Try this Vanilla sheet cake with salted milk chocolate frosting recipe, or contribute your own.
Suggest a better descriptionMAKE THE CAKE
1. Preheat the oven to 350°F. Generously butter a 9 x 13-inch baking pan.
2. Whisk together the flour, baking powder and salt in a bowl. Beat the 2 sticks of butter and the sugar in a stand mixer fitted with the paddle attachment over medium-high speed until the color lightens and the mix is fluffy, 2 to 3 min. Add the eggs and egg yolk and beat, scraping down the sides of the bowl if necessary, until just combined. Reduce the speed to medium-low and add half the flour mixture, then half the sour cream, then the remaining flour and then the remaining sour cream. Add the vanilla at the end, mixing only until all is just combined.
3. Spoon the batter into the prepared pan. Spread into an even layer and bake until the top is lightly browned, the cake is just completely set and a toothpick inserted comes out clean, 35 to 40 minutes. Remove from the oven and cool completely on a wire rack, about 1 hour.
MAKE THE FROSTING
4. Place the chocolate chips in a microwave-safe bowl and heat on high until just fully melted, stopping every 30 sec. to stir, 60 to 90 sec. total (the more you melt the chocolate, the longer you're going to have to let it cool). Let the chocolate cool to room temp., about 20 min. (the outside of the bowl should feel just slightly warm or not warm at all).
5. Scrape the melted chocolate into the bowl of a stand mixer fitted with the paddle attachment, then add the cream cheese, butter, vanilla and salt and beat at high speed until incorporated and slightly fluffy, stopping and scraping down the sides of the bowl if necessary, 1 min. Reduce the speed to low, then slowly add the confectioners' sugar. Beat until it's no longer dusty and powdery. Raise the speed to high and beat until light and fluffy, 2 to 3 min.
6. Spread the frosting across the cooled cake, top with the sprinkles and cut into squares to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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