Almond Raspberry Sheet Cake is moist, rich and made completely from scratch. Topped with raspberry pie filling and a creamy almond glaze, this sheet cake is the perfect dessert!
I’m a little bit picky when it comes to cake. Many cakes are too thick or too dry, and traditional frosting isn’t my favorite either. This cake is perfect. It’s a little bit thinner than most cakes and is topped with pie filling and a thin glaze that has a ton of flavor, but isn’t too overwhelming either. And I love that each slice of cake is only about 200 calories!
What is Almond Raspberry Sheet Cake?
The cake is made with butter, sugar, flour, eggs, almond extract, sour cream and baking soda. Simple cake recipe that is a little more moist and dense than many other cakes. Once the cake is cooled, you spread a can of raspberry pie filling over the top. A simple almond glaze made with powdered sugar, cream and almond extract goes over that. I think the cake also be delicious if you added some sliced almonds on the top right before serving.
Can I use a different type of fruit in this cake?
I absolutely love raspberries, but it is also very easy to change the flavor of this cake and use whatever fruit you like best! The almond flavoring in the cake pairs extremely well with cherries, so you can use cherry pie filling instead of the raspberry and it works perfectly. Strawberry pie filling works great too!
Ingredients in Almond Raspberry Sheet Cake
Water – A cup of water will provide most of the moisture in the cake recipe.
Butter – You will need one cup of butter (2 sticks) to make this cake. You will boil the water and butter together before adding all of the other ingredients.
Sugar – Just a half cup of sugar provides the sweetness for the cake – I love that the cake isn’t too sweet!
Flour – I use all-purpose flour, but you could use cake flour instead if you prefer. I have not tried to use any gluten-free substitutes, but I would imagine they would work just fine in this recipe.
Eggs – Two large eggs will bind all of the other ingredients together.
Almond extract – I absolutely love almond extract in baked goods. If you have an allergy, you can use vanilla instead. Just make sure not to use too much – extracts are very concentrated and a little goes a long way!
Sour cream – This is the secret ingredient that makes this cake so moist. You can swap it out with plain Greek yogurt.
Baking soda – Just one teaspoon of baking soda will act as the leavening agent in the cake. For best results, make sure your baking soda isn’t old or expired.
Raspberry pie filling – I really love this cake with raspberry pie filling, but you can use any flavor you’d like! Cherry is amazing too.
Raspberries – Adding a few fresh raspberries on top right before serving is completely optional, but really adds some color and decoration to the cake.
SIMPLE ALMOND GLAZE:
Powdered sugar – Confectioners sugar will provide the creamy sweetness that most frostings are made from.
Heavy cream – You can use milk instead, but cream works even better! Start with about 2 tablespoons and mix into the powdered sugar. If you want a thinner glaze, add a little bit more cream until you get the desired consistency.
Almond extract – Adding two teaspoons of almond extract to the glaze really gives it an amazing flavor – so yummy!
How to make Almond Raspberry Sheet Cake
Preheat oven to 350°. Grease a jelly roll pan (10″X15″X1″) pan and set aside.
Bring water and butter to a boil in a small saucepan. Once butter has melted, remove from the heat and cool slightly. Add sugar and flour and stir until combined. Add remaining ingredients and mix until smooth.
Pour batter into prepared pan and bake for 20-22 minutes.
Let cool and then top with raspberry pie filling, almond glaze and then fresh raspberries. Refrigerate until ready to serve.
Almond Glaze instructions: Whisk together all ingredients until smooth.
Almond Raspberry Sheet Cake
Ingredients
- 1 cup water
- 1 cup butter
- ½ cup sugar
- 2 cups flour
- 2 eggs
- 1 tsp almond extract
- ½ cup sour cream
- 1 tsp baking soda
- 1 can raspberry pie filling
- fresh raspberries for garnish
Almond Glaze:
- 2 ½ cups powdered sugar
- 2-3 Tbsp heavy cream
- 2 tsp almond extract
Instructions
- Preheat oven to 350°. Grease a jelly roll pan (10"X15"X1") and set aside.
- Bring water and butter to a boil in a small saucepan. Once butter has melted, remove from the heat and cool slightly. Add sugar and flour and stir until combined. Add remaining ingredients and mix until smooth.
- Pour batter into prepared pan and bake for 20-22 minutes. Let cool and then top with raspberry pie filling, almond glaze and then fresh raspberries. Refrigerate until ready to serve.
- Almond Glaze instructions: Whisk together all ingredients until smooth.
Nutrition
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HOW LONG IS RASPBERRY ALMOND SHEET CAKE GOOD FOR?
This cake can last up to 3 days if kept stored well covered in the fridge. I recommend eating it sooner rather than later for the best flavorful results and textures in every bite.
Can you freeze Raspberry Almond Sheet Cake?
You can freeze the cake itself for up to 2 months if you keep it tightly covered with plastic wrap, but I would wait to add the raspberry layer and the cream layer until right before serving. Thaw the cake out and then add the other layers.
What kind of pan do you use to make a sheet cake?
You will use a jelly roll pan to make most sheet cake recipes. A jelly roll pan is like a cookie sheet, but has a rim around the edge. The pan measures 10″X15″X1″ so it is bigger than a 9″X13″ but not as deep. You can make the cake recipe in a 9X13, but the cake will be thicker, so make sure to add about 10 minutes on to the bake time.
Sheet cakes are perfect for serving a lot of people! I love using a jelly roll pan especially when I’m making dessert for a crowd because you can get more slices out of the cake than if you use a regular cake pan!
IF YOU LOVED THIS EASY RASPBERRY ALMOND SHEET CAKE RECIPE, BE SURE TO TAKE A LOOK AT SOME OF OUR OTHER EASY CAKE RECIPES BELOW!
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Almond Raspberry Sheet Cake is moist, rich and made completely from scratch. Topped with raspberry pie filling and a creamy almond glaze, this sheet cake is the perfect dessert!
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