Almond Sheet Cake Recipe is what happens when a humble sheet cake meets a dreamy almond glaze — buttery, tender, and somehow lighter than it looks. I dug this one out of family lore after a Fourth of July mystery: unforgettable almond bars that vanished into history. Now? They’re back on my counter, and I’m sharing everything so you can stop stalking potlucks and start baking.
Introduction — quick why you’ll love it
This cake bakes in a sheet cake pan, which means you get a thin, tender slab you can slice into bars, squares, or fancy rectangles. It’s the perfect dessert bar (see what I did there?) for parties, potlucks, or when you want something that feeds a crowd without drama. The crumb stays moist from a splash of sour cream, and the icing? Totally dreamy with almond aroma.
Bold tip: Use real almond extract — not the imitation stuff — for a bright, authentic almond flavor.
What makes this cake irresistible?
First: texture. It isn’t heavy like a loaf cake; it’s more like a tender, buttery sheet with a delicate crumb. Second: the glaze soaks slightly into the warm cake, giving every bite that melt-in-your-mouth quality. Third: scalability — bake it in a standard sheet cake pan or double the batch for a party. Fancy frosting? Nope. Simple glaze = big payoff.
Short answer: it’s one of those Almond Cakes that tastes like effort but is actually ridiculous-easy.
Ingredients — what each one does (short descriptions)
Here’s the compact shopping list and why each item matters — no guessing.
For the cake:
- 1 cup butter — richness and flavor.
- 1 cup water — used boiling with butter to create a slightly tender texture.
- 2 cups flour — structure.
- 2 cups sugar — sweetness and moistness.
- 1 tsp salt — balances and amplifies flavor.
- 1 tsp baking powder — light lift.
- 1/2 cup sour cream — keeps the cake tender and slightly tangy.
- 2 eggs — binder and richness.
- 1 tsp almond extract — the star almond note.
For the icing:
- 1/2 cup butter + 1/4 cup milk — base for a glossy, pourable glaze.
- 3 cups powdered sugar — sweetens and thickens the glaze.
- 1/2 tsp almond extract — finishes with aroma.
That’s it. Simple staples that add up to something you’ll want on repeat.
How to make it — simple step-by-step
Ready? This is the no-fuss part.
- Preheat & prepare: Heat oven to 350°F. Grease a 13×18 or similar sheet cake pan.
- Boil butter + water: In a small saucepan, melt butter into water and bring to a boil. Remove from heat.
- Mix dry ingredients: In a bowl, whisk flour, sugar, salt, and baking powder.
- Combine: Pour the hot butter-water over the dry mix and stir until combined. Let cool slightly.
- Add sour cream & eggs: Stir in sour cream, eggs, and almond extract until smooth. Batter will be thin and glossy.
- Bake: Pour into pan and bake 18–20 minutes or until a toothpick comes out clean. Don’t overbake — you want it moist.
- Make glaze: Boil butter and milk together, remove from heat, then whisk in powdered sugar and almond extract until smooth.
- Glaze warm cake: Pour the glaze over the warm cake and spread quickly so it seeps in. Let cool, then cut into bars.
Bold tip: Glaze while the cake is warm so it soaks in — that’s how you get the best texture and shine.
The family story behind the recipe
My husband and I first fell for this at a family BBQ. Everyone swore it came from “Uncle Jeffrey,” but no one could produce the card. A little family detective work later (and a few gracious e-mails), we landed on Celeste Lewis’s almond sheet cake — and it matched every memory: the golden crumb, the glaze that made napkins essential, the nostalgic almond scent. Moral of the story? Great recipes hide in plain sight. Also, never trust family memory alone for dessert provenance.
Pro tips for perfect results every time
- Use room-temp eggs and sour cream so the batter emulsifies nicely.
- Don’t overbake. This is a thin cake — it cooks fast. Pull it as soon as a skewer comes out mostly clean.
- Spread the glaze while warm. It’ll sink into the cake, keeping the top glossy and the crumb moist.
- Line the pan if you want clean edges. Parchment helps cut pristine squares.
- To intensify almond flavor, toast a few slivered almonds and sprinkle them over the glaze while still tacky.
Bold tip: If the glaze firms too quickly, microwave it for 5–10 seconds to loosen and spread.
Variations to try (because variety is the spice of life)
- Marshmallow Top: After glazing, dot mini marshmallows across the top and torch briefly for a campfire vibe.
- Nutty Crunch: Fold ½ cup toasted sliced almonds into the batter for texture.
- Chocolate Almond: Mix ¼ cup cocoa with the dry ingredients for a nutty-chocolate hybrid (think almond + cocoa = dreamy).
- Citrus almond: Add 1 tsp orange zest to the batter and swap half the almond extract for orange extract. Bright!
- Frosted Bar Style: Layer with a thin cream-cheese frosting instead of the glaze for a richer bite — more like decadent cakes in bar form.
Want it gluten-free? Use a reliable 1:1 gluten-free flour blend. The texture changes slightly, but the flavor still sings.
How to serve — ideas that impress
- As a Dessert Bar: Cut into small rectangles and arrange on a platter for a party-friendly dessert bar display.
- With coffee: This is peak brunch fare — pair with strong coffee or a nutty latte.
- With fruit: Serve alongside berries to cut the sweetness.
- Picnic-friendly: Wrap individual bars in parchment for take-along treats.
FYI: These bars travel well, making them perfect for bake sales and potluck dessert tables.
Storage and leftovers — quick tips
- Room temp: Store in an airtight container for up to 3 days. The glaze will keep things moist.
- Fridge: If it’s hot out, refrigerate; bring to room temp before serving for the best texture.
- Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge and warm briefly if you like.
Bold tip: Place a slice of bread in the container with the cake to keep it moist longer — old-school trick that works.
FAQs — quick answers to the questions you’ll ask
Can I use vanilla instead of almond extract?
Yes — use vanilla for a milder, classic flavor. But almond extract is what makes this cake sing.
Is this more of a cake or a bar?
It’s a cake baked thin in a sheet pan — perfect for slicing into dessert bars.
Can I make smaller pans?
Yes — halve the recipe for a 9×13 pan. Watch bake time; it may need a few extra minutes.
Why boil butter with water/milk?
Boiling the butter with liquid helps create a tender crumb and a silky batter that bakes into a soft sheet.
Any quick swap for sour cream?
Greek yogurt works fine, but keep the same volume. It keeps the cake moist and tangy.
Why this belongs in your baking playbook
This Almond Sheet Cake Recipe sits perfectly between comfort baking and party-ready dessert. It’s simple, forgiving, and incredibly adaptable — you can riff on it endlessly and still get applause. Whether you call it a dessert bar, a sheet cake, or shorthand family nostalgia, it belongs on your next menu. It’s one of those yummy sweets that makes people linger at the table and ask for the recipe.
Bold final nudge: Make it once, and you’ll be the person people text when they need a crowd-pleasing dessert fast.
Final thoughts & serving inspiration
If you want something that looks like you slaved for hours but was actually quick to pull together, this is it. Slice it thin for a buffet, thick for a cozy dessert, or jazz it with marshmallows and toasted almonds for the holidays. It’s a classic example of simple ingredients delivering decadent cakes energy without high drama — the best kind of baking.
Go preheat that oven. Cut yourself a bar. Share with someone you like. And if Uncle Jeffrey shows up claiming credit, serve him a slice and make him earn his title.
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Moist Almond Sheet Cake Recipe – Ultimate Food Cakes Pick
- Category: Dessert
Ingredients
For the Cake:
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon almond extract
For the Icing:
- ½ cup unsalted butter
- ¼ cup milk
- 3 cups powdered sugar
- ½ teaspoon almond extract
Instructions
To Make the Cake:
- Preheat your oven to 350°F (175°C). Lightly grease a sheet cake pan or line it with parchment paper.
- In a medium saucepan, melt the butter and water together over medium heat until the mixture just begins to boil. Remove from heat and set aside briefly.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Pour the hot butter-water mixture into the dry ingredients and stir until smooth.
- Add in the sour cream, eggs, and almond extract, then whisk or mix until everything is fully incorporated and the batter looks glossy and lump-free.
- Pour the batter evenly into your prepared pan, spreading it out to the edges.
- Bake for 18–20 minutes, or until the top is light golden and a toothpick inserted in the center comes out clean. Don’t overbake — this cake stays best when moist and tender.
To Make the Icing:
- In a small saucepan, combine butter and milk, and bring to a gentle boil over medium heat.
- Remove from the stove and immediately whisk in the powdered sugar and almond extract until smooth and creamy. If it’s too thick, add a splash more milk; if too thin, sprinkle in a little more sugar.
- Pour the warm icing over the cake while it’s still slightly hot — this allows it to seep in just a bit, creating a soft, melt-in-your-mouth texture.
- Use an offset spatula to spread the icing evenly across the top. Let the cake cool completely before slicing into bars or squares.
Notes
For extra flair, sprinkle toasted sliced almonds on top of the glaze while it’s still warm. It adds a pretty finish and a satisfying crunch that complements the sweet almond flavor perfectly.
