We are the kind of people who go to block parties now. I thought this would be the kind of lifestyle we would ease into; I don’t know if we are trendy enough for all this idyllic socializing. I mean, a block party? Who does that? My neighborhood, that’s who. Or what, I guess. That’s what. Whatever.

It’s awesome. I feel like I’m in a movie. Oh wait, is that my 2-year-old having an emotional breakdown over a tricycle that isn’t even hers? Never mind.

Happy birthday to me! We celebrated this weekend by having some family over at our house, even though there are still boxes everywhere. I figure if they see my house in it’s ugliest state their opinion can only go up. It was so nice to have people over and be able to send the kids outside to eat cake and ice cream (instead of them smearing it into my carpet).

IMG_5936Look at this beauty. This isn’t even the cake we ate. That’s right, I made myself 2 cakes this weekend, and I’m making another one tomorrow. I don’t mess around when it comes to birthdays.

And I’ll probably make yet another one in a couple weeks for my 2 year blog anniversary. That’s right, The Food Charlatan is almost 2 years old! Isn’t that crazy? I just don’t feel like I’ve been blogging that long. It’s kind of like a kid. I love it. Sometimes it’s drives me crazy, but I couldn’t imagine my life without it, and at the end of the day I don’t want to let it go. And I have a hard time remembering what life was like before I had it.

IMG_5942But why are we still not talking about this cake? I love almond flavor. It’s so nostalgic for me, all because of these Almond Roca Bars and Eric’s family’s obsession with them. I’m adding this cake to the list. It is so moist and amazing. The frosting is the best part. I’ll admit that I tried the cake before I put the frosting on and thought, “Meh,” but when you add frosting on top, I’m telling you this cake is killer. It is made in a 9×13 but is not as tall as a regular box cake, just fyi. It is so rich though that you do not need more than a little square. Serve this with fresh strawberries, it totally makes it.


Almond Sheet Cake

4.84 from 6 votes
Prep: 15 minutes
Cook: 20 minutes
Cooling Time: 20 minutes
Total: 55 minutes
Servings: 12 Servings
I love this almond sheet cake. It is so moist and amazing. The frosting is the best part.



  • 1 cup butter, 2 sticks
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 eggs
  • 1 & 1/2 teaspoons almond extract


  • 1/2 cup butter
  • 1/4 cup milk
  • 3 & 1/2 - 4 cups powdered sugar
  • 1 teaspoon almond extract
  • To garnish: strawberries, blueberries, raspberries, etc., ice cream


  • For the Cake: Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
  • In a small pot, add the water and butter and set over high heat to bring to a boil.
  • Meanwhile, add the dry ingredients to a mixing bowl: flour, sugar, and baking soda. Combine. When the butter-water mixture starts to boil, take it off the heat and pout it into the dry ingredients. Turn the mixer on and beat for at least one minute. (Don't bother washing that pot. You're going to use it again for the frosting).
  • Add the sour cream, 2 eggs, and almond extract. Beat again for a couple minutes, scraping down the sides. Don't be afraid to let it mix awhile; you need to whip in a bunch of air so that your cake is fluffy.
  • Pour the batter into the prepared pan and bake at 375 for 20-25 minutes, or until center is set. Let the cake cool for 20-30 minutes before you start making the frosting.
  • For the frosting, use the same pot from earlier to bring a stick of butter and 1/4 cup of milk to a boil.
  • While you wait, measure out 3 1/2 cups of powdered sugar into your mixing bowl. When the milk-butter mixture is boiling, pour it over the sugar and beat well. Add the almond extract. You may want to let your hand slip and add something closer to 2 teaspoons, if you are like me. Add more powdered sugar as necessary until it is the consistency you like. Pour immediately over the warm cake and spread. Serve warm or room temperature. Don't skip the the fresh fruit, it really adds to the flavor.


Source: Sweet and Savory by Sarah


Serving: 1slice | Calories: 735kcal | Carbohydrates: 125g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 317mg | Potassium: 63mg | Fiber: 1g | Sugar: 107g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 735
Keyword: Almond, Sheet Cake
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

almond sheet cake recipe

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  1. I always make your Texas Chocolate Sheet Cake, but now I can’t wait to make this almond cake version. I wanted to know why you use a 9×13 pan instead of the pan you use for the chocolate sheet cake. I just wasn’t sure if it made a big difference. I’m so excited to make this and even more excited to eat it!! Your chocolate sheet cake is literally my favorite thing ever!!

  2. This was absolutely delicious! It was very moist and flavorful. Everybody loved it. I will definitely be making this again. I topped mine with sliced almonds for a little decorative crunch! Thank you for this wonderful recipe!

    1. I’m so glad you enjoyed it Diane! This is one of my favorite cakes of all time :) Love the almonds on top, I’m going to try that!

  3. My granddaughter and I made this cake 7 times already. Everytime she comes over she wants to make it. It’s perfect exactly with the ingredients so follow this exactly!
    Never heard of boiling the water and butter, I almost skipped this. My nephew wants it for his birthday this year!

    1. I’m so glad you are enjoying it Kathy, how fun is this! 7 times! your granddaughter is a true almond lover. She has good taste :) Thank you so much for commenting with your feedback, it means so much to me!

      1. ? I followed your recipe exactly, but found that the cake was quite gloppy in the center. Even though cooked, it was so dense and seemed unfinished. Too buttery? Please advise.

        1. Hi LT, that;s a bummer! Sounds like it wasn’t baked all the way through. Make sure to stick a toothpick in the center to make sure no batter comes off before taking it out of the oven!

  4. We loved this cake and icing! I especially liked how it sliced so neatly and came right out of the dish ( which is usually a problem for me ). This is a keeper !

  5. I love, love, love almond cakes! And great idea to have a nice little icing and top it with some strawberries. I’m really enjoying your blog, Karen!

    1. Thanks so much Sarah! Okay I think the Almond Cake gods are trying to speak to me because I have been craving this cake like mad lately and you are the second person to randomly comment on it months after publication. It’s a sign!!! I have to make it again! :)

  6. 3 birthday cakes – and I didn’t get to make one of them! But you were happier that way, and that’s what birthdays are all about – plus I was so happy to EAT your awesome lemon cake! Happiness and joy abounded :)

  7. Whoa Karen! This is the exact recipe for a Texas Sheet Cake without the chocolate and with almond! It is a great cake! I’ve never made it in a 9×13, but I have made this exact cake in a traditional sheet cake pan. I’m feeling hungry.

    Maybe we should make this AGAIN, when I come? Ya think?

    1. Let’s do it Kris! I could probably eat this cake every day for the rest of my life and be okay with that.

      1. I wish I could eat cake everyday. That time is long past for me. I’ll watch YOU eat cake everyday – at least until you hit 50.

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