YELLOW SHEET CAKE WITH DARK CHOCOLATE BUTTERCREAM
Here's a neat trick to ensure that your sheet cake bakes evenly--stud it with metal icing flower nails, which will conduct heat right to the center.
Provided by Chelsey White : Chelsweets : Food Network
Categories dessert
Time 1h35m
Yield 20 servings
Number Of Ingredients 17
Steps:
- For the yellow cake: Preheat the oven to 350 degrees F. Line a 9-inch-by-13-inch (quarter-sheet) pan with parchment paper, then spray with nonstick baking spray.
- Place 2 metal flower nails in the center of the pan, flat-side down, a few inches apart. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to incorporate air into mixture, about 2 minutes. Mix in the eggs on low speed, two at a time. Scrape down the sides of the bowl as needed with a rubber spatula.
- Whisk together the cake flour, baking powder and salt in a separate bowl. Add a third of the dry ingredients to the butter mixture and mix on low speed. Mix in half of the buttermilk on low speed. Repeat this process, finishing with the last third of the dry ingredients. Mix in the vanilla extract and oil, then pour the batter into the prepared pan. Reposition the flower nails so that they're evenly spaced in the pan. Tap the pan on the counter to remove any air bubbles, then bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 25 to 26 minutes.
- Allow the cake to cool in the pan for about 15 minutes, then carefully flip it onto a cooling rack to finish cooling.
- For the dark chocolate buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and add the cocoa, then mix until the cocoa is fully incorporated and no clumps remain. Slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream. Mix in the melted dark chocolate, then the salt. Beat until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add an extra tablespoon of heavy cream. If it's too thin, add another 1/2 cup powdered sugar. Stir by hand with a rubber spatula for a couple minutes to make the frosting super smooth.
- Remove the flower nails from the cake. Spread an even layer of chocolate buttercream on top of the cake, making swirls with an offset spatula. Top with rainbow sprinkles.
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Hussnain Ali king
[email protected]This cake was a disappointment. The cake was dry and the frosting was too sweet.
Kelvinlegend
[email protected]This cake is a keeper! I'll definitely be making it again.
Othandwayo Othandwayo
[email protected]I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Attiq Shakir
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Lloydie-Ann Linton
[email protected]I'm not a big fan of yellow cake, but this recipe changed my mind. The cake was moist and flavorful, and the frosting was the perfect complement.
WAHYUDI PRATAMA
[email protected]This cake is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
sham adel
[email protected]The cake was a bit dense, but the frosting was delicious.
riyd king
[email protected]This cake is so easy to make and it always turns out perfectly. I've made it for birthdays, parties, and even just for a snack.
Brandi Shumate
[email protected]I love this cake! It's my go-to recipe for any potluck or party.
Lindsey Backward
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Anam Shezadi
[email protected]I've tried many yellow sheet cake recipes, but this one is by far the best. The cake is moist and flavorful, and the frosting is the perfect balance of sweet and creamy.
M Akram Malik
[email protected]This cake is perfect for any occasion. It's easy to make and it always turns out delicious.
Karma
[email protected]I made this cake for my son's birthday and it was a huge success! He loved it and all of his friends asked for the recipe.
Sam Boss
[email protected]This cake was a disaster. The cake was dry and crumbly, and the frosting was too sweet. I would not recommend this recipe.
Ovidiu Mihaila
[email protected]I'm a professional baker and I have to say, this recipe is one of the best I've ever tried. The cake is moist and fluffy, and the buttercream is rich and creamy. I highly recommend it.
Tasmiha Mim
[email protected]This cake is so good! I've made it twice now and it's always a hit.
Antonnea Gray
[email protected]The cake was a bit dry, but the frosting was amazing.
Laxman Thapa
[email protected]This cake was easy to make and turned out perfectly. I used a 9x13 pan and it was the perfect size for a crowd. The buttercream frosting was a little too sweet for my taste, but it was still delicious.
Mary Mukokomani
[email protected]I'm not usually a fan of yellow cake, but this recipe changed my mind. The cake was so moist and flavorful, and the dark chocolate buttercream was the perfect complement.
Samurai
[email protected]This yellow sheet cake with dark chocolate buttercream was a hit at my last party! The cake was moist and fluffy, and the buttercream was rich and creamy. I got so many compliments on it.