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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 mins
Cook Time20 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