Almond Texas sheet cake is a thin, tender buttermilk cake baked in a large pan and finished with warm, buttery almond frosting. The quick stovetop batter and poured-on icing make it easy to serve a crowd, while almond extract gives this familiar sheet cake a distinct flavor.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (226 g) unsalted butter, cut into pieces
- 1 cup (240 ml) water
- 2 large eggs (about 100 g without shells), at room temperature
- ½ cup (120 ml) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- For the frosting: ½ cup (113 g) unsalted butter
- ¼ cup (60 ml) milk
- 3½ cups (420 g) powdered sugar, sifted if lumpy
- 1 teaspoon almond extract
- ½ cup (45 g) sliced almonds, optional
Instructions
- Heat the oven to 375°F (190°C). Grease a 13-by-18-inch rimmed half-sheet pan, then line its bottom with parchment if you want easier cake removal. Let the parchment sit flat; the batter is thin, so use a pan with a rim rather than a flat baking sheet.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium saucepan, combine 1 cup (226 g) butter and the water. Heat over medium, stirring occasionally, just until the butter melts and the mixture comes to a boil. Take the pan off the heat.
- Carefully pour the hot butter mixture over the dry ingredients and whisk until no dry flour remains. The batter will be loose. Set it aside for about 5 minutes so it is not piping hot before you add the eggs.
- In a small bowl, whisk the eggs, buttermilk, vanilla, and 1 teaspoon almond extract. Gradually whisk this mixture into the batter until smooth. Scrape the bowl and check for pockets of flour, but avoid prolonged beating, which can make the cake less tender.
- Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Do not wait for it to become deeply browned; a thin cake can dry out quickly.
- Make the frosting while the cake bakes. In a saucepan, melt the remaining ½ cup (113 g) butter with the milk over medium-low heat. Remove from the heat as soon as the butter has melted. Whisk in the powdered sugar a cup at a time, then stir in 1 teaspoon almond extract. If the icing is too thick to pour, whisk in milk 1 teaspoon (5 ml) at a time; if it is too thin, add powdered sugar a tablespoon at a time.
- As soon as the cake comes out of the oven, pour the warm frosting over its surface and spread it gently with an offset spatula or the back of a spoon. Sprinkle with sliced almonds, if using. Leave the cake in the pan until the frosting sets, about 20 minutes, then cut into 20 squares.
Tips
- Measure flour by spooning it into the measuring cup and leveling it, or weigh 250 g. Scooping directly from the bag can pack in extra flour and make the cake dense.
- Room-temperature eggs and buttermilk blend more evenly into the warm batter. If you forgot to take them out, place the eggs in warm—not hot—water for several minutes; briefly warm the buttermilk in the microwave in short bursts.
- Use a light-colored metal pan for even baking. A dark pan may brown the bottom and edges faster, so begin checking a few minutes early. A 13-by-18-inch pan gives the classic thin texture; a smaller pan makes a thicker cake and will need more baking time.
- Almond extract varies in strength. Measure carefully, especially if using imitation extract, and do not add extra without tasting the frosting; too much can overpower the cake.
Serving Suggestions
Serve the cake in small squares at room temperature, when the crumb is soft and the icing has set. It pairs well with coffee, tea, or a glass of cold milk. For a simple dessert plate, add fresh strawberries or raspberries alongside the slice; their tartness balances the sweet frosting. If serving a group, cut the cake into 20 portions, or make smaller squares for a potluck spread.
Variations
For a stronger toasted-almond note, toast the sliced almonds in a dry skillet over medium-low heat, stirring until lightly golden, then cool them before sprinkling over the frosting. For a gentler almond flavor, replace half the almond extract in both cake and icing with vanilla extract. You can also leave off the sliced almonds for a smooth-topped cake, or use chopped toasted pecans for a different nutty finish. To make the cake without buttermilk, stir 1½ teaspoons (7.5 ml) lemon juice or white vinegar into ½ cup (120 ml) milk and let it stand for 5 minutes; it will be a little less rich than buttermilk.
Storage and Reheating
Because the frosting contains milk, refrigerate leftover cake within 2 hours of baking or serving. Cover the pan or transfer slices to an airtight container; the cake keeps for 3–4 days in the refrigerator. Let slices sit at room temperature for about 20–30 minutes before serving for a softer crumb. If you prefer them warm, microwave an individual slice for 8–12 seconds, just until slightly warm; overheating can melt the frosting. Freeze unfrosted cake, tightly wrapped, for up to 2 months for best quality. Thaw overnight in the refrigerator, then frost before serving. Frosted slices can also be frozen, though the icing may look less smooth after thawing.
Frequently Asked Questions
Can I make almond Texas sheet cake ahead?
Yes. Bake and frost it a day ahead, let the frosting set, then cover the pan and refrigerate. For the best texture, bring it toward room temperature before serving. You can also bake the cake a day ahead and frost it shortly before serving.
Can I use a 9-by-13-inch pan?
A 9-by-13-inch pan is smaller and deeper than a half-sheet pan, so it will produce a thicker cake and may take longer to bake. Fill the pan no more than about two-thirds full; bake any remaining batter in a separate small pan. Begin checking the center around 25 minutes and continue until a toothpick comes out clean or with a few moist crumbs.
Why is my cake dry?
Common causes are too much flour, baking too long, or using a pan that is smaller and deeper without adjusting the bake. Weigh the flour if possible and begin checking at 18 minutes. Remove the cake once the center is set rather than waiting for a dark crust.
Why did my frosting turn grainy or hard to spread?
Powdered sugar can clump if it is not sifted, and frosting thickens as it cools. Sift it if lumpy, whisk thoroughly, and spread the icing while both the frosting and cake are warm. Loosen thick frosting with milk a teaspoon at a time.
Can I make this cake without nuts?
Yes. Omit the sliced almonds and replace the almond extract with an equal amount of vanilla extract. The result will still be a tender sheet cake, but it will not have the characteristic almond flavor. Check extract labels if avoiding nuts because ingredients and manufacturing practices vary.
How do I know when the cake is done?
The middle should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Start checking at 18 minutes because oven performance and pan color affect the timing. A wet toothpick means it needs a few more minutes.
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