Alaska Sheet Cake

Alaska Sheet Cake

12
Kim Sing 1

"A white version of the ever-popular Texas Sheet Cake. Moist and delicious!"

Ingredients 1 h 5 m {{adjustedServings}} servings 328 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
  2. Stir together the flour and salt in a large mixing bowl.
  3. Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
  4. Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
  5. Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
  6. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
  7. To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.
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Reviews 12

  1. 15 Ratings

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Kim Sing
11/19/2009

The original recipe that I submitted actually called for almond extract in both the cake and icing. It also has toasted almonds, not pecans, in the icing. Not sure why they changed it.

GracieBonica
8/21/2009

My family really enjoyed this cake! We all love Texas Sheet Cake, so I had to try this recipe to see what the "opposite" cake would be like. The batter is quite thin, but bakes to a moist, soft cake. The frosting went well with the cake---work quickly, because it firms in a short time. I lightly toasted the pecans before adding them to the frosting. The cake itself is a near-match for a tea cake recipe I've been searching for, so I will also use this recipe for it and substitute a glaze for the frosting. I will definitely make Alaska Sheet Cake again---thanks, Kim!

Benz Girl
3/15/2010

I made this for a friend who requested it for his birthday cake. I have never heard of it before. It was a huge hit. I had to make a 2nd one for my husband who LOVED it. I left out the pecans because he doesn't care for them. I also baked it for 22 minutes.