Food Network Magazine - (05)May 2020

Vanilla Cake

1. Preheat the oven to 350 ̊. Butter a
   9-by-13-inch baking pan (for a thinner
   cake, use a 13-by-18-inch sheet pan).
   Dust the bottom and sides of the pan
   with flour.


2. Whisk 3 cups flour, 1½ teaspoons
   baking powder, 1 teaspoon salt and
   ¼ teaspoon baking soda in a bowl.


3. Beat 1½ sticks softened butter and
   ¼ cup vegetable oil in a separate bowl
   with a mixer on medium-high speed
   until combined. Add 1½ cups granulated
   sugar and beat until fluffy, about
   4 minutes. Beat in 3 room-temperature
   eggs one at a time, then 1 tablespoon
   vanilla. Beat in the flour mixture in
   three batches on low speed, alternating
   with 1¼ cups buttermilk. Beat on
   medium-high speed until combined.


4. Spread the batter in the prepared pan
   and tap on the counter to release any
   air bubbles. Bake until a toothpick
   inserted into the center comes out clean,
   35 to 40 minutes (if using a sheet pan,
   bake only 30 to 35 minutes). Transfer
   to a rack and let cool completely in the
   pan before frosting.

Vanilla Frosting

1. Beat 3 sticks softened butter and a
   pinch of salt with a mixer on medium-
   high speed until fluffy, 2 minutes.
   Gradually beat in 4 cups confectioners’
   sugar on low speed until combined.


2. Add 1 tablespoon vanilla and beat on
   medium-high speed until fluffy, about
   3 minutes. Beat in 3 tablespoons milk
   until combined, 1 to 2 more minutes.


3. Spread the frosting on the cake.
   Refrigerate 30 minutes before serving.

Chocolate Cake

1. Preheat the oven to 350 ̊. Butter a
   9-by-13-inch baking pan (for a thinner
   cake, use a 13-by-18-inch sheet pan).
   Dust the bottom and sides of the pan
   with cocoa powder.


2. Whisk 2¼ cups flour, 1¼ teaspoons
   baking soda, ¾ teaspoon salt and
   ½ teaspoon baking powder in a bowl.


3. Pour 1 cup boiling water over ¾ cup
   Dutch-process cocoa powder in a
   separate bowl; whisk until smooth.
   Let cool 10 minutes, then whisk in
   2 cups granulated sugar, ½ cup
   each vegetable oil and buttermilk,
   2 room-temperature eggs and
   1 tablespoon vanilla. Whisk in the
   flour mixture in two batches until smooth.


4. Spread the batter in the prepared
   pan and tap on the counter to release
   any air bubbles. Bake until a toothpick
   inserted into the center comes out clean,
   35 to 45 minutes (if using a sheet pan,
   bake only 30 to 35 minutes). Transfer to
   a rack and let cool completely in the pan
   before frosting.

Chocolate Frosting

1. Beat 3 sticks softened butter and
   ¼ teaspoon salt with a mixer on medium-
   high speed until fluffy, 2 minutes.
   Gradually beat in 1½ cups confectioners’
   sugar on low speed until combined.


2. Add 2 tablespoons unsweetened
   cocoa powder and 2 teaspoons vanilla
   and beat on medium-high speed until
   fluffy, about 3 minutes. Beat in 6 ounces
   cooled melted semisweet chocolate until
   smooth and fluffy, 2 to 3 more minutes.


3. Spread the frosting on the cake.
   Refrigerate 30 minutes before serving.

Basic Sheet Cakes

FOOD NETWORK MAGAZINE ●MAY 2020 PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO.