Strawberry margarita, banana sheet cakes offer new takes on a classic
So, what makes a sheet cake a sheet cake? My answer: a crowd.
Sheet cakes are perfect for just about any occasion when you need to feed more than a dozen or so, from a baby shower to a casual family reunion.
Often, home bakers add the word “Texas” to describe a sheet cake. In reality, a Texas Sheet Cake isn’t any different than any other sheet cakes. I think somebody added the state to imply that it’s a big cake, which it is.
In case you’re not familiar with the moniker, a sheet cake is:
1. Baked in a large, flat rectangular pan, usually a jellyroll pan that measures 10-by-15 and is less than an inch deep. You also can buy sheet cake pans, which typically are 12-by-18, but can vary depending on the maker.
2. Single-layered, which makes life easier for the baker and the server.
3. Rich and moist and sometimes a little dense. Because it is spread out in a big pan, it doesn’t rise as much as a cake in a 9-by-12 pan.
3. Has a thick frosting — and possibly some decorations, depending on the occasion.
Yellow or white sheet cakes are the most common variety, with white or chocolate frosting. I think it’s time to rev up the flavor of sheet cakes for the upcoming Mother’s Day/Memorial Day/Father’s Day/graduation celebrations.
A Strawberry Margarita Sheet Cake sounds just right for an outdoor summer party, while Banana, Sour Cream & Walnut Cake with a browned-butter frosting is meant to impress. And, how can you go wrong with a German Chocolate Sheet Cake or a Lemon Buttermilk Cake?
A note on making sheet cakes: If the recipe calls for a 12-by-17- or 18-inch pan and you only have a jellyroll pan (10-by-15), fill your smaller pan, then use the excess batter for cupcakes.
Strawberry Margarita Sheet Cake
2 cups all-purpose flour
2 cups granulated white sugar
2 teaspoons lime zest
16-ounce container fresh strawberries
2 tablespoons orange juice
2 tablespoons lime juice
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup (2 sticks) salted butter, melted
ICING:
1 3/4 sticks unsalted butter, very soft
2 tablespoons tequila
1 tablespoon Triple Sec
2 tablespoons prepared strawberry puree
1 pound confectioners sugar
1 teaspoon lime zest
Preheat the oven to 350 degrees. Generously grease a 12-by-18 rimmed baking sheet; set aside.
In a large bowl, whisk together the flour, sugar, lime zest and salt.
Place strawberries, orange juice and lime juice in the body of a blender and pulse until completely liquified. Remove 3 tablespoons of the puree and set it aside for the frosting.
In a large separate bowl, whisk together the remaining strawberry puree, eggs, vanilla and baking soda.
In a medium saucepan, melt the butter; set aside.
Pour the strawberry mixture into the flour mixture and stir to combine.
Fold in sour cream and butter until completely combined.
Pour into prepared pan and bake about 20 minutes, or until the cake is set and no longer jiggly in the middle.
While the cake is baking, make the icing: Place the softened butter in a large bowl or body of a stand mixer. Add the tequila, triple sec and strawberry puree; beat until smooth. Add the confectioners sugar, 1 cup at a time, and stir/ beat vigorously to get all the lumps out.
Spread the icing over the cake as soon as it’s cooled. Serve at room temperature.
Cake stays fresh for up to 3 days.
bakerbynature.com
Banana, Sour Cream & Walnut Cake
1 1/2 cups sugar
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
2 large eggs
1 cup sour cream
6 medium, over-ripe bananas (about 2 cups mashed)
2 cups self-raising flour*
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup walnut pieces
Pinch of salt
BROWNED BUTTER ICING:
1/3 cup butter
4 cups powdered sugar
1/3 cup milk or cream
1 teaspoon vanilla extract
Grease a 17-by-12 inch baking sheet; line base and sides with parchment paper. Preheat oven to 375 degrees.
Using an electric mixer, beat sugar, butter and vanilla together in a large bowl until light and creamy.
Add eggs, one at a time, beating after each addition.
Add sour cream and bananas, beat until well combined.
Stir in flour, nutmeg, cinnamon, walnuts and salt; stir to combine. Spread onto baking sheet. Bake 25 to 30 minutes, until cake is lightly browned and a skewer when inserted in center comes out clean.
To make the icing: Heat butter in medium saucepan over medium heat until butter is melted: stir. Cook butter slowly for about 3 minutes or so until butter is golden-brown and smells nutty.
Add powdered sugar, milk and vanilla. Stir until well combined and there are no lumps – you might need to give it a good whisk to remove any residual lumps if any. Spread warm icing over warm cake. Let stand for about 30 minutes or until icing is set. Cut cake into 30 pieces.
*Make your own self-rising flour: Add 2 teaspoons baking powder for each 1 cup all-purpose flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed. Or, put both ingredients into a bowl and whisk them together.
The Fresh Aussie
Peanut Butter Sheet Cake
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter (2 sticks)
1 cup water
ICING:
1/2 cup butter (1 stick)
2/3 cup creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat 400 degrees.
Combine sugar and flour and set aside. Grease a 15-by-10 inch sheet/jellyroll pan.
In a medium bowl, mix eggs, baking soda, and sour cream well. Set aside.
In a small saucepan combine peanut butter, butter and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture.
Pour into prepared pan. Bake 20 minutes, or until done. Test by inserting toothpick in the center of the cake.
Icing: Combine the butter, peanut butter and milk in a saucepan. Bring to a boil, stirring constantly.
Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour and spread slowly over cake while both are still warm. Let cool, slice and serve.
newlyweds-blog.com/the-kitchen
Lemon Buttermilk Cake
1 box moist lemon cake mix
1 cup buttermilk*
1/2 cup vegetable oil
3 eggs
FROSTING:
1/3 cup shortening
1/3 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 tablespoons lemon juice
3 cups powdered sugar
Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom and sides of 15-by-10-by-1-inch pan with baking spray with flour. (Or, grease, sprinkle with flour and tap out excess.)
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 20 to 25 minutes (22 to 28 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. Cool completely, about 1 hour.
Frosting: In medium bowl, beat frosting ingredients on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake. Store loosely covered. Serves 24.
*Make your own buttermilk: In a measuring cup, add 1 tablespoon lemon juice or white vinegar. Fill to 1-cup measure with milk. Stir and let stand at room temperature 10-15 minutes to sour.
Betty Crocker
German Chocolate Sheet Cake
1 box German-chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 ounces) sweetened condensed milk
1/2 cup flaked coconut
1/2 cup chopped pecans
FROSTING:
1/2 cup butter or margarine, softened
4 cups (1-pound box) powdered sugar
1/3 cup unsweetened baking cocoa
1 teaspoon vanilla
1/3 cup milk
Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray 15-by-10-by-1-inch pan with cooking spray.
Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.
Set oven control to broil. In medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes, or until golden. Cool completely in pan on cooling rack, about 1 hour.
In large bowl, beat butter, powdered sugar, cocoa and vanilla with electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.
Betty Crocker
This story was originally published April 18, 2016 at 11:43 AM with the headline "Strawberry margarita, banana sheet cakes offer new takes on a classic."