Yellow Sheet Cake with Vanilla Buttercream
The Sweden cake! It's finally here!
I know you've been waiting with bated breath. Don't even try to convince me you weren't excited by the hint I dropped at the end of the books from Costco post.
And all of your bated breaths were worth it because this cake. is. freaking. amazing. It is definitely the best cake I've made from scratch. Ever. Even with the unique experience I had baking it. But we'll get to that later.
I made this cake for a homecoming party for my cousin, who came back from Sweden. And as the party had a lot of guests, I needed to make a lot of cake. So I found this recipe from The Kitchn for a 9x13 cake and doubled it. That means that I used 7 teaspoons of baking powder. Holy cow!
The pan I used was 12x17 inches and the batter filled up the entire pan when it wasn't baked, and because the pan was so filled up that it ran over the sides when it was baking, which was not the best. I should have stopped for a second or two and thought, "Hey, maybe it isn't the best idea to fill the pan up the entire way. Recipes always say to fill it up 2/3 of the way. Maybe I should just stop there." But alas alack, I didn't. And then my oven was smokey and burney.
Then I frosted it and because it was burnt and kind of nasty around the edges and I added a shell border, the lid that came with the pan didn't exactly fit on.
I made a half sheet cake because it was in a 12x17 inch pan. The internet has a lot of different websites about sheet cake sizing, but overall I found that a quarter sheet cake is 9x13, a half sheet cake is 12x17, and a whole sheet cake is 24x17. I'm not sure what size a sheet cake from Costco or Safeway is, but I'm going to assume they're 12x17 going off of my memory and common sense.
I used this recipe from Add A Pinch for the buttercream. It's one of the better buttercreams I've made. I've found that buttercreams are pretty fickle. Even though they only have four or five ingredients, they can really vary in flavor. And I know most if not all buttercreams do this, but it hardened after being left out for a bit which was nice.
I did need to add more powdered sugar to have a stiffer buttercream for the roses.
And see those little flags on top of the cake? We made them saying "Welcome home Bryan" in all the languages of the countries he traveled around in Europe! It was really adorable.
If you ever need to make a vanilla sheet cake, make this one. Seriously. It's glorious! Everyone at the party was saying how delicious it was and they weren't just saying it to be nice. It's super moist and light and has an awesome cakey but not obnoxious flavor.
Recipe (from The Kitchn and Add A Pinch):
Sheet Cake
1/2 cup butter
1 1/2 cups sugar
3 eggs
2 1/4 cups cake flour
1 teaspoon salt
3 1/2 teaspoon baking powder
1 1/4 cups milk
1 teaspoon vanilla
Cream butter and sugar until fluffy, about 3 to 5 minutes. Add eggs one at a time and beat well. Whisk together flour, salt and baking powder and add it to the butter mixture in two stages. Add in milk and vanilla and beat on low for 30 seconds. Beat on high for 3 minutes. Grease and flour your pan. Bake at 350 for 25-30 minutes.
Vanilla Buttercream
1 cup butter
2 teaspoons vanilla
3-4 cups powdered sugar
pinch of salt
splash of milk
Cream butter and vanilla until fluffy, about 3 minutes. Add in powdered sugar one cup at a time. Add in salt and milk and beat until a good consistency. If it's too soft add more powdered sugar. If it's too thick add more milk.
I know you've been waiting with bated breath. Don't even try to convince me you weren't excited by the hint I dropped at the end of the books from Costco post.
And all of your bated breaths were worth it because this cake. is. freaking. amazing. It is definitely the best cake I've made from scratch. Ever. Even with the unique experience I had baking it. But we'll get to that later.
I made this cake for a homecoming party for my cousin, who came back from Sweden. And as the party had a lot of guests, I needed to make a lot of cake. So I found this recipe from The Kitchn for a 9x13 cake and doubled it. That means that I used 7 teaspoons of baking powder. Holy cow!
The pan I used was 12x17 inches and the batter filled up the entire pan when it wasn't baked, and because the pan was so filled up that it ran over the sides when it was baking, which was not the best. I should have stopped for a second or two and thought, "Hey, maybe it isn't the best idea to fill the pan up the entire way. Recipes always say to fill it up 2/3 of the way. Maybe I should just stop there." But alas alack, I didn't. And then my oven was smokey and burney.
Then I frosted it and because it was burnt and kind of nasty around the edges and I added a shell border, the lid that came with the pan didn't exactly fit on.
I made a half sheet cake because it was in a 12x17 inch pan. The internet has a lot of different websites about sheet cake sizing, but overall I found that a quarter sheet cake is 9x13, a half sheet cake is 12x17, and a whole sheet cake is 24x17. I'm not sure what size a sheet cake from Costco or Safeway is, but I'm going to assume they're 12x17 going off of my memory and common sense.
I used this recipe from Add A Pinch for the buttercream. It's one of the better buttercreams I've made. I've found that buttercreams are pretty fickle. Even though they only have four or five ingredients, they can really vary in flavor. And I know most if not all buttercreams do this, but it hardened after being left out for a bit which was nice.
I did need to add more powdered sugar to have a stiffer buttercream for the roses.
And see those little flags on top of the cake? We made them saying "Welcome home Bryan" in all the languages of the countries he traveled around in Europe! It was really adorable.
If you ever need to make a vanilla sheet cake, make this one. Seriously. It's glorious! Everyone at the party was saying how delicious it was and they weren't just saying it to be nice. It's super moist and light and has an awesome cakey but not obnoxious flavor.
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| Pre Bake |
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| Post Bake |
Recipe (from The Kitchn and Add A Pinch):
Sheet Cake
1/2 cup butter
1 1/2 cups sugar
3 eggs
2 1/4 cups cake flour
1 teaspoon salt
3 1/2 teaspoon baking powder
1 1/4 cups milk
1 teaspoon vanilla
Cream butter and sugar until fluffy, about 3 to 5 minutes. Add eggs one at a time and beat well. Whisk together flour, salt and baking powder and add it to the butter mixture in two stages. Add in milk and vanilla and beat on low for 30 seconds. Beat on high for 3 minutes. Grease and flour your pan. Bake at 350 for 25-30 minutes.
Vanilla Buttercream
1 cup butter
2 teaspoons vanilla
3-4 cups powdered sugar
pinch of salt
splash of milk
Cream butter and vanilla until fluffy, about 3 minutes. Add in powdered sugar one cup at a time. Add in salt and milk and beat until a good consistency. If it's too soft add more powdered sugar. If it's too thick add more milk.
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| And I hope you had a fun Fourth of July! |
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