This Almond Cake with Chocolate Frosting is the most wonderful, flavorful and tender sheet cake you'll ever make. A sweet and delicious cake that is perfect for holidays, birthdays, or any day of the week you declare dessert day!
This post was originally posted on 4/5/2020 and updated on 7/13/2022.
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Why We Love This Almond Cake With Chocolate Frosting
- This cake is effortless with a very simple chocolate frosting.
- Almond and chocolate... Need I say more?
- This cake can feed a crowd!
- It's a perfect dessert for parties or any celebration.
Almond Cake and Chocolate Frosting Ingredients
- Salted Butter
- Warm Water
- White Sugar
- Unbleached All Purpose Flour
- Baking Powder
- Salt
- Sour Cream
- Eggs
- Pure Almond Extract
- Powdered Sugar
- Unsweetened Cocoa Powder
- Pure Vanilla Extract
- Milk
Substitution Suggestions:
- Salted Butter: Unsalted butter can be used, but I would suggest adding an additional ½ teaspoon of salt to the batter.
- All Purpose Flour: Feel free to use white whole wheat flour or whole wheat flour. The whole wheat flour will add to the nutty flavor of the cake, but the cake will turn a bit more heavy.
- Sour Cream: You can also use plain Greek yogurt. Either one yields the same results.
- Pure Almond Extract: Only use pure almond extract. If you use the imitation stuff, your cake will taste fake.
- Cocoa Powder: Either original cocoa powder or dark cocoa powder can be used. I've used both with this frosting recipe and they are both super delicious.
- Milk: You can also use water or non dairy milk.
How to make Almond Cake
- Preheat oven to 375°F and grease a 15x10 rimmed jelly roll pan with nonstick cooking spray.
- In a large sauce pot, melt butter over medium heat.
- Add the warm water and bring to a boil. Once boiling remove pan from heat.
- Whisk in sugar, all purpose flour, baking powder and salt.
- Next whisk in the sour cream.
- Then add the beaten eggs and pure almond extract and whisk until combined.
- Pour cake batter into prepared baking pan and bake for 20-25 min until lightly golden brown on the edges and a toothpick inserted in center comes out clean.
- Let cake cool for at least 30 minutes before frosting.
How to Make Chocolate Frosting
- In a stand mixer with paddle attachment or hand mixer and large bowl, beat butter until fluffy.
- Add the cocoa powder, pure vanilla extract, and half of the powdered sugar. Mix on low speed until fully incorporated. It may look a little dry, but don't worry it'll come together.
- Now add the remaining powdered sugar and milk. Mix on low speed until all the powdered sugar is mixed in.
- Bump up mixer to medium speed and beat frosting for 2-3 minutes until light and fluffy.
- Drop the frosting in the middle of the cake and use an offset spatula to spread the frosting out over the cooled cake.
How to Make a Layered Almond Cake
Cake: Follow all the directions and pour the batter into 2 greased and lined 9 inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 15 minutes, then turn them out of the pans and cool completely.
Frosting: Double the frosting ingredients and proceed with the recipe instructions. Doubling it will provide enough frosting for the filling and outer edges of the cake.
Assembling: Once the cakes are cool, add a tablespoon or so of frosting to the bottom of a cake plate. Place one cake on top of the frosting then add about a ½ inch thick of frosting on top. Now place the other cake on top of the frosting. Finish the cake off by frosting the top and sides of the cake. Let the cake rest for about 15-20 minutes before slicing.
Storing Almond Cake with Chocolate Frosting
Cover the cake tightly with plastic wrap and aluminum foil or with a fitted lid for the sheet pan. The cake will keep for 4-5 days on the counter.
You can also store the cake in the fridge, but note it will dry out faster. I usually store my leftover slices of cake in the freezer because it will preserve the freshness of the cake and not dry it out.
Place individual slices of cake on a sheet pan and freeze them. Once they are frozen you can layer them between pieces of wax paper in a freezer safe air tight container or individually wrap them in plastic wrap and then add them to the container.
Simply thaw the cake on the counter for a hour or so and then enjoy!
Tips for Almond Cake with Chocolate Frosting
- Always fluff your flour, then spoon and level to measure. Do this when baking anything. It will help eliminate any extra flour from being added. Too much flour in this cake will make it dry.
- This recipe is for a jelly roll size (15x10) sheet pan. It will also work in a 9x13 baking dish, bake for 25-30 minutes.
- If your oven tends to bake unevenly, you can rotate the cake a little over half way through the baking time. It helps with even baking and keeping the top of the cake level.
- Drop the frosting in the middle of the cake and use an offset spatula to spread the frosting to the edges of cake. Do NOT spread the frosting back and forth or you will have crumbs in your frosting. It will not affect the flavor, but you will have crumbs in your frosting and it will be a mess. If you do not have an offset spatula, just use a butter knife but spread out towards the edges and lift knife up and spread again.
- If you love cupcakes you can also make almond cake cupcakes with this recipe. Line the cupcake pan with paper or silicone liners and fill ¾ full and bake for 18-20 minutes. It will make around 24 cupcakes.
Almond Cake with Chocolate Frosting
Ingredients
Almond Cake
- 1 cup salted butter
- 1 cup warm water
- 2 cups sugar
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 large eggs, beaten
- 2 teaspoons pure almond extract
Frosting
- ½ cup salted butter, softened
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- ⅓ cup milk
Instructions
Almond Cake
- Preheat oven to 375°F and grease a 15x10 rimmed jelly roll pan.
- In a large sauce pan, melt butter over medium heat.
- Add warm water and bring to a boil. Remove pan from heat.
- Whisk in sugar, all purpose flour, baking powder, and salt.
- Add in sour cream and whisk.
- Whisk in beaten eggs and pure almond extract.
- Pour batter into prepared sheet pan.
- Bake for 20-25 minutes until edges are golden brown and a toothpick inserted in the middle comes out clean.
- Let cake cool for at least 30 minutes before frosting.
Frosting
- In a stand mixer, beat softened butter until fluffy.
- Add the cocoa powder, pure vanilla extract and half of the powdered sugar. Mix on low until incorporated.
- Add the remaining powdered sugar and milk. Mix on low until powdered sugar is fully incorporated.
- Increase speed to medium and beat frosting for 2-3 minutes until light and fluffy.
- Add frosting to the center of the cake and using an offset spatula spread the frosting to the edges of the cake.
- Slice and serve!
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