Vanilla Bean Sheet Cake with Strawberry Frosting
Servings: 18
Ingredients
cake
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla paste 1/2 vanilla bean
- 1 ½ cups whole milk
strawberry frosting
- ¼ heaping cup freeze-dried strawberries
- 2 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 to 3 tablespoons whole milk
- pinch of salt
garnish
- roughly crushed freeze-dried strawberries
- white chocolate crispy balls optional
Instructions
- Preheat oven to 350˚F.
- Lightly grease a 9”x 13” baking pan and line with parchment (so longer sides of pan have a couple inches of overhang on each side).
- In a large bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar , with the paddle attachment, until light and fluffy.
- Scrape down sides of bowl and with motor running add eggs, one at a time, until incorporated. Stir in vanilla.
- Add ⅓ of the flour mixture and ⅓ of milk to the butter mixture and mix. Continue adding flour and milk in thirds until fully incorporated and batter is smooth, making sure not to over mix.
- Pour batter into prepared baking dish and bake for 30 to 35 minutes or until golden brown on top and a toothpick come out clean when inserted into the center of the cake.
- Place cake onto a cooling rack and cool completely. Once cooled, lift cake out by the parchment paper. Peel parchment paper from cake and transfer cake to a platter or cutting board.
- For frosting: Place freeze-dried strawberries and powdered sugar into a food processor and pulse until smooth.
- Cream butter in a mixing bowl of a stand mixer until light and fluffy. Add powdered sugar mixture to butter, with motor running until fully incorporated. Scrape down sides of bowl, add milk and beat together until smooth.
- To assemble: Scoop frosting onto top of cake and spread evenly over the top with a spatula. Sprinkle with crushed freeze-dried strawberries and white chocolate crispy balls, if using. Slice and serve.
Notes
- *Makes 1 (9”x 13”) Cake