Almond Sheet Cake Recipe
A tender, moist almond-infused sheet cake with a buttery crumb, topped with a glossy vanilla glaze that creates the perfect balance of nutty depth and sweet simplicity.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp pure almond extract</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">100g ground almonds (almond meal)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">180ml whole milk, room temperature</li><li class="ingredients-single-item">50g sliced almonds, for topping</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">200g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">1/4 tsp vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking pan</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and position a rack in the center. Grease your 23 x 33cm baking pan thoroughly and line with parchment paper, allowing some overhang on the sides for easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt until well combined. The ground almonds will not only add flavor but also contribute to the cake's moist texture by absorbing less liquid than flour would.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes. Don't rush this step - this incorporates air into the batter which helps create a tender, light crumb. The mixture should turn noticeably paler in color.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don't worry - it will come together when you add the dry ingredients. Mix in the almond and vanilla extracts until well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk (begin and end with dry ingredients). Mix on low speed just until combined after each addition - overmixing at this stage will develop too much gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles. Sprinkle the sliced almonds evenly over the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown and will have started to pull away slightly from the edges of the pan. Be careful not to overbake - this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely. The cake needs to be completely cool before glazing, otherwise your glaze will melt and run off.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the glaze, whisk together the powdered sugar, 3 tablespoons of milk, and almond and vanilla extracts in a bowl until smooth. Add more milk a teaspoon at a time if needed to reach a thick but pourable consistency. The glaze should fall in ribbons from your whisk and hold its shape for a moment before disappearing into the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the glaze over the cooled cake, using an offset spatula to spread it if necessary. Let the glaze set for at least 30 minutes before slicing. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between slices.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this sheet cake dairy-free?
Yes, you can make this almond cake dairy-free by substituting the butter with a plant-based block butter and using almond milk instead of whole milk. The texture may be slightly different, but the almond flavour will still shine through beautifully.
How long does a homemade almond cake stay fresh?
When stored in an airtight container at room temperature, this almond cake stays moist for up to 4 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. The almond meal helps retain moisture.
What's the secret to getting the perfect almond flavour in baked goods?
The key to perfect almond flavour is using both almond extract and ground almonds. The extract provides immediate aromatic notes, while the ground almonds contribute a deeper, more authentic nuttiness. Toasting the sliced almonds on top enhances the flavour even further.
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