1 cup unsalted butter
How do you stack a two layer sheet cake?
When it comes to stacking and frosting the cake, just use the same method you follow when making a traditional layer cake. Use a dollop of frosting on your cake plate to hold the first layer in place, add your filling or frosting, then gently set the second layer in place.
Can you stack sheet cakes?
I just take one single sheet cake and cut it in half to create the two layers. 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!
Are sheet cakes 2 layers?
Traditionally, a large, rectangular, single-layer cake baked in a sheet pan. Sheet pans come in many sizes. The home baker would most likely use a quarter- or half-sheet pan, while a commercial bakery could use a half- or whole-sheet pan.
How do you make a layer cake from a sheet cake?
Gallery: Sweet Technique: How To Make Layer Cakes from a Single Sheet
- The secret is within.
- Prepare the pan.
- Cut your stencil, place the parchment.
- Spread the batter.
- Test the depth.
- Even out the sides.
- Bake and test for doneness.
- Release the cake from the edges.
What’s the difference between sheet cake and regular cake?
The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it’s made in two 8-9” round pans.
How thick should a cake layer be?
It is about the ratio of cake to frosting/filling, different levels of sweetness, and a mix of texture. If filled with buttercream, the filling should rise half the hight of the cake layers (for example – if the cake layers are 1-inch tall, the buttercream between the layers should be 1/2-inch thick).
What is a 2 layer cake?
Two layered cakes are twice the deliciousness of a one layered cake. The great thing about having two layers is what you can put in the middle, such as cream, frosting, jelly/jam, preserves or other sweet items that will hold the layers together and improve the flavor.
How many cake mixes do you need for a sheet cake?
Ensure to use only one cake mix for a half sheet. In addition to that, you should use only one cake mix for a thin sheet cake appropriate for layering. Likewise, use one cake mix for a bar-style cake. For these reasons, their volume will spread throughout the cake pan to create a thinner cake.
Is a half sheet cake one layer or two?
A half sheet cake is a large rectangular cake that is commonly served for large gatherings of people. It can either be a single or double layer of cake. A double layer cake is a great way to get more servings out of your cake. You will most commonly see half sheet cakes in white, yellow, marble or chocolate flavors.
How many slices of cake are in a sheet cake?
A quarter sheet cake has up to 12 servings. A half sheet cake has up to 24 servings. A full sheet cake has up to 48 servings.
How to make a double layer cheesecake?
How large is a sheet cake?
Sheet cakes are usually 2 inches in height. The number of servings each cake has is dependent on the serving size. What are the dimensions of a 1/2 sheet cake? A half sheet cake from a bakery can measure 15 inches by 11 inches, 15 1/2 by 10 1/2 or 16 by 12 inches. How big is a quarter sheet pan?
How many squares in a quilt layer cake?
8-Layer Honey Cake Recipe (Medovik)
This honey cake is really moist and delicious.The honey that has been baked into the cake layers goes wonderfully with the sour cream icing that has been made simple.It is possible that this content contains affiliate links.Please review my disclosure policy.For my own safety, I’ve been giving quarters of this deliciousness to various members of my family, and I’ve had nothing but positive feedback from everyone.
This cake keeps well in the refrigerator for many days (the longest we’ve tested was four days), making it a fantastic make-ahead dessert option as well.Woot!However, unlike traditional Russian honey cakes, which require the use of a double boiler, this cake is far simpler to create and will impress your guests.This one isn’t as sensitive, making it more accessible to a wider range of people.Woot!
Woot!
Honey Cake Layers Ingredients:
4 tablespoons (1/4 cup) raw honey 3/4 cup granulated sugar (optional) 2 tablespoons of unsalted butter 3 big eggs, at room temperature, lightly beaten with a fork – 1 teaspoon of baking soda 3 cups all-purpose flour (I used unbleached organic flour) *I made careful to measure everything precisely.
Sour Cream Frosting Ingredients:
A 32-ounce container of sour cream 2 cups confectioners’ sugar 1 cup heavy whipping cream (optional).
For the topping:
Fresh Berries (optional): 1/2 pound
How to Make a Honey Cake:
1.In a medium sauce pan, combine 3/4 cup sugar, 1/4 cup honey, and 2 tablespoons unsalted butter, stirring constantly, until the sugar is melted (5-7 mins).Keep them away from excessive heat or they will sear to the bottom.Immediately take the pan from the heat and whisk furiously to combine your beaten eggs in a slow, steady stream until all of the eggs are integrated (whisk frequently to avoid having scrambled eggs).3.
Using a spatula, mix in your 3 cups flour, 1/2 cup at a time, until the dough has the consistency of clay and doesn’t adhere to your hands anymore.It needed exactly three cups of flour for me (measured precisely, scraping off the top of the cup).Follow along with this simple video instruction to learn how to measure accurately.4.Divide the dough into eight equal pieces and proceed to the following step without delay.
5.(these roll out best when the dough is still warm) Roll each piece out into a thin 9-inch circle (about 1/8-inch thick) on a lightly floured board.To prevent the dough from sticking to your rolling pin, you may also add a little flour on top of the dough.Using a pizza cutter, trace around the edge of a 9-inch dish or the base of a springform mold to create a flawless circle out of your rolled dough.Keep the scraps in a safe place for later.
Transfer the dough to a big piece of parchment paper and bake for 4-5 minutes at 350 degrees Fahrenheit, two at a time, until golden.Transfer to a wire rack and allow it cool fully before assembling the stack.Repeat the process with the remaining layers 6.
Finally, bake the scraps on a re-used sheet of parchment paper, separating them equally.Once the leftovers have been cooked, cooled, and firmed up, you can either crush them with a rolling pin or pulse them in a food processor until they are the consistency of coarse crumbs.
Tips for Success:
While the initial layers are baking, roll out the remaining layers, and the overall baking time should be no more than 25 minutes or so, depending on how many layers you have.My cake bubbled up on the top somewhat, which is good because it will be frosted anyhow, so it will not affect the final result.After they came out of the oven, I deflated any very big huge bubbles that had formed.Aside from that, I recycled my parchment paper (since I’m a frugal person).It’s okay if you don’t have a baking sheet large enough to fit the parchment paper on, you can simply bake straight on the rack (which is what I did!)
How to make the frosting:
To make stiff peaks, whip 1 cup heavy cream until it is frothy and light in color (1-2 min on high speed). 2. In a separate dish, mix together 32 ounces sour cream and 2 cups powdered sugar until well combined. 3. 4. Fold the whipped cream into the sour cream until the frosting is smooth. Allow it sit in the refrigerator until you are ready to use it.
Assembling your Cake:
Pour approximately 1/3 cup frosting onto each cake layer (don’t scrimp on it because the cake has to absorb some of the cream in order to become super soft).As you work your way through the cake layers, carefully press them down to prevent air spaces between the layers.Using the leftover frosting 2, frost the top and sides of the cake.Breadcrumbs should be used to coat the top and edges of the pan.Cover with plastic wrap and place in the refrigerator overnight.
Please be patient as this cake will require time to absorb some of the cream and soften.It will be worth the wait!Print-friendly versions of the following recipes are provided for your cookbooks:
8-Layer Honey Cake Recipe (Medovik)
Time required for preparation: 2 hours Preparation time: 25 minutes Time allotted: 2 hours and 25 minutes Natasha of NatashasKitchen.com is a food blogger. Medium level of ability Making it will cost you between $8 and $10. Key Words: 8-Layer Honey Cake, Medovik Cuisine (Russian and Ukrainian), Medovik Dessert: 514 calories per serving (12 slices) Course: Main Course
Cake Layers Ingredients:
- The ingredients are as follows: 4 tablespoons honey (about a quarter cup), 3/4 cup granulated sugar, 2 tablespoons unsalted butter, 3 big eggs at room temperature, lightly whisked with a fork, 1 teaspoon baking soda, 3 cups all-purpose flour, I used unbleached organic flour, and a pinch of salt.
Sour Cream Frosting Ingredients:
- 1 cup heavy whipping cream
- 32 ounces sour cream
- 2 cups powdered sugar
For the topping:
- 1/2 lb strawberries, optional
How to Make The Cake Layers:
- Whisk occasionally while cooking over medium/low heat until the sugar is melted. Transfer the mixture to a medium sauce pan and keep it warm until it is ready to be served (5-7 mins). Keep them away from excessive heat, or they will sear to the bottom.
- As soon as the sugar is dissolved, take the pan from the heat and, while the pan is still hot, slowly pour in your beaten eggs while whisking furiously until all of your eggs are integrated (whisk continually to avoid having scrambled eggs). Remove the pan from the heat and set aside.
- After whisking in the baking soda until there are no lumps left, mix in your 3 cups flour, 1/2 cup at a time, until the dough achieves a clay consistency and is no longer sticky to your hands. My recipe called for exactly 3 cups flour (measured accurately by scraping off the top of the measuring cup).
- Cut the dough into 8 equal pieces and proceed to the following step as soon as possible (the dough will roll out best if it is still warm)
- Create a about 1/8″ thick 9″ circle on a well-floured surface by rolling out each piece of dough. To prevent the dough from sticking to your rolling pin, you may also add a little flour on top of the dough. Using a pizza cutter, trace around the edge of a 9″ plate or the base of a springform mold to make a flawless round of dough. Keep the scraps in a safe place for later. Transfer the dough to a big piece of parchment paper and bake for 4-5 minutes at 350 degrees Fahrenheit, two at a time, until golden. Transfer to a wire rack and allow it cool fully before assembling the stack. Repeat the process with the remaining layers.
- Finally, bake the scraps on a re-used sheet of parchment paper, separating them equally. As soon as the leftovers have been cooked and cooled, you can either crush them with a rolling pin or pulse them in a food processor until they are fine crumbs.
How to make the frosting:
- Whip 1 cup heavy cream on high speed for 1-2 minutes, or until it is frothy and firm peaks form.
- Set aside the sour cream and 2 cups powdered sugar in a separate dish and set it aside too. Fold the whipped cream into the sour cream until the frosting is smooth. Allow it sit in the refrigerator until you are ready to serve.
Assembling your Cake:
- Fill in the gaps between each cake layer with around 1/3 cup frosting (don’t scrimp on it since the cake has to absorb some of the cream in order to become extremely soft). As you work your way through the cake layers, carefully press them down to prevent air spaces between the layers. Using the remaining frosting, frost the top and sides of the cake.
- Breadcrumbs should be used to coat the top and edges of the pan. Cover with plastic wrap and place in the refrigerator overnight. Please be patient as this cake will require time to absorb some of the cream and soften. It is well worth the wait!
Tips for Achieving Success: While the initial layers are baking, roll out the remaining layers, and the overall baking time should be no more than 25 minutes or so, depending on how many layers you have.My cake bubbled up on the top somewhat, which is good because it will be frosted anyhow, so it will not affect the final result.After they came out of the oven, I deflated any very big huge bubbles that had formed.Aside from that, I recycled my parchment paper (since I’m a frugal person).It’s okay if you don’t have a baking sheet large enough to fit the parchment paper on, you can simply bake straight on the rack (which is what I did!) Nutritional Values Honey Cake with Eight Layers (Recipe) (Medovik) 514 calories from fat per serving (225 percent of daily value*) Amount per serving Calories 514 calories from fat 25 g of fat Saturated fat (38%) and cholesterol (14g) Cholesterol level is 88 percent (1112mg).
Sodium (37 percent, 190 mg) Potassium 202mg at 8% potassium carbohydrate content: 6 percent (66 g) 1 gram of fiber (22 percent) Sugar content: 4 percent (41g) 46 percent of the calories come from protein (6 g).12 percent of the daily recommended intake of Vitamin A (880IU).Vitamin C (at 18 percent): 11.9 milligrams Calcium (14 percent, 110 mg) 11 percent iron (1.9 milligrams) * 11% of the population A 2000-calorie diet is used to calculate the percent Daily Values (%DV).(Not to mention the Pinterest-friendliness.) Thank you very much for spreading the word about this dish among your friends and family.The best things in life are supposed to be shared.
Natasha Kravchuk
Hello and welcome to my kitchen!Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you.Thank you for taking the time to visit!We are overjoyed that you have arrived.
Continue reading more posts by Natasha.
Hummingbird Sheet Cake
The original version of this recipe and tale was published on September 14, 2012, and it was last updated on January 7, 2021.My father has never been a particularly emotional person.Generally speaking, he’s the type of man that keeps his emotions hidden behind a harsh façade – you know, the rough and tough exterior kind of thing.I’ve never seen him shed a tear (though my Mom tells me she saw it happen when our beloved family dog, Maggie, died several years ago).My husband has uttered ″I love you″ a handful of times, and I can probably count them on one hand.
And that’s just OK with me.I’m certain he cares about me.In this way, we may communicate with one another.And honestly, despite the fact that we may have signed it on birthday cards or whatever, I can’t say that I’ve shared those three tiny words with him very frequently.But, once again, I believe he is aware of my feelings for him.
When I called my mother the other day to speak with her, Dad answered the phone.The two of us talked for a few minutes before saying our goodbyes, and when it came time to say goodbye, I said ″love you″ in one of those unintentional, habitual ways that I do all the time.It was just a slip of the tongue.It took me completely by surprise.To be completely honest, it took us both completely by surprise.
After that, neither of us knew what to say, and Mom jumped on the phone to help us out.I was embarrassed and felt bad about myself for causing the discomfort.Nonetheless, the more I thought about it, the more I got proud of what had occurred, because the reality is…
I really do care about him.I adore him as the father he was and continues to be to me, as the husband he is to my mother, and as the ″Papa″ he is to my young son, among other things.Perhaps you could consider one of those ″I love you″s that happen by chance today.You never know what it could do to your emotions…
- Despite the fact that hummingbird cake is one of my wife’s favorite sweets, putting together a layer cake may be difficult and time-consuming.
- Making this into a simple sheet cake makes it easier to complete in a quarter of the time while yet maintaining the same level of flavor.
- Despite its simplicity, the simple Hummingbird Cake has a fairly convoluted history.
- Some claim that Mrs.
- L.H.
- Wiggins of Greensboro, North Carolina, invented it, and that it was originally published by Southern Living magazine in 1978.
However, considerable investigative work by the Greensboro News & Record in 2014 was unable to locate anyone who was truly acquainted with her.Alternatively, others claim that the cake is based on something known as a Doctor Bird Cake (doctor bird was a nickname for the swallow-tailed hummingbird) and that the recipe was provided by a Jamaican airline as part of some promotional information.As the hummingbird is the national bird of Jamaica, it seems to reason that this would be the case.Having said that, I’m unable to validate either story at this time.
- However, I’m delighted someone came up with the idea since this is a family favorite, to say the very least.
- In addition to being studded with chopped nuts, the cake is flavored with canned pineapple, bananas, vanilla, and just a trace of cinnamon, and it is also rich and moist.
- As opposed to most classic cake recipes, this one does not include creaming together butter and sugar, instead calling for a substantial amount of vegetable oil.
- However, it results in a cake that remains moist for several days and has a distinct texture and flavor.
- Then there’s the cream cheese icing to top it all off.
- After all, what isn’t delicious when topped with cream cheese frosting?
- Now, it’s true that some people are a little irritated by the word ″sheet cake″ in the title and grumble that the cake isn’t a full 18×24 sheet cake size.
- The word ″sheet cake″ is used in this context to indicate that it is not a tier cake of any kind.
- Although a 913-inch cake pan is around the size of a quarter sheet, I think it is still considered a sheet cake in terms of formality.
- ″Hummingbird Quarter Sheet Cake″ just doesn’t have the same ring to it as ″Hummingbird Quarter Sheet Cake.″ Take a look at some of my other ″sheet″ cake recipes: Sweet Potato Cake with Marshmallow Buttercream, Coconut Sheet Cake, Best Strawberry Sheet Cake, Easy Caramel Sheet Cake, Cookies and Cream Sheet Cake, Buttermilk Chocolate Cake are just a few of the desserts you may make.
- Preparation time: 20 minutes Cooking time: 1 hourTotal time: 1 hour and 5 minutes 12 servings (about).
For Cake:
- 3-1/2 cups all-purpose flour
- 2-1/2 cups sugar
- 1 teaspoon salt
- 1-1/2 teaspoon baking soda
- 1-1/2 teaspoon cinnamon
- 3-1/2 cups beaten eggs
- 1-1/2-cup can crushed pineapple, 1-1/2-cup chopped pecans, 2-1/2 bananas, diced
- 1 1/2-cup vegetable oil
- 1 1/2-teaspoon vanilla
- 1-1/2-cup vegetable oil
- 1 1/2-teaspoon vanilla
- 1 1/2-teaspoon vanilla
- 1-1/2-teaspoon vanilla
- 1 1/2-teaspoon vanilla
- 1 1/2-teaspoon vanilla
- 1 1/2-teaspoon vanilla
For Frosting:
- 1/2 cup softened butter at room temperature
- 1 (8-ounce) package softened cream cheese at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
For Cake:
- Preheat the oven to 350 degrees Fahrenheit and gently coat a 9×13-inch baking pan with nonstick cooking spray before starting.
- In a large mixing basin, whisk together the flour, sugar, salt, baking soda, and cinnamon. Combine the ingredients in a whisk. Combine the eggs and oil in a large mixing bowl.
- Combine the vanilla, pineapple, bananas, and pecans in a large mixing bowl. To blend, carefully stir the ingredients together.
- Pour the batter into the pan that has been prepared. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, depending on your oven. Allow for thorough cooling of the cake before serving.
For Frosting:
- Make a smooth and full mixture by beating the room temperature butter and cream cheese with an electric mixer until smooth and blended. Mix in the vanilla extract until well incorporated.
- Add the powdered sugar in small batches, mixing well after each addition.
- Spread the frosting on top of the cake once it has been allowed to cool.
Smith Island Cake Is the Recipe from the 1800s We Can’t Get Enough Of
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Meet Smith Island Cake—a beloved Maryland dessert that’s rooted in community and coated in chocolate.
Almost every state in the United States has a characteristic dish or dessert that its citizens like eating. In Maryland’s example, the recipe in question is the Smith Island cake, which is a local institution.
What Is Smith Island Cake?
In the 1800s, ladies on Smith Island would bake cakes for their husbands to eat during the island’s fall oyster harvest.This recipe has been passed down from generation to generation.In order to serve as a symbol of unity and to remind oyster hunters of their loved ones who were waiting for them when they returned home, the cakes were baked.Today, the cake is well-known in Maryland, where it is especially popular as a Christmas treat during the holiday season.A Smith Island cake is, at its heart, a cake made up of numerous thin, pancake-like layers of yellow cake that are divided by a layer of delicious fudge frosting.It’s similar in appearance to a crepe cake, but with fewer and thicker layers.
Despite the fact that this taste combination is regarded the original, bakeries on Smith Island and throughout the Maryland coast have begun to deviate from the classic recipe, offering flavors such as coconut, double chocolate, red velvet, and lemon in addition to the traditional recipe.
How Many Layers Does a Smith Island Cake Have?
The moist yellow cake layers of a Smith Island cake range from eight to thirteen in number, as opposed to ordinary layer cakes, which have just two or three layers of cake.Last but not least, it is up to the individual baker to decide just how many layers to incorporate into their cake.In creating our recipe, we’ve taken the advice of Brian and Joy Murphy, the proprietors of the Smith Island Baking Company in Maryland, who provided the inspiration.Eight layers of fluffy, moist cake are sandwiched together to form their famous cakes.
What Type of Frosting Does a Smith Island Cake Have?
The moist yellow cake layers of a Smith Island cake range from eight to thirteen in number, as opposed to ordinary layer cakes, which have just two or three.At the end of the day, it is up to the individual baker to decide how many layers to include in their cake.Our recipe is inspired by Brian and Joy Murphy, the founders of the Smith Island Baking Company in Maryland, who provided us with their expert assistance.Eight layers of fluffy, moist cake are sandwiched together to form their signature cakes.
How to Make Smith Island Cake – Step by Step
Lauren Habermehl writes for Taste of Home magazine.
Ingredients
- Cake in the color yellow 2-1/4 cup melted butter
- 2-1/4 cup sugar
- 3 big eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cup cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
- Cupcakes in Yellow 1-1/2 cups softened butter
- 2-1/4 cups sugar
- 3 large eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cups cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
Tools You’ll Need
- Looking for cake pans? Our Taste of Home 9-inch nonstick cake pans are the perfect choice. In addition to strengthening the pan, the embossed pattern allows for more ventilation, which results in more even baking.
- The KitchenAid Artisan stand mixer, for example, is an excellent choice for anyone who bakes on a regular basis.
- Using an offset spatula, such as this Wilton 13-inch version, will make icing cakes a snap. Its angled form aids in spreading icing evenly across a cake, resulting in a clean appearance.
Directions
Step 1: Mix the cake batter
Lauren Habermehl writes for Taste of Home magazine.In a large mixing basin, whisk together the flour, baking soda, baking powder, and salt.Make a mental note to put it away.Using a stand mixer, beat together the butter and sugar until light and fluffy, approximately 3 minutes.Mix on a moderate speed until the eggs and vanilla are fully incorporated.In the next step, gently integrate the dry ingredients while mixing on low until everything is wet; this should take around 1 minute.
Finally, using your mixer on the lowest speed, slowly incorporate the buttermilk into the batter until it is smooth and no lumps remain.
Step 2: Bake the layers
Preheat the oven to 350 degrees Fahrenheit.Then, grease and line two 9-inch cake pans with parchment paper, and bake for 30 minutes at 350°F.Two cake layers will be baked at a time since we are going to presume you do not have eight 9-inch cake pans stashed away in your cabinets.Lauren Habermehl writes for Taste of Home magazine.Pour approximately 3/4 cup (212 grams) of the cake batter into each pan and spread evenly with the back of a spoon to create an even layer of cake.Lauren Habermehl writes for Taste of Home magazine.
Baking time is 10-12 minutes, or until the top of the cake is slightly brown and the centre is set.Remove the cake from the oven and allow it to rest for 5-10 minutes in the pan before carefully removing the layers and transferring them to a wire rack to complete cooling.Continue until all eight layers have been cooked.
- Get our greatest cake-baking tips, which we learnt from Grandma throughout the years.
Step 3: Prepare the fudge frosting
Lauren Habermehl writes for Taste of Home magazine.A medium saucepan with medium heat is used to combine the sugar and evaporated milk, which should be heated until the mixture is slightly warm.Reduce the heat to medium-low and then stir in the chocolate, cocoa powder, and butter until everything is melted.The mixture should be stirred until the chocolate and butter are completely melted and the mixture is warm to the touch.Continue to boil the frosting for another 6-8 minutes, or until it has thickened somewhat.Remove the pan from the heat and mix in the vanilla extract.
Allow for cooling to reach room temperature.Note from the editor: At this point, the fudge will be rather thin.Never fear, the sauce will continue to thicken as it cools down.
Step 4: Assemble
Lauren Habermehl writes for Taste of Home magazine.Starting with the bottom layer of the cake, place it on a plate or cake stand.Then, using a liberal, even coating of fudge frosting (about 2 to 3 teaspoons), cover the whole cake.Place the next layer of cake on top, and then continue the process.Lauren Habermehl writes for Taste of Home magazine.Spread the leftover fudge frosting on top of the cake and down the edges of the cake when you have finished with the final layer.
To get the icing nice and smooth, we recommend using an offset spatula to spread it on.It is not necessary to be concerned if a few rips appear in your cake layers throughout the baking process.Even after the cake has been sliced, these defects will not be visible on the completed product.
- Following that, I intend to prepare additional traditional Maryland meals.
How to Store Your Cake
Smith Island cake leftovers can be kept at room temperature for up to 2-4 days if they are stored in a covered cake carrier.It’s also possible to preserve the cake in the refrigerator to avoid the fudge from melting if you live in a warm region or have a hot kitchen.If the cake is going to be kept in the refrigerator, make sure to keep it in an airtight cake dome to prevent it from drying out.Taste of Home has more recipes for All-American Cakes that you may try.
Grandma’s Red Velvet Cake
This Red Velvet Cake recipe is a Christmas tradition in our family, and no holiday celebration would be complete without it.It was for Christmas in 1963 that I first made it after discovering the recipe in the newspaper, and my mother continued the practice until her death in the early 1980s.It’s different from other Red Velvet Cakes I’ve had over the years since this one has only a slight chocolate flavor and the frosting is as light as snow, which makes it stand out from the crowd.Katherine Davison of Charlotte, North Carolina, contributed to this article.Recipes may be obtained by clicking here.
Hummingbird Cake
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Lemon Pound Cake
When I live in California, citrus trees are numerous, and I’m constantly seeking for new dishes that include the fruit from the orange and lemon trees in my backyard. One of my favorite pound cakes is this lemon pound cake. This recipe was passed down to me by my mum. The following is from Spring Valley, California resident Richard Killeaney:
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
Chocolate Angel Cake
When I was married in 1944, I couldn’t even boil water on the stove. My beautiful mother-in-law taught me how to make the lightest angel food cakes imaginable, a speciality of hers. This chocolate variation is a simple and visually appealing dessert. • Joyce Shiffler (Colorado Springs, Colorado) says:
Fresh Plum Kuchen
This soft fruit-topped cake is especially delicious in the late summer when plums are in season. The plum slices, placed in rings on top, are very inviting. I occasionally use fresh pear or apple slices in place of the dried fruit for variation. —Anna Daley of Montague, Prince Edward Island, Canada
Carrot Cake with Pecan Frosting
My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana
Crustless New York Cheesecake
This decadent cheesecake has a silky texture and is wonderfully creamy. Despite the fact that the cake does not have a crust, I am confident that everyone will enjoy it. The author, George Parsell, of Flushing, New York
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.
Salted Caramel Cappuccino Cheesecake
If you’re like me and have had to migrate from Seattle, you’ve probably thought about making this salted caramel cheesecake with coffee and espresso tastes to cheer you up on those days when you’re sad about leaving one of the world’s best coffee locations. Julianne Merriman, of Cold Brook, New York
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
German Chocolate Cake
In the opinion of my husband, this is the greatest German chocolate cake recipe that exists anywhere in the world. A light crunch from the nuts, a sweet coconut flavor, and a drizzle of chocolate can be found in every mouthful of this recipe by Joyce Platfoot of Wapakoneta, Ohio.
White Texas Sheet Cake
Because this cake tastes better the longer it rests, I try to make it a day ahead of time if possible. My mother-in-law introduced me to this delightfully rich sheet cake, which I have since made myself. No one can stop with just one piece of this cake, thanks to its creamy icing and mild almond taste. Brownsburg, Indiana resident Joanie Ward shared her thoughts on the subject.
Boston Cream Cupcakes
Boston cream cupcakes have been a favorite bakery treat of mine since I was a youngster, so I created this simple recipe to recreate the classic dessert. Jean Holt of Mendota Heights, Minnesota, contributed to this article.
Lady Baltimore Cake
I initially prepared this cake for my father’s birthday, and it has since been his favorite and only cake request. This cake has a diverse flavor profile and is one-of-a-kind. • Cleo Gonske from Redding, California says:
Cakes & DessertsRouses Supermarkets
Ordering our cakes and cupcakes is as versatile as the number of ways in which they may be customized.You’ll always find a choice of freshly baked breads, including our famed French bread, which is excellent for po-boys and other sandwich creations.To place a custom order for cake or dessert, or to book a wedding consultation, please stop by or phone us.We look forward to hearing from you.Our expert bakers and decorators can create a wedding cake to fit any size need.In addition to wedding cakes, we also produce bridal shower cakes and cupcakes.
Nutrition Facts
King Cakes are a type of specialty cake.Cakes on a Sheet Cupcakes and Cookie Cakes Due to supply constraints, we have maxed our capacity for exporting king cakes before Mardi Gras.However, you may still get our king cakes fresh from our stores until the end of the month.We appreciate you taking the time to read this.Traditional & Packed with Flavor Cakes for the King Small Traditional ($8.99 – $21.99 Small Traditional) (no filling) Small Traditional Filled Sandwiches are $8.99.$9.99 Traditional Medium Size (no filling) $12.99 Traditional Medium-Sized Filled Large Traditional (for $15.99) (no filling) $17.99 Traditional Traditional Filled Large $21.99 Due to supply constraints, we have maxed our capacity for exporting king cakes before Mardi Gras.
However, you may still get our king cakes fresh from our stores until the end of the month.We appreciate you taking the time to read this.Among the fillings available are: strawberry cream cheese, praline cream cheese, apple cream cheese, Bavarian cream cheese, banana cream cheese, chocolate cream cheese, lemon cream cheese, blueberry cream cheese, cherry cream cheese, pineapple cream cheese, cream cheese filled, strawberry cream cheese filled, apple cream cheese filled, blueberry cream cheese filled, raspberry cream cheese filled, and praline cream cheese filled.
- Prices indicated are for in-store purchases only.
- Over a dozen speciality cakes are baked and decorated by hand every day, including chocolaty Red Velvets and fresh fruit Charlottes.
- Doberge Cakes are a type of cake that is shaped like a doberge.
- The price range is $14.99 to $29.99.
- Chocolate Filled 3-Layer Cake $14.99 $14.99 for a 3-Layer Berry Filled Cake Fruit Filled 3-Layer Cake $19.99 Chocolate Filled 6-Layer Cake $22.99 $22.99 for a 6-layer Berry Filled Cake Fruit Filled 6-Layer Cake $29.99 A three-layer cake feeds 6-8 people.
- A six-layer cake feeds 10-12 people.
Our New Orleans-style doberge cakes are made with three or six layers of freshly baked butter cake sandwiched together by a creamy, pudding-like filling.The 6-layer Chocolate Doberge seen here is a favorite of ours.Flavors that are currently available include: Chocolate, lemon, chocolate/lemon, and fruit-filled are some of the flavors available.Gentilly Cakes are a type of cake that has a delicate texture.
- The recipe is plenty for 8-12 people and includes three layers of our iconic white almond cake, fresh seasonal fruit from our Produce Department, and old-fashioned frosting prepared with genuine cream, real mascarpone, and real cream cheese.
- Specialty Cakes in an 8-inch round shape $19.99 – $29.99 Turtle $19.99 Blackout $19.99 Coconut $19.99 Chocolate Cream Cheese $19.99 Chocolate Decadent $19.99 Gentilly Berry $29.99 Chocolate Thunder $19.99 Florentine $19.99 Southern Coconut $19.99 Lemon Rose $19.99 Fresh Fruit Bavarian $19.99 Swiss Almond Chocolate $19.99 Swiss Almond Chocolate $19.99 $19.99 Chocolate Mint $19.99 Serves 10-12 Flavors available: Turtle, Blackout, Coconut, Chocolate Cream Cheese, Chocolate Decadent, Chocolate Thunder, Florentine, Southern Coconut, Lemon Rose, Fresh Fruit Bavarian, Swiss Almond Chocolate, Turtle, Blackout, Coconut, Chocolate Cream Cheese, Chocolate Decadent, Chocolate Thunder, Florentine, Southern Coconut, Lemon Rose, Fresh Fruit Bavarian, Swiss Almond Chocolate Specialty Cakes in the Shape of 5-inch Rounds Served in two servings, each of the following flavors is $8.99: Pina Colada, Crème Brûlée, Éclair, Champagne Blush, Bananas Foster, and Bananas Foster (serves two people).
- Specialty Cakes in 4-inch Rounds for $6.99 Gold Vanilla $6.99 Red Velvet Cupcakes Carrot Cream Cheese is $6.99.
- $6.99 Chocolate Chunky Fudge Ganache with Vanilla Beans 6.99 dollars for Chocolate Oreo; 6.99 dollars for Chocolate Brownie Bash; and 6.99 dollars for Cappuccino Fudge.
The following flavors are available for $6.99 each: Gold Vanilla, Red Velvet, Carrot Cream Cheese, Chocolate Chunky Fudge Ganache, Chocolate Oreo, Chocolate brownie bash, and Cappuccino Fudge.Our award-winning white almond flavor is a popular choice for sheet cakes, round cakes, and cupcakes, among other things.Chocolate and butter vanilla yellow cupcakes are also available, as well as your choice of icing.Full SheetCake ranges in price from $43.99 to $77.99.Butter Vanilla Yellow – Thick Single Layer – Butter Vanilla Yellow Chocolate – Single Layer Thick $43.99 White Almond – Single Layer Thick $43.99 Chocolate – Single Layer Thick Butter Vanilla Yellow – Double Layer Thick – $43.99 Chocolate – Double Layer Thick $77.99 White Almond – Double Layer Thick $77.99 Chocolate – Double Layer Thick $77.99 Single Layer Serves 40-50 People |Double Layer Serves 50-75 People Gourmet fillings, cake toppers, and edible graphics are available for purchase.
- Double Layer Thick Butter Vanilla Yellow – $29.99 – $49.99 Half Sheet Cake $29.99 – $49.99 $29.99 Chocolate – Thick Single-Layer Chocolate Cake White Almond – Single Layer Thick – $29.99 $29.99 Butter Vanilla Yellow – Thick Double-Layer Cake Cakes start at $49.99 for a single layer and go up to $59.99 for double layers.
- Gourmet fillings, cake toppers, and edible graphics are available for an additional charge.
- Quarter Sheet Cake $19.99 – $29.99 Butter Vanilla Yellow – Single Layer Thick $19.99 Chocolate – Single Layer Thick $19.99 White Almond – Single Layer Thick $19.99 Butter Vanilla Yellow – Double Layer Thick $19.99 Butter Vanilla Yellow – Double Layer Thick $19.99 Butter Vanilla Yellow – Double Layer Thick White Almond – Double Layer Thick $29.99 Chocolate – Double Layer Thick $29.99 White Chocolate – Double Layer Thick $29.99 Single-layer cakes serve 12-15 people; double-layer cakes serve 20-25 people.
Gourmet fillings, cake toppers, and edible graphics are available upon request.Sheet Cake in the Shape of an 8-Inch Round From $10.99 to $14.99 The Buter Vanilla Yellow – Single Layer Thick is available for $10.99.White Almond – Single Layer Thick $10.99 Chocolate – Single Layer Thick $10.99 White Almond – Single Layer Thick $10.99 Butter Vanilla Yellow – Double Layer Thick $14.99 Chocolate – Double Layer Thick $14.99 White Almond – Double Layer Thick $14.99 Vanilla Yellow – Double Layer Thick $14.99 Single layer serves 8-10 people; double layer serves 16-20 people.Gourmet fillings, cake toppers, and edible graphics are available for customization.
Our decadent and chewy Chocolate Chip Cookie Cakes are cooked in-store daily and may be customized to fit any event or theme.Regular and big sizes are available.Chocolate Chip Cookie Cake $7.99 – $10.99 9-inch Cookie Cake $7.99 12-inch Cookie Cake $10.99 Chocolate Chip Cookie Cake $7.99 – $10.99 Birthday celebrations are a perfect occasion to serve our cupcake pull-apart cakes.Select your chosen design, cupcake flavors, and frostings from the options provided.Cupcakes 4-count Cup Cakes are $4.49 – $9.99; 12-count Cup Cakes are $4.49.Pull-Apart Cake with Cupcakes for $9.99 Pull-Apart Cake with 20 pieces for $16.99 – $21.99 Pull-Apart Cake ($16.99 for 35 pieces; $21.99 for loading).
Easy Yellow Cake with Buttercream Frosting
It is possible that this content contains affiliate links. Recipe for Homemade Yellow Cake – This is the quickest and most straightforward yellow cake recipe, yet it tastes like a million bucks! Because of the buttermilk, sour cream, and oil in this yellow cake recipe, it always produces a moist, springy, light, and fluffy cake that is delicious. Who requires the services of a bakery?
The BEST Yellow Cake Recipe
This simple yellow cake recipe is a whisk-together batter that has been developed from my favorite buttermilk cake foundation, which I’ve used for a variety of cakes, including my Blueberry Muffin and Buttermilk Pancakes Cake, Caramelized Banana Upside-Down Cake, and many more.I hope you enjoy it!This homemade yellow cake recipe is one of my favorites since the foundation is simple to create, and the cake always comes out moist, springy, light, and fluffy owing to the buttermilk, sour cream, and oil used in the batter.The three components listed above should be used in any delicious yellow cake recipe – you just cannot go wrong with them!Dry cake is very difficult to achieve with this combination of moisturizing and tenderization chemicals.I decorated this handmade yellow cake with white and then pink buttercream in honor of all the springtime festivals and events that are coming up, such as Easter, Mother’s Day, wedding and baby showers, and other celebrations.
Both the quick yellow cake and the buttercream were made with McCormick Pure Vanilla Extract; the buttercream was tinted with McCormick Red Food Coloring to give it a gentle pink colour.Since the size of this cake is little, you won’t have to be concerned about eating cake for days on end, which would not be a major problem.Because of the moist, fluffy cake and the sweet, creamy buttercream, it will be gone in a flash.
- And because this is such a simple yellow cake recipe, you will find yourself preparing it again and over again!
Classic Yellow Cake Ingredients
- For the yellow cake itself, you’ll need the following ingredients: all-purpose flour, granulated sugar, baking powder, salt, buttermilk, sour cream, canola oil, McCormick Pure Vanilla Extract, and vanilla bean paste.
- The following ingredients are required for the homemade buttercream frosting: unsalted butter, McCormick Pure Vanilla Extract, salt, confectioners’ sugar, McCormick Red Food Coloring, and unsweetened cocoa powder.
How to Make Yellow Cake From Scratch
You only need to mix together the wet and dry ingredients in separate bowls before combining the two to produce this delicious homemade yellow cake.Because the components for this yellow cake are primarily cupboard staples, you shouldn’t have to go to the shop before putting together this cake recipe.Having stirred together the cake batter, place it into a prepared 8-by-8-inch baking pan and bake until done, about 30 minutes.In order to determine when your cake is ready to be taken out of the oven, check that the center is set and that it bounces back when you push lightly with your finger (you can also stick a toothpick in the center to see if it comes out clean).While the cake is cooling, prepare the vanilla buttercream frosting, which will be used to decorate the cake.The buttercream frosting may be made by combining room-temperature butter, McCormick Pure Vanilla Extract, powdered sugar, and a sprinkle of salt in a large mixing bowl.
Depending on your mixer, you may need to whisk the mixture for several minutes, or until the buttercream is light and fluffy.After the cake has been allowed to cool fully, put half of the vanilla buttercream on top.Add the red food coloring to the saved buttercream and then gently put the last layer on top of the first layer.
- So simple, isn’t it?
- Because it is so simple, this is a terrific cake recipe to create with children in the kitchen.
Can I Make This Recipe as Cupcakes Instead?
In the event that you’d prefer to bake yellow cupcakes instead, I propose that you use my recipe for Classic Yellow Cupcakes with Chocolate Buttercream. I know for a fact that the recipe is effective!
Can I Double This Recipe?
I haven’t tried to double this delicious yellow cake recipe myself, but I’m confident that you could. In that scenario, you’d need to bake it in a 9-by-13-inch baking sheet.
Can I Freeze Homemade Yellow Cake?
I’m confident in your ability! You’d most likely have to freeze it without the frosting, though. To defrost the cake, place it on the counter to come to room temperature while you prepare a fresh batch of buttercream in the meanwhile.
Tips for the Best Yellow Cake with Buttercream Frosting
If you don’t have any sour cream on hand, plain Greek yogurt may be substituted in this delicious yellow cake recipe for a similar result.Just make sure it’s Greek yogurt, not plain yogurt, because the thicker yogurt is more closely resembles sour cream.Using a buttermilk replacement in this cake recipe, on the other hand, isn’t recommended.If at all feasible, you want to get your hands on the genuine article.Buttermilk provides a significant amount of moisture to this yellow cake recipe, and while it is so straightforward, it is important to use only the best components.I also wanted to emphasize how critical it is to wait until the cake has completely cooled before applying the frosting.
Attempting to frost the cake while it is still warm will result in the icing running all over the place and the cake not having two distinct layers of vanilla buttercream frosting.However, when it comes to the buttercream icing, you are not need to paint the top layer pink if you do not choose to.You may either leave the icing white or tint it a different color depending on the occasion.
- Make this cake alongside your children, and you might want to let them decorate the top of it with sprinkles.
- It’s a simple method for kids to become more engaged in the baking procedure.
Ingredients
Cake
- 3 eggs, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt (or to taste), 1 cup all-purpose flour
- 1 big egg
- 1 medium egg
- 2/3 cup sour cream (light or regular is OK)
- 1/2 cup buttermilk (plain Greek yogurt may be used)
- 1/2 cup flour
- 1 cup canola or vegetable oil
- 2 teaspoons McCormick Pure Vanilla Extract
- 3 tablespoons sugar
Buttercream Frosting
- To make the frosting, combine 1/2 cup unsalted butter, softened
- 2 teaspoons McCormick Pure Vanilla Extract
- a sprinkling of salt, optional and to taste (helps to counteract the sweetness of the frosting)
- 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
- 1 1/2 to 2 cups cornstarch (I use 1 1/2 cups)
- McCormick Red Food Coloring (up to 4+ drops), or as needed to produce the desired hue
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking pan by lining it with aluminum foil and spraying it with cooking spray; put it aside.
Make the Cake
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and optional salt until well combined
- put aside
- In a small mixing bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla until well combined.
- In a small bowl, combine the wet and dry ingredients, mixing softly with a spoon or folding with a spatula until just incorporated. Small lumps will be there
- do not overmix or try to smooth them out with your hands.
- Toss the mixture into the prepared baking sheet and bake for 29 to 32 minutes, or until the center is firm and not jiggly, and a toothpick inserted in the middle comes out clean or with a few moist crumbles but no batter
- Allow the cake to cool completely in the pan on a wire rack. Make the buttercream once the cake has been allowed to cool fully.
Make the Buttercream Frosting
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl and a handheld electric mixer), combine the butter, vanilla, optional salt, and confectioners’ sugar in a slow, steady stream for about 1 minute, being careful not to spray sugar all over the place while mixing. Increase the speed to medium-high and continue to beat until the mixture is extremely smooth and fluffy, about 3 minutes after the sugar has been added.
- Using a spatula or an offset knife, spread all of the frosting onto the cake to make a uniform, smooth flat layer of white frosting
- set cake aside.
- I added 2 drops red food coloring to the remaining 1/3 cup frosting in the mixing bowl, whipped briefly to combine, and then layered the pink frosting on top of the white frosting to make a two-toned layer of icing. However, if you want to make things easier, you may colour all of the icing pink.
Nutrition Information:
Yield:
Serving Size:
1 Serving Size (in grams): Calories in a serving: 435 17 g of total fat 8 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol: 54 milligrams Sodium: 228 milligrams 66 g of carbohydrates 0g of dietary fiber Sugar (54 g) 5 g of protein
More Cake Recipes From Scratch:
Vanilla Cake with Vanilla Bean Browned Butter Glaze — You won’t miss chocolate at all after trying this cake!The glaze is just heavenly!Easy Homemade Funfetti Cake — Move over, store-bought cake mix!This easy cake only takes minutes to make and tastes wayyyy better!The Best Pineapple Upside-Down Cake – So soft, moist & really is The Best!A cheery, happy cake that’s sure to put a smile on anyone’s face!
Lemon Buttermilk Cake with Lemon Glaze – An easy little cake with big lemon flavor!Soft, fluffy, and foolproof if you like puckering up!Sweet Cream Vanilla Coffee Cake — You’ll never guess what special ingredient keeps this fast & easy cake so soft and moist!
- Caramelized Banana Upside-Down Cake — Have ripe bananas?
- This cake has their name all over it!
- Dripping with rich, buttery, caramel sauce!
- Easy Glazed Pound Cake — Finally a homemade pound cake that isn’t dry!
- This EASY, buttery, velvety pound cake will be the star of your next party or celebration!
- Post is brought to you by McCormick.
The recipe, text, images, and opinions expressed are my own.We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How To Make A Layer Cake When All You Have Is A Sheet Pan
Are there no circular cake pans?A Southern baker is always able to find a solution.Cake is a favorite of ours.Pound cakes, cupcakes, layer cakes, sheet cakes–regardless matter how tall or how tiny the cake, any Southern baker worth her can of baking powder has a recipe box stuffed with a plethora of different cake recipes to choose from.When it comes to baking, we stake our culinary reputations on our ability to turn out a cake for any occasion with only a few hours notice.If you get back into your closet and realize you’ve borrowed your round cake pans to your coworker after agreeing to prepare a layer cake for the church cakewalk the following evening, what do you do?
Not to worry – you can still make this swoon-worthy Praline Layer Cake while also establishing a new trend by arriving to the party with an original square layer cake.Here’s how it’s done:
Prepare the Pan
Because the volume of a 13 x 9-inch baking pan is about equivalent to the volume of two 9-inch round cake pans, the amount of batter needed for a sheet cake pan should be about the same.Because the depth of both size pans is around the same, the baking periods will be approximately the same (2 inches).Whether baking cakes, keep in mind that you should always test the cake with a wooden pick or cake tester rather than relying solely on time or color to determine when the cake is done.Preparation: Grease the baking pan according to the guidelines on the recipe.Alternatively, spray the pan with nonstick spray, line it with parchment paper, and then spray the parchment paper with nonstick spray.Prepare the batter according to the recipe directions and pour it into the pan, smoothing the surface with a spatula.
Trim and Cut Cake
Remove the sheet cake from the oven and set it on a piece of parchment paper that is slightly larger than the sheet cake on your countertop.When the cake has finished baking and has entirely cooled, remove it out of the pan and onto a counter top to finish cooling.(Using the additional parchment paper will make it easier to lift the cake layers as you arrange them on the cake stand.) Remove the parchment paper that had been baked onto the bottom of the cake and trim the sides and corners of the cake to make the cake more even in appearance.Generally speaking, sheet cakes bake fairly flat (as opposed to the asymmetrical or domed results that we sometimes see with circular cake pans), but if you need to level the cake, a sharp serrated knife will do the job well.Simple cut the sheet cake in half, making two ″layers,″ once you’ve completed the above steps.Cakes dry out fast once they are cut, so if you aren’t planning to frost the cake right away, wrap each piece tightly in plastic wrap before placing it in the refrigerator.
Assemble Your Square Layer Cake
You can just follow the same steps you would use to make a regular layer cake when it comes to stacking and icing it.To hold the first layer in place on the cake plate, drop a dab of frosting on the plate, top with your filling or icing, and carefully press the second layer into position.It’s a good idea to apply a crumb coat of frosting first; this will ensure that your frosting is applied to a smooth, crumb-free surface.As with any surface preparation, a crumb coat allows you to ″spackle″ any uneven regions, again aiming towards a smooth finish.After applying the crumb coat, allow the cake to cool in the refrigerator for a few minutes before removing it and finishing the frosting.
Sheet cake
- Sheet cake (sheet keyk) is a word that means ″sheet cake.″ It is traditionally made in a sheet pan and has a huge rectangular shape with a single layer of cake. Sheet pans are available in a variety of sizes. A quarter- or half-sheet pan would be most appropriate for a home baker, but a half- or whole-sheet pan would be appropriate for a professional bakery. Complete sheet pans will not fit in a standard household oven.) 1 inch = 26 inches by 18 inches by 1 inch
- half sheet pan = 18 inches by 13 inches by 1 inch
- quarter sheet pan = 13 inches by 9 12 inches by 1 inch
Sheet cakes are intended to be a quick and easy way to feed a large group of people.The cake is not filled after it has been cooked.It is simply covered with icing or frosting, making it simple to prepare and serve to a large number of people at once.The term sheet cake has entered common usage to refer to rectangular cakes baked in 13-inch x 9-inch pans (such as a brownie pan, which should not be confused with the 1-inch high quarter sheet pan) as well as to just about any large rectangular cake, including two-layered cakes with a filling in some instances.See our Buttercream Roses Sheet Cake, which is in the sheet-style.Tip from Bakepedia One thing that might be difficult for the home baker is finding a dish that is large enough to accommodate the finished product.
An option is to use durable cardboards that have been specially designed for the purpose, which can be found in craft stores or places where cake decorating equipment is offered.
Image courtesy of Wikimedia Commons
Sweet Technique: How To Make Layer Cakes from a Single Sheet
Many people believe that in order to construct a layer cake, you must use two or three identical pans to bake each of the layers.This is not always true.If you want to bake cakes in a variety of sizes, this might become prohibitively expensive.When making stacked cakes, the preferable method is to bake the layers in one or two flat sheets and then cut out the layers using a cookie cutter or stencil.This is the method that most professionals use when creating layered cakes.To discover more about this unique method of creating beautiful cakes, please scroll through the slideshow below.
Smear a trail along the edge of the bottom of the sheet tray with a tiny pat of butter, then make an X in the middle with the remaining butter.This will assist in keeping the parchment in place.To begin, cut a stencil in the size and form of the cake you want to make, then trace it onto parchment paper that has been trimmed to fit the pan perfectly.
- To ensure sufficient cake for the work at hand, you may need to double the recipe and bake a second sheet or a half sheet, depending on the size of your cake pan.
- Spread out the parchment paper on top of the buttered pan with the drawing side facing up, then pull the paper around until it is flat and securely in place.
- Press it all over the spot; the butter will help to keep it in place.
- Spread the cake batter evenly over the surface of the parchment paper with a broad, flat offset spatula.
- It will be simpler to complete this task if you rotate the pan as you work.
- Pour the batter into each of the four corners of a pie pan and use the tip of a spatula to observe how deep the batter is at each area to ensure that the batter is equally distributed.
Make any necessary adjustments.Run a finger along the edge of the pan in rapid, gentle strokes, scraping the edges clean.Once the batter has reached an equal thickness, remove it from the heat.It is likely that the batter will run back into the sides of the pan, which will reduce the likelihood of having burned edges that adhere to the sides of the pan.
- Bake the cake on the middle rack of the oven for about 30 minutes, rotating the pan halfway through.
- When the cake bounces back to the touch, has a golden brown top, and pulls away from the edge of the pan, it is done baking.
- Using a flexible knife, carefully run it along the edges of the pan to loosen the cake from the sides.
- Using a fine layer of cocoa powder (for dark cakes) or powdered sugar (for light cakes), sift a fine layer over the surface of the cake after it has cooled in the pan for 10 minutes to prevent it from sticking.
Cover the cake with another piece of parchment paper, and then place another sheet tray on top of the parchment paper.Invert the two trays by pressing them together, so that what started out right side up is now upside down and vice versa.Carefully pull the parchment paper away from the underside of the cake, working quickly.Allow the cake to cool completely before covering it tightly with plastic wrap to prevent it from drying out too much.Using the same stencil or cutter that you used to size the baking sheet, cut out the layers on the baking sheet.Keep in mind to cut your full pieces as near together as feasible in order to ease the creation of larger partial pieces that may be utilized to form layers later on.
- The initial layer should always be formed from a single piece of cake in order to provide structural integrity.
- Filling should be piped or smoothed over the top of the first layer of cake.
- Other layers of cake can be constructed from various pieces of cake as long as they are not on the bottom layer.
If possible, I believe that piecing together the middle layer(s) will be the most effective technique, as they will be san