Frost top of cake with frosting. 1 Preheat oven to 350°F. For the Cake, mix flour, baking powder and salt in medium bowl. Set aside. 2 Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently.
How much frosting do I need for a 9×13 cake?
How Much Frosting
| Estimated Amount of Frosting Required | ||
|---|---|---|
| Cake Size | No. of Layers | Amount of Frosting |
| 9 x 13 x 2 | 1 | 3 to 4 cups |
| 9 inch | Tube | 3 cups |
| 10 inch | Tube | 4 cups |
How do you frost a sheet cake in a pan?
A large icing spatula is the best tool for frosting sheet cakes. You can frost a sheet cake after taking it out of the baking pan, or just frost the top if you plan to leave it in the baking pan.
How long to bake a cake in a 9×13 glass pan?
For the cake:
Carefully stir the boiling water into the cake batter and pour into the prepared 9×13 dish. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Which side of the cake do you frost?
Frosting is easier when the cake is elevated and closer to eye level. Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand. Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.
Do you ice the top or bottom of cake?
Start with top of the cake, spreading the frosting all the way to the edge of the layer. Then, frost the sides. If the cake is on a turntable, spin it around as you frost for an even coating.
Can you stack sheet cakes?
If you want to go bold, you can absolutely make two full sheet cakes and stack them together. I believe in you and that awesome, gigantic cake you’re building. Go for it!
Why does my cake fall apart when frosting?
Adding too much moisture to your cake, like milk, buttermilk, or oil, can cause it to fall apart. There won’t be a proper balance between the wet and dry ingredients. This will cause the structure to not be able to stay together because there is too much moisture in the batter.
How long should you let a cake sit before frosting?
How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it, is to wait 2-3 hours for your cake to cool completely. Then add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you’ll be able to ice until your heart’s content.
What liquid do you put on a cake before icing?
Simple syrup is a baker’s secret weapon. I use it on cakes, cupcakes, cookies (on the rare occasion) and even in my cocktails! The recipe for simple syrup is easy and can be modified in a million ways.
How to use a spatula to frost a cake?
For frosting in between layers, it won’t matter as much, but when you’re frosting the sides and top of the cake, it will. So here, practice will make a difference in the long run. Angle the spatula and smooth out the frosting. Smooth all the way to the edge, and once the spatula is off the cake, then it can be lifted.
How much frosting do you need for each size of cake?
Read on to find out how much frosting you need for each size of layer cake. Frost a Layer Cake. It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.
Best Chocolate Cake Recipe (9×13 Recipe)
- It is possible that this content contains affiliate links.
- Please take the time to read my disclosure policy.
- This 9-inch-square chocolate cake recipe is the simplest I’ve ever created.
- Adapted from my Best Chocolate Cake, which everyone adores, I’ve now made the cake even quicker to make and scaled it to fit a 9-inch-square sheet pan!
My Best Chocolate Cake Recipe is one of the recipes about which I receive the most emails, and it is also one of the most popular.Many of the letters ask if they can leave out the espresso powder, if they can substitute this or that, and whether the recipe can be turned into a large multi-tiered dessert for a wedding or anything else.However, I received an email last week asking whether the cake might be converted into a 9-inch-square recipe.So, rather than simply responding to the email with a simple ″Yes,″ I rushed straight to the kitchen to prepare something for you to see and share with you.
Best Chocolate Cake (9×13 Recipe)
- Honestly, I was craving chocolate at the time, so I decided that making the chocolate cake sounded like the perfect way to satisfy my craving, and that the scaled-down version would be just the right size, too!
- LOL!
- For the recipe and the chocolate buttercream icing, I scaled them both down to fit nicely in a 9×13 baking dish, which worked great.
- The cake continues to rise nicely, resulting in a nice, thick cake that can then be topped with a nice, generous amount of the fluffy chocolate buttercream to finish it off.
What a fantastic experience!This size cake is perfect for potlucks, tailgating, baking, delivering to friends or neighbors, or simply for whipping up a quick and easy cake!In the 9-by-13-inch baking dish, it transfers wonderfully, and I like not having to worry about a cake slipping or sliding on a cake plate!The cake will have a soft delicate crumb, much like my original Best Chocolate Cake Recipe, which you will notice when you bite into it.It is really incredible!As with any 9-inch-round cake recipe, you may cut the portions as generously or as conservatively as you like depending on your preferences.
- Cut the cake into 2-inch x 2-inch pieces for 24 servings, or into 2-inch x 3-inch pieces for 18 servings if you want to make 24 servings.
How to Make It
- A big mixing basin and a whisk are all that are need to prepare the cake!
- Everyone like this cake since it comes together so fast and effortlessly and bakes into a lovely 9 x 13 cake in just 30 minutes.
- I put up a small little movie to demonstrate exactly how simple it is to put the cake together from start to finish.
- Seriously, this is the most simple and delicious cake I’ve ever made, in my opinion!
The recipe for the 9-inch-round chocolate cake is below.Because it is so straightforward, I believe you will appreciate it greatly!
Best Chocolate Cake Recipe (9×13 Recipe)
- Dessert will take 40 minutes.
- Preparation time: 10 minutes 30 minutes to prepare Total number of servings: 24 Dessert as a course American cuisine is a type of cuisine that originated in the United States.
- My Best Chocolate Cake, which everyone adores, has been simplified and scaled down to fit a 9-by-13-inch sheet cake pan.
- It’s quick, simple, and tasty, and it’s excellent for any occasion.
Chocolate Cake Recipe (9×13 Recipe)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1/2 cup buttermilk, full milk, or coconut milk
- 1/4 cup vegetable oil
- 1 big egg
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup all-purpose flour
Chocolate Buttercream Frosting (9×13 Recipe)
- The ingredients are as follows: 1/2 cup unsweetened cocoa, 3/4 cup softened butter, 2.5 cups confectioner’s sugar, 1/4 cup milk, 1 teaspoon vanilla extract, and 1/4 teaspoon espresso powder.
- Preheat the oven to 350 degrees Fahrenheit. Using baking spray or buttering and gently flouring a 9-inch-by-13-inch baking dish, prepare the following:
- For the cake, use the following ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder until well combined.
- Combine the flour mixture with the milk, vegetable oil, eggs, and vanilla extract until everything is thoroughly blended. Carefully fold in the hot water into the cake batter before pouring it into the 9-by-13-inch baking dish.
- 30-35 minutes, or until a toothpick or cake tester put into the middle comes out clean
- Remove the baking sheet from the oven and set it aside to cool completely
Chocolate Buttercream Frosting (9×13 Recipe)
- In a large mixing basin or the bowl of a stand mixer, combine cocoa and water. Remove any lumps by whisking well.
- Using an electric mixer, whip the butter and chocolate powder together until well-combined
- Sugar and milk should be added to the cocoa mixture in the following order: 1 cup sugar, followed by around a tablespoon of milk. After each addition has been well incorporated, increase the speed of the mixer to high for approximately one minute. Repeat the process until all of the sugar and milk has been added.
- Combine the vanilla extract and espresso powder until thoroughly combined.
- If the frosting looks to be too dry, gradually add additional milk, a tablespoon at a time, until the desired consistency is achieved. As needed, if it looks to be too wet and does not keep its shape, add more confectioner’s sugar, one tablespoon at a time, until it achieves the desired consistency.
- Spread the frosting on top of the cake once it has been allowed to cool. For the finest flavor, cover and leave out on the counter for up to 3 days.
Enjoy!Robyn xo
Cake Recipes
Robyn Stone.com is a food blog where I offer sweet, savory, and southern recipes, as well as home and garden suggestions, and morsels of travel and life in general.
How To Frost a Cake
Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques. Learn how to stack and frost a gorgeous, professional-looking cake every time by following our tips and techniques.
What You Need
Follow These Steps
- Place a dollop of frosting on the cake stand and set it aside. Prepare the cake stand by spreading a couple of teaspoons of frosting on it before putting down the first cake layer. This will prevent the cake from rolling around on the plate. If you don’t have a cake stand, you may use a large, wide-bottomed mixing bowl turned upside down and a plate placed on top of it as a substitute. When the cake is raised and closer to the viewer’s eye level, frosting is easier to apply.
- Stack the first cake layer on top of the cake stand.
- Right side up, place the cake layer on the icing so that the flat bottom of the cake layer rests on the stand.
- To make your cake layers more flat, turn them upside down and cool them that way. This will make the finished cake much more attractive and easier to construct.
- Place a couple pieces of parchment paper under your cake to prevent it from sticking.
- Make use of overlapping strips of parchment paper to tuck under the border of the cake
- this will assist to keep your stand clean while you are frosting.
- Begin with 1 to 112 cups of whipped cream frosting.
- A large dollop of frosting (about 1 to 112 cups) should be placed on top of the bottom layer with an offset spatula
- Spread the frosting to the edge of your cake, but not all the way around.
- Start in the centre of the cake and spread the frosting evenly over the top and just over the edge of the top surface, using the spatula to help you. The icing that hangs over the sides of the cake will assist you in frosting the sides.
- Place the second layer on top of the first, top-side-down.
- Place the second cake layer on top of the first and gently press down to ensure that it adheres. Take a step back and make sure it’s level and centered before continuing.
- For the second layer, use between 1 and 112 cups of frosting.
- Place a large dollop of frosting in the center of the cake and spread it out to the edges with the offset spatula. If you end up with crumbs in your frosting, simply scrape the dirty frosting off your spatula and place it in a different bowl. When you first start to frost, be liberal with your application. Even if you end up with too much frosting, you can always scrape some off, but if you start with too little, you run the danger of drawing crumbs from the cake into the frosting.
- Sections of the sidewalls should have frost.
- Consider dividing the cake into quarters and tackling each quarter one at a time, rotating the cake stand as you work. Attempt to coat the cake with icing as soon as possible
- Smooth out the frosting or use it to make any design you choose.
- After the cake has been frosted, you may go back and decorate it. Smooth down the icing, or add swirls or other textures to make it more interesting. Remove any extra icing from the cake. With care, peel away the pieces of parchment paper to reveal your perfectly frosted cake.
Why Does My Cake Fall Apart?
- Have you ever found yourself asking yourself the vexing question, ″Why does my cake keep falling apart?″ If this is the case, you have most likely dealt with the difficulties of a cake gone wrong.
- The frustration of putting in all of that hard effort into preparing a cake just to have it come apart is understandable.
- There are a variety of potential reasons why your cake may crumble and break apart.
- It is inconvenient to have to cope with the ultimate consequence, regardless of the cause behind it.
To your advantage, there are certain measures you can take to figure out what’s causing your cake to crumble and how to mend it.
Why Does My Cake Fall Apart?
There is no denying that a cake that has fallen apart is a frustrating experience. Once you’ve spent all that time preparing it, you’ll be disappointed when it falls apart when you attempt to serve it. Fortunately, there are several precautions you can take while baking your cake to assist guarantee that it doesn’t crumble throughout the baking process.
Too Much Moisture
It is possible to make your cake break apart if you add too much moisture to it (such as milk, buttermilk, or oil). Because of this, the wet and dry components will not be in the right proportions. Because there is an excessive amount of moisture in the batter, the structure will not be able to hold together.
Too Little Moisture
In addition to having too much moisture, having too little moisture might cause the cake to crumble and crumble and come apart. If there is insufficient moisture, the cake will be dry. When you attempt to cut it, it will disintegrate as a result of this.
It Was Too Hot When You Cut It
Even as a cake cools, the frosting is still setting, making it fragile. When a cake is sliced while it is still warm, the structure is not completely set yet. If you cut into it while it is still hot, it may crumble and break apart as a result.
Didn’t Bake It For the Right Amount of Time
Unless you bake your cake for an adequate amount of time, or if you bake it for an excessive amount of time, the texture will be incorrect. It is possible that your cake will come apart in either situation. Cakes are fragile, and the amount of time spent baking them is critical to creating the desired texture.
Your Frosting is Too Stiff
Using too thick a frosting might cause the cake to disintegrate while you’re putting the finishing touches on it. If the frosting is too hard, it will be difficult to spread neatly. This will cause the delicate outer layer of the cake to be torn apart.
How to Prevent Your Cake From Falling Apart
Fortunately, there are a few easy precautions you can take to keep your cake from crumbling to pieces while serving it. By following these instructions, you may assist to guarantee that your cake has a nice, soft texture when finished.
Make Sure to Carefully Measure Your Ingredients
Make sure to properly measure your components to verify that you are obtaining the proper amount of each and every one of them. In order to get the most exact measurements, weigh your ingredients before measuring them out.
Make Sure to Bake it According to the Recipe
Make sure to bake your cake for the specified period of time specified in the recipe you are using. Check the finished product with a toothpick to see whether it is done. If the toothpick comes out clean, your cake is done; if not, return it to the oven for a few more minutes until it is.
Allow it to Fully Cool
Allow for complete cooling of your cake before cutting or decorating it. Allow it to cool in the pan for a few minutes after it has been taken out of the oven. Afterwards, gently move it to a wire rack and let it aside to cool completely before relocating it. The pan should be carefully inverted onto the wire rack as it is being transferred to prevent the likelihood of it shattering.
Use Room Temperature Frosting When Decorating
When it comes to decorating a cake, the temperature of the frosting is critical. You will want to use frosting that has been left out at room temperature. A cake with frosting that is too cold will be hard and may rip when you try to spread it on top of it.
Use an Offset Spatula to Frost
When frosting your cake, use an offset spatula to provide a smooth finish. This will help the icing to spread evenly across the surface of your cake. Rubber spatulas should be avoided since they are not sensitive enough for this application. LEGERM Cake Decorating Angled Icing Spatula Set of 6 with Wooden Handle, 8 and 10 Inch Overall Length
No More Cake Falls Apart When Cutting
- But why did my cake crumble in the first place?
- Crumbly cakes that crumble to the ground are incredibly inconvenient.
- These icings are not only a nuisance to clean up, but they may also degrade the texture of your cake.
- Fortunately, there are several precautions you may take to avoid this from happening, allowing you to continue baking your beautiful cake.
Do you have any queries about why my cake crumbled to the ground?If you have any questions, please post them in the comments section below.Do you think this article is interesting?Please share this with your Facebook friends.
Simple Syrup Recipe
Simple syrup is a hidden weapon in the kitchen of a baker. My favorite ways to use it are on cakes, cupcakes, cookies (on rare occasions), and even in my cocktail recipes! The recipe for simple syrup is straightforward and may be customized in a plethora of ways. Aside from that, I have a Chocolate Simple Syrup that is very good on chocolate cake and red velvet cake.
How to Make Simple Syrup
- No matter how much money you earn, the equation remains the same.
- I’ve produced a huge quantity, using three cups sugar and three cups water to achieve the desired result.
- It is a straightforward one-to-one relationship.
- I prefer to store my simple syrup in a plastic bottle with a pouring spout and a lid that can be easily closed.
If you do not have a bottle, you may spoon it over the cake or even brush it over the cake with a pastry brush if you do not have a bottle.Depending on the size of the layer, I use roughly 1-4 teaspoons of the mixture each layer.Because this was a 12-inch piece of cake, I used about 1/4 cup of frosting!(equivalent to 4 tablespoons) After I’ve poured the simple syrup over the cake, I’ll cover it tightly in plastic wrap and preserve it in the refrigerator for up to 2 weeks at room temperature.To freeze a cake, I soak each layer in simple syrup, cover it in plastic wrap, and then place it in a sealable plastic bag or an airtight container to prevent it from drying out.(I’ve heard it written that you can store up to three months worth of food in a refrigerator.) The following is the ″why″ of simple syrup: Simply said, it helps to keep the cake moist during every stage of the construction and decoration process.
- Not only does it assist in keeping your cake moist, but it also contributes to the addition of a sweet flavor, which is always a plus!
Questions about Simple Syrup
- Is it going to make my cake a little too sweet? No. It will increase the sweetness of your cake without altering the flavor in any way. How do I know if I may use simple syrup in my fillings and frostings? Yes, without a doubt. Simple syrup should be brushed onto your cake layers before you fill and decorate them as you normally would. Is it possible to manufacture it in other flavors? Absolutely! Simple syrups come in a wide variety of flavors. Add spices, extracts, and fruit, and you’ve got yourself an instant flavored sweetener! Simple syrup is a hidden weapon in the kitchen of a baker. Course: Dessert cuisine is of American origin. Recipe for Simple Syrup (Keyword) Servings: 2 PERSONAL SERVINGS sugar granules (200g)
- 1 cup water
- 1 cup granulated sugar
- Pour the sugar into a medium-sized pot and immediately pour in the water.
- Bring to a boil, stirring constantly, until all of the sugar has dissolved. (Approximately 1-2 minutes)
- Allow to cool before transferring to an airtight container. Place the container in the refrigerator for up to 2 weeks.
Pour the sugar into a medium-sized pot and immediately pour in the water;
Stir constantly until all of the sugar has dissolved before bringing the pot to a boil. (30 seconds to 1 minute);
Place in an airtight jar after allowing it cool completely. For up to 2 weeks, keep it in the refrigerator.
meet Amanda Rettke
- Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.
- She lives in Los Angeles with her husband and two children.
- She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.
- She is the author of the cookbook, The Kitchn Cookbook
How to Frost a Cake
Cake baking is something that many of my friends are intimidated of, and I don’t want any of them—or any of you—to be intimidated by the prospect of producing a layer cake.If you’re not afraid to get your hands a bit dirty, you’ll have no trouble with this project.I attended cake designing workshops a long time ago, and one of my instructors advised me to line the bottoms of cake pans with wax paper to prevent sticking.
I use a pen to draw an outline around the outside of the cake pan and then cut them out of the cake pan using scissors.Using nonstick baking spray, coat the cake pan and then line it with wax paper before adding the cake mixture to the pan.Place the cake batter in your pan and tap the cake pan lightly on the counter to smooth out the batter and eliminate any air bubbles.Repeat with the remaining batter.Before we get started, it’s vital to understand that the top of the cake is actually the bottom of the cake, which is to say, the bottom of the cake that was in direct contact with the bottom of the cake pan when it was baking.
- The top is the bottom of the pyramid.
- Please bear with me here.
- Due to the fact that I desire a straight cake, my cake had a little domed top, which I am flattening out.
- This is a fully optional step to do.
- Not to worry, the piece of cake that was cut off will not be wasted.
Use it to make cake balls or cake pops, or simply eat it straight up as a snack (like I do).The following step is also fully optional, but I wanted to demonstrate it for you.It is known as torting the cake since I am making two layers out of the same layer of cake.I’m going to use the two tiers of cake that I cooked to build a four-layer cake.Once again, this is entirely optional.
You can stay with a 2-layer cake if you want to.For those who enjoy frosting, torting your cake and dividing it into four layers will result in more icing per square inch of cake!Did you notice that?Now you can get two layers out of a single cake layer!Prepare the cake plate by spreading some frosting on it with an angled spatula.This is the adhesive that holds the cake firmly attached to the serving dish.
- Place one layer of the cake on the cake plate, pushing down to ensure that the cake is ″glued″ to the plate.
- Repeat with the other layers of cake.
- The first thing I do is place some pieces of parchment paper beneath the cake, so that after I’m through icing the cake, all I have to do is remove the parchment paper from below the cake.
There is no need to remove extra icing!Add some frosting on the cake and spread it around with a spatula.The idea is to avoid lifting the spatula, which may seem strange at first.
If you lift your spatula, you will pick up the cake, which will then fall into your icing.Although it won’t matter as much when frosting in between layers, when icing the edges and top of the cake, it will make a significant difference.As a result, practice will make a significant impact in the long term here.Smooth out the frosting with the spatula at an angle.Smooth all the way to the edge of the cake, and after the spatula has been pulled from the cake, it may be lifted off the cake.
- It is possible that the cake will fall apart when you are adding the next layers.
- I want to demonstrate to you that everything is OK.
- Everything will be OK.
- Simply add the cake layer on top, in portions, as shown.
That’s all there is to it.After that, put the second component in place…And then go back to icing as if nothing happened.Once all of the layers have been assembled, the last layer will serve as the cake’s top.And what do you think?
It’s the bottom of the cake, as they say.Because it is the smoothest portion of the cake and will make icing the top much simpler, the bottom of the cake has been elevated to the position of the top of the cake.Take your time to press the top all the way in.Adjust the arrangement of items to ensure that the cake is straight.
- You shouldn’t be frightened of getting your hands filthy.
- I find it relaxing to frost a cake.
- Once again, do not lift the spatula from the pan.
- Just keep smoothing with the spatula, whether it’s flat on the counter or at an angle.
Do you notice how it’s angled?At this point, the icing has gone over the rim of the pan.Following that, frost the sides.Take a small amount of frosting and spread it down the sides of the cake with the spatula.Don’t even think of lifting that spatula.
To avoid having to move around while I’m working, I prefer to rotate the cake plate while I’m doing it.Once the sides have been frosted, go back and smooth the sides with the spatula held at an angle to the cake.You can see the layers of the cake, right?This is referred to as the crumb coat.
- In all honesty, if you wanted to, you could stop right here and smooth off the top.
- At the moment, there’s a huge ″naked cake″ craze sweeping the nation.
- This one is just half-naked!
- Instead of a bare (or semi-naked) cake, apply extra icing to the edges and proceed as you did previously…
- Holding the spatula at an angle, spread the frosting on top of the cake.
- (Be careful not to raise that spatula!) When you’re finished with the sides, use the side of the spatula to smooth the edges.
- Now, using the spatula, smooth off the top of the cake.
- This is how it looks…
- Alternatively, make swirls in the icing.
- This is actually rather appealing to me!
- Sprinkles can be used to decorate.
- And take pleasure in it!
- The process of creating layered cakes for family and friends is a lot of fun.
- They always show appreciation for the effort that has been put in, and realize that it does not have to be flawless.
- While I keep repeating myself, this is something that is extremely important to remember.
It is more crucial that it tastes well than that it is visually appealing.I hope you’ll give it a shot and send me pictures of the cakes you’ve finished frosting!This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
You may be able to discover further information on this and other related items at the website piano.io.
Learn how to frost a cake that your friends and family will ooh and ahh over—no special tools required.
Cake baking is something that many of my friends are intimidated of, and I don’t want any of them—or any of you— to be intimidated by the prospect of producing a layer cake.If you’re not afraid to get your hands a bit dirty, you’ll be OK with this project.I took cake decorating classes a long time ago, and one of my instructors advised me to line the bottoms of cake pans with wax paper to prevent cake from sticking.
In order to cut them out, I draw an outline around the outside of the cake pan with a pen first.Spray the cake pan with nonstick baking spray and then line the pan with wax paper before pouring in the cake mixture.Using a quick tap of the cake pan on the counter, smooth down any air bubbles and ensure an uniform layer of batter has formed in the pan.Before we get started, it’s important to understand that the top of the cake is actually the bottom of the cake, which is to say, the bottom of the cake that was in direct contact with the bottom of the cake pan while it was cooking.When you look up, you are looking down.
- Please follow me through this.
- Due to the fact that I want a straight cake, the top of my cake has a slight domed appearance.
- Optional: You can skip this step entirely!
- There is no need to be concerned about the cake that was cut off.
- Alternatively, you can eat it raw or bake it into cake balls or cake pops (like I do).
I wanted to show you the next step even though it is completely optional.Torting the cake refers to the process of creating two layers from the same layer.Because I baked two layers, I’m going to make a four-layer cake out of them.This is, once again, entirely up to the user.Simply make a 2-layer cake if you want to keep things simple.
Cake that has been tortured and divided into 4 layers will yield more frosting per square inch of cake if you enjoy frosting.Take a look at it.A single cake layer can now be divided into two layers.Spread some frosting on the cake plate with an angled spatula.That’s right, this is the glue that keeps the cake firmly attached to the serving plate.Place one layer of the cake on the cake plate, pressing down to ensure that the cake is ″glued″ to the plate.
- Repeat with the remaining layers of the cake.
- The first thing I do is place some pieces of parchment paper under the cake, so that when I’m finished frosting the cake, all I have to do is peel away the parchment paper from underneath.
- The excess frosting does not have to be wiped off anymore!
Apply frosting to the cake and smooth it out with a spatula.Lifting the spatula is not necessary, which may seem strange at first.The cake will lift up and crumbs will be added to your frosting if you lift your spatula.
Although it won’t matter as much when frosting in between layers, when frosting the sides and top of the cake, it will make a noticeable difference.Long-term success will be determined by how much practice you put in at this point.Smooth out the frosting using an angled spatula.The cake should be smoothed out all the way to the edge, and then it can be lifted once the spatula has been removed from it.It is possible that the cake will break apart while adding the next layer.
- I’d like to demonstrate to you that everything will be fine.
- Everything is going to be okay.
- The cake layer should be arranged on top in pieces.
- I hope this has been of assistance!
After that, put the other piece in its place….As if nothing had happened, continue frosting as if nothing had occurred.Following the completion of all layers, the final layer will serve as the cake’s top.Take a look at this.It’s the icing on the cake, as they say!
As a result of being the smoothest and easiest to frost, the bottom of the cake has been elevated to the status of the top of the cake.Put in the effort to push the top down.To ensure that the cake is straight, move things around.Take the risk of getting your hands dirty.
- Making a cake’s frosting is a relaxing activity for me!
- Keep the spatula firmly in place once more.
- Smoothing should be continued, whether with the spatula flat on the counter or at an angle to the counter.
- Does it look angled to you?
When it comes to decorating, now is the time to go all out!Frost the sides after that.Take a small amount of frosting and spread it along the sides of the cake with a spatula to make it look smooth.Keep that spatula in your hand once more.To avoid having to move around while I’m working, I prefer to spin the cake plate while I’m doing it.
Once the sides have been frosted, return to the center and smooth the sides with the spatula at an angle.The cake layers are visible, don’t you think?Crumb coat is what we call this.In all honesty, if you wanted to, you could stop right here and smooth out the surface.
- At the moment, there’s a huge ″naked cake″ craze going on.
- A semi-naked woman is featured in this article.
- Instead of a naked (or semi-naked) cake, add more frosting to the sides and proceed as before…
- Using an angled spatula, smooth the frosting on top of the cookies.
- It’s important not to lift the spatula!
- When you’re finished with the sides, use the side of the spatula to smooth out the edges of the cake.
- After that, smooth out the top with a spatula if necessary.
- As an example…
- Make swirls in the frosting, or use a different color of frosting.
- It’s actually quite appealing to the eye!
- Sprinkles can be added for extra flair!
- As well as to take pleasure in Creating layered cakes for family and friends is a lot of fun.
- The effort that has gone into it is always appreciated by the recipient, and remember that it does not have to be perfect.
- While I keep repeating myself, this is something that must be remembered at all costs: Even more important than its appearance is that it tastes delicious!
- It is my hope that you will give this a try and that you will share photos of the cakes you have decorated.
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What Is the Best Way to Frost a Cake?
Cake baking is something that many of my friends are intimidated about, and I don’t want any of them—or any of you—to be intimidated by the prospect of preparing a layer cake any more.It’s quite simple, and if you don’t mind getting a bit messy, you’ll be fine.I attended cake decorating workshops a long time ago, and my instructor advised me to line the bottoms of cake pans with wax paper.
I trace an outline around the outside of the cake pan using a pen and then cut them out.Using nonstick baking spray, coat the cake pan and then line it with wax paper before adding the cake batter.Using a quick tap of the cake pan on the counter, smooth out any air bubbles and ensure a uniform distribution of the batter.Before we get started, it’s vital to understand that the top of the cake is really the bottom of the cake, meaning that the bottom of the cake was contacting the bottom of the cake pan while baking.The top is the bottom of the stack.
- Please bear with me on this.
- Due to the fact that I want a perfectly straight cake, I’m leveling the top of my cake.
- This is a completely optional step.
- Not to worry, the piece of cake that was chopped off will not be wasted.
- You may use it to make cake balls and cake pops, or you can simply eat it plain (like I do).
The following step is also fully optional, but I wanted to demonstrate it to you.Torting the cake is the process of making two layers from the same layer.I’m going to use the two layers that I cooked to build a four-layer cake.This is, once again, entirely optional.You can stay with a two-layer cake if you want to.
For those who enjoy frosting, torting your cake and constructing it in four layers will result in more icing per square inch of cake!Do you see what I mean?Now you can make two layers out of a single cake layer!Add some frosting to the cake plate using an angled spatula.That’s right, this is the adhesive that holds the cake firmly attached to the cake plate.Add one layer of the cake to the cake plate, pushing down to ensure that the cake is ″glued″ to the plate.
- Repeat with the other layers of cake.
- After putting some parchment paper under the cake, I can finish icing it with only a simple removal of the parchment paper.
- There is no need to brush away extra icing!
Add some frosting on a spatula and use it to cover the entire cake.The idea is to avoid lifting the spatula, which may seem counterintuitive.If you lift your spatula, you will lift up the cake, which will then fall into your frosting and become crumbs.
It won’t matter as much if you’re icing in between layers, but if you’re frosting the edges and top of the cake, it will.In this case, practice will make a significant impact in the long term.Smooth out the frosting using an angled spatula.Smooth all the way to the edge of the cake, and then remove the spatula away from the cake.It is possible that the cake will split apart when you are adding the following layer.
- I’d want to demonstrate to you that everything is OK.
- Everything is going to be alright.
- Simply arrange the cake layer on top, in segments.
- There you have it.
After that, insert the second component…And then go back to icing as if nothing had occurred.Once all of the layers have been applied, the last layer will serve as the cake’s top.And, as you can see, It is the icing on the cake.Because it is the smoothest portion of the cake and will make icing the top much simpler, the bottom of the cake has been transformed into the top of the cake.
Take the time to press the top of the container in.Make necessary adjustments to ensure that the cake is straight.You shouldn’t be embarrassed to get your hands filthy.Making a cake’s frosting is a relaxing activity for me.
- Don’t lift the spatula again.
- Simply keep smoothing with the spatula, whether it is laid level or at an angle.
- Can you see how it’s been angled?
- The icing has now gone over the edge.
After that, frost the sides.Take a little amount of frosting and spread it down the sides of the cake with a spatula.Don’t even think of lifting that spatula again.I prefer to rotate the cake plate while I’m working to keep myself from having to move around.Once the sides have been frosted, go back and smooth the sides with the spatula held at an angle.
Can you tell what the cake layers are?The crumb coat is the term used to describe this.If you wanted to, you could stop right here and smooth off the top.Right now, there’s a huge ″naked cake″ craze going on.
- This one is just partially clothed!
- In order to avoid a naked (or semi-naked) cake, apply extra icing to the edges and continue baking as you did previously…
- Holding the spatula at an angle, spread the frosting on the cake.
- (Be careful not to elevate the spatula!) When the sides are finished, use the side of the spatula to smooth the edges.
- Using the spatula, smooth out the top of the cake.
- This is how it goes…
- Alternatively, add swirls to the icing.
- I genuinely like the way this turned out!
- Decorate with sprinkles if desired.
- And have a good time!
- Making layered cakes for family and friends is a lot of fun.
- They always show appreciation for the effort that was put in, and realize that it does not have to be flawless.
- It’s something I repeat over and over again because it’s so critical to remember.
- It is more vital that it tastes well than that it looks good.
- I hope you’ll give it a shot and send me pictures of the cakes you’ve finished frosting.
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To Frost a Cake, You’ll Need:
- You may use your favorite layer cake recipe, as well as whatever icing you choose.
- Knife with a long serrated blade
- offset spatula
- waxed paper
- Serve on a serving dish or on a cake stand
Step 1: Level Your Cake
Home Cooking at Its Finest Prior to icing, it is a good idea to level your cake to ensure that your cake is as stable and flat as possible.This makes it easier to build your cakes, however if you prefer the domed appearance of a handcrafted cake, you may opt to leave the top layer unleveled.Allowing the layers to cool fully will help to level the cake.
In addition, icing warm cakes is not a good idea (you will end up with runny frosting).Alternatively, you may chill the cake before icing and leveling it if you want.This will assist in making the cake a little stiffer and therefore making it simpler to deal with.Place the cake on a flat surface now, so that the layers are even and level.Remove the dome of the cake from the pan by cutting it off with a long, serrated knife.
- Make a tiny trifle out of the cake leftovers, or just eat them as an after-dinner snack (which is my personal choice).
Step 2: Stack the Cakes
Home Cooking at Its Finest Following that, you’ll arrange your cakes in a stack.Prepare your serving dish or cake stand by lining it with strips of waxed paper before placing your ingredients in it.This will assist you in achieving a clean finish in the end.
After that, adhere your initial layer to the wall.To prevent your cake from drifting about on the plate, apply a little dollop of icing onto it before setting down the first layer.Then, using a spatula, place the filling on top of the cake and cover with your next layer.Continue with a third and fourth layer, if you have them available to you.
Step 3: Give the Cake a Crumb Coat
Taste of Home
When all of your layers are stacked and even, it’s time to give your cake a short coat of crumb coat to finish it off.Simply said, a crumb coat is a very thin layer of icing that is applied to the whole cake before baking.This aids in the collection and containment of crumbs, as well as providing a solid foundation for your show-stopping finish.
If you want to crumb coat a cake, simply pour a very thin layer of icing over it with an offset spatula—one here’s of our favorites, as well as a few other necessary kitchen utensils.Make this coat as thin and even as possible by using a thin, even stroke.Once you’ve completed, place your cake in the refrigerator for a few minutes to allow the base layer to set more quickly.It is best if the cake is chilled overnight, but even a fast ten-minute chilling in the refrigerator can do wonders.
Step 4: Smooth It All Out
Home Cooking at Its Finest After the crumb coat has dried, you may begin to add the finishing touches to your cake design.Begin by frosting the top of the cake with an offset spatula, working your way outward from the center.Dip the spatula in hot water for a few seconds, then dry it, for extraordinarily smooth frosting.
The heated spatula will greatly assist in smoothing out the frosting by melting any butter or shortening that may have been included in your recipe.Then, using the same hot water approach as before, you may continue on to the sides of the cake.Make sure to clean the spatula as you go in order to get a smooth finish; a bench scraper works well for cleaning the sides as well.Within minutes, you’ll have a wonderfully smooth, flat surface that you can be proud of.It is possible to end right here if you are happy with the appearance of the cake.
- Simply remove the strips of waxed paper with care and proceed to serve.
Step 5: Finish It Off with Some Swirls
Home Cooking at Its Finest In order to give your cake a unique finishing touch, you may go one step further and incorporate swirls into your design.Use a teaspoon to distribute swirls of frosting on top of the cake (you may use the same hot water procedure as previously).Make use of the spoon’s reverse side.
It’s what gives this chocolate cake such a beautiful finish to the top of the cake.When you’re finished, just peel away the waxed paper to reveal a beautiful finish and a perfectly clean cake plate.
“Can I Frost a Cake the Day Before?” and Other FAQs
It seems like there are a few questions that come up again and over again when it comes to baking and decorating cakes—I’m sure I’ve done my fair share of Googling while baking. Here are some answers to some of the most often asked questions about cakes.
Q: Can I frost a cake the day before?
A: Of course you can! A cake that has not been cut and frosted will taste just as good the next day. The only exception would be a cake that has been decorated with any type of fresh whipped cream. That’s much better when it’s fresh.
Q: Do you have to refrigerate cake?
A: It is dependent on the situation. The majority of frosted cakes will keep very well at room temperature for a few days. Keeping your cake in the fridge is recommended when using fresh fruit in the cake or when using cream cheese, mascarpone cheese, or cream of tartar in the icing.
Q: Should I refrigerate cake before frosting?
A: You are under no obligation to do so. Ice cream might make it simpler to manage and level a cake, but it is not required to chill the cake before icing. Just make sure your cake has been allowed to cool to room temperature before leveling or icing the surface.
Q: How do I transport a cake?
A cake carrier is your best chance for transporting your cake from point A to point B without it breaking apart.You can purchase a fine, simple one for about $16 or a vintage-style one for a little bit more money, depending on your preferences.Remember to store it on a flat area in your car, such as the trunk or the floor, to prevent it from rolling around.
If you don’t have a carrier, try to find a box that will fit your cake plate as snugly as possible and cover it with plastic wrap instead.In case of any disasters, be sure to include a little extra icing and decorations.Smudges may be readily removed once you are at your destination, if necessary.Do you enjoy frosting?Try These Cakes with a Homemade Flavor
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Test Kitchen Receive a Recipe.
Pecan Cake with Cookie Butter Frosting
My mother and I purchased a jar of cookie butter in order to experiment with it, and we immediately fell in love with it. I thought the flavor would pair nicely with maple syrup and nuts, so I created this cake to showcase them together. I prefer to use pecan halves to decorate the top of the cake in a decorative pattern. N. Larsen (Columbia, Maryland) writes:
Nana’s Chocolate Cupcakes with Mint Frosting
Despite the fact that Nana is no longer with us, her delicacies continue to bring me great delight every time I prepare them. Double the frosting and spread it over top for a richer, more decadent treat. — Chekota Hunter of Cassville, Missouri, is a musician.
Old-Fashioned Carrot Cake with Cream Cheese Frosting
This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!Kim Orr, of West Grove, Pennsylvania, sent the following response:
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Easy Vanilla Buttercream Frosting
After experimenting with a few other buttercream frosting recipes, this simple buttercream frosting wins the competition with its unrivaled handmade taste. You can create a variety of colors and tastes by making a few easy adjustments. Denver, Colorado resident Diana Wilson expressed her appreciation for the work done.
Mamaw Emily’s Strawberry Cake
My spouse was a big fan of his grandmother’s strawberry cake recipe. He was confident that no one would be able to recreate it. It’s my creation, and it’s every bit as delicious as he recalls. Jennifer Bruce, of Manitou, Kentucky, sent this response.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
I came across this amazing pumpkin cupcake recipe and tweaked it a little to fit my preferences.Pumpkin is one of my favorite flavors, and the addition of cinnamon elevates a simple cream cheese frosting to something amazing.They went in record time when I made a batch for my husband to take to work, according to him after I made them.
Debbie Wiggins from Longmont, Colorado contributed to this article.
Cranberry Coconut Cake with Marshmallow Cream Frosting
This towering cake, which is filled with a handmade cranberry curd and topped with one of the fluffiest frostings you’ve ever tasted, will make a lasting impression at any party. • Julie Merriman, a Seattle, Washington-based freelance writer
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Maple Walnut Cake
When I was a youngster, my grandfather created maple syrup, which inspired me to create this maple-flavored cake with candied walnuts in memory of my grandfather. It is dedicated to his memory and has proven to be a popular choice among family and friends throughout the years, as well. —Lori Fee, Middlesex County, New York City
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Coffee-Chocolate Cake
Celebrate a birthday with this rich, delicious cake. Yummy! The fundamental buttery frosting has a distinct handmade flavor that cannot be replicated. You can create a variety of colors and tastes by making a few easy adjustments. — Test Kitchen for Taste of Home
Marvelous Cannoli Cake
In this decadent cake, which starts with a box mix, a delectable cannoli filling is sandwiched between the delicate vanilla layers and topped with chocolate shavings. It tastes best when it’s served very cold. Ridgefield, Connecticut resident, Antoinette Owens
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Tropical Carrot Cake
I look forward to August because our family reunion will be filled with laughter and delicious food, such as this classic cake with a tropical twist thanks to the addition of pineapple. This recipe was given to me by my great-aunt, and I prepare it every year for the family reunion. —Victoria Casey (Edgewater, Oregon)
Vanilla Bean Cake with White Chocolate Ganache
This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message.
Rich Buttercream Frosting
A few basic ingredients are combined to create a creamy frosting that may be used to decorate cakes, cupcakes, and cookies. If you enjoy baking sweets, have this frosting recipe on hand for when you need it. — Test Kitchen for Taste of Home
Potluck German Apple Cake
When my brothers and I were children, my mother used to make this German apple cake for us. It’s a fantastic choice for a Christmas potluck or, in fact, for any time of year in general. • Edie DeSpain from Logan, Utah
Ganache-Topped Chocolate Cake
Simply stating that this cake is beautiful would be an understatement. The chocolate ganache is deserving of special occasions, but if you master the technique, it is so quick and simple to whisk together that you can enjoy it any day of the week. —Taste of Home Cooking Demonstration Kitchen
Cupcake Frosting
A simple vanilla icing is a terrific way to finish off any cupcake recipe. In place of a conventional wedding cake, I used this recipe to frost 300 cupcakes for my wedding reception. It made for a delectable variation on the traditional bridal bouquet. “I’m from Milwaukee, Wisconsin,” Annie Rundle says.
Minted Chocolate Torte
Since it was first made, our family has been able to enjoy this magnificent tiered cake. The drink is popular for a variety of events. — Barbara Humiston of Tampa, Florida, submitted this entry.
Coconut Cake with White Chocolate Frosting
My hubby is a huge fan of coconut, but he doesn’t like for cake. When I bring this beauty to family gatherings, he gets to enjoy his coconut as well. Sharon Rehm of New Blaine, Arkansas, sent this response.
Amaretto Butter Frosting
Cupcakes with this rich and buttery Amaretto topping will be the talk of the party. —Anette Stevens of Olds, Alberta, Canada Please keep in mind that every product is chosen by our editors in an unbiased manner. If you make a purchase after clicking on one of our affiliate links, we may receive a commission.
Vanilla Sheet Cake with Whipped Buttercream Frosting
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.The reverse creaming method is used in this vanilla sheet cake recipe, which is a simple process that results in a crumb that is wonderfully soft and springy, with the most exquisite buttery vanilla taste.
This cake recipe may be used as a birthday sheet cake or whenever you want a classic treat that is easy to make.Whisked vanilla buttercream is spread on top of the cake; it is a frosting prepared from butter, confectioners’ sugar, and heavy cream that has been whipped until it is very frothy.When it comes to classics like vanilla cake, the story doesn’t actually finish until the last bite is taken.See, there’s a 3 layer vanilla cake, vanilla cupcakes, vanilla naked cake, one layer vanilla cake (also known as strawberry shortcake cake!), 6 inch vanilla cake, and even a vanilla/white cake hybrid on the menu!
- Despite the fact that they all utilize the same ingredients, they are all prepared in a slightly different way and split into various quantities.
- Alternatively, how about a straightforward vanilla sheet cake recipe?
- That’s what we’re concentrating on right now.
- Vanilla sheet cake with a light, bouncy texture and an unbelievably sweet vanilla taste.
- This is a pure and classic vanilla sheet cake.
It’s the easy birthday cake you’ve been looking for, with a buttery flavor you’ll like.And let’s finish it off with a gigantic fluff ball of whipped buttercream on top of everything else.This is the epitome of dessert nostalgia at its best!
Behind the Vanilla Sheet Cake Recipe
My vanilla cake recipe (which happens to be the finest I’ve ever tasted!).The strawberry shortcake cake batter makes far too much batter for a 9×13-inch quarter sheet cake, whereas the strawberry shortcake cake batter makes far too little batter.I created a 2 layer vanilla/white cake hybrid that is very light, fluffy, and about the right quantity of batter for a 913 inch quarter sheet pan.
It does not, however, possess the buttery tight crumb of classic vanilla cake.What I love about these cakes was taken and put into the necessary quantity of batter to suit this traditional size pan for today’s recipe.First, let’s go through the mixing procedure in detail with a detailed instruction.(This is known as reverse creaming.) You’re going to enjoy it tremendously.) Despite the fact that this is a pretty simple dish, I recommend you to go over my suggestions before getting started.
Reverse Creaming Method for Cake
Do you remember when I posted a recipe for Tessa’s Blackberry Lavender Cake on the blog?I absolutely adore her recipes!In the months leading up to that cake, I’d only used the reverse creaming method a handful of other times.
I adored the texture of her cake, and I was inspired to recreate it with my strawberry shortcake cake not long after.With today’s vanilla sheet cake recipe, we’re going to use the same method as we did before.The reverse creaming method begins with the dry ingredients and finishes with the eggs, as opposed to traditional cake recipes, which begin with the butter and sugar and work their way down.This method results in a crumb that is lighter, tighter, and has more spring.However, unlike pound cake, the slices are not dense in the slightest.
- It has a velvety soft texture and almost a creamy taste to it.
- This method is not only unique, but it is also very simple.
- Into a mixing bowl, sift together the dry ingredients, including the sugar.
- Because it aerates the dry ingredients and leaves behind larger sugar crystals, sifting with a fine mesh strainer is absolutely necessary!
- Keep in mind that we are not creaming sugar and butter together, which is where large sugar crystals are typically broken down.
After that, add in cubed room temperature butter, a splash of milk, and a dash of vanilla extract.It is at this point that the butter is applied to the flour.The fat coating on the flour helps to reduce the formation of gluten, which results in a finer crumb on the finished cake.You’ll be able to tell the difference.By the way, when we make biscuits and pie crust, we also coat the flour with melted butter.
This practice aids in the production of a more flaky (rather than dense) baked good.Suggestions for Success: When the butter is cold, cube it into small pieces.It takes much less time for smaller pieces of butter to warm to room temperature than it does for a full stick of butter.Furthermore, cutting cold butter into cubes is much easier than cutting warmer room temperature butter into cubes.Afterwards, we’ll incorporate the rest of the liquids, which will include the remaining milk, sour cream, and the eggs.The batter for our sheet cake is shown on the left (below) in the photo.
- I guarantee you that it is the creamiest batter you have ever worked with.
- Avoid over-mixing the ingredients.
Which Cake Pan?
Make use of whichever 9-by-13-inch pan you happen to have on hand.I prefer to use a glass 9-by-13-inch pan since the cake looks more attractive when served directly from the baking dish.In fact, when it comes to creating cookies and cream cake, this is the method I favor.
If you’re using a metal baking pan, keep an eye on the cake the entire time.Metal pans are typically associated with shorter baking times, yet all of my test recipes (made in a variety of pans) came out of the oven at around the same time.
Vanilla Sheet Cake Ingredients
The fact that this vanilla sheet cake can be made with only a handful of extremely basic baking materials wil