I make this cake quite frequently for bakes sales, and for my family. This cake is BELOVED by many and I just had to share this recipe with you! It's a moist vanilla cake topped with a lovely, velvety rich chocolate cream frosting, and of course Birthday Cake Sprinkles! I also made a how-to video(click here) showing you exactly how to make this amazing cake. So without further adieu I present to you my recipe for Birthday Sheet Cakes!
Serves: about 20-22 people
Baking Time: 19-20 minutes
Baking dish(es): Two 11x7 inch rectangle pans or 2-3 8 inch circular cake pans(22 minutes)
Ingredients For the Cake
3 cups of All- Purpose Flour
2 teaspoons of baking powder
1 ¼ teaspoons baking soda
1 ½ cups of granulated sugar
2 teaspoons of vanilla extract
1 teaspoon of salt
1 cup of whole milk
¼ cup of vegetable oil
1 cup of sour cream
1 ½ sticks of softened, room temperature butter
4 large eggs
dash of cinnamon, optional
Birthday Cake Sprinkles of your choice
Preheat your oven to 350*F, butter two 11x7 inch rectangle baking pans along with parchment paper fitted at the bottom of the pan for easy release.
Next, sift the dry ingredients into your mixing bowl this includes: the flour, my vanilla cake mix, baking powder and soda, sugar, and salt. This in a large measuring cup or bowl mix together the wet ingredients: milk, vanilla extract, sour cream, and vegetable oil.
Then, place your softened butter into your dry ingredients and whip with a handheld mixer or stand mixer until it resembles small sand-like crumbs. Make a well in the middle of your mixture, then start with half of the milk mixture and mix it in thoroughly(scraping the bottom of your bowl as you mix throughout to ensure that it's being incorporated completely!). And do the same for the remainder of the liquid.
Lastly, after you have mixed your batter completely with no big lumps, mix your batter for another 2-3 minutes(this forms that spongy quality that this cake is known for, but also this forms the gluten which is needed in this cake! So DO NOT skip this step!).
Divide the batter equally between the two prepared pans and tap lightly on the surface of your counter to knock out any major bubbles. Bake at 350*F for 19-20 minutes or until nice and golden brown and when you stick a fork in it comes out clean! Set it aside to let completely cool!
Ingredients for the Chocolate Whipped Frosting
3 3/4 cups of powdered sugar
3/4 cups of cocao powder(or cocoa powder cocao is richer in flavour! that's why it!)
2 sticks of softened, room temperature butter
1/2 stick of softened, room temperature cream cheese
2 teaspoons of vanilla extract
pinch of salt
about 5 tablespoon of heavy whipping cream, if needed
First, sift your dry ingredients into a bowl this includes: the powdered sugar, cocoa and salt. In a separated mixing bowl cream together your cream cheese, vanilla extract and room temperature butter and whip it up for 2-3 minutes on high speak until nice and fluffy!
After that, about two cups of your powdered sugar mixture into your butter mixture at a time to ensure full and complete incorporation(start off with a couple tablespoons of heavy whipping cream to get things going). Use the heavy whip to thin tings out if it gets thick.
After the cakes have cooled completely, frost the cakes according to your preference! i like a layer thicc enough to top the cake but not enough where your mouth is full of more frosting than cake. If you like that do you boo boo! But you should have more than enough for both sheet cakes! At the end, (this is totally optional) sprinkle those birthday cake sprinkles all around the cake as shown in my video click here to check it out! Enjoy!!!
P.S. I want to say a HUGE THANK YOU to my Auntie Cheneta and my mom for coming onto The Food Blogger's Kitchen youtube channel! I love y'all! <3
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