2 cup chopped walnuts or sprinkles (optional) Add these for a bit of crunch or a festive touch.

Instructions

 

Preparation

• Preheat the oven to 375 degrees F. Grease an 11-x-15-inch baking pan to prevent sticking.
• In a large pot over medium-high heat, combine the butter and water. Bring to a boil.
• Remove from heat and whisk in flour, sugar, baking soda, salt, eggs, sour cream, and almond extract until smooth.
• Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Frosting

• While the cake cools, prepare the frosting. In a medium pot over medium-high heat, combine butter and milk, bringing it to a boil.
• Remove from the heat and mix in the powdered sugar and almond extract. Beat with a hand mixer until it reaches a spreadable consistency. Stir in walnuts if using.

Serving

• Spread the frosting generously over the cooled cake and finish with sprinkles for a fun touch.
• Slice into squares or rectangles, and serve each piece on a pretty plate.

Notes

To keep your cake fresh, cover it with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. If you plan to keep it longer, consider freezing it. Just make sure to wrap it tightly! Check for doneness around the 18-minute mark. You can personalize your cake by adding whipped cream or additional fruits.

Keyword Almond Flavor, Baking, Frosted Cake, Homemade Cake, White Sheet Cake