Ingredients
Scale
- 1½ cups sugar
- ½ cup butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream, full fat
- ⅔ cup unsalted butter, softened
- 3 cups powdered sugar
- 5-6 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- sprinkles
Instructions
- Preheat oven to 350 degrees F and prepare a 9×13 metal baking dish by greasing it lightly.
- In a large bowl, cream together the butter, sugar, and eggs until light and fluffy, about 5 minutes. Incorporate the vanilla and almond extracts along with the sour cream.
- In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Gradually add this to the wet mixture and beat until just combined. Spread the batter into the prepared baking dish.
- Bake for 26-32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- To prepare the frosting, beat together the butter, powdered sugar, milk, and extracts in a medium bowl until smooth and fluffy.
- Spread the frosting over the cooled cake and top with sprinkles. Chill in the fridge for 30 minutes to firm up for easier slicing.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Feel free to use different extracts for the frosting to customize the flavor to your liking.
For a festive touch, use seasonal sprinkles or colored sugar to decorate the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.