Almond Sheet Cake Recipe

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My husband and I first tried this dessert at a family function last year Fourth of July. Since then I’ve been waiting very patiently for a second appearance. We both could’ve sworn they were called almond bars and made by Uncle Jeffrey, so finding the recipe would be a breeze, but when we brought it up no one seemed to know what we were talking about!

I was hell-bent on finding this recipe, the bars were unforgettable! After some digging, a few days, and help from the whole family we finally found it! Almond Sheet Cake by Celeste Lewis. It tastes like a lighter, white version of a Texas Sheet Cake. I’d love to share the recipe with you, they are worth every caloric bite

 

Almond Sheet Cake Recipe

 

Ingredients:

Cake:

  • 1 cup butter
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1 t. salt
  • 1 t. baking powder
  • 1/2 cup sour cream
  • 2 eggs
  • 1 t. almond extract

Iсіng:

  • 1/2 cup butter
  • 1/4 cup milk
  • 3 cups powdered sugar
  • 1/2 t. almond extract

 

 

Directions:

Cаkе:

Preheat oven to 350. Boil together butter and water. Add dry ingredients and mix. Add sour cream, eggs and almond extract and mix well. Pour into greased sheet cake pan. Bake 18-20 minutes.
Iсіng:

Boil butter and milk together. Remove from heat, add and beat powdered sugar and almond extract. Pour and spread over warm cake.

 

 

 

 

 

 

 

 

 

 

 


 

45 comments

  1. Oh yummy!!! Thank you for this recipe! I love white Texas Sheet Cake! But I love almond anything!! This will be superb!!! Can’t wait to make it!!’

  2. I just made this and WOW!!!

    13×9 pan, had to cook mine a bit longer- but turned out perfect.
    A long time ago, O’Charley’s used to give out these lovely birthday cakes and then they stopped for their pies. This is that cake that I have been longing for a long time.
    Thank you so much.

  3. I had an issue where the cake was not fully baked after 18-20 minutes and I had to add an additional 30 minutes before the toothpick came out clean.
    Delicious, though!

      1. A sheet pan is not 9″ x 13″ , so if people use 9″ x 13″ it needs to bake longer. I think it’d be a kind deed to change the directions to traditional baking pan size 9″ x 13″ for x number of minutes (I’m guessing well over 20) or jelly roll pan (10.5″ x 15.5″). Texas sheet cake is typically baked in a jelly roll pan (10.5 x 15.5) or a half-sheet pan (13 x 18). Thank you for considering this request.

      1. I was just about to make this and thought the same thing. I have never boiled ingredients together before baking a cake. So it’s not a misprint, You DO boil the ingredients.

    1. If you’re adding salt and baking powder, just be sure you’re not using self-rising flour. The only difference in cake flour and all purpose flour is the cornstarch in cake flour, essentially.

  4. LOVE almond anything so looking forward to making this cake! I plan to use a 10×15 pan instead of 9×13, though. Thanks for sharing!

  5. Maria, just a suggestion you may want to change the small t to a capitol T for tablespoon.
    I can’t wait to make this.

  6. The recipe calls for a teaspoon..with the small “t”.A Tablespoon of Almond extract..salt and baking powder would NOT be a good result or taste Lol..Almond Extract is very strong and i cant imagine what a Tablespoon of salt would taste like😖

  7. Hope it was all Teaspoons since t and not Tablespoon is T. Hope mine turns out and I not wasted things using the t

    1. I just made it and I let it sit while getting the dry ingredients together. I had no problems with it at all

  8. This cake is great, taste amazing! Thanks for sharing. A sheet cake typically is baked on a jelly roll pan, better known as a cookie sheet. A 9×13 is to small for what this recipe calls for. You could use it however you would need to increase your baking time for a thicker cake. It’s a teaspoon of almond extract not a tablespoon. A tablespoon would be way too over powering and taste bad. Another tip if you want this cake to look pure white, use clear extract. You can buy it in clear that’s the secret to keeping things white white.

  9. Is the cake supposed to be really dense and heavy. It tastes good but I was thinking it would be more light and fluffy like a cake.

  10. Thank you so much for sharing this recipe. Do you mix with electric mixer or by hand with a spoon or whisk? How long do you recommend mixing?
    Kind regards, Susan

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