PERFECT VANILLA SHEET CAKE
Deliciously moist and fluffy vanilla cake recipe baked in a rectangle pan, and topped with scrumptiously creamy vanilla buttercream frosting!
Provided by Marsha Cook
Categories Cakes
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 531 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 226 grams sodium, Sugar 57 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
WHITE TEXAS SHEET CAKE
This cake is good to make a day ahead, and is very popular at pot-lucks.
Provided by Diane Kester
Categories Desserts Cakes White Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 48.1 g, Cholesterol 48.3 mg, Fat 16.7 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 192.8 mg, Sugar 39.1 g
WHITE TEXAS SHEET CAKE
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! -Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. , For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake.
Nutrition Facts : Calories 409 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE VANILLA CAKE
Very moist and dense homemade vanilla cake.
Provided by Ann McGavin Stout
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
- Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
- Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 g
VANILLA SHEET CAKE WITH LEMON CREAM-CHEESE FROSTING
This timeless frosted vanilla cake is finished with lemon zest tossed in granulated sugar for a sweet, citrusy crunch. It's topped with the perfect lemon cream-cheese frosting for a delightful dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
- Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
- Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.
VANILLA SHEET CAKE
Because there is no butter in the sponge cake, it will remain soft when frozen in the Lemon Semifreddo Cake.
Yield Makes one 9 x 13-inch sheet cake
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper, and set aside. Sift together the flour, salt, and baking powder in a medium bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg yolks and sugar on medium-low speed until light and fluffy. Beat in the water and vanilla bean scrapings. Add the dry ingredients in 3 batches, scraping down the sides of the bowl with a rubber spatula as needed, just until the flour mixture is incorporated after each addition.
- In another mixing bowl, beat the egg whites until stiff but not until dry peaks form; whisk one-quarter of the egg whites into the batter to lighten. Fold in the remaining egg whites, and pour the batter into the prepared pan. Bake until the cake springs back when gently pressed in the center, 15 to 20 minutes. Transfer to a wire rack to cool completely.
VANILLA SHEET CAKE WITH VANILLA BUTTERCREAM FROSTING
I was searching for a Vanilla Cake recipe for a friend's birthday and could not find what I wanted, so I combined a few recipes and came up with a very moist, flavorful cake. This recipe includes the cake mix extender I used.My DH who does not like a "white cake" loved it and our friend said it might be my best yet. I used bake even strips to ensure a flat top on the cake and baked at a lower temperature. Hope you enjoy it as much as they did.
Provided by Elaine
Categories Birthday
Time 1h
Yield 1 9x13 cake, 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 9X13 baking pan.
- Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
- Add eggs, milk, oil and vanilla extract to dry mixture.
- Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
- Stop mixer and scrape down sides of bowl with a spatula.
- Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
- Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
- Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
- To prepare frosting, beat butter/margerine in a large bowl until well creamed.
- Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
- Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
- Add the additional tablespoon of milk if the frosting seems to stiff.
- Frost cake and decorate as desired.
Nutrition Facts : Calories 501.1, Fat 19.7, SaturatedFat 6.4, Cholesterol 76.6, Sodium 417.2, Carbohydrate 77, Fiber 0.6, Sugar 57.2, Protein 4.9
VANILLA SHEET CAKE
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon Semifreddo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-by-thirteen-inch sheet cake
Number Of Ingredients 7
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.
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VANILLA SHEET CAKE WITH WHIPPED BUTTERCREAM FROSTING
From sallysbakingaddiction.com
4.5/5 (67)Category DessertCuisine AmericanTotal Time 4 hrs
- Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and 1/2 cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl. The mixture will resemble a thick dough.
- Whisk the remaining milk, the sour cream, and eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
- Pour and spread batter evenly into prepared pan. Bake for around 32-35 minutes or until the cake is baked through. Begin checking doneness at 28 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
VANILLA SHEET CAKE RECIPE | BEST VANILLA BIRTHDAY PARTY CAKE
From lifeloveandsugar.com
Reviews 18Calories 315 per servingCategory Dessert
- Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C). 2
- . Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- . Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
VANILLA SHEET CAKE - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 45Calories 524 per servingCategory Dessert
- Preheat oven to 350 degrees Fahrenheit. Generously grease a 9x13 or 13x18 inch baking pan and set aside. Or, grease and flour two 9-inch round cake pans and set aside.
- *As written, frosting will cover a 9x13 cake, 13x18 cake, or the middle and top of a 2-layer cake (with bare sides). To frost the sides, make an additional 1/2 batch of frosting.
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