Vanilla Sheet Cake Food

VANILLA SHEET CAKE

Steps:

• Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C). 2
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . 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.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and vanilla extract and mix until well combined.
• . Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• . Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
• . Remove the cake from the oven and allow to cool.
• 0. To make the frosting, beat the butter and shortening together until smooth.
• 1. Slowly add half of the powdered sugar and the salt and mix until smooth.
• 2. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
• 3. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
• 4. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
• 5. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.

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 WITH CHOCOLATE-GANACHE BUTTERCREAM

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.)

DEVIL'S FOOD SHEET CAKE

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

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.

VANILLA CAKE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking pan (for a thinner cake, use a 13-by-18-inch sheet pan). Dust the bottom and sides of the pan with flour.
• Whisk 3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt and 1/4 teaspoon baking soda in a bowl.
• Beat 1 1/2 sticks softened butter and 1/4 cup vegetable oil in a separate bowl with a mixer on medium-high speed until combined. Add 1 1/2 cups granulated sugar and beat until fluffy, about 4 minutes. Beat in 3 room-temperature eggs one at a time, then 1 tablespoon vanilla. Beat in the flour mixture in three batches on low speed, alternating with 1 1/4 cups buttermilk. Beat on medium-high speed until combined.
• Spread the batter in the prepared pan and tap on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes (if using a sheet pan, bake only 30 to 35 minutes). Transfer to a rack and let cool completely in the pan before frosting.

CHOCOLATE SHEET CAKE WITH VANILLA BEAN FROSTING

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 TEXAS SHEET CAKE W/CREAM CHEESE FROSTING

Steps:

• Mix flour and sugar together in bowl, Bring to boil, margarine, oil and water, pour over flour and sugar mixture.
• Beat well.
• Then add eggs, baking soda, vanilla and buttermilk, mix well.
• Pour into greased and floured 15x10 jelly roll pan.
• Bake in a preheated oven at 350 degrees for 15-20 minutes or until cake tests done with toothpick.
• Remove from oven while still warm frost with cream cheese frosting.
• Cream together margarine, cream cheese, the add vanilla, coconut, nuts and powdered sugar.
• Mix well, spread warm cake.

VANILLA SHEET CAKE

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

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.