Almond Raspberry Sheet Cake
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!
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Cake
Cuisine: American
Keyword: Almond Raspberry Sheet Cake
Servings: 24
Calories: 214kcal
- 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
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.
Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 27mg | Fiber: 1g | Sugar: 20g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg