Instructions

• Preheat oven to 350°F (175°C). Grease a 13×18-inch half-sheet (jelly roll) pan and set aside.
• In a large bowl, whisk together 2 cups all-purpose flour (250 g), 2 cups granulated sugar (400 g), 1 teaspoon baking soda, and 1/4 teaspoon salt.
• In a medium bowl, whisk 1/2 cup sour cream (120 g), 2 large eggs, and 1 1/2 teaspoons almond extract until smooth.
• Add the sour cream/egg mixture to the dry ingredients and stir just until combined. Do not overmix.
• In a medium saucepan, combine 1 cup water (240 ml) and 1 cup salted butter (227 g). Heat over medium, stirring, until the butter melts and the mixture comes to a boil. Remove from heat.
• Immediately pour the hot water-butter mixture into the batter and mix until smooth and evenly combined.
• Pour the batter into the prepared pan and spread into an even layer with a spatula.
• Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
• When the cake has about 5 minutes remaining in the oven, make the frosting: in a saucepan, combine 6 tablespoons milk (90 ml) and 1/2 cup salted butter (113 g). Heat over medium until the butter melts and the mixture comes to a boil; remove from heat.
• Stir in 3 3/4 cups powdered sugar (470 g) and 1 teaspoon almond extract (5 ml) until smooth. Beat with a handheld mixer briefly if needed to remove lumps.
• Pour the warm frosting evenly over the warm cake and use a spatula to spread gently.
• Allow the cake to cool completely so the frosting sets. Top with berries, if desired, before serving.