Reviews (1)
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50 Ratings
5 star values:
12
4 star values:
20
3 star values:
13
2 star values:
5
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/06/2016
Is there a download anywhere for the puppy shapes?
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 50 mins
Yield: Makes two 9-by-13-inch cakes
yellow sheet cakes
Ingredients
Ingredient Checklist
3 sticks unsalted butter, room temperature, plus more for pans
4 cups cake flour (not self-rising), sifted, plus more for pans
1 tablespoon baking powder
1/4 teaspoon kosher salt
3 cups sugar
1 tablespoon pure vanilla extract
6 large eggs
1 1/2 cups whole milk
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 50 mins
Yield: Makes two 9-by-13-inch cakes
yellow sheet cakes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 50 mins
Yield: Makes two 9-by-13-inch cakes
Recipe Summary
prep: 15 mins
total: 1 hr 50 mins
Yield: Makes two 9-by-13-inch cakes
prep: 15 mins
total: 1 hr 50 mins
prep:
15 mins
total:
1 hr 50 mins
Yield: Makes two 9-by-13-inch cakes
Makes two 9-by-13-inch cakes
yellow sheet cakes
yellow sheet cakes
Ingredients
Ingredients
- 3 sticks unsalted butter, room temperature, plus more for pans
- 4 cups cake flour (not self-rising), sifted, plus more for pans
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3 cups sugar
- 1 tablespoon pure vanilla extract
- 6 large eggs
- 1 1/2 cups whole milk
Directions
Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans. Line with parchment, leaving an overhang on long sides. Butter parchment. Flour pans, tapping out excess.
Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add vanilla, then beat in eggs, 1 at a time.
Beat flour mixture into butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Scrape bottom of bowl, and mix until smooth. Divide batter between pans.
Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, 40 to 45 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.
Reviews (1)
Add Rating & Review
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
13
2 star values:
5
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/06/2016
Is there a download anywhere for the puppy shapes?
Reviews (1)
Add Rating & Review
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
13
2 star values:
5
1 star values:
0
Add Rating & Review
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
13
2 star values:
5
1 star values:
0
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
13
2 star values:
5
1 star values:
0
50 Ratings
5 star values:
12
4 star values:
20
3 star values:
13
2 star values:
5
1 star values:
0
- 5 star values:
- 12
- 4 star values:
- 20
- 3 star values:
- 13
- 2 star values:
- 5
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/06/2016
Is there a download anywhere for the puppy shapes?
Martha Stewart Member
Rating: Unrated
12/06/2016
Is there a download anywhere for the puppy shapes?
Rating: Unrated
All Reviews for Golden Sheet Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Golden Sheet Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
