This cake is my go-to when I’m short on time but want to make something really crowd-pleasing. It’s an easy homemade sheet cake with lots of flavor and a fun surprise from rainbow sprinkles mixed into the batter. It uses baking staples, and even takes advantage of a quick substitution for buttermilk by mixing cream and lemon juice. The addition of cardamom to the frosting is optional, but it adds a fresh touch to a traditional dessert.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | One 13-by-18-inch sheet cake |
Ingredients
- Nonstick cooking spray
- 1/3 cup heavy cream, at room temperature
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup rainbow sprinkles
- 1/2 cup heavy cream
- 1/4 teaspoon ground cardamom, optional
- 4 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- Rainbow sprinkles, for garnish
Instructions
- Preheat the oven to 350 degrees F. Position a baking rack in the middle of the oven.
- For the cake: Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Stir the cream and lemon juice together in a liquid measuring cup and set aside to curdle for 5 to 7 minutes.
- Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the melted butter, eggs and vanilla together in a medium bowl. Whisk in the cream and lemon juice mixture. Stir the wet ingredients into the dry ingredients. Gently fold in the sprinkles.
- Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool the cake in the pan at least 30 minutes.
- For the frosting: Combine the cream and cardamom if using in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally, 2 to 3 minutes. Place the chopped chocolate in a heat-proof bowl. Slowly whisk the hot cream into the chocolate until smooth. Whisk in the room temperature butter, one tablespoon at a time, until melted and smooth. Whisk in the vanilla and salt.
- Spread the frosting onto the cooled cake and decorate with sprinkles. Enjoy!
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 302 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 70 mg |
| Sodium | 129 mg |