Sheet Cake with Almonds and Pecans

Sheet Cake with Almonds and Pecans - Don't be alarmed if the title confuses you. I'll tell you what you need to know about this sheet cake with almonds! I used almond extract instead of vanilla extract in this basic yellow cake recipe. Then I added more almond to the frosting and chopped up a bunch of pecans. To tell you the truth, it's one of my new favorite flavors. It was so good that I made it twice in a week! The first one was gone in a day, despite the fact that it was a sheet cake. The kids then went on to tell their friends how wonderful it was, so I had to make another!


SERVINGS PREP TIME COOK TIME TOTAL TIME
35 15 Min 20 Min 35 Min

INGREDIENTS

CAKE

  • 1.5 cup unsalted butter (226g)
  • 1.5 quarts water
  • 3 c. all-purpose flour (250 g)
  • granulated sugar, 3 cups (400g)
  • sour cream, 0.75 cup (115g)
  • a quarter teaspoon of almond extract
  • a quarter teaspoon of salt
  • 1.5 teaspoon bicarbonate of soda
  • 3 big eggs (must be at room temp)


FROSTING

  • 0.75 cup salted butter (113g)
  • Milk, 0.38 cup (61g)
  • 6 cups sifted confectioners' sugar (500g)
  • 0.75 teaspoon extract of almond
  • 1.5 cup pecans, chopped


INSTRUCTIONS

CAKE

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Bring 1 cup butter and 1 cup water to a boil in a big saucepan. Remove from heat until the butter has melted and a low rolling boil has formed.
  3. In a mixing bowl, combine flour, sugar, sour cream, 1 teaspoon almond extract, salt, baking soda, and eggs in the following order: flour, sugar, sour cream, 1 teaspoon almond extract, salt, baking soda, and eggs. After each addition, whisk until smooth.
  4. Fill a 10x15-inch baking pan halfway with batter.
  5. Bake for 20 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out with a few crumbs. (not damp)

FROSTING

  1. In a saucepan, combine 1/2 cup butter and milk; heat to a low rolling boil, then remove from heat.
  2. Add the sugar one cup at a time, whisking after each addition.
  3. Add 1/2 teaspoon almond extract to the mix. Whisk all together thoroughly. It will have a gravy-like quality.
  4. Add the pecans and mix well. Using a spatula, frost the warm cake.

Tips for Making Sheet Cake

Eggs can be used at room temperature. The eggs will not only incorporate faster if they are room temperature, but they will also not cook in the saucepan.


And sure to use full-fat sour cream. This isn't the place to be counting calories because it's a cake! I also make sure to remove it from the fridge as soon as possible so that it is cold when I apply it to my saucepan.


This recipe necessitates the use of a 10 x 15 pan. If you don't have one, I suggest you wait before you can get one. I found some for $2 each at Dollar General.


Prepare your pan by spraying it with nonstick spray or lining it with parchment paper. I enjoy using GOOP (homemade pan release) on cakes, but I also appreciate how simple parchment is to work with. Both are excellent choices.

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