This white almond sheet cake recipe is a delightful dessert, perfect for any occasion. You’ll love how simple it is to prepare this tender, flavorful sheet cake, making it an ideal choice for your next gathering.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose blend for a gluten-free sheet cake.
- Granulated Sugar: Coconut sugar can be used as a slightly less sweet alternative.
- Almond Extract: Essential for flavor; do not substitute with vanilla if you want the distinct almond taste.
- Whole Milk: Any plant-based milk (like almond or oat milk) works well as a dairy-free option.
- Unsalted Butter: Margarine can be used in equal measure.
- Egg Whites: Pasteurized liquid egg whites are a convenient substitute.
Ingredients:
For the White Almond Sheet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup whole milk
- 1 tablespoon almond extract
- 5 large egg whites
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup whole milk (or plant-based milk)
- 1 teaspoon almond extract
- Pinch of salt
How Much Time Will You Need?
Total Time: 1 hour 15 minutes
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Servings: 12-16
Calories per Serving: Approximately 350-400 (cake with frosting)
Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. This ensures your sheet cake won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are well combined.
3. Cream Butter and Add Wet Ingredients
In a separate bowl, cream the softened butter until it’s light and fluffy. Gradually add the milk and almond extract, mixing until just combined.
4. Incorporate Dry and Wet Mixtures
Add the dry ingredient mixture to the wet mixture in three additions, alternating with the egg whites. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix the sheet cake batter.
5. Bake the Sheet Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Prepare the Almond Buttercream Frosting
While the cake cools, beat the softened butter in a medium bowl until creamy. Gradually add the sifted powdered sugar, alternating with the milk and almond extract, until the frosting is smooth and fluffy. Add a pinch of salt to balance the sweetness.
7. Frost Your White Almond Sheet Cake
Once the sheet cake has completely cooled, spread the almond buttercream frosting evenly over the top. You can use an offset spatula for a smooth finish.
Variation Ideas:
- Lemon Almond Sheet Cake: Add 1 tablespoon of lemon zest to the cake batter for a bright citrus note.
- Toasted Almond Crunch: Sprinkle toasted sliced almonds over the frosting for added texture and flavor.
- Berry Burst: Fold in ½ cup of fresh raspberries or blueberries into the batter just before baking.
Storage Instructions:
Store your white almond sheet cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure the sheet cake is well covered to prevent it from drying out.
Frequently Asked Questions (FAQ):
- Can I make this sheet cake ahead of time?
Yes, you can bake the cake a day in advance and store it unfrosted, tightly wrapped, at room temperature. Frost it just before serving.
- Why did my sheet cake come out dry?
Overmixing the batter or overbaking are common culprits. Follow the baking times closely and mix until just combined.
- Can I use almond flour instead of all-purpose flour?
This recipe is specifically developed for all-purpose flour. Substituting with almond flour would require significant adjustments to other ingredients and ratios, and it may not yield the same texture.
- How do I prevent the frosting from being too sweet?
Ensure your powdered sugar is sifted, and add a pinch of salt to balance the sweetness. You can also slightly reduce the sugar by ¼ cup if you prefer.
- What kind of baking pan should I use?
A 9×13 inch metal baking pan is ideal for this sheet cake recipe. Glass pans can also work but may require a slight adjustment to baking time.
- Can I freeze slices of this sheet cake?
Yes, you can freeze individual frosted slices wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw at room temperature.