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.
I really like this recipe. Homemade is the best
Purchased a 10×15 tin, and some quality almond extract, just to try this recipe. Very excited.
A few quick questions though. (1) Recipe says “salted” butter for the frosting. Is that correct? (2) How long should the cake cool for before frosting. Its says “warm” but not sure what that translates to. (3) For both the cake and frosting, do you mean a “hand whisk” versus an electric mixer or electric hand whisk?
Thanks
You are the best
So in the instructions it says to mix flour then sugar but in the explanation below it says sugar then flour…which is the first ingredient. The Baker in me says the sugar then flour? Flour first makes me think gravy lol.
You were reading a list of ingredients. The written recipe is correct! 🙂
I just made the Almond pecan sheet it came out amazing
Just made this for a church potluck. Everyone LOVED it! Highly recommended!!
WOW!!
Almond pecan cake!!!
Our family
LOVED it so much!
My sheet pan is 18×13 is that too big or will that work?
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!
I am not able to have all purpose flour, because iam allergic to wheat, can I use Almond flour instead?
How would that work?
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!
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!