Two in One Chocolate Vanilla Sheet Cake Recipe
Coooking Temperature: 350°F/ 177°C/ Gas Mark 4
Calories: 11
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.
Ingredients
Makes one 9 x 13 sheet cake
- 375 g (3 cups) All-purpose flour
- 450 g (2¼ cups) Sugar
- 350 g (1½ cups) Unsalted butter room temperature
- 5 large Eggs
- 3½ tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 240 g (1 cup) Buttermilk
- 60 ml (4 tbsp) Sour cream or yogurt
- 2 tsp Vanilla extract
Chocolate cake
- 30 g (6 tbsp) Cocoa powder
- 60 ml (4 tbsp) Hot water
Vanilla cake
- 30 g (4 tbsp) All-purpose flour extra
- 30 ml (2 tbsp) Whole Milk
Instructions
- Step 1: Prep: Preheat your oven to 325°F / 160°C / Gas Mark 3. Grease and line a 9x13-inch sheet cake pan with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 2: Make Cocoa Paste: In a small bowl, combine cocoa powder and hot water. Mix until smooth and let it cool. Set aside.
- Step 3: Cream Butter & Sugar: In a stand mixer bowl, cream the butter and sugar until light and fluffy—at least 5 minutes on medium-high. Add the eggs one at a time, mixing well after each. Scrape down the sides.450 g Sugar, 350 g Unsalted butter, 5 large Eggs
- Step 4: Combine Wet & Dry: Add the dry ingredients in three batches, alternating with the buttermilk + sour cream. Add vanilla extract at the end. Mix just until combined—do not overmix.375 g All-purpose flour, 3½ tsp Baking powder , ½ tsp Baking Soda, ½ tsp Salt, 240 g Buttermilk , 60 ml Sour cream or yogurt , 2 tsp Vanilla extract
- Step 5: Divide & Flavor the Batters: Divide the batter equally between two bowls.For the Vanilla Batter: Add 4 tbsp flour and 2 tbsp milk. Gently mix just until combined.For the Chocolate Batter: Stir in the cooled cocoa paste. Mix gently until smooth.30 g Cocoa powder, 60 ml Hot water, 30 g All-purpose flour, 30 ml Whole Milk
- Step 6: Fill the Pan: Tilt your prepared pan slightly using a small bowl under one side. Pour in the vanilla batter so it rests on one side.Remove the tilt, then pour in the chocolate batter on the other side.(Or use a strip of parchment or cardboard to divide the center before removing.)
- Step 7: Bake: Place the pan in the middle rack of your oven. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. If the top is browning too fast after 30 mins, tent with foil.
- Step 8: Cool & Frost: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack and cool completely before frosting or slicing.
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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