Almond Pecan Sheet Cake

filed under: Cakes on March 11, 2019

Almond Pecan Sheet Cake is such a fun cake to make in addition to being one of my favorite flavors. (hint: LOTS of almond!) The method is unique in that it starts on a stove top, but ends in the oven of course! Don’t miss all my favorite Cake Recipes!

Almond Pecan Sheet Cake

Almond Pecan Sheet Cake

If you are confused by the title, don’t worry. I’ll tell you everything you need to know about this almond-infused sheet cake! It is a basic yellow cake recipe but instead of vanilla, I used almond extract. Then, in the frosting, I added more almond and chopped up a bunch of pecans. I have to tell you, it is honestly one of my new favorite flavors. I made it twice in a week! Even though it’s a sheet cake, the first one was gone in a day. Then the kids went and told their friends how awesome it was so I had to make another one!

White Almond Sheet Cake

How to Make an Almond Pecan Sheet Cake

As I mentioned, the method is a little different for this recipe. You start with butter and water in a large saucepan on the stove. Let those ingredients come to a low-rolling boil and then remove from heat. To that you will add:

  • sugar
  • flour
  • sour cream
  • almond extract
  • salt
  • baking soda
  • eggs

I can’t stress enough that the ingredients need to be added in that order. If you add eggs to a hot mixture they could cook and curdle and no one wants that. But if you whisk in each ingredient as you go, the mixture will be cool enough when you add the eggs.

You then pour the ingredients into a 10×15 baking pan. A 9×13 won’t work as well as the center will not finish cooking while the edges will burn. This is a sheet cake and is only supposed to be about 1 1/2 inches to 2 inches tall at most. Bake for about 20 minutes and then start your frosting!

Almond Pecan Frosting

Almond Pecan Frosting

This recipe is so finger-licking good you will want to put it on EVERYTHING. The recipe also starts out on the stovetop. You heat the butter and milk until completely melted and then remove from heat. To that you will add:

  • confectioners sugar
  • almond extract
  • 1 cup finely chopped pecans

A few tips that will make this frosting easier. SIFT THE CONFECTIONERS SUGAR. If there are any lumps in the sugar they will end up in your frosting. Take your time! Let the butter and milk come together on medium heat, but stir constantly. You don’t want scaled milk.

Add the confectioner’s sugar 1 cup at a time. I said 4 cups on the recipe, but sometimes I use 3, sometimes 4 1/2, depending on the consistency I want. (In the summer I use more sugar because of humidity.)

Don’t skimp on the almond extract! If you are not an almond fan, I would skip this cake recipe altogether.

How to Make Sheet Cake

Tips for Making Sheet Cake

Use eggs at room temperature. Not only will the eggs incorporate better if they are room temperature, but they won’t cook when you add them to the saucepan.

Use full-fat sour cream. This is a cake and not the place to be counting calories! I also make sure I take it right out of the fridge so that it is cold when added to my saucepan.

The 10 x 15 pan is important in this recipe. If you don’t have one, I recommend waiting until you are able to get one. I found some at the Dollar General for $2 each.

Prepare your pan well or line it with parchment paper. I love using GOOP (homemade pan release) on cakes, but also love how easy parchment is to use. Both are a great option.

Perfect Pot Luck Sheet Cake

This cake is perfect for pot-lucks, church gatherings, basically, for any time you want to impress friends and family!

5 from 6 votes
Almond Pecan Sheet Cake
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

If you love sheet cakes you are going to LOVE this one!

Course: Dessert
Cuisine: American
Keyword: almond pecan sheet cake
Servings: 24 servings
Author: Amanda Rettke
Ingredients
Cake
  • 1 cup (226g) unsalted butter
  • 1 cup water
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1/2 cup (115g) sour cream
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs, must be room temperature
Frosting
  • 1/2 cup (113g) salted butter
  • 1/4 cup (61g) milk
  • 4 cups (500g) confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • 1 cup chopped pecans
Instructions
Cake
  1. Preheat oven to 350°F.

  2. In a large saucepan, bring 1 cup butter and water to a boil. Once butter is melted and there is a low rolling boil, remove from heat. 

  3. IN THIS ORDER: Stir in flour, sugar, sour cream, 1 teaspoon almond extract, salt, baking soda, and eggs. Whisk after each addition until smooth. 

  4. Pour batter into a prepared 10x15-inch baking pan.

  5. Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and an inserted toothpick is removed with a few crumbs. (not wet) 

Frosting
  1. Combine 1/2 cup butter and milk in a saucepan; bring to a low rolling boil, then remove from heat. 

  2. Add in sugar 1 cup at a time making sure to whisk after each addition. 

  3. Add in 1/2 teaspoon almond extract. Whisk well. It will be similar to a gravy consistency. 

  4. Stir in pecans. Spread frosting over warm cake.

Recipe from AllRecipes White Texas Sheet Cake.

 

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Comments

  • Ofelia Cantu says:

    Can I substitute ingredients to make the Almond Pecan Sheet Cake for diabetics. What do I need to substitute with what?

  • Judith Sbardellati says:

    Hi, I’m getting ready to try this recipe but the 10X15 pans I am finding are 1 inch deep. Will the batter fit?
    Thank you

    • Amanda says:

      Yes! 🙂

  • Jan says:

    Since I am seeing the recipes on my phone, it would be nice to be able to print each recipe separately. That way I can pick and keep the ones that sound good to me.

  • Lesley says:

    It looks so tender! Which leads to my question. Normally I add flour/dry-ingred last as to not have to stir too much and develop gluten. What is the theory behind this order of ingredients? Thanks! My mouth is watering.

    • Amanda says:

      I was skeptical too, but the gluten develops perfectly. 🙂

  • Jewel says:

    I already know I’m going to love this cake, but I thoroughly agree with you that if you don’t like pecans or nuts or something that just brings out the flavor of the cake don’t make it, it’s like when we go out for hamburgers My husband he eats a plain burger nothing on it, I think hamburgers are made to enjoy with everything on it! So why eat the hamburger LOL I don’t know if that makes any sense but I love almond extract and everything in this cake and cannot wait to make it! I’d love to join your subscription but I’d like to do it through PayPal and I can’t figure that out .I can’t do it through iPhone is there anyway that you can figure that out that I can join in? Thank you very much have a wonderful day.

    • Marsha G says:

      This was delicious. I did have to substitute self rising flour and eliminate the salt and baking soda because I was out of all purpose. It worked perfectly and was very moist and tender. I did toast my pecans but I always toast but before using them. This was very easy and quick to put together. Everyone loved it. This would be great for so many occasions or even a potluck. After the frosting set up I cut into squares and layered in my container with wax paper separating the layers. I’m going to make for Easter adding a few drops of food coloring to bring in the Easter colors. Thank you Amanda for a great, easy, but delicious recipe.

      • Amanda says:

        Love it Marsha!! So glad you enjoyed it!

  • Dee says:

    Looks yummy. Do leftovers need to be refrigerated?

  • Laurie Wolff says:

    Can I make this recipe in a 9 x 13 pan?

  • Juliana says:

    Se ve deliciosa, mañana la voy a preparar.

  • Dawn says:

    So I’m old, right? Instead adding 1/2 cup of sour cream, I added 2 cups!!! It came out so good. My family loved it! I was afraid but I have to agree now that I’ve eaten some. I wish I could send you a picture because the cake looked lovely. I will have to make it again soon so I can compare! LOL!

    • Amanda says:

      Oh my word!!! LOL I am glad it turned out!!

  • KAREN MCDONALD says:

    Hi Amanda, The 10×15 pan is that like a jelly rool pan? Thank you, Karen

  • Janet Gardner says:

    I loved this cake, and would love to try making it chocolate for a change but with the same frosting. Any ideas?

  • Janet Addis says:

    Why doesn’t picture print with recipe?

  • Connie says:

    This is possibly my favorite cake. I am a true chocoholic and yet, this cake is beyond extraordinary and I did not miss my chocolate when I eat this. I served it to company and they each had two pieces and loved it. The only thing I will do differently the next time I make this is reduce the glaze recipe as it made more than we needed. This cake is EXCELLENT!!

  • Diane says:

    The batter was almost like a cream puff mixture. It loosened up when I added the eggs. The cake was quite dense, more like a bar. I followed the steps as instructed. It was ok, frosting was great!

  • Mary Rodriguez says:

    Amazing 😉

  • Kay says:

    Would this work using almond or GF flour?

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