Alaska Sheet Cake

Alaska Sheet Cake

Kim Sing 1

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


1 h 5 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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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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  1. 15 Ratings


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.

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...

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 be...

This cake did not turn out as I hoped. My friends and I all thought it tasted off, but when we gave it to some other people we knew, they thought it tasted very moist. Nonetheless, I don't think...

Excellent cake. I skipped the nuts, and used vanilla instead of almond. The cake is very sweet and moist. It could stand on it's own without the frosting as well. Quick and easy.

very good cake! I will make again! Like the others, I did need to cook it about 10 minutes longer but it was great.

A simple and delicious recipe, although it took my cake an extra nearly ten minutes to bake. The icing does set up fairly quickly so must be spread quickly. I put the toasted chopped nuts on t...

So glad I did a sample of this before using for a big BBQ party. I wanted to use this recipe because it served a lot but it makes such a flat cake that the presentation is seriously lacking. I o...

This was amazing. I'm usually a chocolate girl but this cake may have converted me. Just a few notes: Don't forget to add the baking powder and baking soda - I added it with the flour/salt. The ...