VANILLA SHEET CAKE WITH MALTED-MILK-CHOCOLATE FROSTING
No birthday party would be complete without this classic cake with fluffy frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 9-by-13-inch baking pan. In a large bowl, using an electric mixer, beat 1 1/2 sticks (3/4 cup) butter and sugar on high until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined.
- In a large bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions buttermilk, and beat to combine, scraping down bowl as needed. Beat in vanilla. Transfer batter to pan and smooth top.
- Bake until cake is golden, puffed, and a toothpick inserted in center comes out clean, 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.
- Meanwhile, in a medium bowl, whisk together cocoa and malted milk powders. Add boiling water, whisk until smooth, and let cool.
- Using mixer, beat 2 sticks (1 cup) plus 2 tablespoons butter on high until smooth. Add cocoa mixture; beat until combined. Add chocolate and pinch of salt. With mixer on medium-high, beat until frosting is smooth and peaks form, 3 minutes. Frost cake; top with sprinkles if desired.
Nutrition Facts : Calories 681 g, Fat 42 g, Fiber 2 g, Protein 10 g, SaturatedFat 25 g
CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
- Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
- Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
- For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
- Spread the top of the cake with the frosting, slice and serve.
CHOCOLATE SHEET CAKE WITH BROWN SUGAR FROSTING
Delight a crowd with a big chocolate cake slathered with a homemade buttery brown sugar frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water; beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frost cake. Sprinkle evenly with cashews and pecans. Store loosely covered.
Nutrition Facts : Calories 590, Carbohydrate 74 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 56 g, TransFat 0 g
VANILLA SHEET CAKE
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon Semifreddo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-by-thirteen-inch sheet cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, and set aside. Sift together flour, salt, and baking powder in a medium bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg yolks and sugar on medium-low speed until light and fluffy. Beat in the water and vanilla bean scrapings. Add dry ingredients in three batches, scraping down sides of bowl with a rubber spatula as needed, just until flour mixture is incorporated after each addition.
- In another mixing bowl, beat egg whites until stiff but not dry peaks form; whisk a quarter into batter to lighten. Fold in remaining egg whites, and pour batter into prepared pan. Bake until cake springs back when gently pressed in the center, 15 to 20 minutes. Transfer to a wire rack to cool completely.
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VANILLA SHEET CAKE WITH MALTED-CHOCOLATE FROSTING
From goingmywayz.com
Estimated Reading Time 4 mins
- Make the cake: Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Dust with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, until combined. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat to combine, scraping down sides of bowl as needed. Beat in vanilla.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating half way through, until cake is golden and puffed and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely.
- Meanwhile, make the frosting: In a medium bowl, whisk together cocoa and malted milk powders. Add the boiling water, whisk until smooth, and let cool. With mixer on high speed, beat butter until smooth. Add cocoa mixture; beat until combined. Add chocolate and salt. Raise mixer speed to medium- high; beat until frosting is smooth and peaks form, about 3 minutes. Spread frosting over cake; sprinkle with malted milk balls, if desired.
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- Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a very large bowl, combine flour, sugar, malted milk powder, baking soda, and salt; set aside.
- In a medium saucepan, combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and whisk or stir vigorously until thoroughly combined. Add eggs, buttermilk, and vanilla. Whisk or stir until combined (batter will be thin). Pour batter into the prepared pan.
- Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Place cake in pan on a wire rack.
- Sprinkle malted milk balls evenly over warm cake. Drizzle warm Chocolate-Buttermilk Frosting over the malted milk balls. Cool thoroughly before cutting. Serve cake same day or cover and refrigerate up to 24 hours for longer storage. Makes 24 servings.
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