2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter
1 cup water
2/3 cup sour cream
1 teaspoon almond extract
1/2 cup unsalted butter
1/2 cup whole milk
5 cups confectioners' sugar
1/2 teaspoon almond extract
1/2 teaspoon kosher salt
Chopped walnuts or sprinkles to garnish
Begin by preheating your oven to 375 degrees F. Spray a 15x10x1-inch sheet pan with baking spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
Then in a small saucepan, add the butter and water. Bring to a boil and quickly remove from heat. Stir the hot liquid into the flour mixture.
In a small bowl, whisk together the eggs, sour cream, and almond extract until smooth. Pour that into the flour mixture and stir until smooth.
Spread the batter in the prepared sheet pan. Baked 18-22 minutes until the cake is just golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for about 15 minutes.
While the cake cools, prepare the frosting by combining the butter and milk in a large saucepan. Bring to a boil.
Remove from the heat and gradually stir in the confectioners' sugar, almond extract, and salt. Spread the glaze over the warm cake and immediately top with sprinkles.
For step-by-step instructions, please click here.