Chocolate Almond Sheet Cake Recipe

Serves: 12 people
Total Cooking Time: 2 hours 30 minutes
Prep Time: 25 minutes
Bake Time: 35 minutes
Cooling Time: 1 hour 30 minutes

Nutritional Information per Serving:

• Calories: 445
• Protein: 6g
• Fat: 18g
• Carbohydrates: 68g
• Fiber: 3g
• Sugar: 54g
• Sodium: 285mg
• Iron: 2.1mg
• Calcium: 85mg
• Vitamin E: 3.2mg
• Magnesium: 45mg

What You Will Need

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon almond extract
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong black coffee, cooled
• 1/2 cup vegetable oil
• 1/4 cup sour cream

For the Chocolate Almond Frosting:

• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened
• 1/2 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

For Decoration:

• 1/2 cup sliced almonds, toasted
• 2 tablespoons chocolate shavings
• Fresh berries (optional)

Preparing Your Pan and Oven

Preheat your oven to 350 degrees and position the rack in the center. Grease a 13×9-inch baking pan thoroughly with butter or cooking spray, then dust with cocoa powder, tapping out any excess. This prevents the cake from sticking and gives it a nice chocolate coating. You can also line the pan with parchment paper for extra insurance.

Mixing the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain. Make sure to sift the cocoa powder if it seems clumpy, as this will ensure a smooth cake texture.

Combining the Wet Ingredients

In a separate medium bowl, whisk the eggs until smooth. Add the buttermilk, cooled coffee, vegetable oil, sour cream, and almond extract, whisking until everything is well combined. The coffee enhances the chocolate flavor without making the cake taste like coffee.

Creating the Cake Batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a large wooden spoon or electric mixer on low speed, stir until just combined. Do not overmix, as this can make the cake tough. The batter will be thin and pourable, which is exactly what you want for a moist cake.

Baking to Perfection

Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.

Cooling the Cake

Remove the cake from the oven and place it on a wire cooling rack. Let it cool completely in the pan for at least 1 hour before frosting. This cooling time is crucial because frosting a warm cake will cause the frosting to melt and slide off.

Making the Chocolate Almond Frosting

In a large bowl, beat the softened butter and cream cheese with an electric mixer until light and fluffy, about 3 minutes. Add the cocoa powder and beat until well combined. Gradually add the powdered sugar, alternating with the heavy cream, beating well after each addition.

Perfecting the Frosting

Add the vanilla extract, almond extract, and salt to the frosting, beating until smooth and creamy. The frosting should be spreadable but hold its shape. If it seems too thick, add more cream one tablespoon at a time. If too thin, add more powdered sugar.

Frosting Your Sheet Cake

Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or large knife. Start from one corner and work your way across, creating smooth, even strokes. The frosting should be thick enough to cover the cake completely but not so thick that it overwhelms the chocolate flavor.

Adding Beautiful Decorations

Sprinkle the toasted sliced almonds evenly over the frosted cake, pressing them gently into the frosting so they stick. Add chocolate shavings for extra elegance, and arrange fresh berries around the edges if desired. The contrast of textures and colors makes the cake look professionally decorated.

Cutting and Serving

Using a sharp knife, cut the cake into 12 equal squares. Clean the knife between cuts for the neatest slices. Serve at room temperature for the best flavor and texture. Each piece should have a perfect balance of moist chocolate cake, creamy frosting, and crunchy almonds.

Storage Tips

Cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If refrigerated, let it come to room temperature before serving for the best taste. The cake can also be frozen (unfrosted) for up to 3 months.

Make-Ahead Options

This cake can be baked a day ahead and stored covered at room temperature before frosting. The frosting can also be made a day ahead and stored in the refrigerator, then brought to room temperature and re-whipped before using. For parties, you can even frost the cake a day ahead.

Variations to Try

Replace the almond extract with vanilla for a classic chocolate sheet cake. Add 1/2 cup mini chocolate chips to the batter for extra chocolate richness. Try using different nuts like pecans or walnuts instead of almonds. For a coffee twist, add 1 tablespoon of instant coffee powder to the frosting.

Tips for Perfect Results

Room temperature ingredients mix more easily and create a smoother batter. Do not substitute the coffee with water, as coffee intensifies the chocolate flavor. Make sure your baking soda and powder are fresh for the best rise. Use high-quality cocoa powder for the richest chocolate taste. Toast the almonds in a dry pan for 3-4 minutes to enhance their flavor before decorating.