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

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!

Almond Pecan 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:

  • flour
  • sugar
  • 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.

White Almond Sheet Cake


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 12 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
  • 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
  • 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
  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) 

  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.


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  • Wendy says:

    Just made this for a church potluck. Everyone LOVED it! Highly recommended!!

  • Kimberly Hart says:

    Almond pecan cake!!!
    Our family
    LOVED it so much!

  • Tracy says:

    My sheet pan is 18×13 is that too big or will that work?

    • Elizabeth Keeney says:

      Hi, Tracy! I work with iambaker and am happy to help with questions. For best results, use the 10×15-inch sheet pan for this recipe. You could try it in the 18×13-inch size, but the cake will be extremely thin and we have not tested this recipe in a pan that size. I hope this helps, and have a great day!

  • Crystal says:

    I am not able to have all purpose flour, because iam allergic to wheat, can I use Almond flour instead?

    How would that work?

    • Elizabeth Keeney says:

      Hi, Crystal! I work with iambaker and am happy to help with questions. You could use almond flour in place of all-purpose flour, but I can’t say how the cake would turn out because we haven’t tried that. Have a great day!

  • Tammi Schuetz says:

    I just made this recipe for one of the desserts for my son’s wedding rehearsal dinner. I can’t put into words how awesome this recipe is! Instead of pecans, I roasted slivered almonds and chopped them up. This is my new go-to recipe for desserts!

  • Gloria says:

    Just made this, absolutely delicious. So easy and one of the best cakes I’ve ever made.

  • Fran Drysdale says:

    I have a question recipe calls for 250 grams or 2 cups of flour, then states 400gr or 2 cups of sugar. Are these the correct amounts?
    I want to make this cake it sounds delicious, but want to make sure I have the correct measurements.

    • Elizabeth Keeney says:

      Hi, Fran! I work with iambaker and am happy to help with questions. The gram amounts are correct. I hope you love the cake and have a great day!

  • Chris says:

    Can I reduce the sugar without spoiling the cake. 400gms seems to be excessive and I assume it would be very sweet

  • Elaine says:

    Is the batter supposed to be thick?

  • Ellen Williams says:

    Very delicious. FYI I used a 13×9, i looked everywhere for a 15×10. I had to cook for 28 minutes and it was cooked through perfectly.