Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting.
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Seems like a lot of eggs (4 whole plus 2 yolks).
Thank you I love this recipe.
As she took the fist bite, and her eyes rolled back, I was wishing she would say "it's better than sex", but alas, this is American Test Kitchen, and we just won't stand for that talk.
Beautiful cake!😁👍
Oh hooray!!! My favorite!
🤞👌✌️👍💯💕
Thanks for the info ☺️
I made this cake quite a few times and I keep thinking something is off. The overall taste is good but the top of the cake has a sticky consistency. I may try to cream the butter and sugar first before adding the other wet ingredients, then the dry, like most recipes do.
Thanks for the recipe greetings from dublin Ireland 🇮🇪
Patricia obrien
How long do you bake if it's a rectangular glass pyrex ?
How would the recipe change if I wanted to pipe it onto a grooms cake and decorate with it. (not making flowers or anything that would require it to be stiff)
Will this recipe work with 8” cake pans too
I didn’t get the reference. Does golden ticket refer to Drag rase? 🙂
People never understand that baking is science and you can't just do wherever you want 🤷 and expect great results!
🙂
Is there any reason why High-Ratio Shortening was not used?
Too bad you can't get the recipe unless you join their site.
~~~ For Cake: ~~~
## Ingredients ##
9 oz bleached cake flour
12.25 oz sugar
1 + 1/4 tsp baking powder
1/4 baking soda
1/2 tsp table salt
1/2 cup buttermilk
4 large eggs + 2 yolks
1 tbsp vanilla
1 stick unsalted butter
1/2 cup veggie oil
## Recipe ##
1) To mixing bowl, add cake flour, sugar, baking powder, baking soda salt. mix to combine.
2) Combine buttermilk, eggs, vanilla in separate container, wisk together.
3) Add softened butter, in pieces, and veggie oil to dry ingredients. Mix 30 sec to incorporate.
4) Mix on medium to aerate 1 min.
5) Turn mixer to low and gradually add wet ingredients.
6) Mix on med-high for 3 mins.
7) Grease and flour 9×13 in cake pan and add batter. Spread to even out and tap the pan to remove bubbles.
8) Bake for 28-32 mins at 350 degrees until cake tester comes out with few crumbs.
9) let cool at least 2 hours.
~~~ For Frosting: ~~~
## Ingredients ##
2 oz 60% chocolate
9 oz confectioner's sugar
1.5 oz cocoa powder
1/4 tsp salt
8 tbsp softened butter
1/4 cup hot water
## Recipe ##
1) chop fine chocolate and melt in microwave.
2) Add sugar, cocoa, salt, butter, and hot water to mixing bowl.
3) Using wisk attachment, mix on low to combine. Then increase speed to medium for 1 min.
4) Add melted chocolate and incorporate on low speed.
5) Allow to set up at room temperature for 30-40 mins.
6) Frost cake and let set up in fridge about 20 mins.
I made this a couple days ago. The only change I made was, I made half the recipe. Baked in an 8 x 8 pan. It came out very thick, dense and lots of tunneling. Based on this, I would not make again. Love the taste… just not the overall results.
It may be like your childhood food, but my mom couldn't really cook. I mean, I survived it, right? So it couldn't have been that bad. She could burn steak beyond well done, and constantly stir white rice into a gloppy mess, and open a can of mushrooms,,or bake a TV dinner with Tang beverage and Jello for dessert. Boxes and cans. But she thought it was elegant and inventive to mix cooked flat noodles with a can of diet fruit cocktail, and Slim n Trim cottage cheese, bake it with corn oil on top. I learned everything I know on my own, starting when I was about. 10 or 11. The mess drove her crazy in her kitchen, since she was it was her kingdom and she was the queen of the house. You had a very different childhood! LOL!
Such a simple good old fashioned recipe that everyone loves!! Finally someone scrapes down the sides of the bowl which no one does on any of the cooking shows or videos!!!
Does this frosting make enough to frost a 9-inch double-layer cake?
It looks dense like poundcake
I love ATK because they are willing to take on and showcase recipes that are often seen as pedestrian one day and sophisticated the next, but still give the same expert care to each recipe – the premiere unpretentious cooking show! You guys got the formula figured out – never change!
Fatso food.
I hoped yellow sheet cakes with chocolate frosting had been banished.
Dang ur hide, Bridge- this is another seam-busting outta here home run! The hubs and I singlehandedly demolished this entire cake, thankful for elastic… Anyway, my new perfect yellow cake recipe as well as primo perfecto go to chocolate buttercream frosting nirvana! Thank you for all y'all do for us poor slobs over there at ATK. We love ya❣️
This makes it worth hopping on the stationary bike.
You know lots of today’s children get really fancy cakes for their birthdays cakes that cost hundreds of dollars when I was growing up just 30 years ago this is what we got for cake yellowcake chocolate icing and a scoop of ice cream to go with it. Some of the cheapest birthday fun I’ve ever had.
If I wanted a mocha flavor could I add some hot coffee instead of the water?
My favorite cake!
The first recipe that I have made from ATK that I didn’t care for. The taste was very bland. Frosting was ok. Nothing special. Not bad considering I love everything else I have made.
I just follow the directions on the box… delicious every time! 😋
I am so going to bake this right now!! Thank you, thank you!!🙏🌹
I can taste it
I read "ATK at home" as "attack at home" not America's Test Kitchen haha
I love the chemistry lessons and they have added to my own cooking and baking abilities exponentially! I understand the role that sugar plays in baking thanks to these lessons over the years, but does anyone at ATK have an interest in developing a sugarless cake to beat the one I've developed over the holidays? Its light and fluffy, moist with a fine crumb and has a delightful flavor.
",,,,creamy and dreamy." What else do you need to know? I'm in!
This is food channel quality stuff
It sounded good until she said American style buttercream. I imagine ATK has a better than average recipe for American buttercream but my husband and I (and my foodie family) all find American buttercream vastly too sweet. I'll stick with Swiss Meringue, German or French buttercream if I'm going to make buttercream. Whipped cream or cool whip and instant pudding is also an option for a less cloyingly sweet frosting. As a whole, I take ATK's advice quite seriously and rarely deviate from how their recipes are written. I am experienced enough at baking to know I won't be happy with American buttercream even if ATK suggests it.
You lost me at buttermilk. Elitist! Get real, honey.
I'll take the rest! 😊❤