Vanilla Sheet Cake - Everyday Food with Sarah Carey

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta is a lower-cost alternative with a similar texture.

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together 2 and 1/4 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 3/4 teaspoon of coarse salt.

In another bowl, cream together 9 tablespoons of unsalted butter and 1 cup of granulated sugar until creamy.

Add 3 eggs one at a time, checking for shell pieces and ensuring they are fresh before adding to the mixture.

Stir in 1 teaspoon of vanilla extract until fully combined.

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk, in about three additions, mixing until just combined.

Pour the batter into a buttered and floured 9x13 inch pan and smooth it out evenly.

Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before frosting.

Prepare the lemon cream cheese frosting as per the creator's recipe.

Top the frosted cake with a sprinkle of 1 teaspoon of sugar mixed with lemon zest for added flavor and decoration.

Optionally, add fresh fruit like blueberries or raspberries on top for a festive touch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens