Vanilla Sheet Cake

Ingredients

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  2 ¼ cup or 270g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 ½ tsp or 12g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  ¾ cup or 170g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  1 tbsp or 13g

• Milk

  Whole - Tesco

  1 cup or 100g

• Butter

  Unsalted

  1 cup or 227g

• Powdered sugars

  4 cup sifted or 400g

• Salt

  Table

  ⅛ tsp or 0.8g

• Vanilla extract

  2 tsp or 8g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

Directions

1. Prepare a 1218 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350F (176C). 2
2. . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. . Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. . Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. . Add half of the dry ingredients to the batter and mix until mostly combined.
6. . Slowly add the milk and vanilla extract and mix until well combined.
7. . Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. . Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
9. . Remove the cake from the oven and allow to cool.
10. 0. To make the frosting, beat the butter and shortening together until smooth.
11. 1. Slowly add half of the powdered sugar and the salt and mix until smooth.
12. 2. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
13. 3. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
14. 4. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
15. 5. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.
16. Recipe by: Lindsay (source: https://www.lifeloveandsugar.com/vanilla-sheet-cake/)

Similar Foods

• Microwave Vanilla Banana Oat Cake
• Vegan Chocolate Lava Cakes with Coconut Whipped Cream
• Vegan Chocolate Cake
• Lemon Berry Skillet Cake
• Lemonade Tea Cake Cookies
• Cherry Cake