Almond Sheet Cake

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This old-fashioned recipe is a combination of the one my grandmother used to make for Bridge Club and my neighbor Jamie’s easy dessert recipe. You can slice the cake and serve it on cute plates. But, it’s just as good straight out of the pan.



For the cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter (2 sticks)
  • 1 cup water
  • 2 eggs, slightly beaten
  • ½ cup sour cream
  • 1 teaspoon almond extract

For the icing:

  • 4 cups powdered sugar
  • 1/2 cup butter (1 stick)
  • 1/3 cup milk
  • 1/2 teaspoon almond extract


Preheat oven to 375 degrees. Generously grease a 12 x 17-inch rimmed baking sheet.

In a large mixing bowl combine flour, sugar, salt and baking soda. Set aside.

In a medium sauce pan, over medium-high heat, melt butter and water. Stir until fully combined. Pour melted butter into the flour mixture and mix well with an electric mixer.

Add eggs, sour cream and almond extract. Continue mixing until batter is smooth.

Pour batter into prepared baking sheet. Bake for 18 to 20 minutes, until cake is just golden brown and set in the middle.

Cool cake completely before icing.

In the saucepan, melt butter over medium-high heat. Remove from heat and add milk and almond extract. Stir until combined.

In a large mixing bowl, mix powdered sugar and melted butter until icing is light and fluffy.

Spread icing evenly over the cake. Cut into squares and serve. At larger gatherings I serve this cake straight from the pan, just like my grandmother did.