Vanilla Sheet Cake With Chocolate Ganache Buttercream Recipes

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CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM



Chocolate Sheet Cake with Vanilla Buttercream image

Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but not overly sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 1h10m

Yield Serves 12 to 16

Number Of Ingredients 14

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1/2 cup boiling water
1/3 cup natural cocoa powder
3 ounces semisweet chocolate, finely chopped (1/2 cup)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
1/2 recipe Vanilla Swiss-Meringue Buttercream
Chocolate curls, for serving (optional; see note, above)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
  • Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. 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 (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
  • Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

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.)

TEXAS SHEET CAKE WITH CHOCOLATE GANACHE



Texas Sheet Cake with Chocolate Ganache image

Provided by Trisha Yearwood

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, plus more for the pan
2 cups self-rising flour, plus more for the pan
2 cups sugar
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
8 ounces semisweet chocolate chips
3/4 cup heavy cream
2 tablespoons light corn syrup

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan.
  • Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes.
  • For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.

VANILLA BEAN CAKE WITH WHITE CHOCOLATE GANACHE



Vanilla Bean Cake with White Chocolate Ganache image

For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. -Lisa Bogar, Coventry, Vermont

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 16 servings.

Number Of Ingredients 24

6 large eggs
1 cup unsalted butter, softened
1-3/4 cups sugar, divided
2 teaspoons vanilla extract
1 vanilla bean
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
WHITE CHOCOLATE GANACHE:
12 ounces white baking chocolate, finely chopped
1/2 cup heavy whipping cream
SWISS BUTTERCREAM:
1 cup sugar
1/2 teaspoon cream of tartar
4 large egg whites
1 cup unsalted butter, softened
7 tablespoons shortening
1 teaspoon vanilla extract
FILLING:
1/3 cup apricot preserves
1 cup sliced fresh strawberries
GARNISH:
Additional sliced fresh strawberries

Steps:

  • Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Nutrition Facts : Calories 680 calories, Fat 41g fat (23g saturated fat), Cholesterol 156mg cholesterol, Sodium 227mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 8g protein.

CHOCOLATE GANACHE LAYER CAKE



Chocolate Ganache Layer Cake image

Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!

Provided by MARSHA2647

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h25m

Yield 10

Number Of Ingredients 11

¾ cup butter
2 (1 ounce) squares unsweetened baking chocolate, chopped
2 ¼ cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs, at room temperature
¾ cup whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
  • Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
  • Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
  • Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
  • Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g

CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING



Chocolate Sheet Cake with Vanilla Bean Frosting image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 12 to 15 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup semisweet chocolate chips
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
2 tablespoons whole milk
Dash of kosher salt
1 vanilla bean, split and caviar scraped

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
  • Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
  • Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
  • For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
  • Spread the top of the cake with the frosting, slice and serve.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING



Vanilla Cake with Vanilla Buttercream Frosting image

Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

GINGERBREAD SHEET CAKE WITH WHIPPED CHOCOLATE GANACHE



Gingerbread Sheet Cake With Whipped Chocolate Ganache image

The gentle bite of fresh ginger and spices pairs wonderfully with bittersweet chocolate. Sticky molasses and spicy ginger flavor this warm and cozy one-bowl cake, which tastes wonderful on its own, but is even better when topped with a fluffy whipped chocolate ganache. Make sure to use chopped bars of chocolate here rather than chips, which contain stabilizers that will make the ganache grainy. The ganache will look and feel a lot like whipped cream when you spread it on the cake, but will solidify to a more mousse-like consistency when it cools.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield One 9-by-13-inch cake

Number Of Ingredients 22

Nonstick cooking spray
1 1/4 cups/250 grams granulated sugar
3 large eggs
1 cup/240 grams buttermilk
3/4 cup/255 grams unsulfured molasses
1/2 cup/113 grams unsalted butter, melted and cooled
1/2 cup/100 grams grapeseed or other neutral flavored oil
2 tablespoons finely grated fresh ginger
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/4 teaspoons kosher salt (Diamond Crystal)
2 1/2 cups/320 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
8 ounces/225 grams bittersweet chocolate bar (65 to 70 percent) chopped,
3 tablespoons unsalted butter, softened
1 cup/225 grams heavy cream
1 teaspoon pure vanilla extract
Pinch of kosher salt
Chopped crystallized ginger, for decorating (optional)
Shaved chocolate, for decorating (optional)

Steps:

  • Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Grease a 9-by-13-inch light colored metal baking pan with nonstick cooking spray and line it with a piece of parchment that hangs over the 2 long sides.
  • In a large bowl, combine the sugar and eggs, and use an electric mixer on medium or a whisk to beat the mixture until light and foamy, 1 to 2 minutes. Add the buttermilk, molasses, butter and oil, and mix until combined and smooth, 1 to 2 minutes.
  • Add the fresh ginger, ground ginger, cinnamon, cloves and salt, and mix to incorporate.
  • Add the flour, baking powder and baking soda, and mix until no streaks of dry ingredients remain, about 1 minute.
  • Pour the batter into the prepared baking pan, and tap on the counter a few times to release any large bubbles. Bake until puffed and set, and a tester inserted into the center comes out clean, 28 to 34 minutes. Cool the cake in the pan set on a rack for 15 minutes, then use the parchment paper overhang to lift the cake out of the pan. Set it on a rack to cool completely.
  • While the cake is cooling, make the ganache: Add the chocolate and butter to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, bring the cream to a simmer.
  • Pour the hot cream over the chocolate and butter in the bowl, and whisk until smooth, 1 to 2 minutes. Add the vanilla extract and salt, and whisk until incorporated. Let the mixture sit until slightly thickened, about 1 hour.
  • When the cake is cool and the ganache is thickened, whip the ganache on high speed until it's lighter in both texture and color, fluffy, and holds soft peaks, about 10 minutes.
  • Dollop the ganache over the cooled cake, and use a spoon to spread it over the cake in swoops and swirls. Top with chopped crystallized ginger or shaved chocolate if desired. Store leftover cake in an airtight container in the fridge for up to 4 days.

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VANILLA BUTTERCREAM FROSTING RECIPE FOR CAKE - THERESCIPES.INFO
Vanilla Buttercream Frosting - Paula Deen new www.pauladeen.com. Ingredients 2 sticks butter, room temperature 8 cups confectioner's sugar 1/2 cup milk 2 teaspoons vanilla extract Directions In the bowl of a standing mixer, cream softened butter and add 4 cups sugar, milk, and vanilla.Beat with paddle attachment until smooth and gradually add the rest of sugar to reach …
From therecipes.info
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VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM RECIPE
Rich and tender chocolate cake meets creamy peanut-butter frosting in this must-make recipe. The frosting is made with creamy peanut butter so go ahead and scatter chopped peanuts along the edges for any crunchy fans in the house. #marthastewart #recipes …
From pinterest.com
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CHOCOLATE CAKE WITH VANILLA BUTTERCREAM FROSTING RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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VANILLA MAGIC CAKE WITH CHOCOLATE GANACHE - TODAY.COM
2016-10-03 Preheat the oven to 325 degrees F and grease an 8- or 9-inch square metal or glass baking pan. With an electric hand mixer, beat the egg …
From today.com
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VANILLA SHEET CAKE WITH CREAM CHEESE FROSTING - ONCE UPON A CHEF
2021-06-02 Make the Cream Cheese Frosting. In the bowl of a stand mixer fitted with the paddle attachment (or beaters), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add about half of the confectioners ...
From onceuponachef.com
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VANILLA CAKE WITH CHOCOLATE GANACHE - ALL INFORMATION ABOUT …
Vanilla Sheet Cake with Chocolate-Ganache Buttercream ... best www.marthastewart.com. 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 ...
From therecipes.info
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THE BEST CHOCOLATE LAYER CAKE RECIPE WITH WHIPPED VANILLA GANACHE
2022-05-18 In a bowl mix and sift together the flour, baking powder, cocoa powder and salt. Lower the speed and add the dry ingredients for 1 min. at most. Whip the heavy cream with an electric mixer for 3-4 minutes until thick. Gently fold in the whipped cream with a spatula. Pour the batter into your pre-lined baking pan.
From sweetlycakes.com
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BLACK MAGIC CAKE - PLAIN CHICKEN
2022-06-21 Preheat the oven to 350ºF. Grease and flour a Bundt cake pan. Sift together all-purpose flour, salt, baking powder, baking soda, unsweetened cocoa powder, and sugar in a bowl. In another large bowl, whisk together eggs, vanilla, milk, …
From plainchicken.com
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EASY VANILLA SHEET CAKE (WITH BUTTERMILK!) - MINT + MALLOW …
2021-06-01 On top of that, place a piece of parchment, cut to fit in the bottom of the pan, and again lightly grease the top of the parchment paper. Cream butter, sugar and vanilla: cream together the butter, sugar, and vanilla until well-blended, light and fluffy (about 1-2 minutes on medium-high speed) (see tips).
From mintandmallowkitchen.com
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SIMPLE VANILLA SHEET CAKE - GEMMA’S BIGGER BOLDER BAKING
2022-06-18 In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy. Add the eggs, one at a time and scraping down the bowl after each addition. Beat in the milk and vanilla extract.
From biggerbolderbaking.com
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Top Asked Questions

How do you make chocolate ganache with buttercream?
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes. For buttercream, in a small bowl, combine sugar and cream of tartar.
How to make a vanilla buttercream cake?
Add vanilla and eggs, one at a time, mixing until incorporated and smooth. In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt. Add half of the dry ingredients to butter mixture. Mix until just combined. Add half of milk, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk.
What is the best cake to make with Ganche buttercream?
Perfect Chocolate Cake Recipe with Ganche buttercream- rich, dense and delicious My Chocolate cake is one of the most delicious, rich, dense, moists cakes you'll ever try and makes the perfect basic layered cake but it's also the PERFECT cake for carving and building 3D cakes as well! 4.2from 226votes
How do you make a sheet cake?
To make this sheet cake, 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.

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