Almond Berry Sheet Cake Recipe
Picture this: a fluffy almond-infused cake bursting with juicy berries, topped with a barely-there glaze that makes it Instagram-worthy without trying. No fancy techniques, no obscure ingredients—just pure, unfussy deliciousness. Why settle for basic when you can have legendary?
This isn’t just another sheet cake. The almond flour adds a nutty richness, while the mixed berries keep every bite moist and tangy.
It’s sweet but not cloying, sturdy enough for a crowd, and accidentally gluten-free (shh, don’t tell the haters). Plus, it’s a one-bowl wonder—minimal cleanup, maximum praise.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 squares (or 8 if you’re greedy)
Ingredients
For the Glaze (Optional but Non-Negotiable)
Instructions
- Preheat & Prep: Crank your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper (because no one likes cake stuck to the pan).
- Dry Mix: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt. No lumps allowed—this isn’t a conspiracy theory.
- Wet Mix: Add the eggs, melted butter, milk, and vanilla. Stir until just combined. Overmixing = tough cake = sadness.
- Berry Bomb: Gently fold in the berries. If using frozen, don’t thaw them—unless you enjoy purple cake (which, honestly, could be a vibe).
- Bake: Pour the batter into the pan, sprinkle with sliced almonds, and bake for 25–30 minutes. A toothpick should come out clean, not gooey.
- Glaze (If You’re Fancy): Whisk the powdered sugar, milk/lemon juice, and almond extract until smooth. Drizzle over the cooled cake. Resist eating it straight from the bowl.
Nutritional Values (Per Serving)
Calories: 280
Carbs: 38g
Protein: 4g
Fat: 12g
Sugar: 24g
FYI, these are estimates. If you eat half the pan in one sitting, that’s on you.
Storage Instructions
Store leftovers (lol) in an airtight container at room temp for 2 days, or refrigerate for 5 days. Freeze slices wrapped in plastic for up to 3 months. Microwave for 10 seconds to revive that just-baked magic.
Common Mistakes to Avoid
- Overmixing the batter: Gluten development = dense cake. Stir until just combined, then walk away.
- Using soggy berries: Pat fresh berries dry; frozen ones go in straight from the bag.
- Skipping the almond flour: It’s in the name for a reason. Substitutes won’t deliver the same nutty depth.
- Underbaking: A wobbly center means it’s not done. Unless you’re into raw dough, which—no judgment.
Ingredient Alternatives
- Flour: Swap all-purpose for gluten-free 1:1 blend or whole wheat pastry flour.
- Berries: Use any combo—blueberries, raspberries, blackberries, or even chopped strawberries.
- Milk: Dairy-free? Almond, oat, or coconut milk work fine.
- Butter: Substitute with coconut oil for a vegan twist (but sacrifice some flavor, IMO).
Frequently Asked Questions
Can I use only almond flour?
Nope. Almond flour lacks gluten, so the cake will crumble like your last diet attempt. Stick to the 1:1 ratio with all-purpose.
Can I make this ahead?
Yes! Bake it a day early, but add glaze just before serving to avoid sogginess.
Why did my berries sink?
Did you toss them in flour first? No? That’s why. Coat berries in 1 tbsp flour before folding them in.
Can I skip the glaze?
Sure, if you enjoy living life on the edge of blandness. The glaze adds moisture and sweetness—don’t skip it.
Is this cake freezer-friendly?
Absolutely. Freeze unglazed slices and add glaze after thawing. Perfect for emergency dessert cravings.
Final Thoughts
This almond berry sheet cake is the dessert equivalent of a mic drop. It’s easy, adaptable, and guaranteed to disappear faster than your motivation to meal prep.
Whether you’re feeding a crowd or hoarding it for yourself, this recipe delivers. Bake it, glaze it, and watch it become your new obsession. Ready to level up your baking game? The oven’s waiting.
