Almond
Almond Sheet Cake
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44 Reviews
Sarah G.
April 15, 2023
I wanted to make an almond sheet cake for sisters birthday since she lives two hours away. I needed something that would be easy to bring with me. Almond is her favorite and this was the first recipe on google. The cake is very simple to whip up. I did add 1/4 tsp Diamond kosher salt to the dry ingredients though. The cake came out beautifully golden in 25 minutes. It took about 2 full hours to cool. I’ve make cooked flour frosting before but it’s been awhile. I forgot how amazingly delicious it is! It’s perfectly sweet and so smooth! My only complaint is that I should have doubled it so I had leftovers to eat on graham crackers. I will for sure be making this recipe again. I think I might do a layer cake instead perhaps with a raspberry jam between the layers with the frosting.
Carolyn B.
March 16, 2021
Baked at altitude in Denver with no modifications and the cake turned out perfect! I did add a bit of cream cheese to the frosting to even out the butteriness (personal preference).
janet T.
August 28, 2019
Great cake, although mine was a little dry, maybe I overbaked. This frosting is one my mother made for all our cakes, with whole wheat flour and brown sugar! I kept checking the texture of the frosting and finding it a little grainy but continued to beat it in my Kitchenaid; and eventually it became fluffy and luscious.
Sonya
December 31, 2018
Couple questions... I used this on xmas cookies with vanilla extract instead of almond... still delicious.
How can I store the left over frosting? Can I freeze it? For how long?
Or refrigerate? For how long?
I’m going to try freezing a couple frosted cookies and see what happens.
Also - with the flour mix mine got reeeeally thick once it cooled. Like paste thick. It was very smooth and think it still worked okay but curious if it’s supposed to do that or I cooked too long.
And for those asking about granular sugar - I was concerned too but once I added the roux it smoothed it out.
How can I store the left over frosting? Can I freeze it? For how long?
Or refrigerate? For how long?
I’m going to try freezing a couple frosted cookies and see what happens.
Also - with the flour mix mine got reeeeally thick once it cooled. Like paste thick. It was very smooth and think it still worked okay but curious if it’s supposed to do that or I cooked too long.
And for those asking about granular sugar - I was concerned too but once I added the roux it smoothed it out.
Adam H.
April 4, 2018
This is delicious, but the cake recipe doesn’t call for any salt?! I made it exactly per directions, and didn’t notice the lack of salt until my first bite... definitely needs some! The frosting is great, though!
Rachel F.
February 12, 2018
Could I decrease the amount of milk and add a fruit puree into the liquid mixture to flavor the frosting?
Posie (.
February 12, 2018
Hm, I would be wary of adding a fruit puree although totally worth experimenting! If you wanted to add fruit, how about trying freeze-dried fruit? That might be amazing! Just pulse it in a food processor to turn it into a powder.
Average J.
January 30, 2018
This cake was a big hit at a potluck I attended this evening! I substituted oat milk for dairy milk in the cake and frosting and it still came out great. I served it with fresh raspberries, which I think was a great addition.
CHeeb
December 23, 2017
Sonya, it would be a delicious cookie or cupcake topping. Just be careful to NOT stack anything with it ( exception being another cookie to make a great Sammy)
Sonya
December 23, 2017
Do you think this frosting could be used on cut out Xmas cookies? I find so many frostings too sweet but this seems like a nice middle ground. And I love almond!
Sonya
December 23, 2017
Actually I'm out of almond extract. How's the taste without it or with vanilla extract?
Catie B.
February 21, 2020
I’ve used it with just vanilla extract, good quality, and it came out tasting delicious.
Annamay G.
December 14, 2017
My husband's grandmother showed me how to make this frosting almost 50 years ago. It is so special! She was very special too. A bit worried at first about her Italian grandson's Irish wife, but more than willing to help.
Terrye C.
December 5, 2017
I'm confused. My sheet cake pan is twice the size of a 9x13. Would I just double the ingredients?
Posie (.
December 5, 2017
This batter fits a 9x13 pan that’s at least 2 inches high. If you’re going to make it in a 18x13 half sheet pan, you could use the same amount of batter as those pans are quite thin. But you’ll need to reduce the baking time!
Sbdse
November 13, 2017
The frosting was too salty using table salt. Should specify between table and kosher salt.
BellaRasa
February 9, 2017
I made this last night and my family loved it. I only used 1 cup of sugar for the cake and we felt it was plenty sweet, especially with the yummy frosting. Thanks for the delicious recipe.
CHeeb
October 17, 2016
I'm sure you could,Pritchard. Just adjust you time down to bake them and test with a toothpick for doneness after 15 minutes or so. That is for a regular sized cupcake, a mini cupcake will be done even quicker.
CHeeb
September 27, 2016
Yes,Suzi it is normal table sugar. This frosting is mentioned online and commonly known as ermine or boiled frosting. It helps to read up a bit as cooking the base is a little tricky if the flour gets lumpy. I also changed the process after reading some helpful Irvine recipe tips,and added the sugar to the milk and flour. Cooking base. This ensures the base,and subsequent frosting , is smooth. The biggest key to this is to let the cooked flour mixture cool. The butter needs to be soft,but not warm,to fluff up your frosting once whipped together. Cool cream cheese or mascarpone can also be added for a tangier frosting flavor. The cake is so mild,it can handle the additional flavor.
VanessaJo
September 24, 2016
This was fantastic. Made it for a dinner party and people ate seconds. Served it with 2 options: fresh raspberries, or ginger beer/star anise/cinnamon-poached pears. Thank you!
Catie B.
February 21, 2020
I would love to have seen this comment earlier as I would’ve asked you if you’d be so kind to share your ginger beer/star anise/cinnamon-poached pears recipe!
(So if you catch this...I am whispering a wish...🙂)
(So if you catch this...I am whispering a wish...🙂)
CHeeb
September 21, 2016
I baked this cake using toasted almond meal . It tastes good and extra nutty. The frosting is easier to make than it would appear,having to cook the roux as part of the frosting. Cooling the cake and the roux before adding it to the butter, are two important steps. Any heat from the cake or the flour paste will prevent the frosting from being as fluffy as it should be. This is a good cake and frosting combination.
Kate V.
September 20, 2016
Strike my previous comment about the dry cake. Wrapped up overnight it became a lot more moist and dense, what a relief!
Olivia C.
September 20, 2016
Is the sugar for the frosting confectioners sugar? My frosting was very grainy and I keep thinking maybe I used the wrong sugar?
Sydney E.
September 19, 2016
This icing is what my family uses on our "Crazy Cake"--a depression era chocolate bundt cake made without eggs or dairy! It's sooo yummy. Can't wait to try this take on it!
Elizabeth
September 18, 2016
A lovely versatile recipe. I needed to use up rather sour apples from the garden and was looking for an alternative to batters I've used in the past. I halved the recipe and poured the batter over about 400g of chopped, raw, tart apples. The almond flavour still shone through and it was wonderfully moist.
kitchenista
September 18, 2016
Looking forward to trying this frosting! Do you think it's too airy for piping some designs?
Posie (.
September 18, 2016
It's definitely not too airy but slightly more complicated. This frosting is a version of a classic recipe called ermine frosting -- you could research that and see what sort of piping people do with it!
Dan
September 17, 2016
The icing looks interesting but I'm confused. The recipe says to add the boiled milk mixture one spoonful at a time until it gets pillowy and smooth. Does this mean that you may not use all of the milk/flour mixture or you keep beating once the milk/flour mixture is completely added and it should reach this consistency?
Posie (.
September 17, 2016
Good question! I realize I worded that oddly -- you should use all the milk mixture and it will reach that consistency.
Alison
September 17, 2016
Is it possible to make this with gluten-free flour? I have some family members who follow a gluten free diet and this looks soooo good!
Posie (.
September 17, 2016
Hm. I haven't tried so I can't vouch for it but if you use a 1:1 GF flour substitute you'd likely be okay although I'd recommend searching for a cake recipe that's designed to be GF!
Patti P.
September 25, 2016
If you were asking whether the frosting recipe works with GF flour—yes, it does. I have 2 GF daughters.
This is also the traditional filling I grew using for Chocolate Gobs!
This is also the traditional filling I grew using for Chocolate Gobs!
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