Wedding Cake Sheet Cake
Recipe by Emily Schuermann / Photos by Rachel Waters
Serves 20
INGREDIENTS (CAKE)
1½ cups (3 sticks) salted butter
1½ cups water
3 cups granulated sugar
¾ cup sour cream
3 cups all-purpose flour
1½ teaspoons fine sea salt
1½ teaspoons baking soda
3 eggs, beaten
1 teaspoon almond extract
2 teaspoons vanilla extract
INGREDIENTS (ICING)
½ cup milk*
¾ cup butter
6 cups powdered sugar, sifted
A pinch of fine sea salt
1½ teaspoons almond extract
2 teaspoons vanilla extract
2 tablespoons corn syrup
This might be my most requested sheet cake. Its balance of sweet almond and vanilla with the slightest hint of salt captures everything that endears me to a wedding cake, but is prepared with much less fanfare.
METHOD
Preheat the oven to 350°F and prepare a greased and parchment-lined 17“ x 11” x 2” baking pan.
In a large saucepan over medium heat, bring the butter and water to a simmer and continue simmering until the butter is completely melted. Remove from the heat and stir in the sugar and sour cream.
Meanwhile, whisk together the flour, salt, and baking soda in a large mixing bowl. Then pour the warm liquid mixture over the flour mixture, stirring to combine. While briskly stirring, add in the beaten eggs and extracts.
Pour the cake batter into the prepared baking pan and bake on the center rack of the oven for 25-28 minutes or until an instant read thermometer registers 200°F when inserted into the center of the cake. Once baking is complete, allow the cake to cool completely before icing.
To prepare the icing, in a medium saucepan, warm the milk and butter over medium heat until the butter is melted and the milk begins to steam.
Then, remove the liquid from the heat, add in the powdered sugar, salt, extracts, and corn syrup. Using a hand mixer, beat the mixture at a medium-high speed until it reaches a smooth consistency. Pour the icing over the cooled cake and spread to cover the cake completely.
*Note: Add additional milk or powdered sugar to reach the desired consistency.
