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:
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.
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