The crowd-pleasing dessert of Chocolate Almond Sheet Cake offers an exquisite blend of cocoa’s depth and richness combined with the aromatic and nutty flavor of almonds. A moist, flavorful, delectable cake iced with thick, creamy chocolate frosting is ideal for gatherings, parties, or an intimate family treat. We shall proceed to look at the recipe in great detail—from its health benefits, serving ideas, ingredient tips, and more. Whether you’re an experienced baker or a novice, using this guide can lead you to delectable results for a dessert that will cater to 12–15, with guidance for smaller-scale servings.
Chocolate Almond Sheet Cake
Equipment
- 1 15x10x1-inch baking pan Grease with butter or non-stick spray.
- 1 Medium saucepan For cocoa mixture and frosting
- 1 Large mixing bowl For mixing dry ingredients
- 1 Whisk For combining ingredients
- 1 Spatula For spreading batter and frosting
Ingredients
- 3/4 cup Butter Unsalted, for cake
- 1 cup Water For cocoa mixture
- 1/4 cup Baking Cocoa Unsweetened, high-quality, for cake
- 2 1/2 cups All-Purpose Flour Unbleached preferred
- 2 cups Sugar Granulated
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs Large, fresh
- 1/2 cup cup Buttermilk Fresh; or substitute with 1/2 cup milk + 1/2 tbsp lemon juice
- 1 tsp Vanilla Extract Pure, for cake
- 1 tsp Almond Extract Pure
- 1/2 cup Butter Unsalted, for frosting
- 1/4 cup Milk For frosting
- 3 cups Confectioners’ Sugar For frosting
- 1/4 cup Baking Cocoa Unsweetened, high-quality, for frosting
- 1 tsp Vanilla Extract Pure, for frosting
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15x10x1-inch baking pan with butter or non-stick spray.
- In a medium saucepan, combine 3/4 cup butter, 1 cup water, and 1/4 cup baking cocoa. Bring to a boil over medium heat, stirring occasionally. Remove from heat and let cool to room temperature (about 15 minutes).
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Pour the cooled cocoa mixture into the dry ingredients and mix until smooth. Add 2 eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Beat until well combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 20–22 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes.
- In a saucepan, melt 1/2 cup butter with 1/4 cup milk over medium heat. Remove from heat and stir in 3 cups confectioners’ sugar, 1/4 cup baking cocoa, and 1 teaspoon vanilla extract. Beat until smooth.
- Spread the frosting evenly over the warm cake. Let the cake cool completely before slicing.
Notes
- Scaling for 2 Servings: Use these amounts: 2 tbsp butter (cake) + 1.5 tbsp (frosting), 2.5 tbsp water, 1 tbsp baking cocoa (cake) + 1 tbsp (frosting), 1/3 cup flour, 1/4 cup sugar, 1/8 tsp baking soda, pinch of salt, 1/2 small egg, 1 tbsp buttermilk, 1/4 tsp vanilla (cake) + 1/4 tsp (frosting), 1/4 tsp almond extract, 1 tbsp milk, 1/2 cup confectioners’ sugar. Use a smaller pan (e.g., 8×8-inch) and adjust baking time as needed.
- Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 1 week. Freeze unfrosted cake for up to 3 months, wrapped tightly in plastic wrap and foil.
- Serving Ideas: Cut into squares and dust with confectioners’ sugar or cocoa powder. Garnish with toasted almond slivers, whipped cream, or fresh berries. Pair with coffee, Earl Grey tea, ruby port, or almond milk.
- Variations: For a mocha version, add 1/4 cup strong brewed coffee to the frosting. For gluten-free, use 1:1 gluten-free flour. For vegan, use vegan butter, almond milk with lemon juice, and flaxseed egg substitute.
Health Benefits in Context
The sugar and fat content (along with its high-caloric value) make this a rare occasion dessert. Concerning nutrition that concerns the supplement for good health, the cocoa has been pressured by flavanols to help increase the flow of blood and the lowering of blood pressure, a discovery made by the American Heart Association. Egg provides quality protein and choline as an additional nutritional source. Buttermilk adds a tongue-crawling flavor and could help the gut’s bowels grow from good bacteria due to the probiotic content. Butter is needed for these fat-soluble vitamins; margarine, while lower in saturated fat, can be considered an alternative. The almond extract contributes to flavor and does not increase calories from almonds, which are full of Vitamin E.
If you’re looking for the best chocolate almond cake recipe with simple health considerations, this guide offers you an insightful balance between flavor and nutrition.
Tips on Ingredient Selection and Storage
BUTTER VERSUS MARGARINE: For deeper flavor and natural vitamins, only unsalted butter will do; use margarine without trans fat—the non-hydrogenated version, if you please.
COCOA: Take a good quality high-grade cocoa powder, and then it must be unsweetened, though its exquisite taste will go down better with its smooth Dutch-processed cousins. Keep in a cool, dry storage area within an airtight container for two years.
FLOUR: For standard all-purpose flour that is unbleached can be the better choice due to texture; store up to one year in an airtight container in a cool, dry place.
BUTTERMILK: It can be used, but prefer to preserve fresh buttermilk; a fine substitute may be 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar. Keep refrigerated for a week.
EGGS: The best are large-sized, fresh eggs. It can be stored in the refrigerator up to five weeks.
EXTRACTS: Pure vanilla and almond extracts lend a better taste than imitation. Store in a cool, dark place for up to two years.
STORAGE: Cake can be kept at room temperature in an airtight container for up to two days, or for up to a week in the refrigerator. Unfrosted cake may be frozen up to three months; wrap tightly in plastic wrap, then foil.
This is one easy chocolate sheet cake recipe that you’ll want to make again and again—with ingredients that are easy to manage and store.
Serving Ideas and Variations
There are endless ways to serve this versatile cake to cater to different occasions:
- Classic Presentation: Cut into squares and serve spread out on a platter dusted with confectioners’ sugar or cocoa powder to look very classy.
- Filling and Topping: Fill with piped cream, lemon curd, fresh fruit, juicy berries, or cream cheese frosting. Additional garnish would include toasted slivers of almonds and chopped pecans.
- Tangy Cake: Daub it with dollops of whipped cream or soft ice cream, and launch zingy tangy fruits such as blackberries, cranberries, and halibi hazelnuts splashed with Grand Marnier or walnut liqueur.
- Slight Suggestion (recipe included): Mocha almond cake: For the eggless cake, top the regular baking substitutions with 1/4 cup of strong, brewed coffee in the icing.
- Option for No Gluten: Supply gluten-free baking flour for all-purpose flour in a 1:1 ratio.
- Plants-Only Version: Employ vegan butter as a butter substitute, almond milk enhanced with lemon juice in place of buttermilk, and flaxseed as an egg substitute.
If you’re seeking an easy chocolate almond cake recipe that allows for dietary customization, these suggestions provide variety and inclusivity for all.
Beverage Pairings
Pair this rich cake with beverages that complement its flavors:
- Coffee: A medium-roast coffee will enhance the depth of the cocoa and balance the sweetness there.
- Tea: Earl Grey or chai tea is set for enthusiastically welcoming undertones of almonds to a smirkingly aromatic spicy note.
- Wine: Ruby port or dessert wine, Moscato will both adhere pretty well to the richness the chocolate offers.
- Milk: The cold cup of almond or whole milk is patient with the nutty and creamy color elements of the cake.
- Non-alcoholic: Sparkling water, with just a single streak of lemon, can sweep more of the sweetness right out of your mouth.
Whether you’re enjoying this chocolate almond cake recipe during brunch or dinner, a perfect pairing enhances the experience.
Best Time to Enjoy
This chocolate sheet cake recipe is a versatile dessert suitable for various times of the day:
- Afternoon tea or coffee break: It is simply a delightful pick-me-up during mid-morning hours and goes well with a coffee or tea.
- Evening dessert: Serve at the end of dinner as a reward at the end of a meal, together with dessert wine or milk.
- Special occasions: Perfect for birthdays, holidays, potlucks—one big cake feeds a whole crowd, is easy to transport, and quite straightforward.
Conclusion
Chocolate almond sheet cake is a delightful dessert marrying cocoa’s bold taste and almond’s discreetly nutty flavor. Simple in making, with a variety of customization, it garners crowd approval on the go. Use only best-grade ingredients to follow this method step by step to make a moist and delicious cake that serves 12-15 people, made smaller for a party of two. Pair your favorite drink with it and experiment with toppings, and enjoy this really luscious dessert at the next group do or a romantic night at home.
This might just become your best chocolate almond cake recipe—or at the very least, your favorite easy chocolate almond cake recipe to wow guests and loved ones alike.
