Best 5 Golden Sheet Cakes Recipes

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With their captivating golden hue and delightful flavors, golden sheet cakes have become a beloved dessert among baking enthusiasts and dessert lovers alike. These delectable treats are renowned for their tender crumb, moist texture, and versatility, making them suitable for various occasions, from casual gatherings to festive celebrations. In this article, we will explore the world of golden sheet cakes, uncovering their secrets and providing a comprehensive guide to help you create the perfect golden sheet cake that will tantalize taste buds and leave you craving for more.

Let's cook with our recipes!

GOLDEN SHEET CAKES



Golden Sheet Cakes image

Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h50m

Yield Makes two 9-by-13-inch cakes

Number Of Ingredients 8

3 sticks unsalted butter, room temperature, plus more for pans
4 cups cake flour (not self-rising), sifted, plus more for pans
1 tablespoon baking powder
1/4 teaspoon kosher salt
3 cups sugar
1 tablespoon pure vanilla extract
6 large eggs
1 1/2 cups whole milk

Steps:

  • Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans. Line with parchment, leaving an overhang on long sides. Butter parchment. Flour pans, tapping out excess.
  • Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add vanilla, then beat in eggs, 1 at a time.
  • Beat flour mixture into butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Scrape bottom of bowl, and mix until smooth. Divide batter between pans.
  • Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, 40 to 45 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.

VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM



Vanilla Sheet Cake with Chocolate-Ganache Buttercream image

The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art frosting is a chocolate ganache that gets whipped with plenty of butter into glossy swoops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Yield Serves 16 to 20

Number Of Ingredients 13

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups sugar
2 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 large egg plus 4 large yolks, room temperature
Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste
1 teaspoon pure vanilla extract
2 1/4 cups unbleached all-purpose flour
3/4 cup whole milk, room temperature
8 ounces semisweet chocolate, finely chopped (1 3/4 cups)
3/4 cup heavy cream
1 tablespoon light corn syrup
1 1/2 sticks unsalted butter, room temperature, cut into pieces

Steps:

  • 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.
  • Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
  • Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

GOLDEN CAKES



Golden Cakes image

This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.

Provided by Gale

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 30m

Yield 15

Number Of Ingredients 9

½ cup butter, softened
1 ½ cups white sugar
4 egg yolks
1 egg white
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
¼ teaspoon almond extract
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
  • In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
  • Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g

GOLDEN CHOCOLATE CAKE



Golden Chocolate Cake image

At our Wisconsin farm, dessert was just as important as the main course. This idea has followed us to California, where I'm still on the lookout for good dessert recipes. This moist cake is a favorite since it's chock-full of fun ingredients like chocolate candy bars, pecans and coconut. -Kay Hansen, Escondido, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs
1 cup sour cream
1/2 cup canola oil
1/2 cup water
3 milk chocolate candy bars (1.55 ounces each), chopped
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup sweetened shredded coconut
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 412 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 330mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

BASIC GOLDEN CAKE LAYERS



Basic Golden Cake Layers image

Make and share this Basic Golden Cake Layers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 2 nine-inch cakes

Number Of Ingredients 9

3 1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 1/3 cups whole milk

Steps:

  • Position oven rack in the center of the oven; preheat to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour.
  • Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.
  • Gradually add in the sugar and beat at high speed until light, about 2 minutes.
  • Decrease speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down sides of bowl as needed.
  • Beat in the vanilla (if you have a splatter shield, attach it now).
  • Add the flour mixture at low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
  • Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.
  • Bake for 25-30 minutes, until lightly browned around the edges.
  • Cool the cakes in the pans on wire racks for 15 minutes.
  • Invert the layers onto the racks and cool completely.
  • Frost as desired.

Nutrition Facts : Calories 2478.4, Fat 111.2, SaturatedFat 65.6, Cholesterol 787.3, Sodium 1612.2, Carbohydrate 334.5, Fiber 3.8, Sugar 160.4, Protein 36.6

Tips:

  • Mise en place: Before starting, ensure all ingredients and equipment are ready. This will make the baking process smoother and more efficient.
  • Room-temperature ingredients: Many recipes call for room-temperature ingredients, as they incorporate better and produce a more consistent batter or dough. Take ingredients out of the refrigerator ahead of time to bring them to room temperature.
  • Properly measure ingredients: Use accurate measuring tools to ensure precise measurements. Incorrect measurements can affect the outcome of the recipe.
  • Creaming butter and sugar: This step is crucial for creating a light and fluffy cake. Cream butter and sugar together until light and fluffy, typically for several minutes.
  • Adding eggs: Add eggs one at a time, beating well after each addition. This helps prevent the batter from curdling.
  • Mixing dry and wet ingredients: Alternate adding dry and wet ingredients to the batter in small batches. Start and end with dry ingredients to avoid overmixing.
  • Don't overmix: Overmixing can result in a tough, dense cake. Mix the batter only until the ingredients are well combined.
  • Baking temperature: Pay attention to the specified baking temperature in the recipe. Different cakes require different temperatures for optimal results.
  • Checking for doneness: Use a toothpick or skewer inserted into the center of the cake to check for doneness. If it comes out clean, the cake is ready.

Conclusion:

Baking a golden sheet cake is a delightful experience that yields a moist, tender, and flavorful treat. By following the detailed recipes and incorporating these essential tips, you can create a delectable golden sheet cake that will impress your family and friends. Experiment with different frosting and topping variations to personalize your cake and make it a centerpiece for any occasion. With patience, attention to detail, and a touch of creativity, you can master the art of baking golden sheet cakes and enjoy delicious homemade treats whenever you desire.

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