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.
Almond Pecan Sheet 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
- 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
- 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)
- 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.