How To make Sheet Cake(Bake & Frost 45 Minutes)

Texas Sheet Cake Recipe | Chocolate Sheet Cake

How to make homemade Texas Sheet Cake! This Texas Sheet Cake Recipe is one from Greg's family cookbook! We are making this Texas Sheet cake with no nuts, as it's for Greg's birthday, and he does not like nuts. Texas Sheet Cake is like a brownie type cake with amazing frosting. It's hard to even describe! It's delicious!

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Ingredients:
2 Cups of Flour
2 Cups of Sugar
2 sticks margerine
1/2 cup buttermilk
1 cup water
2 Eggs
4 Tbsp Cocoa
1 tsp Vanilla
1 tsp Baking Soda

Frosting Ingredients
3 cups Powdered Sugar
1 stick margarine
1/3 cup Milk
4 Tbsp Cocoa

Preheat the oven to 350 degrees Fahrenheit. For the cake, mix together flour and sugar, set aside. In a saucepan, mix Margarine, water and cocoa, and bring to a rapid bowl. Stir into the flour and sugar, and quickly add buttermilk, eggs, vanilla and baking soda. Pour onto a greased cake pan. Place in the oven for 15 -17 minutes.

The secret to this cake is to have the frosting still be warm as the warm cake comes out of the oven. So when there is around 5 - 7 minutes left on the cake, take the margarine, milk and cocoa, and bring it to a rapid boil in a saucepan. In another bowl, have 3 cups of powdered sugar. Once the mixture comes to a boil, pour it over the powdered sugar and mix like crazy!

While the frosting is still hot, and the cake is still hot, pour the frosting all over the cake and spread it out. That's it! Once the cake gets down to room temperature, it's good to eat!

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Chocolate Sheet Cake!???? |Ep #195

Hi Everyone!

Today I will be demonstrating how to make one of my favorite chocolate cakes in the world! It's a very simple recipe and so easy to make! You can make it for any occasion and everyone will love it!

Enjoy!

Recipe:

1/2 cup softened butter at room temp

1-2/3 cups sugar

2 eggs

2 tsps vanilla extract

1-1/2 cups buttermilk

2 cups cake flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1-1/2 teaspoons baking soda

1 teaspoon white distilled vinegar

Frosting of your choice. I used store bought fluffy vanilla frosting and homemade chocolate shavings.

Anna's Amazing Party Cake for a Crowd! | Anna's Occasions

A party cake for Independence Day will feed the whole family and leave plenty for leftovers!

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Recipe

Makes one 4-layer sheet cake (serves 48 for dessert or 84 as a treat)
Prep Time: 30 minutes (plus cake batter), plus chilling
Cook Time: 30 minutes

Cake:
4 cups (800 g) granulated sugar
3 ½ cups (520 g) all-purpose flour
1 ½ cups (180 g) cocoa powder (Dutch process is ideal)
4 tsp baking soda
2 tsp baking powder
1 tsp fine salt
2 cups (500 mL) buttermilk
2 cups (500 mL) hot brewed coffee
1 cup (250 mL) vegetable oil
4 large eggs
2 tsp vanilla extract

For Assembly:
1 recipe Cream Cheese Frosting (recipe follows)
1 cup (250 mL) strawberry or raspberry jam
1 recipe Swiss Buttercream (recipe follows)
Sprinkles, fruit or décor, as you wish

1. Preheat the oven to 350°F (180°C). Line two 13 × 18-inch (33 × 45 cm) baking trays with parchment paper.

2. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. Scrape the batter into the pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in their pans, on a cooling rack.

3. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter.

4. To assemble, cut each sheet of cake in half so that you have two 9 × 13-inch (23 × 33 cm) layers for each cake. Place the first chocolate layer on a cutting board or cake platter. Spread the top of this cake layer with an even layer of cream cheese frosting (using roughly a third of the frosting) and then loosely spoon and spread ½ cup (125 mL) of the jam on top. Place a second cake layer on top and repeat with the cream cheese frosting (but not the jam). Top with the third cake layer, frosting and the remaining ½ cup (125 mL) of the jam and the final layer of cake. Chill the cake for an hour before frosting.

2. Dollop a generous amount of Swiss buttercream on top of the cake and spread it so the cake is completely covered and the buttercream is level. Coax the frosting just over the edges of the cake—this will make it easier to get a clean edge to your cake when it meets with the frosting from the sides. Apply frosting to the sides of the cake, spreading it to meet the overhanging frosting from the top to make a precise edge. Use any remaining frosting to pipe details around the top edge, and decorate the top of the cake to suit the occasion

Cream Cheese Frosting

Gluten-free
Egg-free
Prep Time: 5 minutes

1 cup (225 g) unsalted butter, room temperature
12 oz (375 g) cream cheese, room temperature
4 cups (520 g) icing sugar, sifted
1½ tsp vanilla extract

1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla.

2. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Re-whip the frosting to make it smooth and spreadable.

Swiss Buttercream
This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite.

Gluten-free
Prep Time: 10 minutes
Cook Time: 6 minutes

6 large egg whites, room temperature
1⅔ cups (340 g) granulated sugar
1⅔ cups (365 g) unsalted butter, room temperature
2 tsp pure vanilla extract

1. Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.

2. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then).

3. With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use.

4. To use the frosting once it’s been chilled, let it come to room temperature on the counter. Re-whip the buttercream to make it fluffy and spreadable.

#AnnaOccasions #PartyCake #OhYum

Red Velvet Half Sheet Cake by Diane Lovetobake

The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing
I will be vigilant about filing takedown notices if my video's and photo's are copied.
































1/4 - 1/2 cup red food coloring
4 Tablespoons unsweetened baking cocoa
3 teaspoons vanilla
1 cup solid shortening
3 cups granulated sugar
4 eggs room temperature
2 teaspoon salt
4 cups + 4 Tablespoons all-purpose flour
1 cup buttermilk or sour milk (1 Tablespoon white vinegar or lemon juice plus milk to equal 1 cup DOUBLE THAT explained in video
2 teaspoons baking soda ( mixed with vinegar ( wait to end)
2 teaspoons white vinegar. ( mixed with baking soda. ( wait to end)
In small bowl add food coloring, cocoa and vanilla. Add salt
Beat shortening and sugar till fluffy 5 minutes.
Beat in eggs one at a time
Blend in cocoa mixture as above ingredients together
Add flour and milk alternately till smooth don't over beat.
Stir vinegar with baking soda it will foam up immediately fold into batter.
Pour batter in a 12x18 2 inch 1/2 sheet pan greased and dusted with flour.
Bake at 325 for 40-45 minutes
Cool on cooling rack

How To Frost Every Cake | Method Mastery | Epicurious

Break out your stand mixers and piping bags because cake frosting class is in session! Join professional baker Bill Clark for an entertaining and instructional look at how to create every eye-catching confectionary decoration seen at your local bakery. From crafting beautiful buttercream ripples to spelling out a cheerful “Happy Birthday,” Bill Clark breaks down everything there is to know about getting that professional look from your home kitchen.

--

00:00 Introduction
00:46 Cake Tools
01:34 Frosting - Cream Cheese
03:20 Frosting - American Buttercream
05:11 Frosting - Swiss Meringue
07:23 Technique - Petals
08:43 Technique - Horizontal With Spiral
09:48 Technique - Vertical
10:48 Technique - Diagonal Texture
11:40 Technique - Swooshes & Peaks
14:01 Technique - Waves
14:54 Technique - Zigzag
15:57 Technique - Smooth Finish
19:41 Technique - Cake Comb
21:08 Piping Technique
22:57 Piping - Writing On A Cake
25:00 Piping A Round-Tipped Dot Border
25:50 Piping A Star-Tipped Shell Border
26:44 Piping A Round-Tipped Cupcake
27:33 Piping A Large Star Cupcake
28:05 Piping A Small Star Cupcake
28:38 Petal Tip & Ribbon Tip Piping


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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!

RECIPE:

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