Ingredients: |
Ingredients: Yellow Cake
Vegetable oil spray
2¼ cups (9 ounces) cake flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
4 large eggs
1¾ cups (12¼ ounces) sugar
10 tablespoons butter, melted and cooled
5 tablespoons vegetable oil
¾ cup (6 ounces) buttermilk
1 tablespoon vanilla extract
3 cups Chocolate Frosting
Chocolate Frosting
1⅔ cups (10 ounces) chocolate chips (bittersweet, semisweet, or milk chocolate)
20 tablespoons (2½ sticks) butter, cut into 20 pieces and softened
1 cup (4 ounces) confectioners’ (powdered) sugar
¾ cup (2¼ ounces) Dutch-processed cocoa powder
¾ teaspoon vanilla extract
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Directions: |
Directions:Yellow Sheet Cake
Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 13-by-9-inch metal baking pan with vegetable oil spray. Line bottom of baking pan with 13-by-9-inch piece of parchment paper.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
Add eggs to bowl of stand mixer (or large bowl if using handheld mixer). Lock bowl into place and attach whisk attachment to stand mixer, if using. Start mixer on medium speed. Whip eggs until foamy, 1 to 2 minutes. Stop mixer.
Add sugar to eggs and start mixer on medium-high speed. Whip mixture until pale yellow and fluffy, about 3 minutes.
Reduce speed to medium. With mixer running, very slowly pour in melted butter and oil and mix until fully combined, about 2 minutes. Stop mixer.
Carefully add half of flour mixture. Start mixer on low speed and mix until just combined, about 30 seconds. With mixer running, add buttermilk and vanilla and mix until combined, about 30 seconds. Stop mixer.
Add remaining flour mixture. Start mixer on low speed and mix until just combined and no dry flour is visible, about 30 seconds. Stop mixer. Remove bowl from stand mixer, if using.
Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour. Use rubber spatula to scrape batter into parchment-lined baking pan and smooth top (make sure to spread batter into corners to create even layer).
Place baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out with few crumbs attached, 27 to 30 minutes.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cake cool completely in pan, about 2 hours. (This is a good time to make the frosting!)
Remove cake from baking pan and discard parchment (click here to learn how to remove cake from baking pan). Use icing spatula to spread frosting evenly over top and sides of cooled cake (click here to learn how to frost a sheet cake). Cut cake into pieces and serve.
Chocolate Frosting
Place chocolate chips in medium microwave-safe bowl. Heat in microwave at 50 percent power for 1 minute. Use rubber spatula to stir chocolate. Return to microwave and heat at 50 percent power until melted and smooth, about 1 minute longer. Let cool slightly, about 5 minutes.
Add softened butter, sugar, cocoa powder, and salt to food processor, and lock lid into place. Turn on processor and process until smooth, about 30 seconds. Stop processor
Remove lid and use rubber spatula to scrape down sides. Add cooled chocolate and vanilla and lock lid back into place. Turn on processor and process until smooth, 10 to 15 seconds. Stop processor.
Remove lid and carefully remove processor blade.
To make 5 cups of frosting (enough for a 2-layer cake): Increase chocolate chips to 3 cups (18 ounces), increase butter to 1 pound (4 sticks), increase confectioners’ sugar to 1¾ cups (7 ounces), increase cocoa powder to 1¼ cups (3¾ ounces), increase salt to ⅛ teaspoon, and increase vanilla to 1½ teaspoons. In step 1, increase microwaving chocolate times to 1½ minutes. |
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