Description
This Almond Sheet Cake is soft, buttery, and topped with a luscious almond icing! A perfect crowd-pleasing dessert, this easy one-pan cake is rich, moist, and bursting with almond flavor. Great for parties, potlucks, or any occasion where you need a simple yet delicious treat!
Ingredients
Scale
For the Cake:
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup sour cream
- 2 eggs
- 1 tsp almond extract
For the Almond Icing:
- 1/2 cup butter
- 1/4 cup milk
- 3 cups powdered sugar
- 1/2 tsp almond extract
Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a saucepan, bring butter and water to a boil. Remove from heat.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
- Pour the hot butter mixture into the dry ingredients and mix until smooth.
- Stir in sour cream, eggs, and almond extract until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Almond Icing:
- In a small saucepan, melt butter over low heat.
- Stir in milk and powdered sugar, whisking until smooth.
- Remove from heat and mix in almond extract.
3. Frost & Serve:
- Pour the warm icing over the warm cake, spreading evenly.
- Let cool completely before slicing and serving. Enjoy!
Notes
✔ Extra Almond Flavor? Sprinkle with sliced almonds before the icing sets.
✔ Make It a White Sheet Cake: Swap almond extract for vanilla extract.
✔ Storage: Keep covered at room temperature for 3 days or refrigerate for up to a week.
✔ Freeze for Later: Wrap slices individually and freeze for up to 2 months.
