South Dakota Sheet Cake

If you've never had a Texas sheet cake, it's a rich chocolate cake topped with pecans—and it's a classic for a reason.

But I figured we couldn’t let Texas have all the fun, so I’m creating a South Dakota version.

Now, you might be wondering: what does South Dakota have to do with almonds? Honestly… not much. But since I get to choose the flavor, and I love almond, that’s exactly what we’re making.

This South Dakota sheet cake is buttery, rich, almondy, and absolutely delicious. It’s the kind of cake that feeds a crowd—and leaves everyone asking for the recipe.

South Dakota Sheet Cake

Cake:
16 ounces almond paste
2 ⅔ cups salted butter, softened
2 ⅔ cups sugar
12 large eggs
2 teaspoons vanilla extract
1 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder

Glaze:
½ cup salted butter
½ cup whole milk
4 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoon almond extract

⅓ cup sliced almonds

1. In a stand mixer fitted with the paddle attachment, cream the almond paste, butter, and sugar until smooth. Add the eggs, vanilla, and almond extract and mix until fluffy and thick.

2. Add the flour and baking powder and mix until just combined. Spread the batter in a 13 x18 inch rimmed sheet pan. Bake at 325 for 25-30 minutes or until deep golden.

3. Heat butter and milk until the butter is melted and the milk is steamy. Add the powdered sugar, vanilla, and almond extract, whisk until smooth. It should be a pourable consistency. If it’s too thick add a bit of milk or if it’s too thin add a bit of powdered sugar. Pour over the warm cake. Top with sliced almonds. Cut into squares and serve. Store leftovers in an airtight container.