Texas Almond Sheet Cake

It’s difficult to top a luscious, rich dessert. Everyone enjoys it immensely and is left wanting more. It just takes 20 minutes to create this Texas cake, which is ideal for individuals who want something rich and delicious. It’s flavorful and perfect for gatherings unless sharing is a hassle.

Cake:

2 cups all-purpose flour
1 cup water
2 cups sugar
3/4 teaspoon salt
1/2 cup sour cream
1 cup (2 sticks) unsalted butter, melted
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon baking soda

Frosting:

3/4 cup (1 1/2 sticks) unsalted butter, melted
4 1/2-5 cups powdered sugar
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sliced almonds, garnish

Method :

A 13×18-inch cake pan should be lightly greased with butter or non-stick spray while the oven is preheated to 350°F.

Whisk the dry ingredients together in a medium bowl (flour, baking soda, and salt).

Stir the sugar, water, melted butter, sour cream, eggs, vanilla, and almond extracts together in a separate, big basin.

Pour mixture into prepared cake pan after stirring dry ingredients into wet ones gradually until just combined.

Bake the pan for 18 to 21 minutes, or until the center of a toothpick put into the middle comes out clean.

While the cake is baking, whisk together all of the frosting ingredients (apart from the sliced almonds) until it reaches the desired smoothness and consistency.

After the cake has cooled for five minutes after being taken out of the oven, ice it and top with sliced almonds. Slice into squares after letting the cake cool.