Easy White Texas Sheet Cake with Almond Glaze & Summer Berries
When summer berries are in season and the days feel extra full, I’m all about easy desserts that can be made ahead and serve a crowd. This White Texas Sheet Cake checks every box. It’s soft, subtly sweet, and topped with the dreamiest almond glaze that gets poured right over the warm cake.
I topped mine with clusters of fresh blackberries, strawberries, raspberries, and blueberries for a simple, seasonal finish, but it’s just as delicious served plain. The almond flavor really shines on its own, so don’t stress if you’re out of berries or keeping it simple!
Whether you’re hosting a backyard BBQ, heading to a potluck, or just want something easy and homemade to share, this cake is always a hit and it makes 24 to 30 servings, depending on how you slice it.
White Texas Sheet Cake with Almond Glaze and Fresh Berries
Ingredients
Cake
- 2 cups AP flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 2 eggs
- 1 1/2 tsp almond extract
- 1 cup water
- 1 cup salted butter
Frosting
- 6 Tbsp milk
- 1/2 cup butter
- 3 3/4 cup powdered sugar
- 1 tsp almond extract
Instructions
Cake
- Preheat oven to 350°F. Grease a 13×18” sheet pan.
- In a large bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, whisk together sour cream, eggs, and almond extract. Stir into dry ingredients.
- In a saucepan, bring water and butter to a boil. Remove from heat and stir into the batter.
- Pour into the prepared pan and bake for 17–20 minutes.
Frosting
- Bring milk and butter to a boil in a saucepan.
- Remove from heat, then stir in powdered sugar and almond extract.
- Beat until smooth, then pour over the warm cake. Spread evenly.
- Cool completely and top with fresh berries
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