Blonde Texas Sheet Cake with Pecans is a play off the popular chocolate version of Texas Sheet Cake. Deliciously moist and fluffy almond cake baked in a rectangle sheet pan then topped with scrumptiously creamy vanilla frosting!
This cake is flavored with almond extract, but it’s such a great basic cake that you can flavor it with your favorite. Vanilla flavor would be love, as would lemon or coconut.
Blonde Texas Sheet Cake with Pecans is a favorite at church potlucks and makes enough to serve a crowd.
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Blonde Texas Sheet Cake with Pecans
- You can replace the almond extract in both the cake and icing with vanilla in the Blonde Texas Sheet Cake.
- The addition of coconut in the icing will add more texture. With the addition of coconut in the frosting, you can replace the almond extract in the cake with coconut extract.
- As well, lemon in both the cake and frosting will be out-of-this-world.
- You can actually double the pecans in the frosting if you want more crunch.
- Instead of pecans, you can add chopped almonds to the frosting.
- If you want the cake to be white instead of yellow, replace the two eggs with four egg whites.
- If you don’t have a 10x15x1 inch sheet pan, you can bake it in a 9×13 inch pan. You’ll need to increase the cooking time to 27 to 30 minutes.
- Shop this post at Paula’s Picks.
Blonde Texas Sheet Cake with Pecans
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- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 large eggs at room temperature
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup milk
- 4 and 1/2 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
- Spray a *10x15x1 inch sheet pan with nonstick spray.
- Preheat oven to 375 degrees F.
- In a large pan, bring 1 cup butter and water to a boil.
- Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda.
- Stir until smooth.
- Pour batter into prepared pan.
- Bake at 375 degrees for 20 to 22 minutes or until the cake is golden brown.
- Cool for 20 minutes.
- For the frosting. Combine 1/2 cup butter and milk in a saucepan.
- Bring to a boil then remove from heat.
- Whisk in sugar and 1/2 teaspoon almond extract.
- Stir in pecans.
- Spread over warm cake.
- Serve the cake warm or cold.
- Store in an airtight container.*Read post above for substitutions
You can also find great recipes at Recipe Index .
I love this recipe I use it to make cup cakes with the kids and I use your browned butter frosting as an icing for the cupcakes. Delicious!!!!! We can’t stop eating them. Thanks for the recipe, Paula 🙂
That’s a great idea for the frosting!! Now, I want to make it that way!
Hi there love I just like for you to know I made this cake and it was wonderful.My son said Mom this is a keeper make it for me anytime he’s a grown man. So I just want to say thank you for such a wonderful cake
Thank you, thank you!! I appreciate the comment and I’m so happy he likes it.
OMG! Paula – I made this blonde Texas sheet cake. Used vanilla instead of almond (recently ran out of almond extract). Also, I added coconut for “texture” , as you mentioned. My friends really raved about it!!
Thanks for a fresh twist on an old favorite!!
I’m so happy you liked it!
Isadora Guidoni says
Yum, this cake looks so delicious! I love mixin pecans with cake, makes it taste so special!
Your ‘Blonde Texas Sheet Cake with Pecans’ recipe calls for 12 teaspoon salt; should it be 1/2 teaspoon or 1 teaspoon?
Oh, thank you, yes, it’s 1/2 teaspoon salt. I corrected it. Thanks for letting me know.
Lillian Collins says
Can you sub 1 cup of milk or buttermilk instead of 1 cup of water