Vanilla Sheet Cake With Malted Chocolate Frosting Recipes
Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered with plastic wrap and kept at room temperature up to three days.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
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Cuisine American
Estimated Reading Time 8 mins
Category Cake
Total Time 464977 hrs 59 mins
- Position a rack in the center of your oven and preheat the oven to 350°f / 180°c. Butter or coat an 8" square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- Add the butter to a large bowl and mix with an electric mixer on medium-high until smooth and creamy.
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May 14, 2019 Step 1. Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt …
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Category Cake Recipes
Total Time 1 hr 15 mins
- Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
- Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
- Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
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Reviews 7
Category Cake Recipes
Ratings 41
Calories 681 per serving
- 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.
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