It’s now becoming very popular that people want to have both chocolate and vanilla in the same pan. And why not, after all with so many people at a party there is bound to have people with preference. As a business, you need to always find yourself trying to make an effort to please your customers. I’ve had a few of these requests now so I came up with this recipe which has been really appreciated and loved especially by the kids. My Aadi is recently not into chocolate cakes and he loves his vanilla cake so when he has to take a cake to school he insists on taking vanilla while many of his friends actually prefer Chocolate. So this is the go-to cake when I have to send cake to his school.
Why make this cake
It’s a butter-based cake that’s moist with a soft crumb. Delicious on its own and perfect to frost for a celebration sheet cake. This cake also has a nice firm structure which means it works great for novelty cakes too. I have used it a couple of times and it really holds well. All the ingredients in this recipe are simple pantry staples so you can make it any time. The choices for filling and frosting on this sheet cake are endless. I often use my Swiss, Italian, or even my Velvet American Buttercream. And yes you can cover this cake with Fondant/Sugar Paste too. See 30 plus buttercream and frosting recipes here. Leftovers will keep in the fridge for a few days. You can even keep the baked cake in the freezer for up to a month.
Step-by-Step: Chocolate vanilla cake recipe
Preheat the oven to 350°F/ 177°C/ Gas Mark 4 Pan – Spray, and line a 9 x 13 sheet cake pan with parchment paper. Dry ingredients – In a medium bowl combine flour, baking powder, baking soda, and salt – set aside. Cocoa paste – In another small bowl combine the cocoa powder with hot water until you have a smooth paste – Set aside to cool
Cream – In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Use a spatula and scrape the sides of the bowl when necessary. Combine – Next, add the flour and milk mixture in three batches followed by the vanilla extract. Divide – Divide the batter approximately between two bowls (I don’t measure)Pro tip – You can also use a cup to divide the batter equally or you can use two similar bowls and weigh the batter using a scale
Vanilla cake – In the first bowl, add the extra all-purpose flour and milk -combine well but don’t overmix. Chocolate cake – In the second bowl, add the cooled cocoa paste mixture – combine well until smooth, and don’t overmix.
Sheet pan – Lift one side of the sheet cake pan by placing a small plate or spoon under one side of the pan. Pour the first batter. It will rest on one side. Remove the bowl/spoon from under the pan and pour the second batter.Pro tip – If you want a perfect division use a strip of card paper as a barrier – then remove the barrier once both the batters are in the pan. Bake – Transfer to the preheated oven on the middle rack and bake for about 30 to 40 minutes – or until the skewer inserted into the center comes out clean. Cool in the sheet pan for 10 minutes, then invert on a cooling rack and cool completely before you frost it.
Tips for success
Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter. We use clear vanilla extract to keep the white color of the cake but you can also use regular dark vanilla extract. Don’t overmix the cake batters as it causes the cake to become dense. Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately. It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking. Never leave your cakes in the pan for too long after baking. Instead, cool them on the wire rack so air can circulate all around it. Why? Leaving the cakes open on the counter can cause the cake to dry out with the air. So, once cooled wrap them in plastic until you are ready to frost.
Creative ways to serve sheet cake.
Layered Sheet Cake: Cut the sheet cake horizontally into two or three layers. Fill each layer with a delicious frosting, jam, or mousse. Stack the layers and frost the outside for a beautiful and decadent cake. Cupcake Sheet Cake: Use a round cookie cutter to cut out individual circles from the sheet cake. Place each circle into a cupcake liner and frost them individually for cute and portioned servings. Cake Parfaits: Crumble the sheet cake into small pieces and layer it in a glass with whipped cream, fruit, or pudding for a delightful dessert parfait. Cake Pops: Crumble the sheet cake and mix it with frosting to form cake balls. Insert a stick into each ball and dip them in chocolate or candy coating for cake pops. Ice Cream Sandwiches: Cut the sheet cake into squares and use them as the “bread” for ice cream sandwiches. Add a scoop of ice cream between two cake squares for a tasty treat. Trifle: Cut the sheet cake into cubes and layer them in a trifle dish with whipped cream, fruit, and any other desired toppings for a beautiful and delicious dessert. Cake Sundae: Cut the sheet cake into squares and serve them warm with a scoop of ice cream, hot fudge sauce, whipped cream, and nuts for a decadent cake sundae. Stuffed Cake Rolls: Roll up slices of sheet cake with a filling such as whipped cream, fruit, or chocolate ganache for a fun and unique dessert. Cake Milkshake: Blend pieces of sheet cake with milk and ice cream to create a delicious cake-flavored milkshake.
Frequently asked questions
Thank you for sharing - Save for later
