I made this and served it at baby shower. It was so yummmmmmmmy. Rich and moist. The icing is very sweet. The almond flavoring is a subtle nice touch. All the ladies commented that it tasted delicious. Many wanted the recipe. Thanks for a great recipe.
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This cake buckled the knees of all the men in my house. It's about half gone between the three of them already. Awesome - deserves more than 5 stars.
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This is an incredible cake! I made a few changes after making this very popular cake 3 times in 2 weeks, and the changes made it even better. I added an extra half cup of flour, reduced the sugar by a half cup, and added a teaspoon of baking powder. These changes make the cake lighter without loosing any taste.
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Yum! This is a really tasty cake! I was a bit skeptical about the directions. I melted the butter with the water, and used my KitcheAid to beat everything except the flour (and butter), when the butter was cooled off a bit (I was afraid of cooking the eggs) I mixed it with everything else and finally added the flour. I also added an extra 1/2+ cup flour because the batter seemed too fluid for the rainbow cupcakes I made. This will be my go to recipe for cakes from now on!!
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We all thought this cake was worth much more than 5 stars. The texture was very soft and tender. The delicate almond flavoring was scrumptious and the rich sweet frosting just put it over the top. I made this for Christmas but it would be good for any special occasion. Thank you so much.
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I am one of those unfortunate people who had it turn out with a strange texture... I thought the batter had a weird consistancy for a cake, but I used it anyway... it's tough and "eggy." My boyfriend can eat it, but I cant. it makes me want to retch.
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Wow this cake is delicious!! We just used the cake part and not the frosting as my the box cake my husband made tasted awful and had all the ingredients for this cake on hand. What a lifesaver and well worth the extra work it took over a box!
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I miss read the method and added the wet ingredients to the dry and than beat it. Despite this, it turned out very moist, smooth, rich and dense, similar to a mud cake, nothing like a sponge. I only used 1 cup of sugar and upped the flour by 1/2 cup. I really enjoyed the almond essence and think this would be easily adapted for any essence. Used my own frosting. Thanks for posting this hit!
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To me this resembled the taste of corn bread muffins without the cornmeal.
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This cake came out so well, that my friend wants me to make her son's wedding cake using this recipe.
I made a couple of changes though to cut the sugar factor. I made a topping out of real whipped cream instead of frosting with 1-2 tbs of sugar and 1tbs of vanilla. I then covered it in coconut. On the side I made a beautiful fresh peach strawberry compote using water, a little corn starch, and very little sugar. It was tasty!
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This cake is delicious! It was very easy to put together and very moist and yummy! The frosting was pretty hard/stiff and I didn't think it would cover the entire cake, but it did. It was slightly difficult to spread but not too bad. I might add a little bit more milk next time. I did not use walnuts in the topping since my kids don't like them. This was loved by all. Thanks for sharing.
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Well I was slightly sceptical when I first read this recipe but this is an amazing cake! I prefer vanilla instead of almond extract, and slightly less sugar. :D
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I wish that I had put two teaspoons of almond extract in the cake batter. I was worried, because some one had mentioned that the almond flavor was too strong, but it wasn't overly strong at all. I used McCormick Pure Almond Extract... maybe they used a different brand. I added a teaspoon of vanilla extract to the frosting as well as 1/4 tsp. of salt. This cake tastes even better the second day!
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This was delicious! My only complaint is that it was really thin so I had to make two batches just to make a 2" cake.
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This is so good! I've eaten this cake once and craved it ever since... this recipe was exactly what I had remembered. SO great.
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This is really good. I've made chocolate Texas sheet cakes for years so this was a nice change. The almond extract flavor was a little different to my taste but not bad.
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This cake was so easy to make, and so moist and delicious! I never seem to have sour cream (or to be able to plan ahead) so I usually substitute full fat yogurt and it is still wonderful. The frosting compliments it well, but it is also good plain with a sprinkle of powdered sugar or as a base for strawberry shortcake. Thanks for a great recipe!
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60 odd good reviews can't be wrong. I doubled the recipe and made a big double decker cake. As everyone else said, I have never made a cake that way, but it absolutely works and here we are 3 days later and it's still as moist as the day it was baked, better even. I love the almond flavour. I had some troubles icing it, I don't know if the cake was still too warm or not. I think next time I'll just make sure both the icing and the cake are at room temp. I followed the advice in someone elses's review and added orange zest to the cake - superb, and o.j. to the icing. I also added an extra 1/2 cup of flour and some baking powder as was suggested by a reviewer. This is a breeze to whip up - just watch your oven, mine was quite burnt around the edges with the oven at 375. But I cut those off and had a nice rectangular cake. I'm sure this will be a regular birthday party offering. Thanks!
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So good! I made it for a baby shower and got lots of compliments. I'll be making this again!
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