Vanilla Sheet Cake With Vanilla Buttercream Frosting Recipes

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
• Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
• Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
• Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
• Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 9X13 baking pan.
• Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
• Add eggs, milk, oil and vanilla extract to dry mixture.
• Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
• Stop mixer and scrape down sides of bowl with a spatula.
• Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
• Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
• Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
• To prepare frosting, beat butter/margerine in a large bowl until well creamed.
• Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
• Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
• Add the additional tablespoon of milk if the frosting seems to stiff.
• Frost cake and decorate as desired.