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 stovetop, 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 almonds and chopped up a bunch of pecans.
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.
Almond Pecan Frosting
This recipe is so finger-licking good you will want to put it on EVERYTHING. Here are some tips to make sure your frosting is perfect!
- Sift the confectioner’s sugar.
- Don’t scald the milk/butter mixture.
- Add the sugar 1 cup at a time.
- Don’t skip the almond extract. If you are not an almond fan, I would skip this cake recipe altogether.
Tips for Making Sheet Cake
Use eggs at room temperature. Not only will the eggs incorporate better if they are at 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.
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 great options.
Can I use a Different Size Pan?
This recipe is designed as a sheet cake and the 10×15 pan is important. (If you don’t have one, I recommend waiting until you are able to get one. I found some at Dollar General for $2 each.)
Some readers have mentioned using a 9×13 pan, but be advised that the baking times will be different and that the cake will be much thicker, as well as the frosting layer being thicker.
How to Store and Freeze Sheet Cake
This cake can be stored in an airtight container or covered at room temperature for 2-3 days.
To freeze, leave the cake in the sheet pan and cover with plastic wrap and then aluminum foil. Be sure to label and date. It will last 3 months. To serve, thaw the cake in the refrigerator overnight, then bring it to room temperature about an hour before serving.
More Sheet Cakes
Almond Pecan Sheet Cake
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
- Preheat oven to 350°F.
- 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.
- IN THIS ORDER: Stir in flour, sugar, sour cream, 1 teaspoon almond extract, salt, baking soda, and eggs. Whisk after each addition until smooth.
- Pour batter into a prepared 10×15-inch baking pan.
- 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
- Combine 1/2 cup butter and milk in a saucepan; bring to a low rolling boil, then remove from heat.
- Add in sugar 1 cup at a time making sure to whisk after each addition.
- Add in 1/2 teaspoon almond extract. Whisk well. It will be similar to a gravy consistency.
- Stir in pecans. Spread frosting over warm cake.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can I substitute ingredients to make the Almond Pecan Sheet Cake for diabetics. What do I need to substitute with what?
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
Yes! 🙂
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.
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.
I was skeptical too, but the gluten develops perfectly. 🙂
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.
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.
Love it Marsha!! So glad you enjoyed it!
Looks yummy. Do leftovers need to be refrigerated?
Can I make this recipe in a 9 x 13 pan?
Se ve deliciosa, mañana la voy a preparar.
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!
Oh my word!!! LOL I am glad it turned out!!
Hi Amanda, The 10×15 pan is that like a jelly rool pan? Thank you, Karen