Almond Sheet Cake

My family has an addiction to almond extract. The smell is seriously heavenly. My mom and I were exploring yummy recipes about a month or so ago and came across this recipe that we knew would be perfect for us. Let me introduce you to a slice of heaven. If you are like us, and love the flavor of almond extract, then this cake is for you!  It is a super most cake and the flavor is divine!

ALMOND SHEET CAKE
recipe from: Sweet and Savory by Sarah

1 Cup Butter
1 Cup Water
2 Cups Flour
2 Cups Sugar
1 tsp. Baking Soda
1/2 Cup Sour Cream
2 Eggs
1 1/2 teaspoons Almond Extract

ALMOND ICING
1/2 Cup Butter
1/4 Cup Milk
3 1/2 Cups Powder Sugar
1 teaspoon Almond Extract

Preheat oven to 375 degrees F.
In a small sauce pan, add the water and butter and bring to a boil.  In your mixing bowl, add the flour and sugar. Pour the boiling water and butter mixture over the flour and sugar mixture.  Beat well. Add the baking soda and Almond Extract and mix until well incorporated. Add the Sour Cream and eggs and mix until incorporated. Pour the batter into a greased cookie sheet. Bake at 375 degrees F for 20-25 minutes until the middle is set. Let the cake cool.

ALMOND ICING
Bring the butter and milk to a boil in a small sauce pan. Add the remaining ingredients to a large mixing bowl.   Once the milk and butter are boiling, pour into the mixing bowl and stir until well combined. Add more powder sugar if you need to for a thicker consistency. Pour onto the cake and let sit for 20 minutes. Enjoy!


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Comments

  1. I also love the taste of almond. I usually add almond extract to my pound cake to give it an extra kick. I am definitely saving this recipe for my next family dinner! Thank you!

  2. Not only your family, I love the smell and taste of almond extract, as well as my mother, for us is a must have almonds at home. I will bake this cake for her, I'm sure she will thank you very, very much.

  3. Does the cake need to be completely cool before you pour the icing on top? And can the cake be stored in the fridge for later serving? I'm curious to know if I can make this a day in advance of a party. It sure looks very yummy!

  4. yes the cake does need to be completely cool before pouring on the frosting. The cake can be stored in the fridge for later serving! Just cover it before putting it in! Let me know how it turns out for you!

  5. Is the frosting warm or cool when it's spread on the cake? Just wondering why you would have to make it during the last few minutes of baking, if the cake has to be completely cool before frosting it

  6. annnnnnd, pinned. my fam and i all also have a love for almond extract. we ran out at christmas and i thought the house was going to launch into a full blown meltdown. it is just so divine though…as per always, love your page. thank you for keeping things interesting and sharing with us! -meg@ clutzycooking.blogspot.com

  7. P.S. love the new layout!! i am trying to go through some changes myself, if you could check out my latest post and give me some (dear gosh, much needed) inspiration or feedback, i'd appreciate it. thanks and keep it real <3