A delicious white sheet cake with a hint of almond flavor and a vanilla almond frosting. This amazing cake is one of my all-time favorites!

If you love easy dessert recipes, you’ll love my Original Gooey Butter Cake, Funfetti cupcakes and easy Ice Cream Sandwiches.

A slice of Almond Sheet Cake with a deliicous almond glaze frosting and topped with blueberries and a raspberry.

 

When it comes to sheet cake, I never thought a recipe could come as close to my favorite as my MIL’s awesome Texas Sheet Cake. Then my Aunt gave me the genius idea to adapt that recipe into an almond sheet cake.

This recipe is nearly identical to the chocolate one–I just left out the cocoa and replaced the vanilla extract with almond extract. The result is the most AMAZING sheet cake! The cake is very soft and moist cake with a hint of almond. I love the addition of fruit on top too, for a fun and beautiful twist.

This cake is perfect for parties, since it feeds a lot of people and it’s really easy to transport. You can even make it a day or two ahead of time–just store it in the fridge.

Start by mixing the dry ingredients together –flour, sugar, baking soda and salt.

In another bow, mix the sour cream (I’ve substituted plain Greek yogurt many times with great results), eggs and vanilla extract.

 

Process photos for making almond sheet cake.

Add the wet ingredients to the dry and mix to combine.

In a small saucepan, melt the butter and water and bring to a boil. Once boiling, remove from heat and stir into the batter.

Batter for almond sheet cake, being stirred in a glass bowl, and then poured into a jelly roll pan, ready to bake.

Pour the batter into a greased 15”x11′ jelly roll pan and bake for 17-20 minutes.

When the cake is about 5 minutes away from being done, begin preparing the frosting, as directed. I just use the same saucepan that I already got dirty.

Pour the warm frosting over the warm cake and use a spoon or spatula to very gently spread it evenly over the top of the cake. Top with berries. Allow to cool completely before serving.

Overhead photo of almond sheet cake baked in a jelly roll pan and topped with raspberries and blueberries.

A little trick I’ve learned for cutting cakes like this is to use a plastic butter knife! For whatever reason, it glides easier and cut smoother, so that you don’t end up with that excess crumb and frosting on your knife as you “pull” it across the cake.

A serving spatula lifting a slice of almond sheet cake from the pan.

I hope you’re family falls in love with this cake. It’s absolutely delicious, and it’s super easy to make and decorate.

 

Consider trying these popular desserts:

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

A slice of Almond Sheet Cake with a deliicous almond glaze frosting and topped with blueberries and a raspberry.
Prep 15 mins
Cook 20 mins
Total 35 mins
Add to Meal Plan

Video

Ingredients
  

  • 1 cup water
  • 1 cup salted butter
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream , or substitute plain Greek yogurt
  • 2 large eggs
  • 1 1/2 teaspoons almond extract

For the Frosting:

  • 6 Tablespoons milk
  • 1/2 cup salted butter
  • 3 3/4 cups powdered sugar
  • 1 teaspoon almond extract
  • Berries, for topping, if desired

Instructions
 

  • Preheat oven to 350 degrees F and grease a jelly roll pan (around 13x18'' or 15x11 will work well).
  • Mix together the flour, sugar, baking soda and salt. 
  • In another small bowl mix together the sour cream, eggs and almond extract. 
  • Add sour cream/egg mixture to the flour mixture and mix just until combined. 
  • Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. 
  • Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
  • Pour batter into prepared pan and smooth with a spatula into an even layer. 
  • Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean.
  • When the cake is about 5 minutes away from being done cooking, prepare the frosting.

For the frosting:

  • Add milk and butter to a saucepan. Bring mixture to a boil.
  • Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
  • Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake. 
  • Top with fresh berries, if desired. Allow cake to cool before serving. 

Nutrition

Calories: 442kcalCarbohydrates: 65gProtein: 2gFat: 19gSaturated Fat: 12gCholesterol: 70mgSodium: 273mgPotassium: 45mgSugar: 53gVitamin A: 615IUVitamin C: 0.1mgCalcium: 25mgIron: 0.9mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

I originally shared this recipe May 2015. Updated January 2018. 

Have you tried this recipe?

RATE this recipe and COMMENT below! I would love to hear your experience.

 

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    My husband told me to please don’t ever make this cake again-because I can’t stop eating it and I don’t even like cake! It’s true he is not a cake fan at all, but he loves almond flavoring and this cake! My co-workers raves about this cake too!

  2. I just made this for Easter dinner, it may be all gone before then. Followed directions exactly and it is perfect, wonderful flavor and very pretty. Will definitely make this again.

See More Comments