Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Vanilla Confetti Cake with Chocolate-Cardamom Ganache
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: One 13-by-18-inch sheet cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 302
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 70 mg
- Sodium
- 129 mg
This cake is my go-to when I'm short on time but want to make something really crowd-pleasing. It's an easy homemade sheet cake with lots of flavor and a fun surprise from rainbow sprinkles mixed into the batter. It uses baking staples, and even takes advantage of a quick substitution for buttermilk by mixing cream and lemon juice. The addition of cardamom to the frosting is optional, but it adds a fresh touch to a traditional dessert.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: One 13-by-18-inch sheet cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 302
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 70 mg
- Sodium
- 129 mg
Ingredients
Cake:
Frosting:
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Directions
- Preheat the oven to 350 degrees F. Position a baking rack in the middle of the oven.
- For the cake: Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Stir the cream and lemon juice together in a liquid measuring cup and set aside to curdle for 5 to 7 minutes.
- Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the melted butter, eggs and vanilla together in a medium bowl. Whisk in the cream and lemon juice mixture. Stir the wet ingredients into the dry ingredients. Gently fold in the sprinkles.
- Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool the cake in the pan at least 30 minutes.
- For the frosting: Combine the cream and cardamom if using in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally, 2 to 3 minutes. Place the chopped chocolate in a heat-proof bowl. Slowly whisk the hot cream into the chocolate until smooth. Whisk in the room temperature butter, one tablespoon at a time, until melted and smooth. Whisk in the vanilla and salt.
- Spread the frosting onto the cooled cake and decorate with sprinkles. Enjoy!
Cook’s Note
Be sure to use sprinkles (also called jimmies), not nonpareils, in this cake; nonpareils will bleed into the batter.
