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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Kebirungi Denise
[email protected]This cake is so easy to make, and it always comes out perfect. I love that I can use any flavor of frosting I want.
Suhaili Sulaiman
[email protected]This cake is the perfect combination of sweet and moist. The chocolate buttercream is the perfect finishing touch.
Peace Chilaka
[email protected]This cake was a little too sweet for my taste.
Chanelle Goddard
[email protected]I've made this cake several times, and it's always a hit. It's the perfect cake for potlucks and parties.
MaryLyn DMARRCFP ROYERAS
[email protected]I'm not a baker, but this cake was easy to make and turned out great.
Mesum Raza
[email protected]This cake is so moist and fluffy. The chocolate buttercream is the perfect finishing touch.
Eric Bearden
[email protected]This cake was a bit too dense for my liking.
Mustafa Sayedi
[email protected]I made this cake for my husband's birthday, and he was so happy! He said it was the best cake he'd ever had.
XboxGamerRSA
[email protected]This cake was too sweet for my taste, but my kids loved it.
Jakirul Islam
[email protected]I've been making this cake for years, and it's always a hit. It's the perfect cake for any occasion.
Tasnimul Tonmoy
[email protected]This cake was a little dry, but the frosting was delicious.
Shyam bahadur Tamang
[email protected]I made this cake for a bake sale, and it sold out in minutes! Everyone loved it.
Siam Vai
[email protected]I'm not a big fan of yellow cake, but this one was really good. The chocolate buttercream made all the difference.
zara Ali
[email protected]This cake is so easy to make, and it always comes out perfect. I love that I can use any flavor of frosting I want.
Lauren V
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked.
Khokhar Sarkar
[email protected]I made this cake for my son's birthday, and he loved it! He said it was the best cake he'd ever had.
Kaleem Abbas
[email protected]This cake was a bit too sweet for my taste, but the chocolate buttercream was delicious.
Shivam Patny
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's the perfect balance of sweetness and richness.
Mary Lopez
[email protected]Yum!
Cayden Hetu
[email protected]This cake was a hit at my party! The chocolate buttercream was the perfect complement to the moist and fluffy yellow cake. I will definitely be making this again.