Photo: Birthday Sheet Cake Recipe
Ingredients
For the cake:
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 extra-large eggs, at room temperature
- 8 ounces (about 1 cup) sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 lemon, zested
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
For the frosting:
- 24 ounces semisweet chocolate chips
- 1 1/2 cups heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- Chocolate candies for decorating (recommended: M&M's)
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
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By Macbookprobear
on May 15, 2013
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I saw this recipe on air yesterday for the Pooch Party. Definitely mixed reviews. :-/ I decided to divide the recipe in half, and actually make cupcakes. It yielded about 26 of them. I actually put the oven on convect, and baked them ( while keeping an eye on them because I was straying from Ina's direction for 17 - 18 minutes. They came out perfectly light golden brown, and yummy. Mind you, I actually tasted the batter before I baked them, being as there are quite a few reviews saying that they just "threw it out." The frosting came out just right too! Thank you Ina, for another recipe to add to my "Barefoot" arsenal of recipes!
By MandyOak
Laguna Beach, 43
on March 05, 2013
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This is my go to yellow cake, AND my go to chocolate frosting. I've made the batter, without changes, but have used as cupcakes, layer cakes etc. Always turns out moist, and light.
The Frosting is really my favorite. I had been searching for good chocolate frosting that wasn't buttercream. For others who don't like to use corn syrup, I have successfully used brown rice syrup that I found at Whole Foods. I have also made this recipe using white chocolate chips with great result as well, although its a little odd colored if you use brown rice syrup with the white chips... I recommend using corn syrup in that one!
By bayou self
on January 23, 2013
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Dry. Crunchy in the corners. Afraid it was because of my gas oven, but everyone else has complained of same things. Used an 11x17 pan. Everything worked out perfectly. No overflow in the oven. Cooked in 25 minutes. Let frosting cool at room temp for an hour before mixing in butter. Icing is not very sweet - but just right for my taste buds.
Lemon and chocolate flavors clashed. Testing this for upcoming birthday party. Birthday boy loved it - but he's 6 and he loves cake.
Will NOT make this again. Next, trying the old fashioned chocolate sheet cake from my friend's grandmother.
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