Texas Sheet Cake

This is a dense chocolate cake with a hint of cinnamon.

Texas Sheet Cake

Yields Approximately 24 slices.

Ingredients

For the Cake

  • 2 c. dark brown sugar, packed
  • 2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. salted butter
  • 1 c. half-and-half
  • 4 tbs. coco powder
  • 1/2 c. sour cream
  • 2 large eggs
  • 1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit. In a bowl, sift together the brown sugar, flour, cinnamon, and salt. Set aside.

In a sauce pan, melt the butter, then add the half-and-half and coco powder. Bring to a boil, then por over dry ingredients. Add the sour cream, eggs, and vanilla. Whisk to combine. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before icing.

For the Icing

  • 1/2 c. salted butter
  • 4 tbs. coco powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 6 tbs. sour cream
  • 7-9 c. powdered sugar, sifted
  • 1 tsp. vanilla extract

In a sauce pan, bring the butter, coco powder, cinnamon, salt, and sour cream to a boil. Remove from heat and allow to cool for a couple minutes. Add the power sugar and vanilla to make a thick frosting. Spread over cooled cake.

Cherry Cake +Almond Whipped Cream

This tart cherry cake is paired with an almond paste whipped cream.

Cherry Cake+Almond Whipped Cream

Ingredients

For the Cake

  • 1/2 c. salted butter, softened
  • 1 1/2 c. granulated sugar
  • 4 large eggs, room temperature
  • 1/2 c. smooth almond butter
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 tsp. kosher salt
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 3 c. all-purpose flour
  • 2 c. heavy cream
  • 1 c. frozen tart cherries, defrosted

For the Almond Whipped Cream

  • 2 c. heavy whipping cream
  • 1/4 c. almond paste or marzipan
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1/4 tsp. kosher salt
  • 1/2 c. sliced almonds for topping

Yields Approximately 24 servings

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Add the eggs and beat until mixture is slightly lighter in color and aerated. Scrape the bowl, then add the almond butter, vanilla extract, and almond extract. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and flour together. In alternating additions, add the flour mixture and the heavy cream, scraping the bowl after each addition. Fold in the tart cherries.

Pour batter into a greased 9×13 pan and bake for 55-60 minutes until an inserted toothpick comes out clean. Allow cake to co while making the almond whipped cream.

In a bowl, combine all the ingredients. Gently break up the almond paste with a spatula so it starts to dissolve in the wet ingredients. Whip the ingredients until soft peaks form. Spread whipped cream over the cake and top with the sliced almonds.

Cherry Cake+Almond Whipped Cream

Strawberry+Lime Cake

This strawberry cake is flavored with lime and a touch of cardamom.

Strawberry+Lime Cake

Ingredients

For the Cake

  • 1/2 stick salted butter, softened
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 8 oz. can sweetened condensed milk
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 tsp. ground cardamom
  • 3 c. cake flour
  • 1/2 c. pearl sugar

For the Strawberries

  • 2 c. diced strawberries
  • 1 tsp. granulated sugar
  • 1 tsp. lime zest
  • 1 tbs. lime juice
Strawberry+Lime Cake Batter

Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake, then swirl granulated sugar in the bundt pan to coat. Set aside.

Combine the strawberries, sugar, lime zest and lime juice in a bowl. Set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs, then beat until the mixture is fluffy. Add vanilla extract and mix until combined. In a bowl, stir together the baking powder, kosher salt, ground cardamom, and cake flour. Add the flour mixture and sweetened condensed milk in alternating additions, scraping after each addition.

Add the strawberry mixture and mix until combined. Add the pearl sugar and mix to combine. Scoop batter into prepared bundt pan and bake for 50-55 minutes until golden brown and an inserted toothpick come out clean. Allow to cool slightly before removing from the pan.