Description
This White Texas Almond Sheet Cake is a rich, buttery, and moist almond-flavored cake perfect for gatherings and celebrations. It features a tender crumb infused with almond and vanilla extracts and topped with a luscious almond glaze and crunchy sliced almonds. Ready in just 30 minutes, this sheet cake is both easy to make and deliciously impressive.
Ingredients
Cake:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup water
- ½ cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Icing:
- 1 cup (2 sticks) unsalted butter, melted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 5 ½ cups powdered sugar
- Sliced almonds, for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease a 13×18-inch jelly roll pan with butter or spray it with non-stick spray such as Baker’s Joy to ensure the cake doesn’t stick.
- Mix wet ingredients and sugar: In a large bowl, whisk together the melted butter, water, sour cream, and granulated sugar until well combined to create a smooth base for the batter.
- Add eggs and flavorings: Whisk in the eggs, vanilla extract, and almond extract into the wet mixture to enhance the cake’s flavor and provide a silky texture.
- Incorporate dry ingredients: Gradually whisk in the all-purpose flour, baking soda, and salt until the batter is smooth and uniform, ensuring no lumps remain.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare the icing: While the cake is baking or just after it’s done, whisk together melted butter, milk, vanilla extract, almond extract, and powdered sugar until smooth and creamy to make a luscious icing.
- Ice the cake and add toppings: Pour the warm icing over the hot cake and spread it evenly to the edges. Immediately sprinkle sliced almonds on top to add a crunchy almond finish.
Notes
- Ensure the cake is still warm when applying the icing so it melts slightly for a rich glaze.
- Use fresh almonds for the best crunch and flavor.
- You can substitute buttermilk for sour cream if unavailable.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more intense almond flavor, consider adding a bit more almond extract, but be careful as it’s potent.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
