Almond Cake with Chocolate Glaze

Ingredients

Almond Cake

• 1 cup salted butter
• 1 cup warm water
• 2 cups sugar
• 2 cups unbleached all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup sour cream
• 2 large eggs, beaten
• 2 teaspoons pure almond extract

Frosting

• ½ cup salted butter, softened
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar
• ⅓ cup milk

Instructions

Almond Cake

• Preheat oven to 375°F and grease a 15x10 rimmed jelly roll pan.
• In a large sauce pan, melt butter over medium heat.
• Add warm water and bring to a boil. Remove pan from heat.
• Whisk in sugar, all purpose flour, baking powder, and salt.
• Add in sour cream and whisk.
• Whisk in beaten eggs and pure almond extract.
• Pour batter into prepared sheet pan.
• Bake for 20-25 minutes until edges are golden brown and a toothpick inserted in the middle comes out clean.
• Let cake cool for at least 30 minutes before frosting.

Frosting

• In a stand mixer, beat softened butter until fluffy.
• Add the cocoa powder, pure vanilla extract and half of the powdered sugar. Mix on low until incorporated.
• Add the remaining powdered sugar and milk. Mix on low until powdered sugar is fully incorporated.
• Increase speed to medium and beat frosting for 2-3 minutes until light and fluffy.
• Add frosting to the center of the cake and using an offset spatula spread the frosting to the edges of the cake.
• Slice and serve!

Nutrition

Calories: 287kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 203mg | Potassium: 69mg | Fiber: 1g | Sugar: 32g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Cook History