Vanilla Sheet Cake Recipes 9x13

BEST CHOCOLATE CAKE RECIPE (9X13 RECIPE)

Steps:

• Preheat oven to 350º F. Prepare one 9x13 baking dish by spraying with baking spray or buttering and lightly flouring.
• For the cake:
• Whisk together add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully stir the boiling water into the cake batter and pour into the prepared 9x13 dish.
• Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
• Remove from the oven and allow to cool completely.

VANILLA CAKE | THE CAKE BOSS

Steps:

• Preheat oven to 350 degrees F
• Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper
• Grease the paper and the sides of the pan well
• In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute
• Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy
• Don't overbeat
• Pour batter into the prepared baking pan(s)
• Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean
• (A single rectangular pan will take longer to bake than two round ones
• ) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper
• Let cool completely before covering with frosting

WHITE TEXAS SHEET CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.
• Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
• Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

TEXAS SHEET CAKE FOR 9 X 13 INCH PAN RECIPE

Steps:

• First, make the sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch sheet pan with cooking spray.
• Mix the dry ingredients. In a small bowl, whisk together the flour, sugar, and salt.
• Melt the butter, then add the cocoa, water, and dry ingredients. In a medium, heavy-bottomed saucepan, melt the butter over medium-low heat. Once the butter has melted, add the cocoa powder and water, mixing together with a heatproof rubber spatula to combine. Bring to a boil over medium-high heat and boil for 30 seconds.Remove from the heat and place on a wire rack. Immediately add the dry ingredients and mix until smooth. Allow to cool slightly while you prep the rest of the ingredients.
• Whisk the buttermilk, egg, vanilla, and baking soda, then add to the cocoa mixture. In a small bowl, whisk together the buttermilk, egg, and vanilla until combined. Whisk in the baking soda, then immediately add the entire mixture to the cocoa mixture in the saucepan and mix until just combined.
• Assemble the cake for baking. Pour the batter into the prepared pan. Pick up the pan and tilt it from side to side to spread the batter into a thin, even layer across the pan.
• Bake the cake. Bake for 20 to 22 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached.
• Meanwhile, toast the pecans for the frosting. Spread the pecans in a single layer across a medium frying pan. Cook over medium heat for 5 to 10 minutes, using a heatproof rubber spatula to toss the nuts every 2 to 3 minutes, until fragrant and brown. Once toasted, scrape the nuts onto a plate fo prevent them from cooking further.
• Make the frosting. In another medium, heavy-bottomed saucepan, melt the butter for the frosting over medium-low heat. Once the butter has melted, add the cocoa powder for the frosting, whisking together to combine. Once combined, add the milk, vanilla, confectioners' sugar, and salt. Continue to cook over very low heat, whisking continuously, until no lumps from the confectioners' sugar remain and the frosting is very smooth, about 5 minutes. At this point, the cake should be done baking.
• Assemble the cake. Place the warm cake on a wire rack for assembly. Add the pecans to the frosting and mix to combine, then pour over the warm cake. Immediately pick up the pan (be careful-it will still be hot, so use oven mitts!) and tilt it from side to side to spread the frosting into a thick, even layer across the cake. Cool the assembled cake on the wire rack for 1 hour, or until the frosting has set and feels solid when gently pressed.
• Serve and store. Serve at room temperature. The Texas sheet cake will keep, covered tightly in plastic wrap, at room temperature for up to 3 days.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°F. For the Cake, mix flour, baking powder and salt in medium bowl. Set aside.
• Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Pour into greased and floured 13x9-inch baking pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Frost top of cake with frosting.

PERFECT VANILLA SHEET CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease a 13x9-inch pan, and set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Gradually mix in the dry ingredients, alternating with the buttermilk.
• Pour the batter into the prepared pan, and spread out evenly. Bake for 30 - 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack before frosting.
• Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy.
• Beat in the milk and vanilla extract until smooth, and spreadable. Spread the frosting over the top of the cooled cake, then slice and serve.

VANILLA SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, and set aside. Sift together flour, salt, and baking powder in a medium bowl.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together egg yolks and sugar on medium-low speed until light and fluffy. Beat in the water and vanilla bean scrapings. Add dry ingredients in three batches, scraping down sides of bowl with a rubber spatula as needed, just until flour mixture is incorporated after each addition.
• In another mixing bowl, beat egg whites until stiff but not dry peaks form; whisk a quarter into batter to lighten. Fold in remaining egg whites, and pour batter into prepared pan. Bake until cake springs back when gently pressed in the center, 15 to 20 minutes. Transfer to a wire rack to cool completely.