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.
Dry ingredients - In a medium bowl combine flour, baking powder, baking soda, and salt - set aside.
3 ½ cups All-purpose flour, 3½ teaspoon Baking powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
Cocoa paste - In another snall bowl combine the cocoa powder with hot water until you have a smooth paste - Set aside to cool
4 tablespoon Cocoa powder, 4 tablespoon 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 ½ cups All-purpose flour, 1 cup Milk, 2 teaspoon 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 tablespoon All-purpose flour, 2 tablespoon 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.
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.
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