Almond Sheet Cake Recipe is my little piece of Fourth of July magic — a tender, buttery sheet cake slathered in an almond-scented glaze that somehow tastes like celebration and nostalgia in every bite. If you loved Texas sheet cake’s comfort but wanted something lighter and fragrant, this one’s your jam. Ready to fall in love?
Why you’ll fall for this cake
This cake checks so many boxes: it’s fast, it’s pantry-friendly, and it slides out of a Sheet Cake Pan like a dream. It’s less heavy than chocolate sheet cake but still rich enough to be classified among true Decadent Cakes. Want a dessert that feeds a crowd and disappears fast? Say hello to your new favorite Dessert Bar.
The story (aka why I chased Uncle Jeffrey’s mystery bars)
We tasted these at a family get-together last summer and swore they were “Uncle Jeffrey’s almond bars.” Cue the family mystery — nobody knew the recipe, and I became borderline obsessive. After a few calls, a little sleuthing, and some digital archaeology, I tracked down Celeste Lewis’s version. Turns out my memory inflated “bars” into sheet cake — and thank goodness it did. This cake is like a lighter, brighter cousin of Texas sheet cake: same comfort, different vibe.
Ingredients — what you need (and why each one matters)
Here’s the essence of the cake in plain terms, with quick notes so you know why each ingredient gets a call on the roster:
- Butter & Water: Boiled together to melt sugar and bloom flavors — this hot liquid step gives the crumb a tender, slightly satin texture.
- All-purpose flour & sugar: The backbone and sweetener. Simple, classic.
- Salt & baking powder: Salt lifts the flavor; baking powder gives structure and rise.
- Sour cream: Adds moisture and a tiny tang that balances the sugar. It makes the crumb soft without being gummy.
- Eggs: The binder that gives the cake body.
- Almond extract: The soul of the recipe — this is what makes it unmistakably almond. Use a good quality extract.
- For the Icing: Butter + milk boiled, then whisked with powdered sugar and almond extract. The warm glaze puddles into the hot cake and creates that glossy, slightly crackly top we love.
(If you want exact numbers: the classic proportions are 1 cup butter + 1 cup water, 2 cups flour, 2 cups sugar, 1 tsp salt, 1 tsp baking powder, 1/2 cup sour cream, 2 eggs, 1 tsp almond extract — plus Icing: 1/2 cup butter, 1/4 cup milk, 3 cups powdered sugar, 1/2 tsp almond extract.)
How to make it — simple step-by-step
Follow these short, clear steps and you’ll have a sheet of pure almond joy.
- Heat the liquid: Preheat oven to 350°F. Bring 1 cup butter and 1 cup water to a boil in a saucepan. This step helps dissolve sugar and slightly “cook” the crumb structure for a tender finish.
- Mix dry ingredients: In a bowl, whisk together the flour, sugar, salt, and baking powder.
- Combine: Pour the hot butter-water over the dry mix (careful — it’s hot). Stir until just combined. The batter will be warm and slightly loose. Add sour cream, eggs, and the almond extract. Mix until smooth.
- Bake: Pour batter into a greased Sheet Cake Pan. Bake about 18–20 minutes or until a toothpick inserted near the center comes out clean. Don’t overbake — you want a tender crumb.
- Make the icing: While the cake bakes, boil 1/2 cup butter with 1/4 cup milk. Remove from heat and whisk in powdered sugar and almond extract until glossy and pourable.
- Ice while warm: Pour the glaze over the warm cake and spread quickly. The heat helps the icing sink in a little, creating that classic shiny finish. Let cool, slice, and serve.
Pro tips for knock-out results
- Use real almond extract — fake almond can taste harsh. Quality matters here.
- Don’t overmix after adding flour; work quickly so the batter stays light.
- Ice while warm: the glaze puddles into the cake and creates that dreamy finish. If you wait until cool, you’ll get a firmer, more set top.
- Sour cream is non-negotiable for that soft, moist texture. Greek yogurt can sub in if necessary, but sour cream gives the classic tang.
- Cool slightly before slicing so the glaze sets a bit and slices don’t smear.
Variations to play with
This recipe loves tweaks. Try one of these if you’re feeling adventurous:
- Citrus-Almond Twist: Add a tablespoon of orange zest to the batter; replace half the milk in the icing with orange juice.
- Chocolate ripple: Swirl in 1/4 cup melted dark chocolate before baking for a marble effect.
- Nutty top: Sprinkle toasted sliced almonds (or crushed pistachios for color) over the warm glaze for crunch.
- Mini marshmallow finish: Toss a handful of Marshmallows on top and give them a quick torch for a campfire-chic twist. (Yes, really — it’s surprisingly good.)
- Sheet cake to bars: Bake in an 8×8 or 9×13 and cut into bars for portable Dessert Bar vibes.
Serving ideas — what makes it pop
- Cut it into squares and stack on a platter for parties.
- Serve warm with a scoop of vanilla ice cream — the warm glaze and cold cream? Divine.
- Make a brunch spread: coffee, fruit, and this cake for Yummy Sweets that feel fancy but are zero-stress.
Storage & leftovers
- Room temp: Store covered for up to 2 days. The glaze will stay shiny but may soften.
- Refrigerator: Keep in an airtight container up to 5 days. Let slices come to room temp before serving.
- Freeze: Slice, wrap each piece, and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temperature.
Frequently asked questions (quick answers)
Can I swap extracts?
Yes — vanilla will work, but you’ll lose that almond character. Consider almond + vanilla for depth.
Can I make this gluten-free?
Try a 1:1 gluten-free flour blend. Texture will vary, but it’s a good option.
What about doubling?
The recipe scales well. For larger crowds, use a full sheet pan and increase bake time slightly.
Is the hot-water step necessary?
It helps create a tender, almost silky crumb. Skip it and the cake will still be fine, but slightly different texture.
Why this is a perfect party cake
This cake behaves like a star: feeds a crowd, travels well, and slices cleanly into bars for passing around. It’s easy enough to make ahead, yet special enough to headline dessert at a potluck. When you want something that reads fancy but bakes like a breeze, this sits squarely in the “must make” column of Sheet Cake Recipes.
A note on nostalgia and flavors
Food carries memory. The mild almond perfume of this cake takes me right back to that family picnic: fireworks, laughter, and a plate of cake that vanished faster than anyone could say “seconds.” Maybe that’s why I wanted the recipe so badly — not just for the cake, but for the moment it represents. Food does that, right? It’s not only Food Cakes — it’s memory.
Quick variations and serving swaps (bullet list — fast)
- Top with toasted almonds for crunch.
- Add a smear of jam between cake and glaze for a fruity layer.
- Cut into rectangles and drizzle chocolate for a Dessert Bar that looks shop-bought.
- Serve with fresh berries for brightness.
Final thoughts — go make it
This isn’t complicated chef-y stuff; it’s comfort and simplicity, elevated. Almond Sheet Cake Recipe gives you a bright, tender slab of deliciousness every time. It’s one of those recipes that feels like cheating because it’s so easy yet tastes like you spent hours fussing. So get your Sheet Cake Pan, crank the oven, and make something that will have people asking for the recipe — and the story behind it.
And hey — if someone asks whether you used Marshmallows on top, wink and say, “Maybe.” Life’s short; sometimes you’ve got to be a little extra.
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Easy Almond Sheet Cake Recipe — Decadent Cakes For Your Sheet Cake Pan
- Category: Dessert
Ingredients
For the cake batter
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) water
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon almond extract
For the glaze
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (60 ml) milk
- 3 cups (360 g) powdered (confectioners’) sugar
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a small saucepan, combine the butter and water and bring just to a boil. Remove from heat.
- In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder.
- Pour the hot butter–water mixture into the dry ingredients and stir until incorporated. Add the sour cream, eggs, and almond extract, and mix until the batter is smooth and uniform.
- Transfer the batter to the prepared pan, spreading it evenly. Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly.
- While the cake bakes, make the glaze: heat the butter and milk together until they just reach a boil, then remove from the heat.
- Immediately whisk the powdered sugar and almond extract into the warm butter–milk until the icing is glossy and pourable. Add a splash more milk if you need to reach the right consistency.
- As soon as the cake comes out of the oven, pour the warm glaze over the hot surface and spread it quickly so it covers evenly. Let the cake cool so the glaze sets before cutting into squares.
