Almond Sheet Cake
MY favorite almond cake is extra moist and delicious, with a hint of almond flavor and a vanilla almond frosting, with fresh berries.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 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
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.
Calories: 442kcal | Carbohydrates: 65g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 273mg | Potassium: 45mg | Sugar: 53g | Vitamin A: 615IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.9mg