White Sheet Cake

July 2014 568I saw this white sheet cake recipe and was instantly smitten.  Honestly, if you asked me about 5 years ago I would’ve told you that I was a chocolate girl, but slowly I’ve begun to appreciate other sweets.

July 2014 537

Especially when those other sweets can be made in a large sheet pan and served potluck style, like this one!  So the next time you’re hosting a pool party, taking a treat to a kid’s soccer game, or gifting a new mom with dinner – look no further for the perfect dessert, it’s special without being too fussy.

White Sheet Cake Adapted from Frieda Loves Bread

1 cup unsalted butter

1 cup water

2 cups sugar

2 cups + 4 Tablespoons flour

1/2 teaspoon coarse kosher salt

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1/2 cup sour cream, full fat

Preheat the oven to 375.  Spray an 11 x 17 inch baking pan with nonstick spray and line with a sheet of parchment – set aside.

In a large mixing bowl, whisk together the sugar, flour, salt, and baking soda.

In a medium pot, heat the butter and water until the butter in completely melted and the mixture is hot.  Pour the hot butter mixture into the flour mixture and whisk until the batter is smooth.

Add the eggs, one at a time, whisking after each addition.  Whisk in the vanilla and sour cream.

Pour the batter into the prepared pan and bake for about 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking – make the icing!

Icing

1 cup unsalted butter

6 Tablespoons milk

1 teaspoon vanilla

5 cups powdered sugar

pinch of salt

Melt the butter with the milk in the microwave for about 2-3 minutes (or on the stovetop).  Whisk in the vanilla, salt, and powdered sugar until smooth.

Carefully spread the icing onto the cake while it’s warm – after you remove it from the oven.

If you are adding sprinkles, do this immediately after spreading the icing on, because it will set up fast and the sprinkles will bounce off!

 

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