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back to school cake

Vanilla Sheet Cake

Ingredients

3 3/4 sticks unsalted butter, room temperature

3 cups all-purpose flour 

1 1/2 cups sugar

4 large eggs

1 tablespoon baking powder

1 teaspoon baking soda

Fine salt

1 1/4 cups buttermilk

1 1/2 teaspoons pure vanilla extract

1/4 cup unsweetened cocoa powder

1 1/2 cups malted milk powder

1/2 cup boiling water

3/4 pound milk chocolate, melted and cooled

Sprinkles (optional), for serving

Directions

1.Preheat oven to 350 degrees. Lightly butter and flour a 9-by-13-inch

baking pan. In a large bowl, using an electric mixer, beat 1 1/2 sticks

(3/4 cup) butter and sugar on high until light and fluffy, about 5

minutes. Beat in eggs, one at a time, until combined.

2.In a large bowl, whisk together flour, baking powder, baking soda, and

3/4 teaspoon salt. With mixer on low, add flour mixture to butter mixture

in three additions, alternating with two additions buttermilk, and beat to

combine, scraping down bowl as needed. Beat in vanilla. Transfer batter to

pan and smooth top.

3.Bake until cake is golden, puffed, and a toothpick inserted in center

comes out clean, 35 minutes, rotating pan halfway through. Let cool

completely in pan on a wire rack. 

Meanwhile, in a medium bowl, whisk together 

cocoa and malted milk powders.

   

Add boiling water, whisk until 

smooth, and let cool. Using mixer, beat 2 sticks (1 

cup) plus 2 t

ablespoons butter on high 

 until smooth.  Add cocoa mixture; beat

until smooth. 

Add chocolate and pinch of salt. With mixer on medium-high, beat

until frosting is smooth and peaks form, 3 minutes. Frost cake; top with

sprinkles if desired.  

Adapted from Everyday Food- September 2011