This Almond Poppyseed Sheet Cake is made with simple, yet bold flavors - a dense almond cake loaded with poppyseeds and topped with a whipped vanilla frosting. A cozy and easy sheet cake that belongs on every dessert table.
Spray a 9 x 13-inch pan with cooking spray (even if it's a non-stick pan).
In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppyseeds, and salt. Add in the milk, oil, extracts, sour cream, and egg whites and beat for two minutes.
Bake for 25 to 25 minutes until the cake comes clean when a knife or toothpick is inserted into the center. Allow to cool in pan completely before frosting.
Whip frosting ingredients in a large bowl or stand mixer with a whisk attachment. A stand mixer will result in a fluffier frosting, but frosting made with a hand mixer will do just fine as well and should give you enough to over the top of the cake. Whip for 2 to 3 minutes until light and fluffy.
Spread evenly over the top of the cooled cake and sprinkle with cinnamon sugar, if desired.
*3 large eggs can also be used in place of the 4 egg whites.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)