Chocolate Almond Sheet Cake: The Ultimate Crowd-Pleaser
Every slice bursts with velvety fudge icing and toasted nuts that win over every guest.
If you’re looking for an easy yet impressive dessert that can feed a crowd, this chocolate almond sheet cake delivers in every way. Combining the deep flavor of cocoa, the richness of buttermilk, and the aromatic crunch of toasted almonds, it’s a classic sheet cake with a sophisticated twist. Follow along for the full recipe, expert baking tips, serving suggestions, and answers to common questions, all inspired by beloved home cook Ree Drummond’s take on this delightful cake.
Why You’ll Love This Cake
- Feeds a crowd with ease: Baked in a large sheet pan, this recipe is tailor-made for parties, potlucks, and family celebrations.
- Simple ingredients: Pantry staples form the base of this rich, flavorful treat.
- Moist and tender: Buttermilk and butter work together to create a tender crumb.
- Irresistible texture: Sliced, toasted almonds add crunch and a nutty aroma to each bite.
- Decadent icing: The warm chocolate icing seeps into the cake, making each slice supremely moist.
If you’re in the mood for an even richer flavor experience, don’t miss our ultimate chocolate sheet cake recipe, where you’ll find tried-and-true techniques for achieving the moistest, most decadent dessert possible. This variant enhances the original’s charm with added layers of chocolate goodness, perfect for any occasion.
Ingredients
For the Cake:
- 1 cup (2 sticks) salted butter, at room temperature, plus extra for the pan
- 1 cup sliced almonds
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 cup unsweetened cocoa powder
- 1 cup boiling water
- 1/2 cup buttermilk, at room temperature
- 2 large eggs, beaten and at room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Once you've mastered this chocolate almond sheet cake, you might want to expand your repertoire with our guide on how to bake this irresistible chocolate sheet cake today—you won’t regret it. Packed with rich flavor and easy-to-follow steps, this recipe will elevate your baking game to new heights.
For the Icing:
- 3/4 cup (1 ½ sticks) salted butter
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 1/2 cups powdered sugar
- Half the reserved sliced almonds from above
Step-By-Step Instructions
1. Prepare the Pan and Preheat the Oven
Preheat your oven to 350°F (175°C). Generously butter a 13-by-18-inch rimmed sheet pan. This ensures the cake won’t stick and will release easily once baked.
2. Toast the Almonds
- Spread all the sliced almonds evenly over a separate, ungreased baking sheet.
- Bake for 6 to 8 minutes until lightly browned and fragrant.
- Remove almonds from the oven and allow them to cool completely. This brings out their flavor and ensures they stay crisp in the icing.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
4. Make the Cocoa Mixture
- In a medium saucepan over medium-low heat, melt 1 cup butter (2 sticks).
- Add 1/4 cup unsweetened cocoa powder, stirring until smooth and fragrant.
- Pour in 1 cup of boiling water and allow the mixture to come to a rapid boil for 30 seconds; then promptly remove from heat.
- Pour the hot chocolate mixture over the dry ingredients and stir gently to cool.
5. Combine Wet Ingredients
- In a large measuring cup or bowl, combine:
- 1/2 cup buttermilk, at room temperature
- 2 beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Whisk until fully combined.
- Stir the wet mixture into the slightly cooled chocolate-flour mixture.
- Mix until no streaks of flour remain. The batter will be loose and glossy.
6. Bake the Cake
- Pour the batter into the prepared sheet pan, spreading it evenly.
- Bake for 18 to 22 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack but keep the cake in its pan for icing.
7. Prepare the Icing
- In a clean saucepan, melt 3/4 cup butter (1 ½ sticks) over medium heat.
- Add 1/4 cup unsweetened cocoa powder and stir just until smooth. Remove from heat.
- Immediately add 6 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Stir well to combine.
- Gradually whisk in 3 1/2 cups powdered sugar (sift before if lumpy) and half the toasted almonds.
- The icing should be glossy and pourable. If too thick, add a splash more milk.
8. Ice the Cake
- With the cake still warm, immediately pour the chocolate almond icing all over the top.
- Use an offset spatula to gently spread the icing to the edges for a smooth finish.
- Sprinkle the remaining toasted almonds evenly over the icing for crunch and visual appeal.
- Allow the cake to cool completely (about 1 hour) before slicing and serving.
Storage and Make-Ahead Tips
- Make-ahead: The cake can be baked and iced up to 1 day ahead. Cover the cooled cake tightly with foil or plastic wrap.
- Storage: Chocolate almond sheet cake stays fresh covered at room temperature for up to 3 days. The icing looks freshest on the first day.
- Freezing: For longer storage, cut cooled cake into squares and freeze in airtight containers with parchment between layers. Thaw at room temperature.
Tips for Success
- Use real butter for the richest flavor and best texture. Margarine is not recommended.
- Room temperature eggs and buttermilk blend more easily and produce a lighter cake.
- Toasting the almonds heightens their aroma and keeps them crisp atop the moist icing.
- Pour the icing while the cake is still warm. This allows the icing to partially seep in, making every bite extra luscious.
- If you don’t have buttermilk, make a quick substitute by mixing just under 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let stand for 5 minutes before using.
Serving Suggestions
- Cut into squares for easy serving at potlucks and gatherings.
- Serve slightly warm with a scoop of vanilla or almond ice cream for an extra treat.
- Pair with fresh berries for a contrast to the rich chocolate.
- Wrap squares in wax paper and pack them in lunchboxes or picnic baskets.
Flavor Variations
- Nut-Free: Omit almonds for a classic chocolate sheet cake, or replace them with toasted pecans or walnuts.
- Coffee Kick: Substitute half the boiling water with strong brewed coffee for deeper chocolate notes.
- Extra Chocolate: Fold in 1 cup of semi-sweet chocolate chips to the batter before baking, for pockets of melted chocolate with every slice.
- Zest and Spice: Add 1/2 teaspoon ground cinnamon or a teaspoon of orange zest to the batter for subtle flavor twists.
Chocolate Almond Sheet Cake vs. Classic Sheet Cake
| Chocolate Almond Sheet Cake | Classic Chocolate Sheet Cake | |
|---|---|---|
| Flavor Profile | Rich chocolate, subtle almond, toasted nut crunch | Deep cocoa flavor, sometimes topped with pecans |
| Topping | Toasted sliced almonds with almond-infused icing | Pecans or plain chocolate icing |
| Texture | Moist, tender crumb with crunchy finish | Moist and fluffy, with or without crunch |
| Best For | Special occasions, almond lovers | Everyday dessert, classic chocolate fans |
Frequently Asked Questions (FAQs)
Q: Can I make this cake without almonds?
A: Yes. Omit the almonds if you have allergies or simply prefer a nut-free cake. The cake and icing are still deliciously rich and chocolatey.
Q: How do I know when the cake is done?
A: The cake is done when a wooden toothpick or cake tester inserted in the center comes out clean with just a few moist crumbs, usually after 18–22 minutes of baking.
Q: Can I use a different size pan?
A: While the recipe is designed for a 13-by-18-inch rimmed sheet pan, you can divide the batter between two 9-by-13-inch pans. Adjust baking time as needed and check for doneness with a toothpick.
Q: Does this cake require refrigeration?
A: No. It’s best stored, tightly covered, at room temperature for up to 3 days. For longer storage, freeze the cake in individual slices.
Q: I don’t have buttermilk. What can I use?
A: Make a buttermilk substitute by adding 1/2 tablespoon lemon juice or vinegar to just under 1/2 cup milk. Stir and let sit for 5 minutes before using.
Expert Tips for Baking Sheet Cakes
- Always use room temperature ingredients for optimal cake texture.
- Grease the pan well to prevent sticking—don’t skimp on the butter or nonstick spray.
- Poured icing must be spread quickly before it sets for the smoothest layer.
- Let the cake cool fully before slicing for cleaner edges and to set the icing.
- For neat, bakery-style slices, wipe your knife with a warm, damp cloth between cuts.
Nutrition Information (per serving, approximate)
- Calories: 385
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 49g
- Sugar: 35g
- Protein: 4g
- Fiber: 2g
- Sodium: 180mg
Note: Nutritional values are estimates and will vary depending on the exact brands and measurements used.
More Sheet Cake Inspiration
- Classic Texas Sheet Cake: Omit almonds and swap the almond extract for additional vanilla.
- Vanilla Bean Frosted Sheet Cake: Top with vanilla bean buttercream for a mellow contrast to the rich chocolate base.
- Caramel Pecan Sheet Cake: Drizzle caramel sauce and sprinkle chopped pecans for a Southern touch.
Bake, Slice, and Enjoy!
Whether shared at a family reunion, served at a neighborhood bake sale, or enjoyed with afternoon coffee, this chocolate almond sheet cake combines ease of preparation with show-stopping flavor and texture. Whip it up and make any gathering special, savoring every moist, chocolate-drenched, almond-crunchy bite.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65254855/chocolate-almond-sheet-cake-recipe/
- https://www.youtube.com/watch?v=_0uqU-cLyNU
- https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
- https://www.aol.com/ree-drummonds-chocolate-almond-sheet-130000164.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32005659/sheet-cake-recipes/
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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