If you’re craving a dessert that feels like a hug on a plate, then this Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe is your new best friend. This cake strikes the perfect balance between tender, moist crumb and a luscious, nutty frosting that sings with almond flavor. Topped with fresh berries that add a burst of color and a hint of tartness, this sheet cake is wonderfully simple yet elegant enough to impress at any gathering or cozy night in.
Ingredients You’ll Need
These ingredients are straightforward but each brings a special touch that makes this Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe truly delightful. From the creamy butter to the tangy sour cream, every element builds layers of flavor and texture that work in perfect harmony.
- 1 cup butter (2 sticks): This adds richness and moisture to both the cake and frosting.
- 1 cup water: Helps to melt the butter and blend by boiling with it for a smooth batter.
- 2 cups flour: The foundation of the cake’s tender crumb.
- 2 cups sugar: Sweetens naturally and helps create a lovely browning.
- 1 teaspoon baking soda: Leavens the cake, making it light and fluffy.
- 1/2 cup sour cream: Adds moisture and a subtle tang that balances sweetness.
- 2 eggs: Provide structure and richness.
- 1 ½ teaspoons almond extract: The star flavor that defines this cake.
- 1/2 cup butter (for frosting): Creates a creamy base for the frosting.
- 1/4 cup milk: Helps thin the frosting to the perfect texture.
- 3 ½–4 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon almond extract (frosting): Echoes the cake’s almond essence for consistency.
- Fresh berries (strawberries, blueberries, raspberries): Bright, fresh, and colorful garnish to finish the dish.
How to Make Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375 degrees Fahrenheit to ensure everything cooks evenly. Grease your 9×13 inch pan and dust it lightly with flour so the cake doesn’t stick, setting the stage for a perfect release when it’s time to serve.
Step 2: Boil Butter and Water
Put 1 cup of butter and 1 cup water in a small pot over high heat. Bring this mixture to a rapid boil; this hot water-butter combo is key to melting the butter fully and integrating smoothly into the batter for moisture and flavor.
Step 3: Mix Dry Ingredients and Add Boiling Mixture
While waiting for the butter-water mix, combine your flour, sugar, and baking soda in a mixing bowl. As soon as the boiling begins, transfer the hot liquid into your dry mix. Beat it all together vigorously for at least a minute — this helps start the cake’s structure and blends ingredients thoroughly. Pro tip: no need to clean that pot yet; it’s coming back for the frosting!
Step 4: Add Sour Cream, Eggs, and Almond Extract
Next, add sour cream, eggs, and a generous 1 ½ teaspoons almond extract into the batter. Beat well for a few minutes, scraping down the bowl often. Whipping introduces necessary airiness so your cake bakes up delightfully fluffy rather than dense.
Step 5: Bake the Cake
Pour your smooth batter evenly into the prepared pan, spreading it out to the edges. Bake in the preheated oven for 20-25 minutes or until the center feels set and a toothpick comes out mostly clean. Once out of the oven, let it cool for 20-30 minutes — this is essential to getting the perfect frosting glide.
Step 6: Make the Almond Frosting
Reusing your pot, melt 1/2 cup butter with 1/4 cup milk and bring it to a boil. Meanwhile, measure out 3 ½ cups powdered sugar into a mixing bowl. Pour the boiling milk-butter mixture over the sugar and beat energetically. Stir in the almond extract—feel free to add a little more if you’re as almond-obsessed as I am. Adjust thickness with more powdered sugar as needed, aiming for a smooth spreadable consistency.
Step 7: Frost and Garnish the Cake
Immediately pour the frosting over your warm cake and gently spread it out. It will spread easily and soak in just a little, forming a lovely glaze around the edges. Finally, crown your cake with generous handfuls of fresh strawberries, blueberries, or raspberries. The fruit adds a refreshing pop that ties everything together beautifully.
How to Serve Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe
Garnishes
Fresh berries aren’t just for looks; they add an irresistible layer of vibrant flavor and color. Strawberries, raspberries, and blueberries are ideal because their gentle tartness complements the sweet almond frosting. Serving this cake with a scoop of vanilla ice cream or a dollop of whipped cream can elevate your experience to dessert bliss.
Side Dishes
This almond sheet cake pairs beautifully with light, fresh sides like a simple green salad or a crisp fruit salad. If you’re serving it at a brunch or afternoon tea, a cup of herbal tea or freshly brewed coffee creates the perfect relaxing atmosphere for enjoying every bite.
Creative Ways to Present
You can turn this simple sheet cake into an unforgettable centerpiece by layering slices between plates with extra fresh berries or a drizzle of berry coulis. For a party, cut into bite-sized squares and serve on a festive platter with toothpicks for easy snacking. Adding edible flowers or a sprinkle of toasted slivered almonds can also bring that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe in an airtight container at room temperature for up to two days, or refrigerate for up to five days. If refrigerated, bring to room temperature before serving for the best texture and flavor.
Freezing
You can freeze the cake without the fresh berries for up to three months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and add fresh berries just before serving.
Reheating
If you like your cake slightly warm, gently reheat individual slices in the microwave for 10-15 seconds. Avoid overheating as the frosting can become too soft. This little warm touch brings out the almond aroma beautifully and softens the cake for melt-in-your-mouth enjoyment.
FAQs
Can I use almond flour instead of all-purpose flour?
Almond flour has a very different texture and fat content, so substituting it 1:1 will change the cake’s structure and moisture level. For this Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe, it’s best to stick to all-purpose flour for that classic tender crumb.
Is there a dairy-free version of this recipe?
Yes! You can substitute the butter with a plant-based margarine and use a non-dairy milk like almond or oat milk. For sour cream, try a dairy-free alternative made from coconut or cashews. The almond extract and fresh berries will still provide that lovely almond flavor and fruity brightness.
What kind of baking pan is best for this recipe?
A 9×13 inch rectangular sheet pan works perfectly for this recipe, providing even baking and just the right height for the cake layers and frosting. Make sure to grease and flour the pan well to avoid sticking.
Can I make the frosting ahead of time?
You can prepare the almond frosting ahead, but it may thicken and become harder to spread. If you do make it in advance, gently warm it in the microwave or over a double boiler until spreadable before icing the cake.
How do fresh berries enhance the cake’s flavor?
Fresh berries add a natural tartness and juicy burst that contrast beautifully with the sweet, creamy almond frosting. They also bring a freshness that lightens the rich cake, making every bite balanced and delightful.
Final Thoughts
This Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe is a true crowd-pleaser that’s both comforting and elegant. Whether you’re treating family or bringing dessert to a party, the simple yet luscious flavors will have everyone asking for seconds. Give it a try—you might just discover your new favorite go-to cake!
Print
Almond Sheet Cake with Almond Frosting and Fresh Berries Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Sheet Cake is a moist and fluffy dessert featuring a delicate almond flavor in both the cake and the creamy frosting. The cake is easy to prepare on the stovetop and baked quickly, making it perfect for a simple yet elegant treat. Garnished with fresh berries or ice cream, this classic sheet cake is sure to delight at any occasion.
Ingredients
For the Cake
- 1 cup butter (2 sticks)
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 & 1/2 teaspoons almond extract
For the Frosting
- 1/2 cup butter (1 stick)
- 1/4 cup milk
- 3 & 1/2 to 4 cups powdered sugar
- 1 teaspoon almond extract (plus optional extra up to 2 teaspoons)
To Garnish
- Fresh strawberries, blueberries, raspberries, or ice cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375ºF (190ºC). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Boil Butter and Water: In a small pot, combine 1 cup butter and 1 cup water. Place over high heat and bring to a rolling boil.
- Combine Dry Ingredients: While the butter-water mixture heats, sift together 2 cups of flour, 2 cups sugar, and 1 teaspoon baking soda into a mixing bowl. When the butter-water mixture boils, remove from heat and immediately pour it over the dry ingredients. Beat the mixture with a mixer for at least one minute to combine thoroughly.
- Add Wet Ingredients: Add 1/2 cup sour cream, 2 large eggs, and 1 & 1/2 teaspoons almond extract to the batter. Beat again for a couple of minutes, scraping down the bowl sides. Beat well to aerate the batter for a fluffy texture.
- Bake the Cake: Pour the batter into the prepared pan. Bake at 375ºF for 20-25 minutes, or until the center is set and a toothpick inserted comes out clean. Let the cake cool for 20-30 minutes before frosting.
- Prepare the Frosting: Using the same pot, bring 1/2 cup butter and 1/4 cup milk to a boil. Meanwhile, place 3 1/2 cups powdered sugar in a mixing bowl. When the butter-milk mixture boils, pour it over the powdered sugar and beat well to combine. Add 1 teaspoon almond extract, or up to 2 teaspoons if desired for stronger flavor. Add more powdered sugar as needed to reach a spreadable consistency.
- Frost the Cake: Pour the warm frosting immediately over the cooled cake and spread evenly.
- Garnish and Serve: Top with fresh strawberries, blueberries, raspberries, or a scoop of ice cream. Serve warm or at room temperature for best flavor.
Notes
- Make sure to beat the batter well to whip in enough air for a fluffy cake texture.
- Use the same pot from boiling butter and water for the frosting to save cleanup.
- If you prefer a thicker frosting, add powdered sugar gradually until desired consistency is reached.
- Fresh berries or ice cream add a complementary flavor and texture to the almond cake.
- Do not overbake to keep the cake moist.
