If you’re ever asked to bring a dessert to a potluck dinner, a sheet cake is a good idea.
They’re really simple to make, easy to transport, and can feed about two dozen people. The only special equipment necessary is a 15x10-inch jelly roll pan, with sides that are at least an inch high (unless cleaning baked-on cake batter off the bottom of the oven is your idea of a good time).
I like to line the bottom of the pan with parchment paper. Cut the paper to fit exactly in the bottom of the pan, then very lightly grease the pan before putting the paper into it. This keeps the parchment from sliding around. I must stress that the icing is absolutely the best part of a sheet cake, don’t be tempted to leave it off.
Pumpkin Spice Sheet Cake
Cake:
1½ cups granulated sugar
2 cups pumpkin puree (not pumpkin pie filling)
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon or pumpkin pie spice
1 tsp baking soda
¼ tsp salt
Icing:
2 packages (250 grams each) cream cheese, softened (regular or light, not fat-free)
½ cup butter, softened
2 tsp vanilla extract
4½ cups icing sugar
Preheat oven to 350° F; grease a 15x10-inchjelly roll pan and set aside. In a large bowl beat together sugar, pumpkin, oil and eggs until combined. In a separate bowl whisk together flour, baking powder, cinnamon, baking soda and salt.
Combine the dry ingredients with the pumpkin mixture and mix well. Pour batter into pan and bake for 20 to 25 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Remove from oven and cool completely. To make the icing, beat the cream cheese and butter with an electric mixer until smooth. Add vanilla and icing sugar and continue beating until creamy and smooth (if icing seems too thick, beat in a little milk or light cream until it is the consistency you want). Spread over cooled cake. Makes 24 servings.
Source: therecipecritic.com
Chocolate Sheet Cake
Cake:
1 cup butter, cut into pieces
1 cup water
¼ cup cocoa powder
2 cups sugar
2 cups all-purpose flour
2 large eggs, room temperature
½ cup sour cream (regular or light, not fat-free)
1 Tbsp vanilla
1 tsp baking soda
Pinch salt
Icing:
½ cup butter
5 Tbsp cocoa powder
5 Tbsp milk
4 cups powdered sugar
1 tsp vanilla
Preheat oven to 375° F.; generously grease a 15x10-inch jelly roll pan. Bring butter, water and cocoa powder to a boil in a large saucepan over medium-high heat, stirring until butter is melted and mixture is smooth.
Remove from heat and add the sugar and flour, mixing well. Add the remaining cake ingredients and whisk until blended.
Pour the mixture into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted near the centre comes out clean or with a few moist crumbs. Set aside. Meanwhile, while cake partially cools, prepare the icing. In a large saucepan melt together the butter, cocoa powder and milk. Bring to a boil, stirring constantly, then remove from heat and stir in the powdered sugar and vanilla until smooth. Working quickly, pour the frosting over top of the warm cake, spreading into an even layer. Allow the frosting and cake to cool before cutting into slices. Makes 24 servings.
Source: thedomesticrebel.com
Caramel Apple Sheet Cake
Cake:
2 cups plus 2 Tbsp flour (divided use)
2 cups granulated sugar
1 tsp cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
1 tsp baking soda
2 large eggs, room temperature
1 tsp vanilla
2 cups peeled and finely chopped apples (gala or golden delicious are good choices)
Icing:
½ cup butter
6 Tbsp milk
3½ cups icing sugar
1 tsp vanilla
⅛ cup caramel ice cream topping
Preheat oven to 375° F.; generously grease a15x10-inch-inch jelly roll pan. In a large mixing bowl measure flour, sugar and cinnamon and stir to combine. Set aside. In a medium sauce pan combine butter, water, and shortening; bring to a boil. Remove pan from heat and stir in the flour mixture until combined. Add the buttermilk, then baking soda, eggs and vanilla in that order, mixing in between each addition. Stir in apples.
Pour into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool for about 10 minutes. While cake is cooling, make icing by combining butter and milk in a medium mixing bowl. Microwave until butter is melted; stir. Add powdered sugar, vanilla and caramel sauce and stir until smooth. Pour frosting evenly over cake. Makes 24 servings.
Source: chef-in-training.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. [email protected]
