Chocolate Almond Sheet Cake


This cake was one of my children's favorite desserts when they were growing up. They're all adults now, but I still make it for them when they come to visit.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
16 servings


  • ¾ cup butter or margarine

  • 1 cup water

  • ¼ cup baking cocoa

  • 2 ½ cups all-purpose flour

  • 2 cups sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 eggs

  • ½ cup buttermilk

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract


  • ½ cup butter or margarine

  • ¼ cup milk

  • 3 cups confectioners' sugar

  • ¼ cup baking cocoa

  • 1 teaspoon vanilla extract


  1. In a saucepan over medium heat, bring butter, water and cocoa to boil. Remove from the heat and cool to room temperature. In a mixing bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add eggs, buttermilk and extracts; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.

  2. Meanwhile, for frosting, place butter and milk in a saucepan. Cook and stir over medium heat until butter is melted. Remove from the heat; add remaining ingredients and beat well. Carefully spread over warm cake. Cool.