Sweet Tooth: Almond Sheetcake

This almond sheetcake is made on a half-sheet pan. It can be made ahead of time and refrigerated overnight before serving, or kept frozen for as long as a month.

Texas Sheetcake is a recipe that’s been around for years, and it’s always a crowd pleaser.


This week I’m sharing a version that doesn’t include chocolate but has lots of almond flavor instead.

The sheetcake is really delicious, and depending on how large you cut the pieces, it can serve a crowd.

The cake is baked in a half-sheet pan, which has an interior measurement of about 16-by-24 inches.

Half-sheet pans can be found at restaurant supply and home stores, and you can buy sets of two at Sam’s Club.

They’re usually made of aluminum, and the sides of the pans are about an inch high.

Both the cake batter and the frosting start off by boiling butter with water or milk, and you can use the same saucepan for both the cake and the frosting.

The warm frosting is poured over the warm cake, then the cake can get a sprinkling of sliced almonds.

The sheetcake can be made ahead and refrigerated overnight before serving, or it can be served after the icing has cooled a bit.

I’ve also frosted the cake, cooled it completely, covered it tightly with press-and-seal wrap or foil and frozen it for one month.

Just defrost the cake before slicing and serving.

Substitute lemon extract for the almond extract for a Lemon Sheetcake.


For the cake:

1 cup butter (2 sticks)

1 cup water

2 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

½ cups buttermilk

2 eggs

1½ teaspoons almond extract

Preheat oven to 375 degrees. Grease a rimmed
baking sheet well and set aside.

Bring butter and water
to a boil. Mix flour and sugar in a large bowl. Pour the boiling liquid over the flour and sugar and beat well.

Add the remaining ingredients and beat well.

Pour the mixture into the prepared pan and bake for 20 minutes. Cool for about 10 minutes and spread with frosting.

For the frosting:

½ cup butter (1 stick)

¼ cup milk

3½ cups powdered sugar

1 teaspoon almond extract

Pinch of salt

½ cup sliced almonds, optional

While cake is baking, make the icing. Bring butter and milk to a boil.

Place powdered sugar in a bowl and pour the boiling butter and water over.

Stir in the almond extract and pinch of salt and beat well. Pour over the warm cake.

Sprinkle with the almonds, if desired.

Cool and then cut into squares when ready to serve.

Makes 24 servings.


We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction.

Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.