This old fashioned almond sheet cake has a delicious fluffy almond icing. Serve it with fresh raspberries, strawberries, or blueberries for a quick and easy dessert in under 30 minutes.
PREP TIME 10 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 14servings
Ingredients
For the Sheet Cake:
2cupsall-purpose flour
2cupssugar
1tspbaking soda
1tspkosher salt
1cup(2 sticks) butter plus 1 more tablespoon softened for the pan
1cupwater
2eggsslightly beaten
1/2cupsour cream
1tspalmond extract
For the Icing:
1/2cup(1 stick) buttermelted
1/3cupmilk
1/2tspalmond extract
4cupspowdered sugar
Pinch of kosher salt
Instructions
Bake the Cake:
Preheat the oven to 375°F.
Grease a 12 x 17-inch rimmed baking sheet with softened butter.
In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Set aside.
Place the butter in a microwave safe bowl and melt it on HIGH heat. Add the water to the butter and stir them together. Pour the butter mixture into the reserved flour mixture. Beat with an electric hand mixer until the batter is smooth, about 1 minute.
Add the eggs, sour cream, and almond extract to the batter bowl and use the mixer to beat them in on low until incorporated and then on HIGH for 1 minute.
Pour the batter into the prepared baking sheet and bake for 25 - 28 minutes or until just golden brown. The cake should be set in the middle.
Cool completely before adding the icing.
Prepare the Icing:
Add the butter to a microwave safe mixing bowl and melt it on HIGH heat. Remove from the microwave and add the milk and almond extract. Stir them together until evenly combined.
Add the powdered sugar to the melted butter mixture. Use a hand mixer to combine everything together on low, about 30 seconds. Beat on high until the icing is light and fluffy, about 1 minute. Add the pinch of salt and beat it in. Spread the icing evenly over the prepared cake.
Cut into squares and serve. Cake should be stored in the fridge so the milk in the icing doesn't spoil.