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Almond Pecan Sheet Cake

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

Course Dessert
Cuisine American
Keyword almond pecan sheet cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.