Almond Walnut Cake with Nut Icing

    40 minutes

    Loaded with almonds and walnuts, this slab cake feeds up to 24 people and is perfect for large gatherings. Topped with an almond and walnut icing. Enjoy.

    245 people made this

    Serves: 24 

    • Cake Mixture
    • 250g butter
    • 1 cup (250ml) water
    • 2 cups (250g) plain flour
    • 2 cups (400g) white sugar
    • 2 eggs
    • 1/2 cup (120g) sour cream
    • 1 teaspoon almond essence
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda
    • Icing
    • 125g butter
    • 1/4 cup (60ml) milk
    • 4 1/2 cups (540g) icing sugar
    • 1/2 teaspoon almond essence
    • 1 cup (115g) chopped walnuts

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 


    1. Preheat oven to 180 degrees C. Grease a 25x38cm baking tray.
    2. In a large saucepan, bring butter and water to a boil. Remove from heat then stir in flour, sugar, eggs, sour cream, almond essence, salt and bicarb soda until smooth. Pour batter into tray.
    3. Bake for 20 to 22 minutes, or until cake is golden brown and a skewer inserted comes out clean. Cool for 20 minutes.
    4. Icing

    5. Combine butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in icing sugar and almond essence. Stir in walnuts. Spread icing over cake.

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    Reviews and Ratings
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    Reviews in English (325)


    Everytime I make this cake for work I go home with an empty pan. However, I prefer to use cream cheese frosting. It goes very well with this cake. 1 package of cream cheese, 1 box of powdered sugar, 1 tbsp. butter and 1/2 tsp. almond extract  -  10 May 2004  (Review from Allrecipes USA and Canada)


    When I found this recipe I was so excited! I love the chocolate version of Texas sheet cake and this one is just as great! I like to make one chocolate and one white for summer outdoor barbecues. If you've never made a Texas sheet cake before, you will doubt the odd preparation method and probably be concerned that there is no possibility that it will turn out when you see the runny batter, but don't worry!! It will be a moist, tender cake. Also, be SURE to use the 10 x 15 pan, NOT a 9 x 13 or it won't cook properly. It's *supposed* to be flat. I love the warm icing spread over the warm cake, no waiting for anything to cool! It makes a smooth, attractive cake surface too. Anybody I've ever served this to has been impressed by the flavor and moistness even if it's not fancy. But NOT for the timid sweet tooth! It's definitely sweet!  -  10 May 2004  (Review from Allrecipes USA and Canada)


    I've introduced my part of the world to Texas Sheet Cake and it was very well-received. Quick to prepare, moist, nice flavor. I've made it with both almond and vanilla extract, both times it went quickly. We did find it way too sweet so the 2nd time around I reduced the sugar in the cake to 1.5 cups and for the frosting used one third cup of butter and a bit less than 4 cups of confectioner's sugar.  -  21 May 2005  (Review from Allrecipes USA and Canada)