Blond Texas Sheet Cake


Here's a spin on the beloved chocolate Texas Sheet Cake. To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.

Blond Texas Sheet Cake
Photo: Beth Dreiling; Styling: Rose Nguyen
12 servings


  • 1 (18.25-oz.) package white cake mix

  • 1 cup buttermilk

  • 1/3 cup butter, melted

  • 4 egg whites

  • 1/4 teaspoon almond extract

  • Caramel-Pecan Frosting


  1. Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.

  2. Bake at 350°F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.

  3. Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.

  4. Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.

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