Yellow Sheet Cake with Chocolate Frosting (Adapted from CL)For the cake
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry (can replace with all-purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup sour cream
3/4 cup granulated sugar
1 teaspoons vanilla
1 large egg
1/4 cup plus 2 tablespoons buttermilk
For the frosting
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
3 tablespoons Dutch-process cocoa powder
1 tablespoon milk
1/8 teaspoon salt
1 1/2 cups confectioners' sugar, sifted and divided
Preheat oven to 350 degrees.
To prepare the cake
In a medium bowl, whisk together flours, baking soda and salt.
In a large mixing bowl bowl, mix together melted butter and sour cream. Add sugar and vanilla - beat until well blended, scraping down the sides as needed. Beat in egg until well combined.
Mix flour mixture and buttermilk alternately to the butter mixture, beginning and ending with flour mixture, mixing just until combined after each. Scoop the mixture into a 8" square baking pan coated with nonstick spray. To remove any air bubbles, tap the pan once or twice on the counter.
Place into the oven and bake until the center springs back when lightly pressed in the center or a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 22 to 28 minutes. Remove and let cool on a wire rack for 10 minutes - turn the cake out, then invert cake with another wire rack so the top is right side up. Let cool completely.
To prepare the frosting
In a large mixing bowl, beat together cream cheese, butter and vanilla until smooth and fluffy. Add cocoa, milk and salt - mix on low until well combined. Gradually add 1 1/2 cups confectioners' sugar and mix on medium-low speed until very creamy. Gradually add remaining sugar, mixing until smooth. Spread frosting over top and sides of cake to serve.
Makes about 9 servings.
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I made this for my birthday a couple of years ago and liked it a lot. I found it had a better texture than a lot of the CL cakes. I made it with vanilla icing because I lacked the ingredients to make it chocolatey.
ReplyDeletejoe,
ReplyDeletei bought thick cream that said "good for whipping", and i tried whipping and whipping, but it still looks like how it came out.
how should self-whipped thick cream look like?
im so afraid i will over whip it and it'd turn watery. :(
Looks delicious and I'm making it right now, but...
ReplyDelete"Mix flour mixture and buttermilk alternately to the creamed butter mixture"
Hmm... Is there something missing somewhere. Creamed butter mixture? Directions ask for combining the buttermilk and the melted butter together before this.
Other yellow cakes that I've done call for creaming butter, so maybe that's what the recipe intended?
Too late for me because the cake is in the oven, so we'll see how it turns out :-)
Lauren - Vanilla frosting does sound good too!
ReplyDeleteElaine - Whipping cream should come to soft peaks without too much effort. Everything should be cold - the bowl, the whisk and the cream before working with it though!
Noel - Actually, I just added the word "creamed" by mistake - just ignore that word and the recipe is correct. The recipe stated to add the butter to the sour cream, not the buttermilk.
Hi Joe-
ReplyDeleteThis recipe looks delicious- I need to try it out!
I was wondering if you eat the dragees. I was never cautious until my friend pointed out the label on them. I found edible pearls online but that seem similar in a variety of colors.
Caroline - Well, they are quite hard... almost tooth-breaking so, but we have eaten them before. I don't make a habit of it and usually remove them - not really because of what they are, but because they are tough!
ReplyDeleteJoe - thank you! My standard cake seems to be lemon-buttermilk, but I'm getting tired of it. I know this one will taste just as wonderful as the picture because of the sour cream ( it always makes things tender and moist - and yummy).
ReplyDeleteKatrina - Sour cream does wonders doesn't it?
ReplyDeleteI made this cake last week and everyone who had some loved it! :)
ReplyDeleteAllison - Fantastic! Thanks for letting us know!
ReplyDelete