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!
Servings: 24
Calories: 214kcal
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
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