Almond Cake with Chocolate Frosting
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!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Plus Cooling and Frosting: 45 minutes minutes
Servings: 24 slices
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!
Calories: 287 kcal | Carbohydrates: 42 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 203 mg | Potassium: 69 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 413 IU | Vitamin C: 1 mg | Calcium: 49 mg | Iron: 1 mg
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