Vanilla Bean Sheet Cake with Strawberry Frosting

Name: Vanilla Bean Sheet Cake with Strawberry Frosting
Yield: 18 serving
Ingredients: 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 ½ cups whole milk; 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; roughly crushed freeze-dried strawberries; white chocolate crispy balls

User Reviews

5.0

15 reviews

Excellent

Servings
18
Course
Dessert, Cake

Vanilla Bean Sheet Cake with Strawberry Frosting

Joelle Cantu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

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

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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.