How To Make Almond Sheet Cake
If you’re looking to impress a crowd with a simple yet flavorful dessert, then whip up this almond sheet cake with a delicate vanilla frosting.
Serves:
Ingredients
- 1cupwater
- 1cupbutter,salted
- 2cupsall purpose flour
- 2cupsgranulated sugar
- 1tspbaking soda
- ¼tspsalt
- ½cupsour cream,or substitute plain Greek yogurt
- 2large eggs
- 1½tspalmond extract
For Frosting:
- 6tbspmilk
- ½cupbutter,salted
- 3¾cupspowdered sugar
- 1tspalmond extract
- berries,for topping, if desired
Instructions
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Preheat oven to 350 degrees F and grease a jelly roll pan (around 13×18-inch or 15×11-inch will work well).
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Mix together the flour, sugar, baking soda and salt.
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In another small bowl mix together the sour cream, eggs and almond extract.
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Add sour cream/egg mixture to the flour mixture and mix just until combined.
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Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil.
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Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.
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Pour batter into prepared pan and smooth with a spatula into an even layer.
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Bake in preheated oven for 17 to 20 minutes or until a toothpick inserted comes out clean.
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When the cake is about 5 minutes away from being done cooking, prepare the frosting.
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Add milk and butter to a saucepan. Bring mixture to a boil.
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Once boiling, remove from heat and stir in powdered sugar and almond extract.
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Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake.
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Top with fresh berries, if desired. Allow cake to cool before serving.
Nutrition
- Calories: 443.75kcal
- Fat: 19.61g
- Saturated Fat: 12.08g
- Trans Fat: 0.70g
- Monounsaturated Fat: 5.13g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 65.60g
- Fiber: 0.42g
- Sugar: 53.11g
- Protein: 2.91g
- Cholesterol: 73.30mg
- Sodium: 133.79mg
- Calcium: 26.28mg
- Potassium: 50.05mg
- Iron: 0.88mg
- Vitamin A: 170.80µg
- Vitamin C: 0.06mg
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