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
Scale
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.
