White Sheet Cake is another of my favorite sheet cakes.
If you are around my age, you will most likely remember the song….“If I knew you were coming I’d have baked a cake….”
Well, I can get the cake baked in time for company.
I prefer sheet cakes when company is coming unexpectedly…..and we all know that has happened a few times in our lives!
This sheet cake along with my recipes for pumpkin sheet cake and peanut butter sheet cake and thin cocoa sheet cake can all be made in about 30 minutes.
So by the time you put the cell phone down…(remember the company said they were popping over)….you can put the coffee pot on and make a cake before anyone arrives.
OR, perhaps no one is coming for a visit and you decide at the last minute to make a dessert.
Sheet Cakes are a no-brainer.
Pot lucks are also perfect for sheet cakes as you can cut the pieces as large or as small as you need for the amount of people you will be serving.
Sheet Cakes are the solution.
So if you want a moist great tasting cake that can be mixed, baked and frosted in about 30 minutes…this is the recipe for you.
The Captain has pronounced all my sheet cake recipes winners….but then, what is he going to say?
I have a captive audience!
Finally, one of my favorite flavors is Almond…and there is almond in the cake and the frosting!
Don’t you just love the smell of almond in Jergens hand lotion?
It smells good enough to eat….but don’t eat it the lotion! 😉
Not that you would….
But I digress….almond extract is excellent to taste in this white sheet cake!
Do you my dear readers, like sheet cakes?
Enjoy the printable recipe below….
- 1 cup butter
- 1 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 2 cups sugar
- 2 eggs slightly beaten
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ cup butter
- ¼ cup milk
- 4½ cups powdered sugar
- ½ teaspoon almond extract
- ½ cup walnuts chopped (optional)
- In a small saucepan, melt the butter, adding the water and bring to a boil
- Meanwhile, in a large mixing bowl...combine the flour, baking soda, sugar, eggs, sour cream and almond extract
- Add the butter and water to the mixing bowl of ingredients and blend until smooth
- Pour into a greased and floured sheet pan 17X11.
- Bake at 375 degrees for about 20 minutes or until a toothpick inserted in center comes out clean.
- Check on the done-ness after about 15 minutes...do not over-bake
- 5 minutes before the cake is baked....make the frosting by melting the butter and adding the milk
- Then bring the mixture to a boil over medium heat.(I use the same saucepan as I did for the cake)
- Remove from heat and add the powdered sugar, beating until thoroughly combined and the spreading consistency desired. (I like the frosting to "flow" over the cake, yet remain a bit thick)
- Add the almond extract and beat until the desired consistency.
- Spread the warm frosting on the warm cake and top with a sprinkling of walnuts, if desired.
- When making the frosting, you can use an electric mixer, but I usually just use my wooden spoon and my own elbow grease. 😉
thanks for the update… hot liquid…
I’ll try this one first as with Easter around the corner there is a tendency to overdose on chocolate..
I’ve printed this recipe as it looks perfect. Can you really add the liquid whilst its still hot?
I’m going to try it next time I’m left in charge of the little one (or not so little at a few days off 3yrs!), and I’m presented with the “lets do some cooking nonna”.
Hugs from across the pond.
Yes, most sheet cakes (at least my recipes for sheet cakes) are like that.
If you like chocolate, try the “Thin Cocoa Cake” sheet cake in my pies and cakes recipe file.
My Aunt gave me this recipe many years ago and everyone in my family makes it on a regular basis. The cake and frosting is done and ready to eat in less than 30 minutes.