Almond Sheet Cake Recipe

Almond Celebration Cake

This shortcake style sheet cake is topped with a luscious almond buttercream frosting and fresh fruits of summer.

45 min. prep time
15 servings
343 Ratings



2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups sugar
1/2 cup Land O Lakes® Butter, softened
1/2 teaspoon almond extract
3/4 cup milk
1/3 cup sliced almonds, toasted, finely chopped


1 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup Land O Lakes® Butter, softened
1 cup sugar
1/2 teaspoon almond extract


Fresh raspberries and blueberries
Sliced almonds


Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan; set aside.

Combine 2 1/4 cups flour and baking powder in bowl; set aside.

Combine 1 1/3 cups sugar and 1/2 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add almond extract. Add flour mixture alternately with 3/4 cup milk, beating at low speed after each addition just until mixed. Stir in toasted chopped almonds.

Spread batter into prepared pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine 1 cup milk, 3 tablespoons flour and salt in 1-quart saucepan. Stir with wire whisk until smooth. Cook over medium heat, whisking constantly, 4-5 minutes or until mixture thickens and just starts to boil. Remove from heat. Set aside; cool 15 minutes.

Combine 1 cup butter, 1 cup sugar and almond extract in bowl. Beat at medium speed until creamy. Continue beating, gradually adding 1 tablespoon warm milk mixture at a time, until light and creamy and sugar is completely dissolved. Frost cooled cake. Decorate with fresh berries and sliced almonds.

Recipe Tip

- To toast almonds, spread almonds evenly in shallow baking pan. Bake at 350°F., stirring once, 5- 7 minutes or until light areas of almonds begins to brown.

- Nothing is better than a great buttercream frosting. Be sure to follow directions carefully when cooking the flour-milk mixture. In addition, it is important to beat the frosting until all the sugar has dissolved to avoid lumps in the frosting.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 220

Fat: 13g

Cholesterol: 60mg

Sodium: 200mg

Carbohydrates: 25g

Dietary Fiber: 0g

Protein: 3g

Recipe #14295©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

This cake is outstanding. It reminds me of something from a bakery in Milwaukee. The bakery is now closed. Now I can make it myself. Yeah! This is really yummy.
I would not toast the almonds next time. The frosting was much thinner than what I usually use.The taste was pretty good. My husband compared the consistency to a light scone.
Made this cake for my daugther, on the 4th of July!!! The only thing I did different was made a American Flag for the top!!! Used fresh strawberries, and raspberries for stripes. Fresh, blueberries, for blue part & yellow jellybeanies for stars!!! My daughter & grandkids all like this cake alot.

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