I've been very busy around here. I'm sorry. I have really lacked on posting lately. The truth is, my husband and I are doing a huge bedroom make over. It's been going on for over a month now but it's getting down to the end and we are spending most of our free time doing that. The weather has also been beautiful and I've been busy planting flowers and fixing up the yard.
I will show you before and after pictures of the bedroom once we are done. We built a new closet, painted the ceiling, painted the walls, painted the furniture, made a new head board and put new carpet in. We did it all on our own so it's taken so much time and it feels amazing to have only a couple of things left to do.
I did managed to bake a cake this weekend. It was pretty darn good with some fresh blueberries on it! I hope to get more done this week, or next with baking and get back into full force with the recipes in the very near future!
Cake Ingredients:
1 Cup Butter
1 Cup Water
2 Cups Flour
2 Cups Sugar
1 tsp. Baking Soda
1/2 Cup Sour Cream
2 Eggs
1 1/2 tsp. Almond Extract
Icing Ingredients:
1/2 Cup Butter
1/4 Cup Milk
3 1/2-4 Cups Powder Sugar
1 tsp. Almond Extract
(ignore that there is sugar in the picture)
Directions:
Preheat oven to 375 degrees.
In a small sauce pan, add the water and butter and bring to a boil.
In your mixing bowl, add the flour and sugar.
Pour the boiling water and butter mixture over the flour and sugar mixture. Beat well.
Add the baking soda.
Add the Almond Extract.
Add the Sour Cream.
And the eggs....act like there is a picture of that....
Mix again, scraping down the sides at least once.
Pour the batter into a 9x13 or larger pan.
Bake for 20-25 minutes until the middle is set.
Let the cake cool for 20-30 minutes before starting your icing.
For the icing, bring the butter and milk to a boil in a small sauce pan.
Add the remaining ingredients to a large mixing bowl. Once the milk and butter are boiling, pour into the mixing bowl. Stir until well mixed.
Add more powder sugar if you need a thicker consistency. It should be pourable though.
Pour onto the cake and let sit for 20 minutes.
Serve with ice cream or fresh fruit!
Yummm. That piece of cake looks so delicious.
ReplyDeleteVery nice!
ReplyDeleteLooks delicious! I love when baked goods have almond extract in them!
ReplyDeleteI make this cake all the time and everybody loves it. Super easy and so yummy.
ReplyDeleteThis sounds wonderful, I'm on a bit of an almond kick right now, great recipe!
ReplyDeleteThis was amazingly delicious. I didn't have sour cream so I substituted plain yogurt.
ReplyDeleteI had to make this tonight because it reminded me of a recipe "Birthday Cake." I think it's the same recipe EXCEPT in my recipe you use cold water. Regardless, they are both super yummy! Tomorrow is our 45th wedding anniversary and I made it in honor of our special day!
ReplyDeleteThis looks super delicious! Would love to try this too!
ReplyDeleteI found your pic on pinterest and it inspired me to make this tonight! Thanks for sharing!!
ReplyDeleteFound this recipe on Tasty Kitchen.
ReplyDeleteHow does this cake hold up to a layer cake? I'm looking to make a 2-layer 12' cake.
Thanks!
This is the most awesome cake I have ever tasted! Can we post it on our blog Titus2women.org ??? I am using this for my family's Happy Birthday Jesus cake :)
ReplyDeleteOmg, didn't even finish the pictures before I had ingredients out. In the oven now, and the batter was amazing.. thanks for posting.
ReplyDeleteThis looks real yummy!
ReplyDeleteGreat blog. I'm in WI, too! This sheet cake looks yum!
ReplyDeleteI have a food blog, too: cookingtheamazing.com
Saw you on Pinterest.
Made this cake tonight. My family LOVED it. Thank you! :-D
ReplyDeleteLooks yummy! I'm gonna have to try this!
ReplyDeleteA sheet cake is usually baked in a sheet cake pan. Do you know if I could make this recipe in a larger sheet cake pan as opposed to the 9x13?
ReplyDeletehello. i used a 9x13 and it fit perfectly.. i assume if you use a larger pan it won't be quite as thick of a cake-- it would turn out thinner, but it is doable. hope i helped. also, if you double the ingredients or so, you could use a 18x26 pan.
DeleteLisa@TheCutting Edge of Ordinary I was wondering the same thing.... How about baking it in a 'jelly roll pan'... This recipe sounds like the Texas Sheet cake, except not chocolate... I bake the Texas sheet cake for 20 minutes in a jelly roll pan... This looks delicious! Thanks for the recipe!
ReplyDeleteI made this cake and it was very tasty. Mine came out very dense though - almost brownie/bar like. Is it supposed to be this way? It was almost hard for me to consider this a cake it was so dense.
ReplyDeleteMine turned out this way too. Trying to figure out what went wrong! Anyone know?
DeleteCould it have been over beaten? Usually over beating would create a more dense cake.
DeleteIs it SUPPOSE to be "let the cake COOL 20-30 minutes before making the frosting"?? The blog reads "let the cake COOK 20-30 minutes before making the frosting"--which conflicts with the posted directions of cooking the cake 20-25 minutes. My cake was very dense also--I put the frosting on a very warm cake and I think that is what made mine so dense. Just wondering---still tasted delicious!!
DeleteYour baking soda might be too old. Get fresh often couple times per year as it is cheap. Old can ruin recipes.
Deletemade this and it was to. die. for. SO good!
ReplyDeleteYum! This looks delicious. Will have to try it!
ReplyDeleteQuite possibly THE most delicious cake I've ever put to my lips.
ReplyDeleteYay, I'm glad you liked it Peggy!
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This was awesome! I made it for a family dinner, and it was a hit! I poured it onto a cookie sheet and baked for 15 minutes. I have to give the rest to my neighbors because I've been picking at the leftovers all day. So yummy!
ReplyDeleteyour blog is supercute :]
ReplyDeletecan't wait to try this! it looks really simple.
I just may fix this for pokeno this week. thanks
ReplyDeleteMy husband said this is the BEST cake he has ever eaten! (he normally does not eat cake!) Making it for Easter which is also his birthday....thinking I will make it in a jelly roll pan (26 people) and serving with homemade ice cream. Will post how it turns out in that size pan.
ReplyDeleteI am so glad your husband loved it! I know how hard it can be to please men sometimes! I hope that the jelly roll pan works out well also...please let us know how it works out for you!
DeleteJust made this cake. Found the recipe on Pinterest. It is one of the best cakes I have ever baked, and I am an avid baker. Very moist cake. I also made a second batch into cupcakes, and dipped the tops into the frosting. Beautiful results! I am making this for Easter. Thank you for posting the recipe!~
ReplyDeleteI just made this cake. It might be the best cake I have ever had! Bravo! It is wonderful and yes, it tastes just like a petit fore!!! Soooooooo good!
ReplyDeleteI'm assuming this is all purpose flour since you are adding baking soda?
ReplyDeleteDidn't see it mentioned.
Yes, All Purpose Flour :)
DeleteThis looks very yummy, can't wait to try it! Do you need to butter the pan first?
ReplyDeleteDid you grease and flour your pan? The cake sounds wonderful!
ReplyDeleteI can't figure out how to print your recipe.
ReplyDeleteI am making the cake as we speak but wondering if I can frost it for tomorrow? Or should I do the icing tomorrow? Will it sit ok overnight? Looks amazing! Can't wait to taste it :)
ReplyDeleteMade the cake last weekend and it was delicious (saw it on Pinterest, like all good things). Only problem I had was the measurements for the icing - I followed exactly and the ratio of powdered sugar was way too much? Had to boil more butter and milk to make it anywhere near pourable. I recommend starting with 2 cups of powdered sugar and then adding more as needed for the consistency.
ReplyDeleteOther than that, amazing flavor and soft texture, my friends loved it! Will make again.
Wonderful cake recipe. To make it better, use amaretto instead of almond and use it to think your icing as well.
ReplyDeleteMade this today and it is AWESOME!! I substituted Ameretto for almond flavor and also halved the receipe for two of us. It turned out great!!
ReplyDeleteHas anyone tried to make the icing with Almond Milk? Or rice milk? If so, please let me know if it turned out... Thanks!
ReplyDeleteThank you so much for this recipe!! I posted a link to it on my blog and my wedding caterer even commented on t. This is my new favorite dessert!
ReplyDeleteThank you! Made the cake a few hours ago and it looks absolutely delicious. I used amaretto for the almond flavor. And i think i'll make this recipe again with Limoncello...
ReplyDeleteoh my god. this is the best cake i have EVER had. the icing-- i could DRINK that stuff. is this YOUR recipe?? i imagine you could use hazlenut extract or vanilla to change up the flavors! i just want to say thank you for posting this. my husband and i will be making this all the time. it was fantastic!!! and did i say the icing was DELICIOUS!!?? :))
ReplyDeleteIf I use a boxed white cake mix, could I just use the sour cream instead of oil and add the almond extract?
ReplyDeleteDo you grease the pan?
ReplyDeleteYes, I greased mine and the cake still stuck to the pan a bit! maybe try grease and flour?
DeleteHow do we print the recipes???
ReplyDeleteSo delicious! Had some today and could not stop eating it!
ReplyDeletePlease, please make a printer friendly version of this recipe. looks absolutely delish !!
ReplyDeleteThis is a great cake, made it last night! However, I am used to using unsalted butter and following recipes that use unsalted butter. I didn't notice this recipe used salted butter until after my cake came out of the oven. To make up for the lack of salt in the cake I added a good 1 tsp to the frosting, which helped a lot.
ReplyDeleteBottom line, if you are used to using unsalted butter in recipes, don't forget to add a tsp or so to the cake batter before baking! And maybe a pinch in the frosting too! To balance out the sweet.
Otherwise, this recipe is definitely a keeper!!
Perhaps it would be helpful to add the description "salted" before the butter in the ingredient list.
ReplyDeleteWorst cake recipe ever. Don't believe the bogus raves. It's junk.
ReplyDeleteIF you read the reviews it did say the cake was dense so you didnt have to be so critical. Its all a matter of taste and you also had none in your comment. So why did you make it if you knew it was dense and not what you were looking for??? oh.. maybe you didnt read the comments. My bad.
DeleteLast night,I made this from another person's pin. It was just the consistency that I was looking for...almost like a boxed cake. I didn't want the denseness of a pound cake. It was so easy and fast to make.
ReplyDeleteThis the other recipe:
1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream
I think the other 1/4 of flour was a tad too much. I could kind of taste it. Also, I will keep the 1/2 tsp of salt as someone else posted since I use unsalted butter. I can't wait to try this, again, with the changes. Of course, my husband and kids loved it, but I know exaclty the taste that I am looking for , and taking out that extra flour just might do the trick!My fingers are crossed! Oh, I also added a little butter flavoring. If this works, this will definitely be my "go to" cake.
This recipe is delicious!
ReplyDeleteI found that the cake on its own was sweet and dense enough, so I didn't even bother making the icing. I used two teaspoons of almond extract because I was too lazy to measure out the half, but the flavour wasn't too strong.
Your cake looks so good. Would love to try it. Could you please make it printer friendly.
ReplyDelete