AuthorSarah RacineYield- one half sheet
Sheet cakes are perfect for a crowd. This sheet cake can be as simple as cake and frosting, single layer in the tray for serving or you can use this recipe to create a taller layer cake.
350F, or 325F convection, middle rack
1 large sheet pan, greased with parchment or a silicone baking mat.
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the reverse creaming method", which inhibits gluten development by coating your flour in fat before liquid is introduced. Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
- Take all dry ingredients (flour, cornstarch, white granulated sugar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Dry ingredients and butter- paddle on low until crumbly and like wet sand, about 2 minutes .
-egg white, extract, and milk, add 1/2 and paddle on low until no dry lumps remain for 2 minutes .
-other half of wet mixture for 2 minutes .
Pour batter into prepared pan and spread evenly to each corner to ensure an even bake.
Bake until the edges are lightly browned, and the middle of the pan is set, about 22 minutes.
The cake should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking, at about 11 minutes, to ensure an even bake.
After baking, let the cake rest in the pans for 10 minutes. Run a knife along the outer edge of each pan, and carefully flip the pan over to remove the cakes onto a board.
Let cool completely before frosting, about 2 hours. You can freeze your cake, tightly wrapped in saran wrap, at this point and decorate at a later date as well.
To make the frosting, combine all frosting ingredients in a 5-6 quart bowl and electric mixer with paddle attachment, and pulse mixer to combine slowly for 10 seconds.
Continue mixing on medium high for 3 minutes until frosting consistency is light and spreadable. If needed, add an additional teaspoon of hot water until the desired consistency is reached.
You can either ice your cake as is, or cut the sheet in half and stack it to fill the middle and create a taller cake.
Spread and smooth the icing out until your desired look is achieved.
Cut the cake into desired sized pieces and serve.
Ingredients
Directions
350F, or 325F convection, middle rack
1 large sheet pan, greased with parchment or a silicone baking mat.
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the reverse creaming method", which inhibits gluten development by coating your flour in fat before liquid is introduced. Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
- Take all dry ingredients (flour, cornstarch, white granulated sugar, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Dry ingredients and butter- paddle on low until crumbly and like wet sand, about 2 minutes .
-egg white, extract, and milk, add 1/2 and paddle on low until no dry lumps remain for 2 minutes .
-other half of wet mixture for 2 minutes .
Pour batter into prepared pan and spread evenly to each corner to ensure an even bake.
Bake until the edges are lightly browned, and the middle of the pan is set, about 22 minutes.
The cake should pass the skewer test and spring back completely if lightly touched in the center. I strongly recommend rotating your pan half way through baking, at about 11 minutes, to ensure an even bake.
After baking, let the cake rest in the pans for 10 minutes. Run a knife along the outer edge of each pan, and carefully flip the pan over to remove the cakes onto a board.
Let cool completely before frosting, about 2 hours. You can freeze your cake, tightly wrapped in saran wrap, at this point and decorate at a later date as well.
To make the frosting, combine all frosting ingredients in a 5-6 quart bowl and electric mixer with paddle attachment, and pulse mixer to combine slowly for 10 seconds.
Continue mixing on medium high for 3 minutes until frosting consistency is light and spreadable. If needed, add an additional teaspoon of hot water until the desired consistency is reached.
You can either ice your cake as is, or cut the sheet in half and stack it to fill the middle and create a taller cake.
Spread and smooth the icing out until your desired look is achieved.
Cut the cake into desired sized pieces and serve.
