Alaska Sheet Cake Recipe - Allrecipes.com
Alaska Sheet Cake Recipe
  • READY IN ABOUT hrs

Alaska Sheet Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -10x15 inch sheet cake Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Sep 07, 2010

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 I'll be making this again.

 

15 Ratings

Nov 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.

 
Mar 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.

 
Apr 06, 2010

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.

 
Mar 05, 2010

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

 
Nov 18, 2009

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 the top rather than in the icing and pressed them in slightly. I'll definitely make this again. Next time I'll add a smig of almond extract to the icing.

 
Jun 07, 2011

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 omitted the almond because I don't like almond extract. I tried to use buttermilk in the frosting/icing and it got all lumpy on me. Really easy to do with good flavor. Would work for a little snack cake but not a party cake.

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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