Partygoers won't be able to resist eating this delicious sheet cake, which features sifted cocoa powder tracks applied via a template.
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Total Time: 2:30
Prep: 0:30
Level: Easy
Yield: 12 to 16 servings
Prep: 0:30
Level: Easy
Yield: 12 to 16 servings
Ingredients
Baking spray
4 1/2 c. cake flour, spooned and leveled
2/3 c. malted milk powder
1 tbsp. baking powder
1 1/2 tsp. Kosher salt
2 1/4 c. sugar
1 1/2 c. (3 sticks) unsalted butter, at room temperature
5 large eggs, at room temperature
1 tbsp. pure vanilla extract
1 1/2 c. Buttermilk
Cream Cheese Buttercream
Footprint template, cocoa powder, and Candy Pearls, for decoration
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2/3 c. malted milk powder
1 tbsp. baking powder
1 1/2 tsp. Kosher salt
2 1/4 c. sugar
1 1/2 c. (3 sticks) unsalted butter, at room temperature
5 large eggs, at room temperature
1 tbsp. pure vanilla extract
1 1/2 c. Buttermilk
Cream Cheese Buttercream
Footprint template, cocoa powder, and Candy Pearls, for decoration
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Directions
Preheat oven to 325°F. Spray a 9- by-13-inch baking pan. Whisk together flour, malted milk powder, baking powder, and salt in a bowl.
Beat sugar and butter on medium speed with an electric mixer until light and fluffy, 4 to 6 minutes. Add eggs, one at a time, beating until blended after each addition. Beat in vanilla. Reduce mixer speed to low, and beat in flour mixture and buttermilk, alternately, beginning and ending with flour mixture, just until flour is incorporated.
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Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes, then invert onto a rack to cool completely.
Place cake on a platter, and frost with Cream Cheese Buttercream; refrigerate 15 minutes. Place template on cake, and dust with cocoa powder. Place Candy Pearls around cake base.
