Chocolate Vanilla Sheet Cake
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Having more than one flavor is always a treat in cakes just like this chocolate vanilla sheet cake. This simple, easy and effortless recipe makes two flavors in one pan, half chocolate and half vanilla cake with just one recipe. Here, I am making half chocolate and half vanilla cake but the same can be applied to many other flavors and variations.
It’s now becoming very popular that people want to have both chocolate and vanilla in the same pan. And why not, after all with so many people at a party there is bound to have people with preference. As a business, you need to always find yourself trying to make an effort to please your customers. I’ve had a few of these requests now so I came up with this recipe which has been really appreciated and loved especially by the kids.
My Aadi is recently not into chocolate cakes and he loves his vanilla cake so when he has to take a cake to school he insists on taking vanilla while many of his friends actually prefer Chocolate. So this is the go-to cake when I have to send cake to his school.
Why make this cake
- It’s a butter-based cake that’s moist with a soft crumb. Delicious on its own and perfect to frost for a celebration sheet cake.
- This cake also has a nice firm structure which means it works great for novelty cakes too. I have used it a couple of times and it really holds well.
- All the ingredients in this recipe are simple pantry staples so you can make it any time.
- The choices for filling and frosting on this sheet cake are endless. I often use my Swiss, Italian, or even my Velvet American Buttercream. And yes you can cover this cake with Fondant/Sugar Paste too. See 30 plus buttercream and frosting recipes here.
- Leftovers will keep in the fridge for a few days. You can even keep the baked cake in the freezer for up to a month.
Ingredients and substitutes
- All-purpose flour – All-purpose flour works great. No need for special cake flour. And if you have only self-raising flour on hand, use it but reduce the baking powder by half.
- Butter – I prefer to use unsalted butter so I can control the quantity of sugar in my recipe but if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
- Sugar – I prefer to use white sugar but feel free to experiment with other sugars as well.
- Eggs – Sounds like a lot but it’s not..! it really makes the cake light and fluffy. Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide large eggs weigh between 50 to 60 grams
- Vanilla – A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste, or sugar.
Chocolate vanilla cake recipe
- Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Pan – Spray, and line a 9 x 13 sheet cake pan with parchment paper.
- Dry ingredients – In a medium bowl combine flour, baking powder, baking soda, and salt – set aside.
- Cocoa paste – In another small bowl combine the cocoa powder with hot water until you have a smooth paste – Set aside to cool
- Cream – In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Use a spatula and scrape the sides of the bowl when necessary.
- Combine – Next, add the flour and milk mixture in three batches followed by the vanilla extract.
- Divide – Divide the batter approximately between two bowls (I don’t measure)
Pro tip – You can also use a cup to divide the batter equally or you can use two similar bowls and weigh the batter using a scale
- Vanilla cake – In the first bowl, add the extra all-purpose flour and milk -combine well but don’t overmix.
- Chocolate cake – In the second bowl, add the cooled cocoa paste mixture – combine well until smooth, and don’t overmix.
- Sheet pan – Lift one side of the sheet cake pan by placing a small plate or spoon under one side of the pan. Pour the first batter. It will rest on one side. Remove the bowl/spoon from under the pan and pour the second batter.
Pro tip – If you want a perfect division use a strip of card paper as a barrier – then remove the barrier once both the batters are in the pan. - Bake – Transfer to the preheated oven on the middle rack and bake for about 30 to 40 minutes – or until the skewer inserted into the center comes out clean.
- Cool in the sheet pan for 10 minutes, then invert on a cooling rack and cool completely before you frost it.
Tips for success
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- We use clear vanilla extract to keep the white color of the cake but you can also use regular dark vanilla extract.
- Don’t overmix the cake batters as it causes the cake to become dense.
- Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately.
- It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
- Never leave your cakes in the pan for too long after baking. Instead, cool them on the wire rack so air can circulate all around it. Why?
- Leaving the cakes open on the counter can cause the cake to dry out with the air. So, once cooled wrap them in plastic until you are ready to frost.
Two in One Chocolate Vanilla Sheet Cake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C/ Gas Mark 4
Calories: 210kcal
Adjust Servings Here: 24 servings
Description
Having more than one flavor is always a treat in cakes just like this chocolate vanilla sheet cake. This simple, easy and effortless recipe makes two flavors in one pan, half chocolate and half vanilla cake with just one recipe. Here, I am making half chocolate and half vanilla cake but the same can be applied to many other flavors and variations.
Video
Ingredients
Makes one 9 x 13 sheet cake
- 3 ½ cups (440 g) All-purpose flour
- 2¼ cups (450 g) Sugar
- 1½ cup (340 g) Unsalted butter (room temperature)
- 5 Eggs (large )
- 3½ tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup (240 ml) Milk (or buttermilk )
- 2 tsp Vanilla extract
Chocolate cake
- 4 tbsp (30 g) Cocoa powder
- 4 tbsp Hot water
Vanilla cake
- 4 tbsp (60 g) All-purpose flour (extra)
- 2 tbsp Milk
Instructions
- Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Pan – Spray, and line a 9 x 13 sheet cake pan with parchment paper.
- Dry ingredients – In a medium bowl combine flour, baking powder, baking soda, and salt – set aside.3 1/2 cups All-purpose flour, 3½ tsp Baking powder, ½ tsp Baking Soda, ½ tsp Salt
- Cocoa paste – In another snall bowl combine the cocoa powder with hot water until you have a smooth paste – Set aside to cool4 tbsp Cocoa powder, 4 tbsp Hot water
- Cream – In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Use a spatula and scrape the sides of the bowl when necessary.2¼ cups Sugar, 1½ cup Unsalted butter, 5 Eggs
- Combine – Next, add the flour and milk mixture in three batches followed by the vanilla extract.3 1/2 cups All-purpose flour, 1 cup Milk, 2 tsp Vanilla extract
- Divide – Divide the batter approximately between two bowls (I don't measure)Pro tip – You can also use a cup to divide the batter equally or you can use two similar bowls and weigh the batter using a scale
- Vanilla cake – In the first bowl, add the extra all-purpose flour and milk -combine well but don't overmix.4 tbsp All-purpose flour, 2 tbsp Milk
- Chocolate cake – In the second bowl, add the cooled cocoa paste mixture – combine well until smooth, don't overmix.
- Sheet pan – Lift one side of the sheet cake pan by placing a small plate or spoon under one side of the pan. Pour the first batter. It will rest on one side. Remove the bowl/spoon from under the pan and pour the second batter.Pro tip – If you want a perfect division use a strip of card paper as a barrier – then remove the barrier once both the batters are in the pan.
- Bake – Transfer to the preheated oven on the middle rack and bake for about 30 to 40 minutes – or until the skewer inserted into the center comes out clean.
- Cool in the sheet pan for 10 minutes, then invert on a cooling rack and cool completely before you frost it.
Recipe Notes & Tips
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- We use clear vanilla extract to keep the white color of the cake but you can also use regular dark vanilla extract.
- Don’t overmix the cake batters as it causes the cake to become dense.
- Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately.
- It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
- Never leave your cakes in the pan for too long after baking. Instead, cool them on the wire rack so air can circulate all around it. Why?
- Leaving the cakes open on the counter can cause the cake to dry out with the air. So, once cooled wrap them in plastic until you are ready to frost.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 210– kcalCarbohydrates: 20.5– gProtein: 3.5– gFat: 13.1– gSaturated Fat: 3.6– gPolyunsaturated Fat: 7.4– gMonounsaturated Fat: 0– gTrans Fat: 0.5– gCholesterol: 70– mgSodium: 148– mgPotassium: 0– mgFiber: 1.5– gSugar: 0.6– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Not impressed. I’ve had this in the oven for an hour and it still hasn’t set in the middle. It doesn’t look like it will unless I bump up the temperature or cook a lot longer than the stated 30-40 mins. Meanwhile I’m sure it’s getting very dried out at the edges. And no, it’s not my oven.
A standard 9 x 13 sheet cake should not take more than an hour in the oven, and the temperature used in the recipe is not low. So, if it’s not the oven I wonder what it is.
I had the same issue. Middle of chocolate was not setting at all so I ended up having to cover everything but the middle of the chocolate with foil and bake it for an additional FIFTEEN minutes before it finally set. Very weird but hopefully it’s still tasty!