Best Texas Almond Sheet Cake

If you ask me, Texas almond sheet cake is one of those desserts that just makes sense.

This Lone Star state favorite takes the classic sheet cake we all know and adds a nutty twist that’s simply wonderful. The moist, tender cake gets topped with a warm almond-studded frosting that seeps into every bite.

It’s mixed up in one bowl and poured into a standard sheet pan – no fancy layers or special equipment needed. The frosting goes on while everything’s still warm, creating that signature melt-in-your-mouth texture.

It’s a no-fuss dessert that feeds a crowd, perfect for potlucks, family gatherings, or any time you need a reliable sweet treat.

What Kind of Pecans Should I Use?

Raw pecans will work for this recipe, but you’ll want to toast them first to bring out their best flavor – it’s a step that really makes a difference in the final taste of your Texas sheet cake. You can buy either pecan halves or pieces since you’ll be chopping them anyway, though pieces are usually a bit cheaper. When toasting your pecans, spread them on a baking sheet and pop them in a 350°F oven for about 8-10 minutes, just until you can smell that nutty aroma. Just keep an eye on them since nuts can go from perfectly toasted to burnt pretty quickly. If you’re in a pinch and can’t find pecans, walnuts can work as a substitute, though they’ll give your cake a slightly different flavor profile.

Options for Substitutions

This Texas-style cake allows for several ingredient swaps if you need them:

• Sour cream: You can replace sour cream with plain Greek yogurt in the same amount, or use buttermilk (increase to 1 cup to maintain moisture).
• Corn starch: If you’re out of corn starch, just use all-purpose flour instead – add an extra 1/4 cup to replace the corn starch.
• Almond flavoring: While almond is key to this cake’s signature taste, you can use vanilla extract instead – just double the amount called for. The cake will have a different flavor profile but will still be tasty.
• Light corn syrup: For the frosting, honey or golden syrup can work instead of corn syrup. The texture might be slightly different, but it’ll still help create that smooth, glossy finish.
• Pecans: Feel free to swap pecans with toasted walnuts or almonds. You can even leave them out if you prefer a nut-free cake.
• Whole milk: For the frosting, you can use 2% milk or even half-and-half. Just avoid skim milk as it might make the frosting too thin.

Watch Out for These Mistakes While Baking

The trickiest part of making Texas almond sheet cake is getting the timing right – you’ll need to pour the warm frosting over the cake while both are still warm, but not too hot, usually about 10-15 minutes after the cake comes out of the oven. Another common mistake is overbaking the cake – since it’s thin, it can go from perfectly moist to dry in just a few minutes, so start checking it about 5 minutes before the recommended baking time. When making the frosting, avoid letting it cool too much before spreading, as it will become harder to work with and won’t create that signature smooth finish – if this happens, simply warm it slightly over low heat while stirring constantly. For the best texture, don’t skip the step of properly measuring your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the flour bag, which can lead to using too much flour and creating a dense cake.

What to Serve With Texas Almond Sheet Cake?

This rich, nutty sheet cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. Since it’s such a sweet treat, I like to serve it with a hot cup of coffee or unsweetened tea to balance out the flavors. For a true Texas-style dessert spread, you can add some fresh berries on the side – strawberries or raspberries work great and add a nice pop of color to the plate. If you’re serving this at a party, consider putting out both regular and decaf coffee since this cake is often enjoyed after dinner.

Storage Instructions

Keep Fresh: This Texas almond sheet cake stays fresh when kept in an airtight container at room temperature for up to 3 days. The frosting will set firm but remain soft enough to enjoy. I like to cover it with plastic wrap or foil to keep it from drying out.

Refrigerate: For longer storage, pop your cake in the fridge where it’ll stay good for up to a week. Just make sure it’s well-covered to prevent it from absorbing any fridge odors. The cold temperature will make the frosting quite firm, but that’s totally normal!

Freeze: Cut the cake into portions and freeze them individually wrapped in plastic wrap and aluminum foil for up to 3 months. This way, you can grab a piece whenever you’re craving something sweet! Let it thaw overnight in the fridge or for a few hours at room temperature before enjoying.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4500
• Protein: 40-50 g
• Fat: 210-240 g
• Carbohydrates: 550-600 g

Ingredients

• 1/2 cup unsalted butter (113g)
• 1/2 cup vegetable oil (99g)
• 1/4 cup water
• 2 cups white sugar (400g)
• 2 cups regular flour (240g)
• 1/4 cup corn starch (32g)
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 large eggs (100g)
• 3/4 cup sour cream (170g)
• 1 teaspoon almond flavoring
• 3/4 teaspoon vanilla flavoring
• 1/2 cup unsalted butter (113g)
• 1/4 cup whole milk (57g)
• 2 tablespoons light corn syrup (30g)
• 3 cups confectioners’ sugar (340g)
• 1/4 teaspoon almond flavoring
• 1/4 teaspoon kosher salt
• 1 cup toasted chopped pecans (114g)

Step 1: Prepare the Baking Pan and Oven

Begin by preheating the oven to 350 degrees Fahrenheit.

While the oven is heating, take a 9×13 pan and grease it thoroughly, then dust it lightly with flour to ensure the cake releases easily after baking.

Step 2: Create the Wet and Dry Mixtures

In a small saucepan, combine the butter, oil, and water.

Heat the mixture over high heat and bring it to a boil.

While waiting for it to boil, in a medium bowl, mix together the sugar, flour, Argo® Corn Starch, baking soda, and salt.

Step 3: Combine Ingredients to Form Batter

Once the butter mixture reaches a boil, carefully pour it into the flour mixture and whisk until just combined.

Add the eggs, sour cream, and extracts into the bowl and whisk until the batter is smooth.

Be cautious not to overmix, as this can lead to a dense cake.

Step 4: Bake the Cake

Pour the prepared batter into the greased and floured 9×13 pan.

Place the pan in the preheated oven and bake for 20-25 minutes, or until the top turns golden around the edges.

It should emit a fragrant aroma, and a toothpick inserted into the center should come out clean or with a few crumbs.

Additionally, the cake should spring back when lightly pressed with a finger.

Step 5: Prepare the Icing

A few minutes before the cake finishes baking, start making the icing.

In a small saucepan, combine the butter, milk, and Karo® Syrup.

Bring this mixture to a boil over high heat, then remove from the heat and immediately whisk in the powdered sugar, almond extract, and a pinch of salt.

Stir in the chopped pecans to coat them thoroughly with the icing.

Step 6: Ice the Cake and Cool

Immediately pour the warm pecan icing over the warm cake, spreading it gently to cover the surface.

Allow the cake and icing to cool to room temperature for at least 1 hour, giving the icing time to set before you serve it.

Enjoy your deliciously moist and flavorful cake!