Berry Almond Sheet Cake

I have been looking EVERYWHERE for this almond cake mix! It’s by Pillsbury, and it’s called “Creamy Almond.” I saw it online and when it showed up at the Publix near me, I bought like 8 packages. I love almond flavor in anything. It reminds me of a classic wedding cake, so I just had to create something right away. This cake has the almond base and it’s topped with a cream cheese/whipped cream mixture. I added honey, berries, and sliced almonds, and it was such a hit! Not overly sweet, just the right amount of everything.

SPRINKLE OF CREATIVITY!

Not a cream cheese fan? Top it with vanilla buttercream OR just classic whipped cream.

If you’d like to give it a wedding cake-vibe, add white chocolate chips around the border and decorate with fresh raspberries and edible flowers.

Berry Almond Sheet Cake

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• Author: Taryn Camp

Ingredients

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• 1 box of almond cake mix + the ingredients listed on the box
• 1/2 cup raspberry jam
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 cups assorted berries- raspberries, blueberries, and strawberries
• 1/4 cup toasted almond slices
• Honey for drizzling
• Other Tools: Offset Spatula

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Instructions

1. Preheat the oven to 350 degrees and then spray a 13 x 9 dish with baking spray and line it with parchment paper.
2. In a medium bowl, add all of the cake ingredients and mix until combined. Pour it into the prepared pan and bake as directed. Let the cake cool completely.
3. Once the cake is cool, spread the jam over the entire surface. Set it aside.
4. In a mixing bowl, beat the cream cheese until smooth using a stand mixer or hand mixer.
5. In another mixing bowl, beat the heavy cream until you see bubbles. Add in the powdered sugar and vanilla. Beat until the mixture thickens. It will resemble shaving cream and be the consistency of the whipped topping you’d get in a spray can.
6. Add the whipped cream mixture into the cream cheese and fold it in until it’s totally combined.
7. Spread the cream cheese whipped cream over the raspberry jam.
8. Top with the berries, sliced almonds, and then drizzle it with honey. Serve right away or store in the fridge!

I am beyond thrilled to share a recipe that features my latest obsession: a new almond cake mix that has completely won me over. This mix is my dream cake base; it brings that classic rich, nutty flavor that reminds me of birthday and wedding cakes. I’ve always loved experimenting with different flavors and textures, and this almond cake mix opens up so many possibilities. Today, I’m pairing it with raspberry jam (so good), a creamy whipped topping, and a burst of fresh berries, creating a dessert that’s both wedding-fancy (made that up) and irresistibly tasty.

To start, you’ll want to preheat your oven to 350 degrees. As the oven warms up, spray a 13 x 9-inch baking dish with some baking spray and line it with parchment paper. This step ensures your cake will release easily from the pan, making it easier to assemble later. Alternatively, you can 100% serve it directly from the pan. In a medium bowl, combine the almond cake mix with the ingredients listed on the box. Mix everything together until well combined, then pour the batter into the prepared pan. Bake according to the package instructions, and let your kitchen fill with the sweet, nutty aroma. It is truly sensational. Once baked, allow the cake to cool completely. This step is crucial because we want a firm base to hold up all the delicious toppings that are to come.

With the cake cooled, it’s time to add a layer of raspberry jam. This step might seem simple, but it’s a game-changer. The tartness of the raspberry jam perfectly complements the sweetness of the almond cake…AND almond and raspberry are a powerhouse combo to me. Spread the jam evenly over the entire surface of the cake. It doesn’t have to be over-saturated, just enough for that pop of raspberry flavor.

Next, we move on to the star of the show—the creamy, dreamy whipped topping. In one mixing bowl, beat the softened cream cheese until it’s smooth. You can use a stand mixer or hand mixer for this step, depending on what you have in your kitchen. In another bowl, beat the heavy cream until it begins to form bubbles. At this point, add in the powdered sugar and vanilla extract, and continue beating until the mixture thickens. You’re looking for a consistency similar to that of whipped topping from a spray can—light, fluffy, and just right for spreading.

Now comes the fun part—assembling the final layers. Gently spread the cream cheese whipped topping over the raspberry jam layer, making sure to cover the entire surface of the cake. The richness of the cream cheese, combined with the lightness of the whipped cream, adds the perfect layer of texture and flavor to this dessert. Once the topping is in place, sprinkle the cake with a generous handful of assorted berries—raspberries, blueberries, and strawberries. I love how vibrant and pretty the berry colors are…in this case I didn’t even miss the sprinkles, wink wink.

Finally, to add that extra bit of crunch and a touch of sweetness, sprinkle some toasted almond slices over the top and drizzle everything with a little honey. The almonds enhance the nutty flavor of the cake, while the honey adds a subtle, natural sweetness that ties everything together. Whether you serve it right away or store it in the fridge for later, this dessert is sure to be a total hit. I’m so excited to see how much you’ll love this new almond cake mix as much as I do!