Almond Sheet Cake is the perfect way to feed a crowd and make all the almond lovers in your family happy.
Today’s recipe for Almond Sheet Cake was given to me years ago by a dear friend from my direct sales team – Cathy. It quickly became a family favorite and is my first choice when I need to fix a dessert to feed a crowd. I’ve served it at many parties and everytime I serve it, everyone loves it and comments on how good it is. I think people are expecting it to be a vanilla flavored cake and are always so pleasently surprised when they realize it is almond.
We had friends over for dinner this last week and I served it and they very politely asked if they could take some home, you know it’s good when that happens! It’s an easy one to share too because it makes so much.
It is so simple and easy to make and it is a great alternative to the traditional chocolate Texas Sheet Cake and of course I love the almond flavor! It is made in a large jelly roll pan (15 x 10″) so it makes a lot. There are actually no nuts in the cake, I just added some sliced almonds for garnish to pretty it up.
The batter for the cake is very runny, so don’t let that worry you. It’s suppose to be that way. While the cake is cooling, make your frosting and then frost the cake after it has cooled for 30 minutes. If you aren’t an almond fan you could always make the cake and frosting with vanilla extract and it would be wonderful too.
Originally post June 6, 2008
Other favorite sheet cakes:
Coca Cola Sheet Cake from Crazy for Crust
Almond Sheet Cake Recipe
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 beaten eggs
- ½ cup light sour cream
- 1½ tsp. almond extract - not imitation
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup butter
- ¼ cup milk (heaviest)
- Place butter and water in saucepan and bring to a boil
- Let cool a bit
- In another bowl combine: flour, sugar
- In another bowl add together: beaten eggs, light sour cream, almond extract - not imitation, salt, baking soda
- Spray a 15" x 10" jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown
- Let cool 30 minutes
- Combine and bring to boil: butter and milk
- Then add 4½ cups powdered sugar and 1 tsp. almond extract Stir until smooth
- Frost cake and eat!
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