Almond Sheet Cake… so so sweet!

2 Mar

I have been cooking up a storm lately! So much so, that I haven’t had time to post any of it!  It’s coming, don’t you worry. I saw this cake on pinterest and it comes from {this blog}. I happened to have all the ingredients, and I was in desperate need of something to satisfy my sweet tooth. This cake is very dense, very rich, and very sweet! A little bit definitely goes a long way. I served mine with strawberries because the tarte taste of the  helped cut the sweetness of the cake. Enjoy!


(taken from here)

Cake Ingredients:

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 tsp. Almond Extract

Icing Ingredients:

1/2 Cup Butter
1/4 Cup Milk
3 1/2-4 Cups Powder Sugar
1 tsp. Almond Extract
(ignore that there is sugar in the picture)


  • Preheat oven to 375 degrees.
  • 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.
  • Add the Almond Extract.
  • Add the Sour Cream.
  • And the eggs.
  • Mix again, scraping down the sides at least once.
  • Pour the batter into a 9×13 or larger pan.
  • Bake for 20-25 minutes until the middle is set.

Let the cake cool for 20-30 minutes before starting your icing.

  • For the 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.  Stir until well mixed.
  • Add more powder sugar if you need a thicker consistency.  It should be pourable though. Pour onto the cake and let sit for 20 minutes.

Serve with ice cream or fresh fruit. 


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