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Recently, I’ve been in a big baking mood. Something about the light in my kitchen just makes me want to put my apron on and get baking. My partner and I were watching The Great British Baking Show last night and he turned to me and asked if I could bake him things like that.
While I might not be able to make Paul Hollywood-level pastries and cakes, I do love to try my hand at some slightly less challenging desserts, so here are five sheet cakes that will leave your mouth watering and your kitchen (almost) clean.
Strawberry-Rosé Sheet Cake
Thanks to Southern Living for this recipe!
Ingredients
Cake:
– 1 ½ cup freeze-dried strawberries
– 1 ½ cup all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp kosher salt
– ⅔ cup rosé wine
– ¼ cup canola oil
– 1 tsp vanilla extract
– 1 large egg
Frosting:
– ¼ cup unsalted butter (softened)
– 4 ounces cream cheese (softened)
– ¼ tsp kosher salt
– 2 ¼ cups powdered sugar
Directions
1. Preheat the oven to 350° and line an 8-inch square baking pan with parchment paper. Leave a 2-inch overhang of paper on the sides.
2. Process the freeze-dried strawberries in a mini food processor until powdered (this should take 30 seconds to a minute).
3. Measure 3 tablespoons of powdered strawberries into a medium bowl and keep the rest of the powdered strawberries for the frosting. Add flour, sugar, baking powder, and salt into the bowl. Use a spoon to make a hole in the center of the flour mixture and pour the wine, oil, and vanilla into the hole. Crack the egg into the rosé mixture as well. Lightly beat together and then fold egg mixture into the flour mixture until a smooth batter forms
4. Spread the batter evenly in the prepared baking pan. Bake for 25-28 minutes until a wooden toothpick comes out clean. Cool in the pan for 5 minutes. Taking the overhang of parchment paper, remove the cake from the pan, and let cool completely for one hour on a wire rack.
5. Prepare the frosting: place butter, cream cheese, and salt into a bowl and beat those ingredients with an electric mixer fitted with a paddle attachment on a medium-high speed until the frosting mixture is smooth. This process should take about a minute. Add the rest of the strawberry powder and beat on a medium-high speed until combined. Add powdered sugar and beat on a low speed until smooth and creamy.
6. Spread frosting over cooled cake.
7. Enjoy!
Cherry Dump Cake
Thanks to Aquickspoonful for this recipe!
@aquickspoonful #cherry #dumpcake #aquickspoonful #dontmixit #cake #cakes #cakelove #foodtiktok #foodtok #dessert #desserts #easy #fyp #cook #cooking #funfetti
Ingredients
– 1 pack of Frosted Cherry Pop Tarts
– 2 cans of cherry pie filling
– 8 ounces of plain whipped cream cheese
– 2 packs of Martha White Birthday Cake Muffin Mix
– 1 ½ sticks of unsalted butter
Directions
1. Preheat the oven to 350°.
2. Make a layer of Frosted Cherry Pop Tarts to cover the bottom of the pan.
3. Cover the Pop Tart layer with the cherry pie filling.
4. Cover that layer with the cream cheese.
5. Pour the 2 packs of Martha White Birthday Cake Muffin Mix on top and DO NOT MIX.
6. Cut up the sticks of butter into little squares and place on top of the cake mix.
7. Bake for 45 minutes.
Chocolate Chip Cookie Dump Cake
Thanks to Aquickspoonful for this recipe!
@aquickspoonful #aquickspoonful #dontmixit #cake #cookie #cookies #cakes #dumpcake #easyrecipe #tiktokfoodie #tiktokfood #foodtiktok #foodtiktokfood #cookiecake #choc
Ingredients
– 2 (16 oz) packs of chocolate chip cookie dough
– 12 ounces of hot fudge
– Option to add a layer of chopped walnuts
– 1 pack of Betty Crocker Super Moist German Chocolate Cake
– 1 ½ sticks of unsalted butter
Directions
1. Preheat the oven to 350°.
2. Add one layer of chocolate chip cookie dough for the base.
3. Spread the hot fudge on top of the cookie dough.
4. Option to sprinkle an even layer of walnuts on top of the hot fudge.
5. Pour out the chocolate cake mixture, but do not mix.
6. Slice the unsalted butter sticks thinly and add to the top of the cake mixture.
7. Bake for 45 minutes.
Lemon Sheet Cake
Thanks to Bake or Break for this recipe!
Ingredients
Cake:
– 1 ⅓ cups of milk
– ¼ cup lemon juice (about 2 medium lemons)
– 3 ¼ cups all-purpose flour
– 1 ¼ tsp baking powder
– ¾ tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter (softened)
– 2 cups granulated sugar
– 4 tsp finely grated lemon zest
– 4 large eggs
Frosting:
– 8 ounces of cream cheese (room temperature)
– 2 cups confectioners’ sugar
– 2 3/4 cup of sour cream
– Zest of 1-2 lemons
– Sprinkles
Directions
1. Preheat the oven to 350° and line a 9” x 13” x 2” baking pan with parchment paper. Grease the paper.
2. Combine the milk and juice and set aside.
3. Whisk the flour, baking powder, baking soda, and salt and set aside.
4. Use an electric mixer to beat the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time and mix well.
5. Reduce the mixer’s speed to low and add the flour mixture in 3 portions.
6. Alternate with the 2 portions of the milk mixture. Mix all together until just combined.
7. Pour the batter into a prepared pan and spread evenly.
8. Bake for 35-40 minutes.
9. Cool the cake completely on a wire rack.
10. Use an electric mixer on a low speed to mix the cream cheese and confectioners’ sugar until combined and smooth.
11. Mix in sour cream and lemon zest.
12. Spread the frosting over the cooled cake and add sprinkles if you want!
Biscoff Sheet Cake
Thanks to Supergolden Bakes for this recipe!
Ingredients
Cake:
– 8 Lotus Biscoff cookies
– 1 ¾ cup and 2 tbsp plain flour
– 1 ⅔ cups sugar
– 1 tbsp baking powder
– ½ tbsp baking soda
– ⅞ cup softened butter
– 4 medium eggs
– ½ cup whole milk
– 2 tsp vanilla extract
– ½ tsp ground cinnamon
Icing:
– 1 ¾ cup icing sugar
– ⅔ cups unsalted butter
– ⅔ Biscoff or Cookie Butter spread
– 1 tsp vanilla extract
– 3 tbsp milk or double cream
Directions
1. Preheat the oven to 340°, butter a 9×13 inch rectangular pan and line with parchment paper and let the edges hang over the sides.
2. Blend the cookies into a fine powder.
3. Put the flour, sugar, cookie crumbs, baking powder, and baking soda into a large mixing bowl and mix together to combine.
4. Add softened butter, eggs, milk, and vanilla.
5. Beat at the lowest speed and increase the speed to the highest until the batter is completely smooth.
6. Transfer the batter into the prepared cake tin and level with a spatula.
7. Bake for 30-35 minutes or until the cake is golden.
8. Lift cake out of the tin and transfer onto a wire rack to cool
9. Heat the Biscoff or Cookie Butter spread in the microwave for 30-40 seconds and stir well. Leave to cool slightly.
10. Add all of the frosting ingredients except for the milk into a mixing bowl.
11. Beat at the lowest speed and then gradually while adding in milk or double cream, increase the speed. Beat well until the frosting is fluffy and creamy.
12. Spread the icing over the cooled cake and sprinkle the top with cookies and the warmed spread.
Which one of these sheet cakes will you be making? Let us know below in the comments!
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