Ingredients
Cake
- 1 cup water
- 1 cup salted butter that's 2 sticks
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder or 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
- 2 large eggs
- 1½ teaspoons almond extract
Almond Frosting
- 6 tablespoons milk
- ½ cup salted butter that's 1 stick
- 3¾ cups powdered sugar
- 1 teaspoon almond extract
- Fresh strawberries for topping (optional)
- Fresh blueberries for topping (optional)
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
GreenLife Half Cookie Sheet Pan This sheet pan cake is amazing. And the pan really is part of the secret. It makes the cake thin enough that it has just the right ratio of cake to frosting.
Farberware Mixing Bowls Y'all know I love my Farberware mixing bowls. I can't cook without them!
Pyrex Measuring Cups Once I tried Pyrex, I have never gone back to my old measuring cups.
Method
Cake
- Preheat the oven to 350°F and grease a rimmed half sheet pan (13x18").
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the sour cream, eggs, and almond extract until just combined.
- In a medium saucepan over medium heat, bring the water and butter to a boil. Pour the hot mixture into the batter and stir until smooth — the batter will be thin, and that's just right.
- Pour the batter into the prepared pan and smooth into an even layer. Bake 17–20 minutes, until a toothpick inserted in the center comes out clean. Start the frosting when the cake is about 5 minutes from done.
Almond Frosting
- In a saucepan, bring the milk and butter to a boil. Remove from heat and stir in the powdered sugar and almond extract, beating until smooth.
- Pour the warm frosting over the warm cake and gently spread to the edges with a spatula.
- Let cool completely, then top with fresh strawberries and blueberries, if desired.
Nutrition
Video
Notes
This is a big half sheet cake (13x18") — enough to feed a crowd, about 32 squares.
Frost while both the cake and the frosting are still warm so it spreads into a smooth, glossy layer.
For a red, white & blue look, add fresh strawberries and blueberries after the cake has cooled completely — perfect for summer cookouts and the 4th of July.
Store covered at room temperature for up to 2 days, or refrigerate; add the berries just before serving.
Baking powder, not baking soda: This recipe is written the way Stephanie makes it — with baking powder in place of the baking soda in the original. She finds baking soda can leave a slightly bitter aftertaste, so she uses twice as much baking powder instead (2 teaspoons powder for every 1 teaspoon soda). Prefer the original? Use 1 teaspoon baking soda. Almond extract is the whole personality of this cake — it's in both the batter and the frosting, so don't leave it out. Grease the pan well (Stephanie swears by Crisco shortening) so every square lifts out clean.
