White Sheet Cake Recipe
This white sheet cake is moist, and is topped with an amazing frosting with hints of almond throughout. It also feeds a ton, making it great for parties and get together.
Servings: 24
Ingredients
Cake
- 1 cup unsalted butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- ½ cup sour cream
- ½ teaspoon almond extract
Frosting
- ½ cup unsalted butter
- ⅓ cup milk
- 4½ cups powdered sugar, sifted
- ½ teaspoon almond extract
- ½ cup chopped walnuts or sprinkles (optional)
Instructions
- Preheat the oven to 375 degrees F. Grease an 11-x-15-inch baking pan.
- Combine butter and water in a large pot over medium-high heat and bring to a boil.
- Remove from the heat and whisk in flour, sugar, baking soda, salt, eggs, sour cream and almond extract until smooth.
- Pour into the prepared pan. Bake for 18-22 minutes or until a toothpick inserted in center comes out clean.
- While cake is cooling, make frosting: Combine butter and milk in a medium pot over medium-high heat and bring to a boil. Remove from the heat and add powdered sugar and almond extract. Beat at medium speed with a hand mixer until it is a spreadable consistency.
- Stir in walnuts. Spread frosting on top of cake and add sprinkles.
Video
Notes
Make ahead. Make the cake as instruected, but do not add frosting. Once cool, cover with plastic wrap and store on the counter for up to 24 hours. When ready to serve, make frosting and add it to the cake.
Additional Toppings. This cake can also be topped with toasted coconut, sprinkles or any other variety of chopped nuts you like (we prefer chopped pecans).
Nutrition
Calories: 323kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 262mg | Potassium: 39mg | Sugar: 39g | Vitamin A: 410IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.6mg