Almond Pecan Sheet Cake
If you love sheet cakes you are going to LOVE this one!
Servings: 24 servings
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 10x15-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.