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Chocolate Almond Sheet Cake

This rich and moist Chocolate Almond Sheet Cake combines deep cocoa flavor with aromatic almond notes, finished with a luscious chocolate frosting. Perfect for gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 22 minutes
10 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 15 people
Calories 350 kcal

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., 8x8-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.