Almond Texas Sheet Cake
In this cake the flavor of almonds really comes through and it is perfect to feed a crowd!
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Servings: 30 SQUARES
Calories: 224kcal
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- ⅓ tsp salt
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp pure almond extract
- ½ tsp pure vanilla extract
- 1 cup unsalted butter
- 1 cup water
For the frosting:
- 1 stick unsalted butter
- ½ cup milk
- 3 cups powdered sugar
- ½ tsp pure almond extract
- ¼ tsp pure vanilla extract
Instructions
- Start by preheating the oven to 350 F
- Stir the flour, sugar, baking powder, and salt in a large bowl
- Whisk together the sour cream, eggs, almond extract, and vanilla extract in a different bowl.
- Melt the butter with the water in a small saucepan over medium heat, and add this to the bowl with the dry ingredients.
- Pour the egg mixture into the dry ingredients and mix it all up until smooth.
- Spray a 10x15-inch sheet cake with cooking spray and pour in the batter. Spread evenly and bake for 20 mins.
- Prepare the frosting while the cake is baking. In the same saucepan, melt the butter with the milk and bring to a boil. Remove from heat and using a hand-held mixer, beat in the powdered sugar, vanilla, and almond extracts until smooth and all the sugar has dissolved.
- Remove the cake from the oven and immediately pour the hot frosting over the warm cake. Use a spatula to smooth it over the entire surface of the cake.
- Before cutting it into squares, let it cool completely and if you like, add sliced almonds on top.
Notes
- When baking, it is best that all ingredients are room temperature.
- If you are using a smaller pan, test the cake using the toothpick method.
- The frosting should be poured over the cake while both are still hot.
Nutrition
Calories: 224kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g