How to Make the Best Chocolate Sheet Cake
How to Make the Best Chocolate Sheet Cake
Full Recipe:
My easy chocolate sheet cake is basically perfect. So fluffy and FULL of chocolate flavor, without being oily and sad like so many store-bought cakes. A nice dollop of fudge transforms this buttercream into something almost magical but if you don't have any handy try adding in some ganache!
If You Don't Have Fudge Handy
If you're substituting the fudge for a ganache just scald 1/4 cup of cream or milk and pour over an equal amount or semi or bittersweet chocolate chips (or chopped). Let it sit for a few minutes then whisk together. You can add more or less of this into the buttercream It's really up to you!
TIPS AND POINTERS:
Use whole milk with a tablespoon of vinegar or lemon juice as a substitute for the buttermilk.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
Hate coffee? Just use warm water instead!
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The Best VANILLA CAKE I've Ever Made + VANILLA BUTTERCREAM
A soft and moist Vanilla Cake recipe with the best Vanilla Buttercream Frosting! This is the perfect birthday cake!
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VANILLA CAKE INGREDIENTS:
►2 1/2 cups all-purpose flour (318 grams)
►1 Tbsp baking powder
►1/2 tsp salt
►1 cup unsalted butter, softened
►1 1/2 cup granulated sugar
►4 large eggs, room temperature
►4 tsp pure vanilla extract
►1 cup buttermilk or plain kefir, room temperature
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BUTTERCREAM FROSTING INGREDIENTS:
►1 1/2 cups unsalted butter room temperature
►4 1/2 to 5 cups powdered sugar or added to taste
►1/4 tsp fine salt or to taste
►4 tsp vanilla extract
►3-4 Tbsp heavy cream
???? PRINT FROSTING RECIPE HERE:
VANILLA EXTRACT RECIPE:
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Homemade Funfetti Cake (Confetti Sheet Cake)
It's easy to make HOMEMADE Funfetti Cake! Skip the box and make my version - it's moist and rich and that buttercream frosting is amazing. Plus - sprinkles! Confetti Cake is easy - especially when it's a sheet cake!
RECIPE:
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CAKE:
2 cups all-purpose flour 248g
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted buter, melted 227g
1 ½ cups granulated sugar 297g
4 large eggs
1 tablespoon vanilla extract 15ml
1 cup buttermilk (see note) 237 ml
1 cup rainbow sprinkles
FROSTING:
1 cup unsalted butter, softened 227g
4 cups powdered sugar 452g
1 tablespoon vanilla extract 15 ml
1/2 teaspoon salt
2-5 tablespoons heavy whipping cream 30-75ml
1/2 cup sprinkles plus more for topping
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
Frost cake with frosting and top with more sprinkles. Store loosely covered for up to 2 days.
Also makes 24 cupcakes or two 8-inch rounds.
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White Half Sheet Cake by Diane Lovetobake
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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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In today’s bonus video, my friend and assistant Kelly Haines Collins is joining us to teach us how to make a layer cake. Kelly is a trained pastry chef and has much more experience than me in building layer cakes.
I asked Kelly to show us the basics of filling, crumb coating, frosting, and decorating a layer cake. She breaks it down step-by-step for us and this cake is perfect for a birthday, a smash cake, or any celebration!
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ORDER HER HOMEMADE POPTARTS HERE: thetoastedtart.com
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