Almond Butter Cake with Icing
A delightful almond butter cake topped with creamy icing and sliced almonds.
Equipment
- 13x18 jelly roll pan Greased or sprayed with non-stick spray.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted For the cake and icing
- 1 cup water
- 0.5 cup sour cream
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Icing Ingredients
- 1 cup unsalted butter, melted
- 0.33 cup milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 5.5 cups powdered sugar
- 1 cup sliced almonds For topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x18 jelly roll pan with butter or use a non-stick spray like Baker’s Joy.
- In a large mixing bowl, whisk together the melted butter, water, sour cream, and granulated sugar until well combined.
- Add the eggs, vanilla extract, and almond extract to the mixture, whisking until smooth.
- Gradually add the flour, baking soda, and salt to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the icing. In a bowl, whisk together the melted butter, milk, vanilla extract, almond extract, and powdered sugar until smooth and creamy.
- Once the cake is done, remove it from the oven and immediately pour the icing over the hot cake, spreading it out to the edges.
- Finish by sprinkling sliced almonds on top for a delightful crunch.
Notes
For a fun twist, try adding a sprinkle of cinnamon to the cake batter for extra flavor. This cake pairs wonderfully with a cup of tea or coffee!